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Japanese condensed milk bread rolls

Japanese Condensed Milk Bread Rolls – Recipe Card

Print Recipe Pin Recipe
Prep Time 20 minutes
Rise 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 rolls
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 2¼ tsp instant yeast 1 packet
  • ½ tsp salt
  • ¾ cup warm milk about 110°F / 43°C
  • ⅓ cup sweetened condensed milk
  • 1 large egg room temperature
  • 4 tbsp unsalted butter softened
  • For Brushing Optional but Recommended:
  • 2 tbsp melted butter
  • 1 tbsp sweetened condensed milk

Method
 

Make the Dough
  1. In a large bowl, whisk flour, yeast, and salt.
  2. Add warm milk, condensed milk, egg, and butter. Mix until a soft dough forms.
Knead
  1. Knead by hand or mixer for 8–10 minutes, until dough is smooth, elastic, and slightly tacky.
First Rise
  1. Place dough in a lightly greased bowl, cover, and let rise in a warm place for 60–75 minutes, until doubled.
  2. Shape the Rolls
  3. Punch down dough and divide into 12 equal pieces.
  4. Roll each piece into a smooth ball and place in a greased 9×13-inch pan.
Second Rise
  1. Cover and let rise again for 30–40 minutes, until puffy.
Bake
  1. Preheat oven to 350°F (175°C).
  2. Bake rolls for 15–18 minutes, until lightly golden on top.
Finish
  1. Brush hot rolls with melted butter mixed with condensed milk for a soft, glossy finish.

Notes

Ultra-soft texture: Don’t add too much flour — slightly sticky dough = fluffier rolls.
Make ahead: Shape rolls and refrigerate overnight; let come to room temp before baking.
Sweet or savory: These rolls pair beautifully with jam, honey butter, or even savory dishes.