Put all the dry ○ ingredients, except salt, in a bowl.
Combine the milk and condensed milk, and warm to 35°C in the microwave. If you can't measure the temperature, heat until it is warm to the touch.
Add the liquid from Step 2 to the bowl from Step 1, aiming at the yeast. Mix well. When the dough comes together, move to a work surface and start kneading.
After kneading for 3 minutes, add the salt. Knead for 2 minutes more, then add the margarine and keep kneading.
Leave to rise at 30°C for an hour (1st rising). Punch the dough dough lightly, round it off again and leave to rest for 30 minutes. Divide and form the dough. The 2nd rising should be done at 35 °C for 40 minutes.
For detailed instructions, see "Best Hand-Kneaded Fluffy Rolls" - Recipe ID: 869567.
I wanted to make them pull-apart style like I remember, so after forming each roll, I tried sticking them together.
After the 2nd rising, preheat the oven to 180°C. Brush the tops with milk in the meantime. Bake for 12 to 15 minutes, and the bread is done.
It's a fluffy, light, tender, and delicate bread. When taking them out of the oven, use a spatula.
Attention! If you use chopsticks or tongs to take the rolls out, they'll get smushed!
Story Behind this Recipe
I wanted to eat a really milky-milk bread so I tried making it.
Bread with a relatively high amount of sugar browns easily, so bake at 180°C while keeping an eye on it. Leave plenty of space between rolls when rising and baking, or try placing them diagonally.