These Bread Machine Sweetened Condensed Milk Dinner Rolls are the softest, fluffiest rolls I have ever had!
Apparently soft a fluffy is a hallmark of Asian rolls but these will be a hit at any table.
When I first served them I didn’t mention that I was using a new recipe. Eyes lit up around the table and my husband asked right away what was different.
These rolls are soft and moist. They are not overtly sweet – just really tasty.
My Mom used to make homemade dinner rolls for our holiday meals so I equate them with special occasions.
Having said that -these are so easy using a bread machine. You only spend about 10 minutes hands on in total. The bread machine dough cycle takes about an hour and a half for the first rise and the second rise takes about 35 minutes. Baking is another 25 and some time to cool.
So the time spans about 3 hours and 10 minutes so you have to be around but you are not actively involved for much of the time.
So I started with a 300 ml can of sweetened condensed milk which is a bit more than a cup.
These buns were so good that I sent the rest of them home with my dinner guest as a treat. Since I had sweetened condensed milk left over I made another batch the next day to enjoy again and freeze!
I also scoured around to see what I had on hand to use up more of the sweetened condensed milk and ended up making these Lemon Custard Tarts. The filling is no bake- you just beat it! It doesn’t get any easier than that!!
I had frozen tart shells on hand so I blind baked them and fill them with custard when they had cooled. I still had custard left over so I poured it into little pudding cups. Add a fresh raspberry or other fruit and you have a tasty, easy dessert.
Bread Machine Sweetened Condensed Milk Dinner Rolls
- Bread Machine
- 300 grams all purpose flour 2 1/2 cups
- 140 ml whole milk 1/2 cup plus extra for brushing top of rolls
- 7 grams fast rising yeast 2 teaspoons
- 30 grams sugar 2 1/2 Tbsps
- 5 grams salt 1 tsp
- 80 grams sweetened condensed milk 1/4 cup
- 4 Tbsps unsalted butter melted
- 1 large egg
- Melt butter in microwave. Warm milk in microwave-about 1 minute on medium.
- Whisk melted butter, egg, milk and sweetened condensed milk together until well mixed.
- Combine flour, sugar and salt in a bowl and mix well.
- Add ingredients to your bread machine in order suggested by manufacturer. Mine is liquids, dry ingredients and yeast on top.
- Set bread machine to dough cycle.
- Prepare a baking pan about 8 X 8" or 9 X 9" with parchment paper on the bottom and slightly up the sides. Alternatively oil baking dish slightly.
- Lightly oil your work surface and your hands. When the dough cycle is finished remove dough to work surface and punch it down. Fold it over on itself and form a fat log.
- Divide dough into 3 equal portions and then divided each third into 3 more equal portions.
- Shape the dough by stretching the top surface into a round smooth top. Twist and tuck the ends into the bottom of the dough ball. Transfer the dough to the baking pan spaced evenly apart in 3 X 3 rows. Cover the baking pan with plastic wrap and allow dough to rise for about 35 minutes.
- Preheat oven to 350°.
- Brush the tops of the rolls with milk. Place a sheet of parchment paper lightly over the top of the buns.
- Bake the rolls for about 20 minute. Remove parchment paper and bake rolls 5 minutes more. You can test for doneness with an instant read thermometer. Middle roll should read 190°.
- Remove from oven and allow rolls to cool for 5-10 minutes. Remove rolls from the pan and allow to cool further. When warm or room temperature pull or cut rolls apart.
- Serve warm or at room temperature.
- Rolls are best the day they are made but will keep another day in an airtight container at room temperature. If you want to keep them longer than the 2nd day freeze in an airtight bag.
- Allow frozen rolls to thaw at room temperature and warm slightly in microwave if desired just before serving.