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In the bowl of a stand mixer, combine the bread flour, granulated sugar, instant dry yeast, and salt. Whisk briefly to combine.

Add the warm milk, lightly beaten large egg, sweetened condensed milk, and melted unsalted butter to the dry ingredients. Attach the dough hook.

Mix on low speed until a shaggy dough forms, then increase speed to medium and knead for 8-10 minutes, or until the dough is smooth, elastic, and passes the 'windowpane test' (a small piece of dough can be stretched thin enough to be translucent without tearing).

Form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

Once risen, gently punch down the dough to release the air. Transfer it to a lightly floured work surface. Divide the dough into 12 equal portions (approximately 2 1/4 ounces each).

Shape each portion into a smooth, round ball. To do this, gently pull the edges of the dough underneath itself, pinching to seal, then roll it against the counter with a cupped hand until a taut, smooth surface is formed.

Arrange the shaped dough balls on a baking sheet lined with parchment paper, leaving about 1 inch of space between each roll. They will expand and connect during proofing and baking.

Cover the baking sheet loosely with plastic wrap or a clean kitchen towel and let the rolls proof in a warm place for 45-60 minutes, or until they are visibly puffed up and nearly doubled in size.

Preheat your oven to 350°F (175°C) during the last 15 minutes of proofing. Once the rolls are proofed, lightly spray the tops of the rolls with water using a spray bottle.

Bake for 15-20 minutes, or until the rolls are golden brown on the bottom and sides, and pale on top. An internal temperature of 190-200°F (88-93°C) indicates they are fully baked.

Remove the rolls from the oven and immediately transfer them to a wire rack to cool slightly. While still warm, generously dust the tops with powdered sugar.

Serve warm or at room temperature. These rolls are best enjoyed fresh.


In the bowl of a stand mixer, combine the bread flour, granulated sugar, instant dry yeast, and salt. Whisk briefly to combine.

Add the warm milk, lightly beaten large egg, sweetened condensed milk, and melted unsalted butter to the dry ingredients. Attach the dough hook.

Mix on low speed until a shaggy dough forms, then increase speed to medium and knead for 8-10 minutes, or until the dough is smooth, elastic, and passes the 'windowpane test' (a small piece of dough can be stretched thin enough to be translucent without tearing).

Form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

Once risen, gently punch down the dough to release the air. Transfer it to a lightly floured work surface. Divide the dough into 12 equal portions (approximately 2 1/4 ounces each).

Shape each portion into a smooth, round ball. To do this, gently pull the edges of the dough underneath itself, pinching to seal, then roll it against the counter with a cupped hand until a taut, smooth surface is formed.

Arrange the shaped dough balls on a baking sheet lined with parchment paper, leaving about 1 inch of space between each roll. They will expand and connect during proofing and baking.

Cover the baking sheet loosely with plastic wrap or a clean kitchen towel and let the rolls proof in a warm place for 45-60 minutes, or until they are visibly puffed up and nearly doubled in size.

Preheat your oven to 350°F (175°C) during the last 15 minutes of proofing. Once the rolls are proofed, lightly spray the tops of the rolls with water using a spray bottle.

Bake for 15-20 minutes, or until the rolls are golden brown on the bottom and sides, and pale on top. An internal temperature of 190-200°F (88-93°C) indicates they are fully baked.

Remove the rolls from the oven and immediately transfer them to a wire rack to cool slightly. While still warm, generously dust the tops with powdered sugar.

Serve warm or at room temperature. These rolls are best enjoyed fresh.
