Better-Than-Hawaiian-Rolls (Milk Bread)
2 1/4 tsp instant yeast
1/2 cup warm milk (110 degrees, what you'd give a baby - not too hot!) 2% or whole okay
+ 3-4 tbsp more milk for brushing
1 tbsp white granulated sugar
3 cups all purpose flour
1/2 tsp fine salt
1 beaten egg
1/2 cup softened, unsalted butter
1/4 cup sweetened condensed milk (plus 3-4 tbsp more for brushing)
Mix together instant yeast, sugar, and 1/2 cup warm milk. Let sit for 5-10 minutes until foamy.
Mix 3 cups all purpose flour and 1/2 tsp in large mixing bowl.
Add yeast mixture, 1 beaten egg, softened butter, and 1/4 cup condensed milk.
Mix with dough attachment or knead by hand for 10-15 minutes until elastic dough forms and passes 'windowpane test'.
Form into a ball and place in a lightly greased bowl, cover and let rise 1-2 hours or until doubled.
Punch dough down, separate into 12-15 smaller rolls for 6-9 larger. Arrange on baking tray with some space in between, or I can usually fit 7 larger rolls around a springform pan.
Let buns rise for another 30-40 minutes until poofy.
Mix 3-4 tbsp of condensed and 3-4 tbsp regular milk together (or can use butter, or an egg wash) and brush on top of buns before baking. The milk mixture gives it a slightly 'harder' caramelized sweet topping.
Bake 350 for 12 minutes or until golden brown.
Enjoy warm with butter, jam, or by themselves are sweet and buttery enough.
Keep in airtight container at room temperature for 4-7 days.
1/2 cup warm milk (110 degrees, what you'd give a baby - not too hot!) 2% or whole okay
+ 3-4 tbsp more milk for brushing
1 tbsp white granulated sugar
3 cups all purpose flour
1/2 tsp fine salt
1 beaten egg
1/2 cup softened, unsalted butter
1/4 cup sweetened condensed milk (plus 3-4 tbsp more for brushing)
Mix together instant yeast, sugar, and 1/2 cup warm milk. Let sit for 5-10 minutes until foamy.
Mix 3 cups all purpose flour and 1/2 tsp in large mixing bowl.
Add yeast mixture, 1 beaten egg, softened butter, and 1/4 cup condensed milk.
Mix with dough attachment or knead by hand for 10-15 minutes until elastic dough forms and passes 'windowpane test'.
Form into a ball and place in a lightly greased bowl, cover and let rise 1-2 hours or until doubled.
Punch dough down, separate into 12-15 smaller rolls for 6-9 larger. Arrange on baking tray with some space in between, or I can usually fit 7 larger rolls around a springform pan.
Let buns rise for another 30-40 minutes until poofy.
Mix 3-4 tbsp of condensed and 3-4 tbsp regular milk together (or can use butter, or an egg wash) and brush on top of buns before baking. The milk mixture gives it a slightly 'harder' caramelized sweet topping.
Bake 350 for 12 minutes or until golden brown.
Enjoy warm with butter, jam, or by themselves are sweet and buttery enough.
Keep in airtight container at room temperature for 4-7 days.