Yema Rolls ( Bread Rolls with Condensed Milk Icing) (2024)

These yema rolls are tender and delicate bread slathered with a very creamy frosting that is primarily made with condensed milk. Sweet, milky and soft, these treats are just heavenly!

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I have a deep love for condensed milk. This simple liquid goodness from a can is a nice indulgence because of its sweetness and thick luxuriousness. I remember as a kid, I used to lick the remainder of condensed milk in spoons and ladles every time our older folks made desserts out of it. Seriously, I can eat condensed milk straight from the can.

Yema isa native delicacy from the Philippines. It is a milky candy that is made with condensed milk. Think dulce de leche but with more richness and with a little bit of nuttiness, all compact and formed into soft, little bites.

Today, we incorporate yema in a tender, pillowy bread. These yema rolls are downright heavenly. Just imagine- bread filled with condensed milk butter, then smothered with a rich, milky frosting. Yema in bread form, guys. Totally irresistible.

How To Make Yema Rolls

First, proof the yeast by combining it with warm milk in a large mixing bowl. Let this stand for about 5 minutes, until it is creamy or foamy. Add eggs, butter, sugar and salt and mix everything with a wooden spoon.

Add the flour, stirring one cup at a time. Stir all the ingredients together until a soft sticky dough gathers in the center of the bowl.

Turn the dough over on a lightly floured board ( Flour your hands as well. This is a sticky dough). Knead for 7-10 minutes, or until the dough is smooth, elastic and a bit tacky. Dust your work surface with flour as needed to help with the stickiness.

Shape the dough into a ball, place it in a bowl and cover it with plastic wrap. Let the dough rise for an hour until doubled in size.

Gently punch the risen dough and roll it into a 12×16 inch rectangle using a rolling pin. Spread the condensed milk filling across the dough. Starting on the long side of the rectangle, roll the dough into a tight log.

Using a sharp knife, cut the log into 12 portions that are about 1 and 1/2 inches in thickness. Arrange them in a greased 9×13 baking sheet. This can get a bit messy because the filling is slippery. Just re-form the rolls if they become wobbly and place each on the baking pan. They will bake just fine even if you think that the filling is oozing out.

Let the rolls rise for about half an hour until they are puffy. Bake them at 350 F for 20-25 minutes. The rolls should be golden.

Let the rolls cool slightly, then pour or spread the yema glaze over the rolls. To make the yema glaze, stir condensed milk, milk, egg yolks and salt in a medium saucepan. Cook them over medium heat until it is smooth, thick but still pourable. Turn off heat and stir in vanilla.

These yema rolls can be kept in a closed container at room temperature for a day or two. If you still have leftovers, store them in the fridge and re-heat them in the microwave for 15-20 seconds.

These rolls are a great snack/dessert that are lip-smacking and delightfully sweet. If you love yema or condensed milk, you really shouldn’t miss making these.

If you spot a can of condensed milk in your pantry, you know what to do 🙂

More Delicious Baked Goods

• Japanese Condensed Milk Bread
• Milk bread
• Sweet Cheese Rolls
• Condensed Milk Cheesecake
• Japanese Milk Buns
• Chocolate Croissant
• Cream Cheese Croissant

• Rolling Pin
• 9×13 Baking Pan
• Kneading Board/ Chopping Board

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