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These airy, sweet-scented morning buns capture Puerto Rico's flavors right in your home. Every fluffy roll delivers just the right mix of sugary notes and creamy goodness, perfect with your morning brew or as an afternoon snack.
Whenever I whip up these buns, I'm instantly transported to my grandma's San Juan kitchen. The wonderful aroma of butter and fresh vanilla would fill the house while we waited impatiently for them to come out of the oven.
Key Ingredients Breakdown:
- Flour: Go with unbleached all-purpose, properly weighed
- Yeast: Grab fresh active dry yeast for optimal rising
- Milk: Stick to whole milk for that extra richness
- Butter: Splurge on premium unsalted for better taste
- Vanilla: Pure extract really stands out
- Eggs: Use large ones at room temperature
Directions:
- Prep Work:
- Heat milk to 110°F, stir in yeast and 1 tablespoon sugar. Wait until it's bubbly and doubled, roughly 10 minutes. In a big bowl, combine flour and salt. Pour in the yeast mix, eggs, and vanilla. Stir until barely mixed.
- Creating The Dough:
- Drop in soft butter one spoon at a time, mixing thoroughly between additions. Knead for 8-10 minutes until you get a soft, silky dough. Put it in a greased bowl and cover with a damp towel.
- Initial Proofing:
- Let the dough grow for 1.5-2 hours somewhere warm until it doubles. Gently poke it - your fingerprint should stay visible.
- Forming The Rolls:
- For regular rolls: Cut into 12 equal pieces (90g each). Form smooth balls by folding edges underneath. For swirls: Stretch into an 18x24-inch rectangle, spread butter on top, sprinkle with cinnamon sugar, then roll up tightly.
- Final Rise and Oven Time:
- Arrange your shaped dough 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 make these buns, I can't help thinking about our family Sundays. The vanilla and butter smells would drift upstairs, bringing everyone down to the kitchen full of excitement.
Time Management:
These buns need some advance planning but they're worth the wait. Each rising period builds flavor and creates that signature airy texture that makes them so popular.
How To Enjoy:
Throughout Puerto Rico, folks eat these buns with morning coffee or afternoon tea. Cut them open and add ham and cheese for knockout breakfast sammies.
Watch Your Temps:
Getting your ingredients and kitchen at the right warmth helps nail the texture. Too hot or cold will mess with rising times and throw off your results.
Keeping Them Fresh:
Store your fresh buns in a sealed container for up to three days. For longer storage, wrap them individually and freeze for up to three months. Warm them gently before eating.
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After baking these rolls countless times, I've realized they're so much more than just bread - they're my way of sharing Puerto Rican heritage and getting loved ones gathered around the table.
Frequently Asked Questions
- → Can I prep them overnight?
- Yes, shape them, chill overnight, and let them sit out to warm up a bit before baking.
- → What if my dough doesn't rise?
- Check that your yeast is fresh, and your milk is warmed to about 110°F. Either too hot or cold can stop proper rising.
- → Can I store them in the freezer?
- Yep, baked rolls freeze well for up to 2 months. Just thaw and reheat before enjoying.
- → How should I reheat them?
- Pop them in the microwave for about 20 seconds or warm them in a 300°F oven for around 5 minutes.
- → What about adding a glaze?
- Stir powdered sugar with milk or water for a simple sweet glaze to drizzle on top.