Heavenly, milky, and sweet milk bread! Sweetened purely with condensed milk bread (no sugar!) and crafted using the Japanese tangzhong method. The result? An irresistibly soft, incredibly fluffy bread that retains moisture like no other. Add an extra touch of decadence by generously drizzling condensed milk on top.
Combine flour, milk, and water in a cold pot. Stir until the flour is completely dissolved.
Turn on heat to medium and cook for 2-3 minutes while continuously stirring. Use a timer to prevent overcooking. It is done when it starts to leave flour streaks on the bottom of the pot and hold its shape.
Remove from heat. Set aside to allow it to cool completely.
Dough
Warm milk - Place milk in a microwave-safe cup. Heat for 20 seconds. Check if the temperature is LUKEWARM by dipping your finger or a kitchen thermometer. If it's still cold, heat for another 10 seconds until it reaches 40c/104f.
Proof yeast - Add yeast, stir, and let it proof for 10 minutes until it bubbles.
Combine flour and salt in the bowl of a stand mixer. Whisk to combine. Add condensed milk, yeast-milk mixture, egg, and starter. Stir with a spatula until just combined.
Knead the dough - Attach the dough hook and turn the mixer on to the lowest speed. Beat for 2 minutes. Increase speed to medium-low then add the cubes of butter in 3 to 4 increments. Stop the mixer to scrape down the sides of the bowl.
Increase speed to medium-high. Beat for 10 to 15 minutes, scraping down the sides of the bowl every now and then. While beating, add flour until the dough becomes less sticky. Start with 2 tablespoons and go from there. I added about 3-4 tablespoons more. Don't add too much. The dough will still have a slightly sticky consistency due to the presence of condensed milk.
First rise
Wipe or spray the sides and bottom of the bowl with oil. Form the dough into a ball and place it back in the bowl. Cover with plastic wrap and let it rise in a warm spot for 1 hour or until it doubles in size (note 3).
Shaping
Grease the sides and bottom of the baking pan. Line the bottom with parchment paper.
Divide rolls - Remove the plastic wrap and punch the dough down. Transfer onto a lightly floured surface. Divide the dough into 16 portions and form into a smooth ball. For an evenly sized dough, use a kitchen scale. Mine was about 48g each. Adjust based on your preference.
Second rise
Transfer the rolls to the prepared baking pan. Cover with cling wrap and let it rise until double in size. This could take 45 minutes to 1 hour, depending on the room temperature.
Baking
Preheat oven to 180°C /350°F, 20 minutes before the dough rolls finish rising.
Make the egg wash by combining the egg and milk in a small ball. Beat with a fork until combined.
Gently brush the top of each roll with egg wash. This is optional.
Bake - Place the bread in the lower oven rack and bake for approximately 20 to 22 minutes, or until the top turns light brown.
Transfer to a rack when the bread has slightly cooled. Continue to cool until just warm.
Glaze and Serve
Make the glaze - Combine butter and condensed milk in a small bowl. Stir until it becomes smooth.
Brush bread rolls with condensed milk glaze. Serve and enjoy!
Notes
Yeast - use instant yeast/ rapid rise yeast or active dry yeast interchangeably. If you're sure that your instant yeast is not expired, you can add it directly to the dry ingredients without the need for proofing.
Butter - Cut into small pieces while still cold then let it soften before adding to the dough mixture.
Proofing the dough - For colder months, I use the oven to prove the dough. Preheat oven to the lowest temperature for 5 minutes, turn it off then place the bowl inside. Warning: Use a heat-proof cling wrap or a damp towel instead of a regular cling wrap if you're proofing in a warm oven.