In a small bowl, combine lukewarm milk, yeast, and a pinch of sugar. Mix and keep aside for 5-10 minutes until frothy.

In the bowl of your stand mixer, add the flour, sugar, condensed milk, and butter.

Pour in the activated yeast and combine using a spatula until the ingredients come together in a scraggy dough.Cover with a kitchen towel and let this dough rest for 15-20 minutes.

After the dough has rested, start kneading it at slow speed for 3-4 minutes and then medium to high speed for 10-12 minutes in your stand mixer.

The dough will be ready when it leaves the sides of the bowl and is smooth, soft, and just slightly sticky.

Transfer the dough to a lightly oiled bowl, cover it with a damp kitchen towel or plastic wrap, and keep aside in a warm draft-free place for 60 minutes or until the dough doubles in size.

Line a 9"x 9" square pan with parchment paper.

Gently punch the dough to deflate it and turn it out on your work surface.

Shape the dough into a log.Divide the dough into equal-sized, 9 pieces. I used a kitchen scale and my dough pieces were approximately 76-77 gms each.

Roll each dough piece into a ball and place on the prepared pan.

Cover with a damp kitchen towel and let the rolls proof the 2nd time for 30-45 minutes or until puffy.

While the rolls are proofing, preheat your oven to 200 C.

Once the rolls are proofed, gently brush them with milk and bake for 20-25 minutes or until the tops are golden brown.

Brush the hot rolls with butter - this makes the crust soft and gives that extra sheen! Serve warm and enjoy!