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These soft, vanilla-scented breakfast rolls bring the taste of Puerto Rico to your kitchen. Each pillowy bun offers the perfect balance of sweetness and buttery richness, making them ideal for morning coffee or afternoon treats.
Making these rolls takes me back to mornings at my grandmother's kitchen in San Juan. The smell of fresh vanilla and butter filled every corner as we waited eagerly for the rolls to bake.
Essential Ingredients Selection:
- Flour: Choose unbleached all-purpose, measured carefully
- Yeast: Pick fresh active dry yeast for best rising
- Milk: Only use whole milk for richness
- Butter: Get high-quality unsalted for best flavor
- Vanilla: Real extract makes all the difference
- Eggs: Large, brought to room temperature
Instructions:
- Getting Started:
- Warm milk to 110°F, combine with yeast and 1 tablespoon sugar. Let stand until foamy and doubled, about 10 minutes. Mix flour and salt in large bowl. Add yeast mixture, eggs, vanilla to flour. Mix until just combined.
- Dough Making:
- Add softened butter one spoonful at a time, mixing well between each addition. Knead 8-10 minutes until dough becomes soft and smooth. Place in greased bowl, cover with damp cloth.
- First Rise:
- Let dough rise 1.5-2 hours in warm spot until doubled. Press dough gently - it should hold the imprint of your finger.
- Shaping Process:
- For classic rolls: Divide into 12 pieces (90g each). Shape into smooth balls by tucking edges under. For spirals: Roll into 18x24-inch rectangle, spread with butter, sprinkle with cinnamon sugar, roll tightly.
- Second Rise and Baking:
- Place shaped rolls on lined baking sheet or in buttered dish. Cover, let rise 45 minutes until puffy. Bake at 350°F for 15-25 minutes until golden brown.
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Making these rolls reminds me of Sunday mornings with my family. The smell of vanilla and butter would wake everyone up, bringing them to the kitchen with anticipation.
Perfect Timing:
These rolls need proper planning but reward patience. Each rise develops more flavor and ensures the characteristic fluffy texture that makes them special.
Serving Traditions:
In Puerto Rico, these rolls often accompany morning coffee or afternoon tea. Split and filled with ham and cheese, they make incredible breakfast sandwiches.
Temperature Matters:
Keeping ingredients and environment at proper temperature helps achieve perfect texture. Too warm or cold affects rising time and final results.
Storage Solutions:
Keep fresh rolls in airtight container up to three days. Freeze individually wrapped rolls up to three months. Reheat gently before serving.
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After years of baking these rolls, I've found they're more than just bread - they're a way to share Puerto Rican culture and bring family together around the table.
Frequently Asked Questions
- → Can I make these rolls ahead?
- Yes, prepare through shaping, refrigerate overnight, then bring to room temperature before final rise and baking.
- → Why didn't my dough rise?
- Ensure your yeast is fresh and milk temperature is around 110°F - too hot or cold will affect rising.
- → Can I freeze these rolls?
- Yes, freeze baked rolls for up to 2 months. Thaw and warm before serving.
- → What's the best way to reheat them?
- Warm in microwave for 20-30 seconds or in oven at 300°F for 5-10 minutes.
- → Can I add a glaze?
- Mix 1 cup powdered sugar with 2-3 tablespoons milk for an easy vanilla glaze.