Wheat Ensaimada Rolls (Recipe Version 1)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories while maintaining flavor.

Add 1 tablespoon of dry yeast to 3/4 cup of lukewarm water and stir to dissolve the yeast.

Add 1/2 tablespoon of sugar and 1 cup of white flour, mix well, and let rise for 2 hours in a warm place.

In a separate bowl, add 1/4 cup of sugar and 4 egg yolks, mix well.

Add 1/2 cup of butter and cream together with the sugar and egg yolks.

Add 1/2 teaspoon of salt.

Add 2 1/2 cups of white flour or substitute with 1/2 cup of ground flax and 2 cups of whole wheat flour, but only add enough flour until the dough takes shape.

Add the dough to the creamed butter mixture and switch to a dough hook if using a stand mixer.

Knead the dough until fine and elastic to touch, noting that too much flour makes it difficult to knead.

Form the dough into a ball, cover, and let rest for 10-15 minutes.

Place the dough on a floured surface and knead lightly.

Cut the dough into 24 equal pieces and roll one piece until thin and flat.

Spread butter on the dough, sprinkle cheddar cheese, and roll it into a log shape, then coil it up.

Repeat the rolling, buttering, cheesing, and coiling for the remaining pieces.

Place the rolls in a greased baking sheet and let them rise until doubled in size, about 2 hours.

Bake the rolls for 10-15 minutes in a 350°F oven, switching them around if baking multiple at once.

Let the rolls rest for at least 10 minutes after baking.

Butter the tops of the rolls with room temperature butter and dip them in a bowl of sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens