Condensed Milk Bread and Dinner Rolls
Soft, Chewy, and fluffy condensed milk bread and dinner rolls with Tangzhong or water roux.
Ingredients
Equipment
Method
- For the Tangzhong or water roux. Add all the ingredients to a pan and mix until no lumps. Over low heat, keep stirring until slightly thickened and turn into a smooth paste. Set aside and let it cool.
- Knead the dough. In a bowl of a stand mixer, add all the dry ingredients with the instant yeast. Mix with the dough hook attachment until blended. Add the wet ingredients with the Tangzhong and knead for about 8 to 10 minutes. Knead by hand for about 12 minutes or longer. Kneading longer will make this bread a bit chewier. For a fluffier bread, knead just until the gluten has developed.
- Tests to check the dough when kneaded enough. Windowpane test by stretching without tearing, which means the gluten has been developed. Poke test by pressing the dough, if it springs back when lightly pressed. The indentation doesn't remain, then you know it's been kneaded enough, and it's ready to rise.
- Proof the dough. 1st proofing. Grease the bowl and the dough, cover with a kitchen towel. Place in a warm place and let it rise for an hour or until it doubles in size. Punch out the gas and divide it into two. Use a rolling pin to flatten the dough, then roll it out to the size of a loaf pan. Place in a greased loaf pan seams down. Divide the other half of the dough into 12. Shape into a ball and place in a greased 12-cup muffin cups. 2nd proofing. Cover with a kitchen towel and place in a warm place. Let it rest and rise for an hour or until it doubles in size.
- Bake the proofed bread dough. Bake the dinner rolls in a preheated oven at 350°F for about 18 to 20 minutes, and the loaf bread for about 25 to 28 minutes. Let it cool in a pan for 5 to 10 minutes, then cool completely on a cooling rack.
