Warm the Milk: Heat 100 g (about ½ cup) of milk until it is warm to the touch but not hot, around 100-110°F (37-43°C). This helps to activate the yeast.

Activate the Yeast: If you are using active dry yeast, dissolve the 4 g (1 teaspoon) of yeast in the warm milk and let it sit for about 5-10 minutes until it becomes frothy. If using instant yeast, you can skip this step and add the yeast directly to the flour mixture in the next step.

Combine the Dry Ingredients: In a large mixing bowl, whisk together 270 g (about 2 ¼ cups) of bread flour, 25 g (about 3 tablespoons) of skim milk powder, 30 g (2 tablespoons) of sugar, and 3 g (½ teaspoon) of salt. If you are using instant yeast, add the 4 g (1 teaspoon) of yeast to the flour mixture.

Add the Wet Ingredients: In a separate bowl, combine the egg, 30 g (2 tablespoons) of condensed milk, and the warm milk (with or without the yeast, depending on the type of yeast you are using).

Mix the Wet and Dry Ingredients: Gradually pour the wet mixture into the dry ingredients. Use a wooden spoon or a spatula to stir until a rough dough forms.

Knead the Dough: Once the ingredients come together, transfer the dough onto a clean, lightly floured surface. Knead the dough by hand for about 8-10 minutes, or until it becomes smooth and elastic. You can also knead the dough using a stand mixer with the dough hook attachment on medium speed for about 6-8 minutes.

Incorporate the Butter: After kneading for a few minutes, add the softened 35 g (2 ½ tablespoons) of unsalted butter to the dough. Continue kneading until the butter is fully incorporated and the dough is smooth and shiny. This process may take an additional 5-6 minutes.

Let the Dough Rise: Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm, draft-free area for about 1 to 1.5 hours, or until it has doubled in size. The ideal rising temperature is around 75-80°F (24-27°C).

Punch Down the Dough: After the dough has risen, gently punch it down to release any air bubbles. Transfer it to a lightly floured surface.

Divide and Shape the Dough: Divide the dough into 8-10 equal portions (about 50-60 g each, depending on how large you want the rolls). Shape each portion into a smooth ball by tucking the edges underneath and rolling the dough between your palms.

Place in a Baking Pan: Arrange the shaped dough balls in a greased or parchment-lined baking pan. Leave some space between the rolls for them to expand during the second rise.

Cover and Let Rise Again: Cover the pan with a damp cloth or plastic wrap and let the rolls rise for another 30-45 minutes, or until they have puffed up and are touching each other.

Preheat the Oven: While the rolls are rising, preheat your oven to 350°F (180°C).

Bake: Once the rolls have risen, bake them in the preheated oven for 15-18 minutes, or until they are golden brown on top.

Cool the Rolls: Remove the rolls from the oven and let them cool in the pan for about 5-10 minutes. Then, transfer them to a wire rack to cool completely.

Serve: Serve the rolls warm or at room temperature. These milk bread rolls are perfect on their own, spread with butter or jam, or even used to make mini sandwiches.