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These fluffy, sweet-scented morning buns transport Puerto Rican flavors straight to your home. Each cloud-like roll delivers just the right mix of sugary notes and creamy butter, making them perfect with your morning joe or as an afternoon snack.
Whenever I make these buns, I'm instantly back in my grandma's San Juan kitchen. That amazing buttery vanilla scent would fill up the house while we sat around impatiently waiting for them to come out of the oven.
Key Ingredients Overview:
- Flour: Go with unbleached all-purpose, don't eyeball it
- Yeast: Always use fresh active dry for proper rising
- Milk: Stick with whole milk for that extra richness
- Butter: Splurge on good unsalted for tastier results
- Vanilla: Skip the imitation, genuine extract works wonders
- Eggs: Use large ones at room temp
Instructions:
- First Steps:
- Heat milk to 110°F, stir in yeast and 1 tbsp sugar. Wait until it's bubbly and doubled, around 10 minutes. In a big bowl, mix your flour and salt. Pour in the yeast mixture plus eggs and vanilla. Stir until barely combined.
- Working the Dough:
- Drop in soft butter a spoonful at a time, mixing thoroughly between additions. Knead for 8-10 minutes till you get a smooth, soft dough. Pop it in a greased bowl and cover with a damp towel.
- Initial Rise:
- Let it sit in a warm spot for 1.5-2 hours until it doubles. Press the dough gently - your fingerprint should stay visible.
- Forming Your Rolls:
- For regular rolls: Cut into 12 equal parts (about 90g each). Shape into balls by folding edges underneath. For spiral style: Flatten into an 18x24-inch rectangle, spread butter on top, sprinkle with cinnamon sugar, then roll up tightly.
- Final Rise and Cooking:
- Put your shaped dough on a lined baking sheet or buttered dish. Cover and wait 45 minutes till they look puffy. Bake at 350°F for 15-25 minutes until they turn golden.
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Baking these rolls always brings back memories of family Sundays. The vanilla-butter aroma would drift through the house, pulling everyone to the kitchen with eager faces.
Time Considerations:
These buns need some advance planning but they're worth the wait. Each rising period builds more flavor and gives you that signature airy texture everyone loves.
Serving Suggestions:
In Puerto Rico, folks usually enjoy these with their morning coffee or afternoon tea. Cut them open and stuff with ham and cheese for an amazing breakfast option.
Watch Your Temps:
Getting your ingredients and kitchen at the right warmth really affects how they turn out. Too hot or cold can mess with rising times and your final product.
Keeping Them Fresh:
Store newly baked rolls in a sealed container for up to three days. For longer storage, wrap each roll separately and freeze for up to three months. Warm them slightly before eating.
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After baking these rolls countless times, I've come to realize they're so much more than just bread - they're my way of sharing Puerto Rican heritage and getting the whole family gathered around one table.
Frequently Asked Questions
- → Can I prepare them in advance?
- Sure! Shape the rolls, store them in the fridge overnight, then let them warm to room temp before rising and baking.
- → Why didn’t my dough puff up?
- Check that your yeast is active and the milk is warm (around 110°F). If too hot or cold, the rise won't happen.
- → Is freezing an option?
- Yep! Freeze baked rolls up to two months. Thaw and heat them up when ready.
- → What’s the simplest way to warm them?
- Pop them in the microwave for 20 seconds or use a 300°F oven for about 5 minutes.
- → Can I drizzle icing on top?
- Mix 1 cup powdered sugar with 2 tablespoons of milk for a quick vanilla drizzle.