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!

Course Dessert

Cuisine American

Keyword condensed milk, dough

Prep Time 25

Cook Time 2 18

Rise times for the dough 2

Total Time 4 43

Servings

Calories 151kcal

Author sanna

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

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.
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.
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.
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.
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.

Notes

Nutrition Facts

Dulce de Leche Bread Rolls

Amount Per Serving

Calories 151 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 31mg10%

Sodium 166mg7%

Potassium 57mg2%

Carbohydrates 25g8%

Fiber 1g4%

Sugar 3g3%

Protein 4g8%

Vitamin A 129IU3%

Calcium 20mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition