Pan De Leche Sweet Rolls Recipes
PAN DE LECHE SWEET ROLLS
Number Of Ingredients 7
Steps:
- Warm milk and pour into a glass measuring cup. Mix in the dried yeast until completely dissolved. Cover with a small kitchen towel and set in a warm place, away from drafts for 10 minutes. Cream butter and sugar in a medium size mixing bowl. Beat egg into the butter-sugar mixture. Add yeast-milk mixture and mix thoroughly. Add flour to mixing bowl, a 1/2 cup at a time. Mix in flour with a wooden spoon until dough forms a ball. If necessary, add additional flour 1 Tbsp at a time until soft dough is formed. Dust dough with 1 Tbsp flour. Cover bowl with a wet kitchen towel and place in a warm spot, away from drafts. Allow to rise for 30 minutes. After rising, dough will be soft, spongy and sticky. Coat hands with oil. Uncover and kneed dough 5-6 times. Separate dough into 4 pieces. Form into balls or rectangles and place on cookie sheet or baking stone. Allow to rise for 15 minutes. Pre-heat oven to 400F (200C). Bake bread for 7 minutes. Remove and brush bread with vegetable oil. Return to oven and continue to bake for 7-10 minutes. Remove when bread begins to brown. Allow to cool for 5 minutes, then serve with butter or jam.
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- Gently warm the milk on the stovetop or microwave. Do not boil! Add the yeast to the milk and give it a good stir ensuring everything is dissolved. Cover with a towel and set aside, whilst the yeast does its magic.
- Using a hand mixer or mix master (Kitchen Aid) cream the butter and sugar until it’s nice and creamy and add the egg ensuring it’s incorporated well.
- Add the milk/yeast mixture and again ensure it mixes well with the other ingredients. (at this point you may want to switch to a dough hook-if you don’t have one a baking spatula or wooden spoon will work fine)
- Start by adding the flour half a cup at a time until the dough forms a smooth ball. If necessary add a tablespoon of flour until you achieve the right consistency. Place the dough in a bowl and cover with a damp tea towel and let it rise for half an hour.
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- In a large mixing bowl, sprinkle yeast over the warm milk. Let this stand for about 5 minutes, or until the mixture is foamy. Add the eggs, sugar, oil and the salt to the bowl. Stir everything together using a wooden spoon.
- Add 4 cups of flour, one cup at a time. Stir well after each addition until the mixture is starting to come together. Add just enough of the remaining 1/4 cup of flour and keep stirring until the dough gathers into a soft, shaggy mass in the center of the bowl.
- Turn the dough over on a lightly floured board. Knead it until the dough is smooth and elastic, adding a little bit of flour to help when the dough is sticking too much. Shape the dough into a ball. Place it in a bowl and cover it with a kitchen towel. Let it rise for 1 to 1 and 1/2 hours or until doubled in size.
- Meanwhile, make the filling: Stir together cornstarch and 1 cup of milk in a medium saucepan until the mixture is smooth. Add condensed milk and stir. Cook the mixture over medium heat while stirring constantly. The mixture will start to bubble and thicken. Cook it for 3-4 minutes more, still stirring, until the mixture is thick and falls back in dollops when you lift a spoon. Stir in vanilla extract. Set aside filling while you finish the dough.
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