Also known as Pan de Leche these large, sweet rolls are eaten all over Spain at breakfast. This recipe yields 4 large buns.
100ml milk, lukewarm
10ml instant yeast
50g butter, softened
70g granulated sugar
1 egg
200g bread flour
Warm the milk and pour it into a mixing bowl.
Add the yeast and stir until dissolved.
Cover the bowl with a tea towel and set aside in a warm place for 10 minutes.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Set the machine on medium-high speed and cream the ingredients together.
Add the egg and beat to incorporate into the mixture.
Add the yeast and milk mixture and mix again.
Remove the bowl from the mixer and add half a cup of flour at a time, stirring the flour into the mixture with a wooden spoon. Keep going until all of the flour has been incorporated.
Dust the dough with 15ml of flour and cover with plastic wrap. Set aside and allow to proof for 30 minutes.
Preheat your oven to 200℃ and line a baking sheet with baking paper.
Lightly coat your hands with vegetable oil and knead the dough 5 or 6 times. The dough will be very sticky!
Divide the dough into 4 equal pieces.
Shape each piece into an oval shape and place it on the prepared baking sheet.
Allow to rise for 15 minutes.
Bake the rolls for 8 minutes.
Remove the baking sheet from the oven and lightly brush the rolls with vegetable oil. You may sprinkle the rolls with brown sugar at this stage.
Return the rolls to the oven and bake for a further 10 minutes.
Remove from the oven and cool for 5 minutes before serving.
My Whisk and I 