1 cups evaporated milk
0.3 cups water, warm
2.3 teaspoons active dry yeast (1 packet)
0.3 cups granulated sugar
0.3 cups unsalted butter, melted
1 large egg
1 teaspoons salt
3.5 cups all-purpose flour
2 tablespoons butter, melted, for brushing
Proof the yeast: Warm the 1 cups evaporated milk gently (microwave 10 minutes or stovetop, just until warm, not hot). Combine with 0.3 cups water, warm and 2.3 teaspoons active dry yeast (1 packet) in a large bowl. Let sit 5-10 minutes until foamy.
Mix wet ingredients: Stir in 0.3 cups granulated sugar, 0.3 cups unsalted butter, melted, and 1 large egg until combined.
Add flour: Add 1 teaspoons salt and 3.5 cups all-purpose flour gradually, mixing until a soft dough forms.
Knead: Knead the dough on a floured surface for 6-8 minutes, until smooth and elastic. Add a little more flour if it's too sticky to handle.
First rise: Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size.
Shape rolls: Punch down the dough and divide into 12 equal pieces. Shape into balls and place in a greased 9x13 pan.
Second rise: Cover and let rise again until puffy and nearly doubled.
Bake: Bake at 350°F (175°C) until golden brown on top.
Finish: Brush hot rolls with 2 tablespoons butter, melted, for brushing right out of the oven for a soft, glossy top.
The evaporated milk gives these rolls a richer flavor and softer texture than regular milk. For extra sweetness, brush with honey butter instead of plain melted butter.