Although called Spanish Rolls, they’re not really from Spain; in fact, I really don’t know why they’re called this since they’re a Filipino type of bread. Either way, they are yummy cylinders of bread dough, which are baked up with a sweet buttery flavored center. Usually eaten at breakfast or as an afternoon snack, they will be great any time of the day!
1/4 cup WARM water
1 envelope pkg. Active dry yeast, REGULAR
1 tsp. Sugar
3 – 3 1/4 cups All-purpose Flour
1/2 cup granulated Sugar
1 tsp. Salt
1/2 cup warm milk
1/2 stick unsalted Butter, softened (4 Tablespoons)
1 large Egg, lightly beaten
1/2 cup unsalted Butter, softened
1/2 cup granulated Sugar
1/4 cup dry Bread crumbs
1/4 tsp. Vanilla extract
1/2 cup dry Bread crumbs
2 Tbsp. Brown sugar
Let’s begin by blooming the yeast. In a small container or bowl, combine the first 3 ingredients. Stir, cover, and allow to rise until the yeast has doubled or “bloomed”.
While the yeast is rising, combine the butter and milk in a microwave safe dish. Allow the milk to heat up to WARM and the butter to melt.
Beat the egg.
Sift 3 cups of flour, the sugar, and salt into a large mixing bowl. I usually use my stand mixer for this.
Make a well in the center of the flour; pour in the milk/butter mixture, as well as the beaten egg.
By this time, the yeast should have bloomed. Pour this mixture into the center of the well.
Attach your stand mixer’s dough hook and allow it to combine the ingredients to form a dough. Make sure to scrape down the sides of the bowl.
After the ingredients have thoroughly combined, and you notice that the dough is still a bit sticky, add more flour, up to 1/4 cup ONLY! Do not add anymore than that or the dough may become tough. Allow the mixer to “knead” the dough until it’s soft and smooth. This usually takes about 5 – 8 minutes.
NOTE: The dough will be “slightly” sticky but still manageable!
Remove the dough and place it into a lightly greased bowl. Turn the dough around in the bowl and allow it to coat all sides. Cover with a plastic wrap and allow to rise and double.
While the dough is rising, start making the filling. Combine all of the filling ingredients together and stir to combine well. Add the vanilla extract and combine well, set aside.
Combine the topping ingredients together as well and set aside.
Once the dough has doubled, lightly flour your counter top or board and place the dough over top. Do not knead anymore flour into the dough. The flour is used for preventing the dough from sticking to the counter.
Using your fingers, flatten the dough slightly. Divide it into 4 equal sections. I just used my pizza cutter to do this. Now take a section and roll out into about a 10-inch log.
Now divide this log into 3 equal sections.
Roll each section into a 3-inch x 8-inch rectangle or as best as you can get it.
Now take your filling mixture and microwave it for about 15-20 seconds. This is just to allow it to become an easier consistency to spread onto the dough.
Spread about 1 tablespoon pf filling onto each piece of dough using an offset spatula or butter knife. Leave about 1/2 inch clearance from the edges.
Now taking a corner, start rolling towards the opposite corner of the dough, making sure that the seam is on the bottom. Take your roll and dredge it into the bread crumb and brown sugar mixture, making sure to coat all sides. Continue this until all pieces of dough are done. You should make 1 dozen rolls with this recipe.
Grease a 9×13-inch baking pan and place your rolls about 1/2 inch apart.
NOTE: I used up the excess butter left on the wrapper to grease my baking pan.
Cover the rolls with a pieces of plastic wrap and place in a warm draft free area to rise until slightly doubled; about 1 hour.
When rising time is almost over, preheat your oven to 350°. Bake the rolls for about 20 – 25 minutes or until golden brown in color. Remove from oven and allow to cool slightly before serving. Store leftovers in a plastic ziploc bag.