Easy Ensaymada Rolls from scratch

This easy ensaymada is a great recipe for those starting to try yeast. It has simple , easy to follow method that yields soft and fluffy ensaymada rolls.

Course Breakfast, Dessert

Cuisine Filipino

Keyword Ensaymada

Prep Time 4

Cook Time 20

rise times 1 30

Total Time 24

Servings pieces

Calories 249kcal

Author sanna

Ingredients

or the rolls:

2 and 1/4 cup all purpose flour + 1/2 cup reserved
3 tbsp granulated sugar
1 teaspoon salt
2 and 1/4 tsp active dry yeast I used Fleischmann's
1 egg
40 g butter
1/2 cup water
1/4 cup milk

for the filling:

60 g butter softened
3 tbsp sugar for sprinkling

for the butter and milk glaze:

60 g butter softened
5 tbsp powdered sugar
1/4 cup milk

Instructions

Combine 2 and 1/4 cup flour, 3 tbsp sugar, 1 tsp salt and 2 and 1/4 tsp yeast in a large mixing bowl. Set aside.
In a medium bowl, melt 40 g of butter in the microwave then add in the milk and water. This mixture should have a temperature of 115-120 F. If the mixture is still below 115 F, Re-heat the bowl in the microwave until the correct temperature is reached.
Add the butter-milk-water solution to the dry ingredients in the large bowl and begin mixing. I used a big plastic spoon for mixing.Add the egg and add flour from the reserved 1/2 cup but add very sparingly. All you need is for the dough to come together into a sphere in the center of the bowl. It should pull away from the sides of the bowl. I did not need all of the 1/2 cup , but you might need it all depending on the consistency of your dough.
After your dough has gathered into a ball, it has a sticky texture and is a loosely shaped ball. On a surface or baking mat lightly dusted with flour, knead the dough until it is smooth and elastic.
After kneading is complete, let the dough rest for ten minutes in a bowl. After the dough has rested, roll the dough into a 14 by 8 inch rectangle. Spread the softened butter over the rectangle and sprinkle granulated sugar over the butter. Roll the longer side of the rectangle tightly to form a log. Cut the log into 11 portions and place them on a lightly greased 9 inch baking pan. Let the rolls rise at room temperature for up to 12 hours or pre-heat oven to 200F, turn oven off and let rolls rise inside for 60-90 minutes. Do not refrigerate risen rolls, keep then at room temperature if not baking right away.
Preheat oven to 375 F. Bake rolls for 25-30 minutes, until rolls turn slightly brown on top. Cover rolls loosely with aluminum foil after the first ten minutes of baking. This is to prevent over browning and for the top from getting too hard. Let rolls cool and spread the glaze.
To make the glaze: combine softened butter, milk and powdered sugar in a bowl. Stir mixture until smooth and spreadable. You can add more powdered sugar if you want a thicker consistency. You can add more or less milk if you want a thinner glaze.

Notes

Dough recipe adapted from Sally's Baking Addiction

Nutrition Facts

Easy Ensaymada Rolls from scratch

Amount Per Serving

Calories 249 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Cholesterol 47mg16%

Sodium 327mg14%

Potassium 47mg1%

Carbohydrates 30g10%

Sugar 10g11%

Protein 3g6%

Vitamin A 405IU8%

Calcium 21mg2%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition