This delicious soft bread roll with buttery crumb filling inside is one of my favorite buys from our neighborhood bakery when I was little. We used to have it for afternoon snack and sometimes for breakfast, too. I had this recipe for years and have tried it once before, it was a fail ( like most of bread recipes I tried before); but when I read the recipe again, I find it easier now than a few years ago..that is not to say that I’m an expert now in bread making…I still have a lot to learn (and I’ll share everything here).
Note/Tips: I like to make these or ( any bread) at night, let it rise once then after filling and shaping it, I put it in the fridge for the second proofing, then bake it in the morning for breakfast ( I learned from other bakers that slow proofing the dough gives it better flavor and texture plus it also gives you enough time to sleep :))
I use instant yeast; the kind that you can mix directly with flour and doesn’t need to be activated with warm water and anymore. Make sure that your milk mixture is lukewarm when you add it to the flour, it’ll make the dough much easier to work with.
I use the same dough and fill it with chocolate to make pain au chocolat ( I’m still struggling with the puff pastry).
mix dough in a bowl then transfer to floured surface
start kneading..I usually set my timer to 10 minutes and knead the dough by hand
..when the dough gets shiny, elastic and soft, it’s ready for it’s first rise
let rise until double in bulk ( about 1 hour to 1-1/2 hours)..punch dough and divide equally into 16 portions
roll/form into rectangle each portion ,brush with melted butter, spread some filling and roll
lay on baking sheet, seam side down. At this point I like to put it in the fridge for it’s second rise..
then bake it first thing in the morning
the smell of freshly baked bread and coffee in the morning is simply divine! 🙂
- 1 Tablespoon instant yeast
- 3/4 cups warm milk
- 1/2 cup melted butter
- 1/3 cup sugar
- 2 eggs
- 1 teaspoon salt
- about 3 -3/4 cups all-purpose flour
- melted butter for brushing
- 1/2 cup breadcrumbs
- 1/2 cup Brown Sugar
- 1 tablespoon All-Purpose Flour
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- Combine milk, melted butter, sugar, eggs and salt. Blend well. Sift 3 1/4 cups of flour in another bowl, add yeast, stir then add the milk mixture. The dough will be sticky and a little wet. Spread 1/4 cup of flour on a clean work surface.
- Transfer dough to the floured surface and knead until smooth and elastic ( about 8-10 minutes). Keep a small bowl of flour beside you for dipping your hands in when the dough gets sticky. Just continue kneading and eventually the dough will stop being sticky and will feel soft and elastic.
- Form dough into a ball and place into a greased bowl, cover and let rise at room temperature until double in bulk.
- Combine all the ingredients for the filling.
- Punch down risen dough then divide into 16 equal portions. Roll each dough into small rectangle, brush with melted butter then spread with some filling. Roll up and place on a greased baking sheets seam side down.
- Do the same for the rest of the dough. Sprinkle the top of the rolled dough with more of the filling.
- Let it rise for about an hour then bake in the preheated 375F degrees oven for 20 minutes or until lightly browned...
- OR, you can do the second rise (or proofing) in the fridge.
- Cover the baking sheet with plastic wrap and immediately put in the fridge overnight. When you are ready to bake, take it out from the fridge; let it come to room temperature, uncovered ( it'll take about 2 hours) before baking in the preheated oven ( 375F degrees).
♥ Have a nice day! 🙂 God Bless!! ♥