1. In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm milk, sugar, and dry active yeast. Use a handheld whisk to incorporate the yeast and sugar into the warm milk. Let the mixture rest for 3-5 minutes to activate the yeast.
  2. Add the bread flour, salt, melted Kerrygold Irish Butter with Olive Oil, condensed milk, and beaten egg to the bowl of the stand mixer.
  3. With the mixer on low speed, begin to combine the ingredients until a very shaggy dough forms and there are no dry pockets of flour. Cover the bowl with a clean kitchen towel, and let the mixture rest for 15 minutes at room temperature.
  4. Remove the towel, and mix the dough on low speed for 2 minutes. Gradually increase the speed, and mix the dough for 10 minutes on medium/high speed. The dough should be very stretchy, and a bit sticky. Cover the bowl with plastic wrap, or a clean shower cap, and let the dough rest at room temperature for 1 hour until it has doubled in size.
  5. Meanwhile, spray a 9” x 9” baking pan with nonstick cooking spray, or line with parchment paper.
  6. Lightly dust the work surface with flour. Pour the risen dough out onto the floured work surface. Divide the dough into 9 equal pieces. Each piece should weigh about 70 g.
  7. Roll each piece of dough into a tight ball. Begin by bringing the corners of the dough into the center and pinching. Then, seam side down, roll the dough on the counter top under one hand, pushing it and pulling it away, creating tension.
  8. Place the balls of dough into the prepared baking pan, very lightly dust the tops of the dough with flour, and cover the pan with a clean kitchen towel. Let the dough rise at room temperature for 40-45 minutes until they are puffy.
  9. Preheat the oven to 350 degrees F. Once the rolls have risen, combine the 2 tablespoons of milk with the additional egg yolk, and whisk to combine. Lightly brush the tops of the rolls with the milk and egg mixture. Bake for 25 minutes until the rolls are very golden brown. Allow them to cool slightly, then serve warm with butter, flaky salt, and jam.

Recipe by Lion’s Bread.