Let's Begin!

Dough

• In a small saucepan, combine evaporated milk and condensed milk, then heat the mixture until lukewarm (100-110°F).
• Gently stir in yeast and let sit until foamy, about 10 minutes.
• In the bowl of a stand mixer fitted with a dough hook, add in yeast mixture, 4 tablespoons of butter, flour, and salt.
• Mix on low until a rough dough forms, then increase speed to medium. Continue mixing for about 15 minutes.
• Transfer dough onto a lightly floured surface, then knead the dough until smooth and slightly tacky.
• Return dough to bowl and cover with plastic wrap. Let rise for an hour until it is doubled in size.

Let's shape!

• Turn the dough onto a lightly floured surface and roll it out to ½-inch thick.
• Cut out the dough using a 2 ½-inch diameter round cutter.
• Using a chopstick or the handle of a wooden spoon, indent the middle of each dough round.
• Brush the tops of the dough with the remaining melted butter and fold each over in half along the indentation, pressing down gently to seal the fold.
• Place rolls into a baking sheet lined with parchment paper, then cover with plastic wrap and let proof until doubled in size.

Let's Bake and Serve!

• While waiting for the rolls to proof, preheat the oven to 375°F. When ready to bake, brush the tops of the rolls with egg wash and lightly sprinkle with salt.
• Bake for 20-25 minutes until the tops are golden brown.
• Serve warm, and enjoy with family and friends!