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These fluffy, sweetly scented morning buns bring Puerto Rican flavor right to your breakfast table. Each soft roll delivers just the right mix of gentle sweetness and butter flavor, making them perfect alongside your morning joe or as an afternoon snack.
Whenever I make these buns, I'm transported back to early mornings in my grandma's San Juan kitchen. The amazing smell of butter and vanilla would fill up the house while we couldn't wait for them to finish baking.
Key Ingredients Breakdown:
- Flour: Go with unbleached all-purpose and make sure you measure it right
- Yeast: Always use fresh active dry for the best rise
- Milk: Stick with whole milk for that extra richness
- Butter: Grab unsalted, good quality for better taste
- Vanilla: Don't skimp on real extract here
- Eggs: Large ones, left out to reach room temp
Instructions:
- First Steps:
- Heat milk to 110°F, then mix with yeast and a tablespoon of sugar. Wait until it gets foamy and doubles, about 10 minutes. In a big bowl, mix salt and flour. Add the foamy yeast mix, eggs, and vanilla to your flour and 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 until your dough feels smooth and soft. Put it in a greased bowl and cover with a damp towel.
- Initial Rising:
- Let the dough sit in a warm spot for 1.5-2 hours until it doubles in size. Press it gently - if your fingerprint stays, it's ready.
- Forming Your Rolls:
- For regular rolls: Cut into 12 equal pieces (about 90g each). Form smooth balls by folding edges underneath. For spiral versions: Stretch into an 18x24-inch rectangle, spread butter on top, sprinkle with cinnamon sugar, and roll it up tightly.
- Final Rise and Cooking:
- Put your shaped rolls on a lined baking sheet or buttered dish. Cover them and let them puff up for 45 minutes. Bake at 350°F for 15-25 minutes until they turn golden brown.
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Whenever I bake these rolls, I think about our family Sundays. The vanilla and butter smells would drift upstairs and everyone would come down to the kitchen, excited and hungry.
Timing Is Everything:
These buns need some planning but they're worth waiting for. Every rise builds more flavor and creates that super soft texture that makes them so special.
Serving Suggestions:
In Puerto Rico, people love these with morning coffee or afternoon tea. They're amazing when split open and stuffed with ham and cheese for a quick breakfast sandwich.
Watch Your Temps:
Getting your ingredients and kitchen at the right temperature really matters for these rolls. Too hot or cold can mess with how long they take to rise and how they turn out.
Keeping Them Fresh:
Fresh rolls stay good in a sealed container for up to three days. You can also wrap them individually and freeze for up to three months. Just warm them up before eating.
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After baking these rolls for so many years, I've learned they're much more than just bread - they're my way of sharing Puerto Rican traditions and getting the whole family gathered around the table.
Frequently Asked Questions
- → Can I make these in advance?
- Definitely! Shape the rolls, refrigerate overnight, then let them warm up and rise before baking.
- → What if my dough doesn't rise?
- Check that the yeast is fresh and the milk is warm but not too hot—aim for about 110°F.
- → How can I freeze them?
- Bake them, let them cool, then freeze for up to 2 months. Just thaw and warm when you're ready.
- → What's the best way to warm them up?
- Pop them in the microwave for 20-30 seconds or heat in the oven at 300°F for 5-10 minutes.
- → Can I top them with icing?
- Sure! Mix powdered sugar with a little milk for a quick icing to drizzle on top.