Fluffy Condensed Milk Bread "Croissant" Rolls Recipe By Kat Lieu

Fluffy condensed milk bread rolls by modernasianbaking.com and Kat lieu

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Hi friends! This milk bread does not require yudane or tangzhong, and just a few minutes of kneading in a stander mixer will suffice. Once the dough is elastic and smooth, it is ready. I feel this is a good dough to try hand kneading. In fact, you can also do this no-knead style. (See my no-knead bread recipes for the steps.) In a nutshell, to make no-knead bread dough, mix all the ingredients together, forming a cohesive yet sticky dough, and let the dough ferment or cold-proof in the fridge overnight. The next day, punch the dough down, shape, and let rise for 60 minutes before baking.

Each croissant roll is puffy, fluffy, and soft and will pull apart nicely. Store in an airtight container for a few days, and they'll remain soft. You can revive the bread in the toaster or oven for a few minutes at 350°F.

Have fun baking this bread and let me know what you think! Tag us #subtleasianbakes or @subtleasian.baking to show us creations

Note: This bread kneads 1 hour for rising and 1 hour for proofing. See the notes below for vegan substitutions.

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108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen

By Lieu, Kat

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Yield 8-9 buns ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author Kat Lieu

Prep time

35 Min

Cook time

38 Min

Inactive time

2 Hour

Total time

3 H & 13 M

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Fluffy Condensed Milk Bread "Croissant" Rolls Recipe by Kat Lieu

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Ingredients US Metric

For the condensed milk bread

• 195 g bread flour (we recommend organic)
• 55 g cake flour
• 55 g granulated sugar, adjust to taste
• 1 large egg (or 50 g silken tofu or 50 g mashed banana for vegan substitute)
• A pinch of salt or 1/2 to 1 teaspoon miso (red or white)
• 2 tablespoons or 30 g unsalted butter, softened
• 2 to 3 g active dry yeast
• 125 g milk (warmed to 110°F)
• 50 g sweetened condensed milk
• 1 to 2 tablespoons granulated sugar, adjust to taste
• 1 egg, beaten (for egg wash)

For the sweet glaze

• 2 tablespoons salted or unsalted butter, softened
• 2 tablespoons sweetened condensed milk

Instructions

To make the condensed milk bread

1. In a stand mixer fitted with the dough hook attachment, add the flours, condensed milk sugar, egg, salt (or miso), butter, and set aside.
2. Combine the yeast (and a pinch of sugar) with the warmed milk. Mix and then set aside for 10 minutes before adding to the stand mixer. Mix, on low speed, until an elastic dough forms, a few minutes. If the dough is too wet, add a little flour. This should be a wet, tacky dough, but the dough should not stick and leave residue on your fingers. Form into a ball, cover, and let rise at warm room temperature for about 60 minutes.
3. Either generously grease or line a 9-inch baking dish with parchment paper and set it aside for now
4. Degas (deflate) the dough and turn out into a lightly floured surface. Knead the dough a little and roll it out into a large rectangle about 1/6 inch in thickness. Roll into a jelly roll and divide into 8 to 9 even pieces. I did 8. Working one at a time, shape each piece into a ball then roll flat into a long rectangle. You want to shape this rectangle into a wedge, with one wide end and one narrow end (think triangle). Roll flat. With each wedge of dough, roll from the wide end and place the point side on the prepared pan.
5. The croissant rolls will expand into each other. Proof for about 60 minutes. I like to use my oven's proof feature.
6. About 25 minutes before you're ready to bake, preheat the oven to 350°F or 180°C with a rack in the center.
7. Brush the tops with egg wash (or any milk) and bake for about 35 minutes, until the tops are golden brown. I tend to cover the buns with foil about 10 minutes into baking so the buns don't over-darken.
8. Meanwhile, mix together the butter and condensed milk until combined to make a sweet glaze.
9. Remove the buns from the oven. Brush the glaze over the hot buns. Feel free to dip the buns into any remaining glaze.
10. Enjoy with a cup of tea! These buns will be gone fast!

Notes

To make this bread vegan, use plant-based milk, vegan butter, vegan condensed milk, and an egg substitute like tofu, ripe banana, apple sauce, or even some avocado.

You can hand knead this dough in a large bowl. In fact, this dough does not have to be kneaded a lot because it can be a no-knead bread, like chigiri pan.

Recommended Products:

Modern Asian Baking at Home Cookbook

Farberware Classic Wood Rolling Pin, 17.75-Inch, Natural

Similar Recipes

Matcha Milk Bread Christmas Tree Recipe by Kat Lieu

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About the Baker

Kat Lieu is the founder of Subtle Asian Baking and this website modernasianbaking.com, and she is the author of Modern Asian Baking at Home. Currently, Kat is a full-time author and recipe developer. Follow her on instagram and check out her blog Phil and Mama.

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