Fluffy Condensed Milk Bread "Croissant" Rolls Recipe By Kat Lieu
Fluffy condensed milk bread rolls by modernasianbaking.com and Kat lieu
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.
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.
