Combine bread flour, cake flour, skim milk powder, sugar, and yeast in a bowl, ensuring the salt is kept separate initially.

Warm the milk and condensed milk to 35°C (warm to the touch) in the microwave.

Pour the warmed milk mixture into the dry ingredients, targeting the yeast.

Mix until a dough forms.

Transfer the dough to a lightly floured surface and knead for 3 minutes.

Add salt and knead for another 2 minutes.

Incorporate margarine and continue kneading until smooth and elastic.

Place the dough in a greased bowl, cover, and let rise at 30°C for 1 hour (first proofing).

Gently punch down the dough, reshape it into a round, and let it rest for 30 minutes.

Divide the dough into equal portions (e.g., 8 pieces) and shape each into a roll.

Arrange the rolls close together on a baking sheet for a pull-apart effect.

Cover and let rise at 35°C for 40 minutes (second proofing).

Preheat the oven to 180°C.

Brush the tops of the rolls with milk.

Bake for 12-15 minutes, or until golden brown.

Remove from the oven using a spatula to avoid damaging the soft rolls.