Condensed Milk Bread - How to Make the Softest, Fluffiest Dinner Roll Buns!

Ah, carbs is there anything you can't do? I've been seeing so many videos and posts for these moist, tender, and flaky looking pull-apart Asian buns that make my mouth water. So naturally, I experimented in the recipe lab that I call a kitchen, and came up with something pretty darn good! These buns are made with a touch of condensed milk which adds a hint of sweetness, but more importantly, creates the most soft and pillowy bun. This recipe includes a couple tablespoons of matcha powder for a light green color and relatively mild green tea flavor, however it's not absolutely necessary. I used it mainly to mimic the color of pandan leaves which are native to Southeast Asia, and commonly used in desserts. It has a vanilla aroma but more coconut/tropical notes, and if you can find it, try to substitute the extract for pandan juice. It will give you all the flavor and color at the same
time so you could completely forgo the matcha! You can also opt for just a plain sweet roll if that's your thing (you can't actually go wrong here!). I mentioned in the video that I wanted to keep the hydration to about 75%, which means it will be quite sticky (and maybe tricky) to work with initially. But don't let this discourage you from giving it a try since this is one of the reasons why these buns stay moist and soft days after baking. Patience is a virtue so allowing your dough to rest for 20 min. before the second proof and shaping is a critical step! Other than that, these buns can't be easier to put together for the freshest of fresh bread!

325 g (2.5 cups) bread flour
2 tablespoons matcha powder (optional but gives the buns the green color to accent the pandan)
245 ml (1 cup + 1 teaspoon) milk, warmed to ~120 F (49 C)
2-1/4 teaspoons (7 g) instant or active dry yeast
6 tablespoons (78 g) granulated white sugar
1/2 teaspoon (2 g) salt
1/4 cup (60 ml) condensed milk
1-1/2 teaspoons pandan extract
3 tablespoons (39 g) unsalted butter, soft at room temperature

Whisk together flour, matcha powder, and salt in a large bowl. Set aside.

In a separate pitcher, mix together milk, yeast, and sugar until yeast is hydrated. Set aside to bloom for 5-7 minutes. Yeast is ready when bubbly and foamy.

Combine wet ingredients into dry along with condensed milk and pandan extract. Once all the flour is moistened, cover the dough and let rest for about 20 min. It will be very sticky at this point and throughout the kneading process, but it's just how it is for a moist and bun!

After twenty minutes of resting, the dough should be slightly less tacky and easier to work with. It will still adhere to the surface of the counter however so it helps to have a bench scraper to scrape and fold the dough onto itself as you knead with the heel of the opposite hand. Knead for 20 minutes then place into a large ungreased bowl. Cover and proof in a warm spot for 1.5 hrs or until doubled in size.

Once dough has risen, divide into 12 equal portions (~53 g per bun). Flatten and roll into a rectangle to remove the air. Roll tightly from the shorter end, turn the dough clockwise, and repeat the process again. Once you have a tight roll, shape into a round sphere and place into a generously buttered 9" x 13" (23 cm x 33 cm) pan. Leave about 1/2 inch (1.3 cm) space in between each bun so they can touch each other as they rise. Cover lightly and proof for another 1.5 hrs until doubled in size.

Preheat oven to 350 F (180 C).

Brush each bun gently with egg wash (1 large egg beaten together with 1 tablespoon milk, cream, or water). Bake for about 15 min. or until golden brown. Enjoy warm and fresh (but they stay tasting fresh for days!).

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xo Shannon
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