Indulge in these soft dulce de leche bread rolls that are filled with luscious dulce de leche cream in the centers. They are a delicious bread treat paired with your cup of coffee!
You guys know how much I love condensed milk in my baked goods, and today we incorporate it into bread in a slightly varied form- dulce de leche!
These Dulce de Leche Bread Rolls are a sweet bread treat you can have any time you need a little pampering and it is the perfect match to your hot drink. Talk about simple joys.
What is Dulce de Leche?
Traditionally, dulce de leche is made by slowly cooking together milk and sugar for a long period of time. Now, worry not, this recipe is not that.
This easy dulce de leche is a caramelized form of condensed milk. Literally, it is condensed milk straight from its can cooked slowly until it deepens in flavor and the color caramelizes.
There are various ways to make easy dulce de leche. Some use the pressure cooker, some use the stovetop method where an unopened can is simmered slowly in a pot and the oven method which is what we are going to do today.
How to Make the Dulce de Leche Bread Rolls?
- First, make the dulce de leche. Preheat oven to 425 F. Pour and scrape condensed milk from a can into a shallow glass pie plate. Cover and seal the pie plate with aluminum foil. Set the pie plate on rimmed baking and pour hot water into the pan until it reaches half the length of the pie plate.
- Bake the milk for 1 to 1/4 to 1 and 1 and 1.2 hours, or until the color is caramelized. Remove from the oven and stir. Let cool completely. Note that the dulce de leche will look gritty at this point but will smoothen in texture as it cools.
- In a large mixing bowl, combine yeast, warm water and about a teaspoon of the sugar. Let the mixture sit for about 5 minutes until it is foamy.
- Add the warm milk, softened butter, egg, sugar and salt. Stir everything with a wooden spoon until incorporated.
- Add 3 cups of flour, one cup at a time, and stir well after each addition. Add the remaining flour about 1/8 cup at a time and stir well.
- Continue adding the flour just until the dough gathers into a shaggy mass in the center of the bowl. You may not need all of the remaining flour.
- Turn the dough onto a floured board and knead until it is smooth, elastic and has lost a lot of stickiness. As you knead, sprinkle just a little amount of flour to help with the stickiness of the dough. Note that over flouring may result in dry bread.
- Gather the dough into a ball and place it in a bowl. Cover it with a clean kitchen towel and let it rise for 1 and 1/2 hours, or until doubled in size.
- Deflate the risen dough and divide it into 18 portions. Flatten a portion using your palms and spoon about 1-2 tablespoons of dulce de leche in the center.
- Fold the dough around the dulce de leche to cover it then shape it into a ball. Repeat with the rest of the dough and arrange everything on two lightly greased 9 inch round pans.
- Cover the buns loosely with a clean towel and let rise for 1 hour, or until puffy and doubled in size. Preheat the oven to 350 F. Brush the buns with egg wash and bake at 350 F for 18022 minutes, or until lightly golden.
Enjoy every bite of these heavenly dulce de leche buns. If you have leftovers, store them in a tightly covered container at room temperature for up two days, but then again, I think that is unlikely. Until next time guys!
More Bread Recipes:
- Sweet Beehive Buns
- Honey Buns with Honey Cream Filling
- Chocolate Brioche
- Strawberry Cream Buns
- Tuna Buns
- Braided Hotdog Buns
- Cheddar Cheese Buns
- White Chocolate Almond Bunsremove
Dulce de Leche Bread Rolls
Indulge in these soft dulce de leche bread rolls that are filled with luscious dulce de leche cream in the centers. They are a delicious bread treat paired with your cup of coffee!
Ingredients
For the Dulce de Leche
- 1 14 oz can condensed milk
For the Bread Dough
- 1/4 cup warm water 105-115 F
- 2 and 1/4 tsp active dry yeast
- 3/4 cup warm milk 105-115 F
- 1 large egg
- 1/4 cup softened butter
- 1/4 cup sugar
- 1 tsp salt
- 4 cups all-purpose flour
- 1 large egg beaten, for egg wash
Instructions
Make the Dulce de Leche
-
Preheat oven to 425 F. Pour and scrape condensed milk into a shallow glass pie plate. Cover it with aluminum foil and seal well. Set the pie plate on a rimmed baking pan and pour hot water into the pan until it reaches half the height of the pie plate. Bake the milk for 1 and 1/4- 1 and 1/2 hours, or until the milk is caramelized in color. Remove from the oven. Stir well and let it cool. The dulce de leche will not look smooth initially but will settle into a smoother texture as it cools.
Make the Bread Dough
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In a large mixing bowl, stir together yeast, warm water and about 1 tsp of the sugar. Let this stand for about 5 minutes, or until it is foamy and thick.
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Add the milk, egg, butter, sugar and salt. Stir everything with a wooden spoon until fully incorporated. Add three cups of flour, one cup at a time in between stirring. Gradually add remaining flour, but only until the dough gathers into a single, shaggy mass in the center of the bowl.
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Turn the dough over on a lightly floured board. Knead the dough until it is smooth, elastic and can stretch thinly. You may add a little amount of flour if the dough sticks too much initially. Shape the kneaded dough into a ball and place it inside a bowl. Cover the bowl and let the dough rise for 1 to 1 to 1 and 1/2 hours, or until doubled in size.
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Gentle deflate the kneaded dough and divide it into 18 portions. Flatten a portion using the palms of your hands. Spoon about 2 tablespoons of dulce de leche in the center of the dough. Fold the dough over to the center to cover the dulce de leche, then gently shape it into a ball. Seal the ends well. Repeat with the rest of the dough. Arrange the buns on two lightly greased 9 inch round pans. Cover them loosely and let them rise for 1 hour, until puffy and doubled in size.
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Preheat oven to 350F. Brush the buns lightly with the egg wash. Bake at 350 F for 18-22 minutes, or until the buns are lightly golden. Store leftover on a covered container at room temperature for up to two days.
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