The+ Milk Roll Recipe

Warm milk and melt butter

In a small saucepan, warm the whole milk over low heat until it is warm to the touch but not hot (about 105–115°F / 40–46°C). Remove from heat and add 3 tablespoons softened butter, stirring until melted. Let cool slightly if necessary so it is warm, not hot.

Bloom yeast

In a small bowl, combine the warm water (1 tablespoon) with the active dry yeast and 1 teaspoon of the granulated sugar (from the 3 tbs). Let sit 5–7 minutes until foamy. If it does not foam, the yeast may be inactive—start again with fresh yeast.

Mix dough

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if kneading by hand), combine 3.5 cups flour, the remaining granulated sugar (about 2 tablespoons), and 1 teaspoon fine sea salt. Whisk to combine. Add the warm milk-butter mixture, the bloomed yeast, and the large egg. Mix on low until ingredients come together into a shaggy dough (about 1–2 minutes).

Knead

Increase speed to medium-low and knead with the dough hook for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn the dough onto a lightly floured surface and knead 8–10 minutes, adding up to 2 tablespoons more flour if the dough is overly sticky. The final dough should be soft, slightly springy, and hold a gentle windowpane when stretched.

First rise

Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes depending on room temperature.

Prepare filling

While the dough is rising, combine sweetened condensed milk (1 cup), 1 tablespoon of melted butter, 1 teaspoon vanilla extract, and 1/4 teaspoon fine sea salt in a small bowl. Stir until smooth. This will be the milky, sweet filling for the roll.

Roll out dough

After the dough has doubled, gently punch it down to release air. Turn it out onto a lightly floured surface and roll into a rectangle about 12 x 9 inches and roughly 1/4 inch thick. Keep edges straight for even rolling.

Brush and spread filling

Brush the dough lightly with the remaining 1 tablespoon melted butter. Using an offset spatula or the back of a spoon, spread the sweetened condensed milk mixture evenly over the dough, leaving a 1/2-inch border along the long edge opposite you.

Roll and seal

Starting from the long edge closest to you, roll the dough tightly into a log, finishing with the seam side down. Pinch the seam and the ends to seal. Place the log seam-side down on a sheet pan lined with parchment.

Second rise

Cover the rolled log loosely with lightly greased plastic wrap or a towel and let it rise for 30–45 minutes until puffy (not necessarily doubled). Meanwhile, preheat the oven to 350°F (175°C) about 15 minutes before baking.

Score and bake

If you'd like individual slices, lightly score the log every 1 to 1 1/2 inches without cutting through; otherwise bake the whole log. Brush the top with a little melted butter. Bake in the preheated 350°F (175°C) oven for 25–30 minutes, or until the crust is golden brown and the internal temperature reaches about 190°F (88°C). Tent with foil if the top browns too quickly.

Make condensed milk glaze

While the roll bakes or rests, make the glaze (if using). In a small bowl whisk together 1/2 cup powdered sugar (optional, for thickness) with 2–3 tablespoons of the reserved melted butter and 1 teaspoon milk to loosen, then stir in 2–3 tablespoons of sweetened condensed milk to taste and 1/2 teaspoon vanilla if desired. Adjust consistency with a few drops of milk so glaze is pourable but not too thin.

Glaze and cool

When the roll comes out of the oven, let it cool on the sheet pan for 10 minutes. While warm, brush or drizzle the condensed milk glaze evenly over the top so it soaks slightly into the crust and fills any scored gaps. Let cool another 15–20 minutes before slicing to maintain structure.