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These cloud-like, vanilla-infused morning buns bring Puerto Rican flavor straight to your home. Each airy roll delivers just the right mix of gentle sweetness and butter goodness, pairing wonderfully with your early coffee or midday snack.
Whenever I make these buns, I'm instantly back in my grandma's San Juan kitchen. That amazing buttery vanilla scent would wrap around the whole house while we couldn't wait for them to come out of the oven.
Key Ingredients Breakdown:
- Flour: Stick with unbleached all-purpose, using careful measurements
- Yeast: Go for fresh active dry yeast to get the best rise
- Milk: Whole milk is a must for proper richness
- Butter: Splurge on good unsalted butter for better taste
- Vanilla: Don't skip real extract—it's totally worth it
- Eggs: Use large ones, let them sit out first
Instructions:
- First Steps:
- Heat milk to 110°F, stir in yeast and 1 tablespoon sugar. Wait until it bubbles and grows, around 10 minutes. In a big bowl, mix flour with salt. Pour in the yeast mix, eggs, and vanilla. Stir until barely combined.
- Working the Dough:
- Drop in soft butter bit by bit, mixing thoroughly after each spoonful. Knead for 8-10 minutes until you get a soft, smooth dough. Put it in a greased bowl and cover with a damp towel.
- Initial Rising:
- Let the dough grow in a warm spot for 1.5-2 hours until twice its size. Poke it gently—your fingerprint should stay.
- Forming Your Rolls:
- For regular rolls: Cut into 12 equal pieces (90g each). Form smooth balls by tucking edges underneath. For swirls: Flatten into an 18x24-inch rectangle, spread butter on top, sprinkle with cinnamon sugar, and roll up tightly.
- Final Rise and Cooking:
- Set shaped rolls on a lined baking sheet or buttered dish. Cover and let puff up for 45 minutes. Bake at 350°F for 15-25 minutes until they turn golden.
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When I bake these rolls, I can't help thinking about our family Sundays. That amazing butter-vanilla smell would drift through the house, bringing everyone to the kitchen filled with excitement.
Timing Essentials:
These buns need some planning but they're worth the wait. Each rising period builds flavor and creates that super fluffy feel that makes them so special.
Serving Suggestions:
In Puerto Rico, folks enjoy these rolls with morning coffee or afternoon tea. Cut them open and add ham and cheese for the most amazing breakfast sandwiches ever.
Temperature Tips:
Keeping everything at the right temp helps you nail the texture. Too hot or cold will mess with your rising time and change how they turn out.
Storage Ideas:
Store your fresh rolls in a sealed container for up to three days. For longer, wrap them separately and freeze for up to three months. Warm them gently before eating.
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After baking these rolls for so many years, I've realized they're more than just food—they're my way of sharing Puerto Rican heritage and getting the family together around one table.
Common Questions
- → Can I prep them the night before?
- Sure! Shape the dough, refrigerate overnight, then let them warm up before the final rise and baking.
- → Why isn’t my dough rising?
- Check if your yeast is good and ensure the milk’s around 110°F. Too hot or too cool temps can ruin the rise.
- → Can these rolls be frozen?
- Definitely! Store baked rolls in the freezer for up to 2 months. Thaw and reheat before serving.
- → How should I warm them up?
- Pop in the microwave for 20-30 seconds or bake in the oven at 300°F for about 5-10 minutes.
- → Could I drizzle a glaze on top?
- Absolutely! Blend 1 cup of powdered sugar with a few tablespoons of milk for a quick vanilla drizzle.