Super Soft Ensaymada Bread Rolls #comfortfood #meals

These Super Soft Ensaymada Bread Rolls are the best! It's light, cushioned, spread rich and uncommonly scrumptious. This is the best and least demanding natively constructed Ensaymada formula you'll ever make! Skip utilizing the moving pin or looping the batter. You won't need an extraordinary decay either. Make it simpler by molding it into exemplary bread rolls.

I have made Ensaymada at home a lot of times for my companions and family members. I (used to) consider it a work of affection in light of the fact that the entire procedure is very broad. It truly takes me one entire day from making the mixture, demonstrating, rolling and afterward snaking. I despite everything can't trust I used.

This formula, then again, is simpler, novice and numbskull confirmation. Attempt it to trust it! These Ensaymada Bread rolls are an ideal blessing to yourself, companions, and friends and family as you don't need to put forth an additional attempt on separately wrapping them. You simply need one major cling wrap, attach a strip and it's all set.

Also Try Our Recipe : Italian Skillet Chicken with Tomatoes and Mushrooms

Ingredients

4 egg yolks
2 whole eggs
1/2 cup lukewarm water (temp 40c/105f) mix with 1 teaspoon sugar
1 tbsp instant dry yeast
2 cups bread flour scooped then leveled, add more if needed (see notes)
2 cups all-purpose flour scooped then leveled
3/4 cup sugar
1 1/4 teaspoon salt
1/4 cup whole milk lukewarm or room temperature
227 grams /1 cup unsalted butter softened and cut into cubes

Topping

50 grams unsalted butter
1/4 cup white sugar granulated or fine will do
1/2 cup grated cheese I used cheddar, add more if preferred

Instructions
For the Dough

Separate the egg yolks from the whites. Combine egg yolks and the 2 whole eggs in a bowl. Whisk lightly using a fork.
In a medium-size bowl, combine lukewarm water, 1 teaspoon of sugar, and yeast. Stir until completely dissolved. Let it stand for 5 to 10mins until yeast begins to foam.
Meanwhile, in the bowl of your stand mixer, combine flour, sugar, and salt. Mix thoroughly.
Add milk, yeast mixture, eggs, and butter to the dry ingredients. Stir with a spatula until just combined. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
Increase the speed to medium and beat for 2 minutes. Add additional flour as necessary, start with 1/4 cup and go from there. Continue beating for 5 to 6 minutes until the dough is slightly sticky and soft and pulling away from the edge of the bowl. Be careful not to add too much flour.

Rise # 1 Warm rise or cold rise

Cover the bowl with a plastic wrap and seal the edges. Let it rise for 2 to 3 hours at room temperature until double in size. To make ahead, do a cold rise by placing the dough in the refrigerator. The dough will slowly double in size the next day. See the notes for more information.

Rise #2 Shape the rolls

Remove the plastic wrap and punch the dough down. Transfer onto a lightly floured surface. Knead for 1 minute by hand. Divide the dough and form into the desired size of rolls (see video). For an evenly sized dough, use a kitchen scale. Mine was about 50g or 2 ounces each. Adjust based on your preference.
Transfer the rolls in a greased baking pan lined with a parchment paper. Cover with a towel and let it rise for 1 hour at room temperature.

Baking

Meanwhile, preheat oven at 180c/350f, 15 minutes before the dough rolls finish rising. Bake the Ensaymada bread rolls for 18 to 20 minutes until the top turns light brown.
Let the bread cool completely before removing from the pan. To take it out of a pan, place a wire rack or plate over the top of the bread and flip. Peel off the parchment paper from the bottom then transfer to a serving plate.

Topping