for the rolls:
- 2 and 1/4 cup all purpose flour + 1/2 cup reserved
- 3 tbsp granulated sugar
- 1 teaspoon salt
- 2 and 1/4 tsp active dry yeast ( I used Fleischmann’s)
- 1 egg
- 40 g butter
- 1/2 cup water
- 1/4 cup milk
for the filling:
- 60 g butter, softened
- 3 tbsp sugar, for sprinkling
for the butter and milk glaze:
- 60g butter,softened
- 5 tbsp powdered sugar
- 1/4 cup milk
- Combine 2 and 1/4 cup flour, 3 tbsp sugar, 1 tsp salt and 2 and 1/4 tsp yeast in a large mixing bowl. Set aside.
- In a medium bowl, melt 40 g of butter in the microwave then add in the milk and water. This mixture should have a temperature of 115-120 F. If the mixture is still below 115 F, Re-heat the bowl in the microwave until the correct temperature is reached.
- Add the butter-milk-water solution to the dry ingredients in the large bowl and begin mixing. Add the egg and add flour from the reserved 1/2 cup but add very sparingly. All you need is for the dough to come together into a sphere in the center of the bowl.It should pull away from the sides of the bowl.
- After your dough has gathered into a ball, it has a sticky texture and is a loosely shaped ball. On a surface or baking mat lightly dusted with flour, knead the dough until gluten has developed.
* The dough will be slightly tacky but it should no longer be sticky.
* When you poke the dough with a finger, it will spring back up immediately. If the indention remains, knead a little more.
* The surface of the dough is noticeably smoother and shinier
* The dough does not easily tear when you stretch a golf sized ball using your fingers. Instead you form a translucent film before the dough tears while stretching.
- After kneading is complete, let the dough rest for ten minutes in a bowl. After the dough has rested, roll the dough into a 14 by 8 inch rectangle. Spread the softened butter over the rectangle and sprinkle granulated sugar over the butter.
- Roll the longer side of the rectangle tightly to form a log. Cut the log into 11 portions and place them on a lightly greased 9 inch baking pan. Let the rolls rise at room temperature for up to 12 hours or pre-heat oven to 200F, turn oven off and let rolls rise inside for 60-90 minutes.
Note: Do not refrigerate risen rolls, keep then at room temperature if not baking right away.
- Heat oven to 375 F. Bake rolls for 25-30 minutes, until rolls turn slightly brown on top.
Note: Cover rolls loosely with aluminum foil after the first ten minutes of baking. This is to prevent over browning and for the top from getting too hard. Let rolls cool and spread the glaze.
To make the glaze: combine softened butter, milk and powdered sugar in a bowl. Stir mixture until smooth and spreadable. You can add more powdered sugar if you want a thicker consistency. You can add more or less milk if you want a thinner glaze.
- Keep in a tightly covered container for up to five days in room temperature.
Source: Filipino Food Recipes
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