MyKitchenInHalfCups

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BBB ~ Filipino Spanish Bread Rolls

15 Comments

Filipino Spanish Bread Rolls

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I confess. These didn’t immediately excite me but they are bread and a Babe should bake. 
And then for me the magic took over.  I just do enjoy the magic of the yeast and flour and water.
My intent when I divided the dough was to shape half in traditional fashion as a log and half as crescents … but the crescent was so easy I did them all that way.  In retrospect, I think I might have enjoyed them more as a log: the outside would have gotten a uniform coating and maybe been more enjoyable with my coffee BUT these were marvelous even as crescents!
Aparna, I thank you.  These were really no trouble to make.  The dough easy to work.  Flexible enough to do well with a long rest in the fridge. 
I think they would do equally well perhaps shaped and rested in the fridge overnight and then go into a hot oven in the morning.  They would be company show stoppers for sure at any time.
And for the drama through poor reading … yes, I still have issues with reading. 
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Right well the best I can say is the smell communicated better than the reading and I was able to blow most of it off the brown sugar before I’d mixed it in.  Aren’t we lucky to have … smell! 

Filipino Spanish Bread Rolls
Recipe By: Aparna Balasubramanian
Yield: 16-24 rolls
For the Dough :
2 teaspoons active dried yeast
1/4 cup warm water
1 teaspoon sugar
426 grams white whole wheat flour
75 grams Kumet flour
20 grams flax meal
1 tablespoon brown sugar
1 teaspoon salt
1/2 cup milk
1/2 cup unsalted butter, melted
2 eggs
For the Filling :
1/4 cup unsalted butter, melted
1/2 cup breadcrumbs
1/3 cup brown sugar
2 teaspoons cinnamon powder (optional)
For Coating :
A little milk
1 cup bread crumbs
1/3 cup brown sugar

Whisk together the flours, flax, yeast, sugar and salt.
Mix the milk, melted butter and eggs.
Mix the dry and wet together.
Then knead until you have a smooth and elastic dough. I found this easy to knead by hand. Firm dough.

Cover loosely and let the dough rest for about 2 to 3 hours or till it has doubled in volume.
It became obvious to me that life was not cooperating with these directions and the dough went into the fridge overnight.

I took the bowl out as soon as I was in the kitchen fixing coffee in the morning.  That allowed the dough to warm up and it was ready to work 2 hours later.  Press down the dough gently and divide the dough into two equal parts.

There are two ways of shaping Filipino Spanish Bread. One is to roll out each portion into a round and spread the filling over it.

Spread the filling before cutting.

Then cut each into 8 triangles like you would a pizza. Each triangle can then be rolled up croissant style.

The more traditional way is to shape each half of dough into a log and divide into eight equal parts. Roll each piece into roughly a 3- by 5-inch rectangle. Brush with melted butter, sprinkle with breadcrumbs and sugar (or cinnamon sugar if you prefer). Roll the piece like you would a jelly roll, starting from one corner and rolling towards the opposite corner.

One dough ball gave me 10 rolls, the other gave me 12.  I did like the smaller size and would make smaller regardless of shape.

Alternately, roll each half the dough into a largish rectangle about 10” x 10”.  Then brush the surface generously and completely with melted butter. Sprinkle half the breadcrums and the cinnamon and sugar mixture over this evenly. Now cut the dough into half from top to bottom. Again cut each half into 4 left to right. You will have 8 rectangles about 5″ x 3.3″

Which ever way you shape your Filipino Spanish Bread, place the pieces seam side down on a lined or greased baking sheet. Let the shaped rolls rise for 30 minutes.

Brush them with a little milk and sprinkle with more breadcrumbs and sugar. You can also roll the shaped dough in the breadcrumbs and sugar if you like.

Bake until golden brown at 190C (375 F) for about 15 to 20 minutes. Because I made the rolls with all whole wheat, they took 22 minutes to bake.
Cool on a rack.

We’d love for you to bake with us as a Bread Baking Buddy. Here’s how it works.

Bake this month’s bread using Aparna’s recipe and post it on your blog before the 28th of this month. Mention the Bread Baking Babes and link to her BBB post in your own post. Then e-mail her at aparna[AT]mydiversekitchen[DOT]com with your name and the link to the post, or leave a comment on her blog post with this information. She will include your bread in the Buddy round-up at the end of this month.

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Author: MyKitchenInHalfCups

Love baking bread Love travel Bread Baking Babe (group)

15 thoughts on “BBB ~ Filipino Spanish Bread Rolls

  1. Love the idea of using brown sugar and whole wheat flour! Very nice.

  2. Oh my goodness! I’m glad your nose warned you of that! They look beautiful, mine had the little lace filling spreads too. Like a little bonus florentine!

  3. Kudos to you for making a whole wheat version. They look great! And your crescents held their shape.

  4. Reading? Oh come on!! Surely we experts don’t have to do that!

    I found myself not so excited about making a sweet roll and was initially determined to make them savoury. Like you, I went with sweet. Like you, I’m glad I did.

    Your crescents look lovely. Of course they do. How could they not? 🙂

    • Right, I mean how much difference can there be, they both start with C …

      • Exactly!

        Although, I actually meant that because you made them, they couldn’t help but look lovely.

        What is that cool chain-like thing in the first photo? It looks like chainmail, but that can’t be what it’s for. (Can it??)

      • Ah yes Elizabeth … when I have one of these to my older son, he was totally fascinated with the “chainmail”. And I think in essence that’s what it is. Amazon has a number of these on their website and they are used for cleaning cast iron. In my book they are miracle workers. The one called the “Ringer” is very finely made, rectangular and has the smallest circle on it. The bigger circle (I hang it from the circle) won’t go into smaller bottle openings. These make short work of hard to clean bottles (think peanut butter), fill half w water, drop the ringer in, top on, shake: CLEAN. Love the thing.
        Don’t kid yourself Elizabeth, I can do ugly too.

      • And it doesn’t scratch the surface at all? How cool is that?

        I don’t believe you. I bet that even the bread you claim is ugly is stunningly beautiful (in a rustic sort of way) .

      • No scratch but don’t use it on the non stick surface stuff. I use it all the time on the cast iron, stainless, the ceramic coated cast iron. Anything remotely stuck/cooked on is off in a flash. Both our boys think it’s terrific. I think I’ve given away at least a dozen.
        Rustic … ha.

  5. And they are the same color…. I have a very bad habit of buying spices at the market, which are put into little plastic bags, and not labeling them. I do a lot of sniffing and tasting…. But they turned out beautifully!

  6. Pingback: Filipino Spanish Bread Rolls; Bread Baking Babes - Thyme for Cooking, Blog

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