Soft Puerto Rican Sweet Bread Rolls

INGREDIENTS: 1 pkg dry yeast (1/4 oz)
1/2 cup milk, lukewarm
1 1/2 cup water, lukewarm
8 egg yolks
3/4 cup white sugar
2 sticks butter (1/2 lb.) + 1 stick for brushing
6 1/2 cups bread flour
1 teaspoon salt
powder sugar

INSTRUCTIONS: IN A LARGE BOWL COMBINE, EGGS, SUGAR AND MELTED BUTTER, WHISK UNTIL WELL COMBINED, SET ASIDE.

IN ANOTHER LARGE BOWL POUR IN MILK AND WATER, SPRINKLE IN YEAST AND LET SIT FOR A MINUTE. ADD EGG MIXTURE TO YEAST MIXTURE AND WHISK UNTIL WELL COMBINED. ADD 1 TEASPOON SALT AND 6.5 CUPS FLOUR A CUP AT A TIME, STIRRING WITH A WOODEN SPOON UNTIL JUST COMBINED. COVER WITH KITCHEN CLOTH AND LET RISE ON THE COUNTER FOR 2 HOURS THEN REFRIGERATE FOR 3 HOURS OR OVERNIGHT.

LINE TWO LIGHT ALUMINUM SHEET PANS WITH PARCHMENT PAPER. (DO NOT USE DARK SHEET PANS BECAUSE THEY WILL OVER BROWN THE BOTTOM OF THE ROLLS.) GENEROUSLY FLOUR A CLEAN WORK SURFACE, TURN DOUGH OUT ON WORK SURFACE, SPRINKLE WITH FLOUR AND ROLL OUT TO ABOUT 1/4 INCH THICK. USING A PIZZA CUTTER CUT THE DOUGH EVENLY INTO 12 STRIPS. ROLL THE STRIPS INTO COILS, TUCKING THE END UNDER THE BUN.

PRE-HEAT OVEN TO 350 DEGREES.

PLACE 6 ROLLS PER SHEET PAN, LOOSELY COVER WITH KITCHEN TOWEL OR PLASTIC WRAP AND LET RISE ANOTHER 45 MINUTES. USING A PASTRY BRUSH GENTLY BRUSH ROLLS WITH MELTED BUTTER. BAKE FOR 20-25 MINUTES, UNTIL THEY ARE JUST BEGINNING TO BROWN.

ALLOW BUNS TO COOL, SIFT GENEROUSLY WITH POWDERED SUGAR. ENJOY WITH COFFEE!

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