Ingredients
Scale
- 3 1/2 cups all-purpose flour, plus extra for dusting
- 1/2 cup sweetened condensed milk
- 1/2 cup warm whole milk (about 110°F)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (one packet)
- 1/4 cup unsalted butter, melted, plus extra for brushing
- 1 large egg
- 1 teaspoon salt
- Optional substitutions:
- Whole milk can be replaced with almond or oat milk for a dairy-free version
- Granulated sugar can be swapped for coconut sugar for a deeper flavor
- Butter can be substituted with coconut oil in the same quantity for a dairy-free option
Instructions
- Begin by activating your yeast. In a small bowl, combine the warm milk with the granulated sugar and sprinkle the yeast over the top. Let it sit for about 5-7 minutes until it becomes frothy and bubbly. This step is crucial—it tells you the yeast is alive and ready to work its magic.
- While the yeast activates, whisk together the sweetened condensed milk, melted butter, egg, and salt in a large mixing bowl. This blend adds richness and flavor, just like my Nonna Rosa’s special touch when she baked bread for our family holidays.
- Pour the frothy yeast mixture into the wet ingredients and stir to combine.
- Gradually add the flour, one cup at a time, mixing with a wooden spoon or your hands as the dough thickens. Once the dough pulls away from the sides of the bowl and becomes harder to mix, transfer it to a floured surface.
- Knead the dough for about 8-10 minutes until it’s smooth and elastic. When I’m teaching Olivia and Isabella to knead, I remind them that this step is like telling the dough a story—each press, fold, and stretch helps build the character of the roll.
- Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 to 1 ½ hours, or until it doubles in size. I often set it near a sunny window in my Monterey kitchen, where it feels cozy and protected.
- Once risen, gently punch down the dough to release the air. Divide it into 12 equal portions and shape each piece into a smooth ball.
- Arrange the rolls on a parchment-lined baking sheet, leaving a little space between each. Cover them again and let them rise for another 30-45 minutes until puffy.
- Preheat your oven to 375°F (190°C). Brush the tops of the rolls with a little melted butter for a golden finish.
- Bake for 15-18 minutes or until the rolls are golden brown and sound hollow when tapped underneath.
- Remove from the oven and brush with more melted butter while still warm. This final touch makes them irresistibly soft and shiny—just like the rolls Nonna Rosa would serve on special occasions.
- Let the rolls cool slightly on a wire rack before serving. Enjoy them warm, fresh, and full of that sweet, tender crumb.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
