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These fluffy, buttery buns with hints of vanilla capture Puerto Rico's traditional flavors right in your home. Each soft roll delivers just enough sweetness mixed with rich buttery goodness—they're fantastic with your morning cup or as an afternoon snack.
Whenever I make these rolls, I'm instantly transported to my grandma's San Juan kitchen. That amazing butter and vanilla scent would fill up the house while we sat around impatiently waiting for them to finish baking.
Key Ingredients Breakdown:
- Flour: Grab unbleached all-purpose and measure it with care
- Yeast: Always go for fresh active dry for proper rising
- Milk: Stick with whole milk for that extra richness
- Butter: Splurge on good unsalted butter for better taste
- Vanilla: Don't skimp—genuine extract really counts here
- Eggs: Use large ones and let them sit out first
Instructions:
- First Steps:
- Heat milk until it reaches 110°F, then mix it with yeast and a tablespoon of sugar. Wait about 10 minutes until it bubbles and doubles. In a big bowl, combine flour and salt. Add your yeast mix, eggs, and vanilla to the 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 you get a smooth, soft dough. 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. Press it gently—your fingerprint should stay visible.
- Getting the Shape Right:
- For regular rolls: Cut into 12 equal pieces (about 90g each). Form smooth balls by folding edges underneath. For spiral versions: Flatten into an 18x24-inch rectangle, spread butter on top, sprinkle with cinnamon sugar, and roll it up tightly.
- Final Rise and Cooking:
- Arrange your shaped rolls on a lined baking sheet or buttered dish. Cover them and let rise another 45 minutes until puffy. Bake at 350°F for 15-25 minutes until they turn golden brown.
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Baking these rolls always brings back memories of family Sundays. The vanilla-butter aroma would drift through the house and everyone would come running to the kitchen, eager to taste them.
Time Management:
You'll need to plan ahead for these rolls, but they're worth the wait. Each rising period builds more flavor and creates that signature airy texture that makes them so special.
How to Enjoy:
Puerto Ricans typically eat these rolls with morning coffee or afternoon tea. Try splitting them and stuffing with ham and cheese for an outstanding breakfast sandwich option.
Watch Your Temps:
The right temperatures for both ingredients and your kitchen really matter. Too hot or cold will mess with rising times and change how your rolls turn out.
Keeping Them Fresh:
Store your fresh-baked rolls 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 gently before eating.
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After baking these rolls for so many years, I've realized they're much more than just bread—they're a way to share a bit of Puerto Rican tradition and bring the whole family together around one table.
Frequently Asked Questions
- → Can these be prepped early?
- Absolutely! Shape the rolls, keep them in the fridge overnight, then let them warm up and rise before baking.
- → Why didn’t my dough puff up?
- Double-check your yeast freshness and make sure the milk is warm, not hot—around 110°F works best.
- → Can I store them in the freezer?
- Yes, baked rolls can stay frozen for up to two months. Defrost and warm before enjoying.
- → How should I heat leftovers?
- Microwave them for 20-30 seconds, or put them in a 300°F oven for 5-10 minutes.
- → Can I drizzle icing on top?
- Yes, mix powdered sugar and milk for a quick and easy glaze to pour over these rolls!