No-Knead Condensed Milk Rolls

Super soft, fluffy, and requires only 2 minutes of active mixing.

3 cups All-Purpose Flour: Provides the structure for the rolls.
1/4 cup Granulated Monk Fruit or Stevia: Replaces the refined sugar for a lighter option.
1/4 tsp Salt: To balance the sweetness and strengthen the dough.
2 1/4 tsp (1 packet) Instant Yeast: Essential for the rise without kneading.
1/2 cup Warm Water: To activate the yeast (ensure it is warm to the touch, not hot).
1/2 cup Condensed Milk: For that signature milky flavor and soft crumb.
1/4 cup Butter, melted: Adds richness and moisture.
2 Eggs: Helps with the rise and creates a golden, brioche-like texture.

In a large bowl, whisk together the warm water, melted butter, condensed milk, and eggs until smooth.
Add the instant yeast and sugar substitute to the liquid mixture and stir.

Add the all-purpose flour and salt to the wet ingredients.
Use a sturdy spatula or wooden spoon to mix for about 2 minutes until a sticky, shaggy dough forms and no dry flour remains.
Note: Do not be tempted to add more flour; a sticky dough is the secret to a soft roll.

Cover the bowl with a clean kitchen towel or plastic wrap.
Let the dough rest in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.

Gently deflate the dough and turn it out onto a lightly floured surface.
Divide the dough into 12 equal portions and roll them into smooth balls.
Place the balls into a greased baking pan, cover, and let them rise again for 30–45 minutes until puffy.

Preheat your oven to 175°C (350°F).
Optional: Brush the tops with a little egg wash (1 egg beaten with a splash of water) for a shiny finish.
Bake for 20–25 minutes or until the tops are a beautiful golden brown.