Spanish Style Sweet Rolls
3 hr 40 min
Today I am making Spanish Style Sweet Rolls. These rolls took me right back to my childhood days. Soft, fluffy, delicious…
In Spain, we typically eat these rolls with a little bit of butter and ham. Usually jamón dulce, a sweet ham such as honey ham or with the classic Spanish ham- jamón ibérico. Either one is delicious!
They are so popular in Spain that almost every bakery sells them. These rolls would also be great as burger buns, or just as they are. My 18-month-old baby loves them. Well, she likes everything I make. lol.
Ok, lets jump to the recipe!
Spanish Style Sweet Rolls
- 1 cup whole milk 110F
- 2 Tbsp Active Dry Yeast
- 1 tsp Granulated sugar
- 2 medium eggs Room temperature
- 4 Tbsp unsalted butter Room temperature
- 4 cups all purpose flour SPOON the flour directly into the measuring cup from the container/bag- DO NOT scoop the flour from the container or bag directly with the measuring cup.
- 3 to 4 tbsp granulated sugar
- 1 1/2 tsp salt
- 2 tbsp melted butter For the Glaze
- 1 tbsp honey For the Glaze
- Mix the warm milk, yeast and 1 teaspoon of sugar in a bowl or in your stand mixer. Whisk all the ingredients, cover and allow to sit for about 7 minutes.
- Meanwhile, mix the flour, salt and 3 tablespoons of sugar in a bowl. (If you want the rolls to be sweeter, use 4 tablespoons instead of 3.)
- Once the yeast mixture is ready, add the eggs and the butter. Using the dough hook or the paddle attachment, beat on low speed for a few seconds, until all ingredients are combined.
- Scrape down the sides of the bowl with a rubber spatula, then add 1 cup of the flour mixture. Beat on medium speed for a few seconds, then add another cup of the flour mixture. Repeat with the remaining flour. DO NOT OVERWORK THE DOUGH. This process should take about 2-ish minutes. It will be complete once the dough comes together and pulls away from the side of the bowl.
- Knead the dough for 2 more minutes on low – medium speed.
- At this point the dough will be ready for the first rise.
- Grease a large bowl with some olive oil and coat the dough with it. Cover with plastic wrap and a kitchen towel and let it rise for at least 1 hour or until it doubles in size (it took me 1 hour).
- When the dough has doubled in size, punch it down. Divide the dough into 12 pieces and shape each one into a ball. .
- Cover with plastic wrap and a kitchen towel and let the rolls rise for 1 hour and preheat the oven to 375F
- Bake the rolls for about 20 minutes, or until they turn golden brown.
- As soon as the rolls are out of the oven, glaze them with butter and honey (or just butter!)
- Enjoy them and Bon Profit!
- These rolls will stay fresh in the fridge for 4 days. I love to warm them up in the microwave for about 15 to 20 seconds.
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Published January 24th, 2021 7:28 AM
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4 of 8 comments
Can I use the rapid rise yeast with these rolls?
Looks good and always love trying to learn recipes from different countries. As soon as I can get my hands on some yeast, will give this a try. Nothing better than a fresh roll right out of the oven with some butter. If I can, I will pick up some Spanish jamon. Thanks for sharing, I am excited!