Spanish Roll

Spanish Roll is a beloved Filipino bread roll filled with a buttery-sweet filling and coated with breadcrumbs. Despite its name, it’s not directly Spanish in origin but a product of Filipino ingenuity and love for sweet bread. It's soft, slightly sweet, and perfect for merienda or any time of the day.

Ingredients

For the Dough:

• 3 cups all-purpose flour

• ¼ cup granulated sugar

• 1 teaspoon salt

• 2 ¼ teaspoons (1 packet) instant yeast

• ¾ cup warm milk

• 1 large egg

• ¼ cup unsalted butter, softened

For the Filling:

• ¼ cup unsalted butter, softened

• ¼ cup granulated sugar

• 2 tablespoons breadcrumbs

For Coating:

• ¼ cup unsalted butter, melted

• ½ cup breadcrumbs

Instructions

Make the Dough:

1. Activate the yeast:If using active dry yeast, dissolve it in warm milk with 1 teaspoon of sugar. Let it sit for 5-10 minutes until foamy. If using instant yeast, skip this step.

2. Mix the dough:In a large bowl, combine flour, sugar, and salt. Add the yeast (or the foamy yeast mixture), egg, and softened butter. Mix until a dough forms.

3. Knead:Transfer the dough to a floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.

4. Let it rise:Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise for 1-1.5 hours, or until it doubles in size.

Prepare the Filling:

1. In a bowl, mix softened butter, sugar, and breadcrumbs until smooth. Set aside.

Shape the Rolls:

1. Divide the dough:Punch down the risen dough and divide it into 12-16 equal portions. Roll each portion into a ball.

2. Flatten and fill:Roll out each ball into a rectangle. Spread about 1-2 teaspoons of filling along one side of the rectangle. Roll the dough tightly into a log, sealing the edges.

3. Coat with breadcrumbs:Brush each roll lightly with melted butter and roll in breadcrumbs, ensuring an even coating.

Second Rise:

1. Place the rolls on a baking tray lined with parchment paper, leaving space between each one. Cover with a cloth and let rise for 30-40 minutes.

Bake:

1. Preheat your oven to 350°F (175°C).

2. Bake the rolls for 15-20 minutes, or until golden brown.

Cool and Serve:

Let the Spanish rolls cool slightly before serving. They’re best enjoyed warm and fresh but can be reheated for a day or two after baking.

Tip: Pair your Spanish Roll with a hot cup of coffee or tsokolate (Filipino hot chocolate) for the ultimate merienda experience!