Step 1

Then use a fork to combine the warm milk together with the yeast and brown sugar in a small bowl. Now, allow the mixture to sit undisturbed for 10 minutes until the yeast foams up.

Step 2

Add the flour to the bowl of your mixer along with the lemon zest and salt, then mix everything together. In another bowl, combine the melted butter, eggs, condensed milk, yeast mixture and stir everything together.

Step 3

Pour the wet ingredients over the dry ingredients and mix using the dough hook for about 3 minutes on medium. The dough will be pretty sticky and elastic.

Step 4

Let the dough rise until doubled in size in a warm place.

Step 5

Punch down the dough to let some of the air out. Then place the dough onto a clean surface and knead it a couple of times with your hands. It’s easier to work with when it’s sticky and elastic, so I didn’t add any flour, but you can put the dough on a lightly floured surface if you need to. Now roll it into a long log with the palm of your hand. Then cut it into 12 equal portions of dough.

Step 6

Roll each small piece of dough into a long rope that is about 12 inches long with the side of your hand. Then make a knot with the rope of dough. Next, take one end that comes from underneath, roll it over, and then press it in the middle. Now, take the other end, fold it under, and pinch it in the middle. Place the rolls on a baking sheet.

Step 7

Preheat oven to 350°F.

Step 8

Let the rolls sit for another 15 minutes to make them nice and soft, then brush them with the egg wash and sprinkle with sesame seeds or sugar.

Step 9

Bake in the preheated oven for about 25 to 30 minutes or until golden brown in color.