Froth the hot milk with the sugar and condensed milk. Add the dry yeast and an egg, beat again.
Mix the liquids with the dry ingredients: flour and salt.
Work the dough with the dough hook until it comes together. Add the butter and knead for 10 minutes.
Keep the dough for 1 hour.
Cut ⅔ of the dough and roll it out into a 25×40 cm rectangle.
Roll the dough to form a sausage and cut it into pieces. Arrange the dough pieces on a prepared baking sheet and set aside.
To make the rolls, repeat the same process with the remaining ⅓ of the dough.
Set the rolls aside for 1 hour.
Wash the top of each loaf with egg wash before baking.
Cook at 180C/350F for 25-30 minutes. For sandwiches, 20 minutes will do.
Cream equal parts butter and condensed milk. Brush the rolls with this mixture while they are still warm.
Remove from baking sheets when completely cooled.
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