Ultra-soft, fluffy, slightly sweet pull-apart rolls made with condensed milk for incredible tenderness and stretch.
Ingredients (makes 9–12 rolls)
Dough
- ¾ cup (180 ml) warm milk (about 110°F / 43°C)
- ⅓ cup (100 g) sweetened condensed milk
- 2¼ tsp (7 g) instant yeast
- 1 large egg, room temperature
- 3 Tbsp (42 g) unsalted butter, softened
- 1 tsp salt
- 3–3¼ cups (360–390 g) bread flour or all-purpose flour
Finish
- 2–3 Tbsp melted butter
- Flaky sea salt (for sprinkling)
Instructions
- Make the dough
In a large bowl or stand mixer, whisk together the warm milk, condensed milk, and yeast. Let sit 5 minutes until foamy.
Add the egg, softened butter, salt, and 3 cups flour. Mix until a soft dough forms, then knead 8–10 minutes until smooth, elastic, and slightly tacky. Add a little more flour only if needed. - First rise
Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1–1½ hours. - Shape the rolls
Punch down the dough and divide into 9 or 12 equal pieces. Roll each piece into a smooth ball.
Arrange the balls snugly in a greased 8×8-inch or 9×9-inch baking dish (or similar square/rectangular pan). - Second rise
Cover and let rise until puffy and nearly doubled, 40–60 minutes.
Preheat the oven to 350°F (175°C). - Bake
Bake for 20–25 minutes, until deep golden brown on top. - Finish
Immediately brush the hot rolls generously with melted butter and sprinkle with flaky sea salt.
Let cool for 5–10 minutes, then pull apart and serve warm.
Tips
- Condensed milk makes these rolls exceptionally soft, slightly sweet, and gives them that signature stretchy pull.
- For even softer rolls, you can replace 1–2 Tbsp of the flour with milk powder.
- Best eaten warm the same day. Reheat leftovers in a low oven or microwave with a damp paper towel.
- These freeze well — thaw and warm before serving.
Pillowy, buttery, and irresistible. Enjoy!
