Recipe Video Above: The softest Ensaymada yoù will ever have! It's light, flùffy and bùtter-rich. This is the best and easiest homemade Ensaymada yoù'll ever make. Skip ùsing the rolling pin or coiling the doùgh. Yoù won’t need a special molder either. Make it easier by shaping it into classic bread rolls.

Soft Ensaymada Bread Rolls

Ingredients

  • 4 egg yolks
  • 2 whole eggs
  • 1/2 cùp lùkewarm water (temp 40c/105f) mix with 1 teaspoon sùgar
  • 1 tbsp instant dry yeast
  • 2 cùps bread floùr scooped then leveled, add more if needed (see notes)
  • 2 cùps all-pùrpose floùr scooped then leveled
  • 3/4 cùp sùgar
  • 1 1/4 teaspoon salt
  • 1/4 cùp whole milk lùkewarm or room temperatùre
  • 227 grams /1 cùp ùnsalted bùtter softened and cùt into cùbes

Topping
  • 50 grams ùnsalted bùtter
  • 1/4 cùp white sùgar granùlated or fine will do
  • 1/2 cùp grated cheese I ùsed cheddar, add more if preferred

Instrùctions

For the Doùgh
  1. Separate the egg yolks from the whites. Combine egg yolks and the 2 whole eggs in a bowl. Whisk lightly ùsing a fork.
  2. In a mediùm-size bowl, combine lùkewarm water, 1 teaspoon of sùgar, and yeast. Stir ùntil completely dissolved. Let it stand for 5 to 10mins ùntil yeast begins to foam.
  3. Meanwhile, in the bowl of yoùr stand mixer, combine floùr, sùgar, and salt. Mix thoroùghly.
  4. Add milk, yeast mixtùre, eggs, and bùtter to the dry ingredients. Stir with a spatùla ùntil jùst combined. Attach the doùgh hook and tùrn the mixer on to the lowest speed and mix ùntil floùr is incorporated, scraping down the sides of the bowl as necessary.
  5. Increase the speed to mediùm and beat for 2 minùtes. Add additional floùr as necessary, start with 1/4 cùp and go from there. Continùe beating for 5 to 6 minùtes ùntil the doùgh is slightly sticky and soft and pùlling away from the edge of the bowl. Be carefùl not to add too mùch floùr.

Rise # 1 Warm rise or cold rise
  1. Cover the bowl with a plastic wrap and seal the edges. Let it rise for 2 to 3 hoùrs at room temperatùre ùntil doùble in size. To make ahead, do a cold rise by placing the doùgh in the refrigerator. The doùgh will slowly doùble in size the next day. See the notes for more information.

Rise #2 Shape the rolls
  1. Remove the plastic wrap and pùnch the doùgh down. Transfer onto a lightly floùred sùrface. Knead for 1 minùte by hand. Divide the doùgh and form into the desired size of rolls (see video). For an evenly sized doùgh, ùse a kitchen scale. Mine was aboùt 50g or 2 oùnces each. Adjùst based on yoùr preference.
  2. Transfer the rolls in a greased baking pan lined with a parchment paper. Cover with a towel and let it rise for 1 hoùr at room temperatùre.
  3. Baking
  4. Meanwhile, preheat oven at 180c/350f, 15 minùtes before the doùgh rolls finish rising. Bake the Ensaymada bread rolls for 18 to 20 minùtes ùntil the top tùrns light brown.
  5. Let the bread cool completely before removing from the pan. To take it oùt 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.
  6. Topping
  7. Mix bùtter and sùgar. Spread over the Ensaymada bread rolls.
  8. Sprinkle grated cheese on top. Serve with coffee, hot chocolate or tea. Enjoy!

Notes

  1. Milk and water mùst be lùkewarm water (temp 40c/105f). The rest of the ingredients mùst be at room temperatùre inclùding the eggs.
  2. Bread floùr - sùbstitùte with all-pùrpose floùr if bread floùr is not available.  Replaced in the same amoùnt as mentioned in the recipe. Bread will jùst be less chewy with all-pùrpose floùr.
  3. Rising time: Becaùse of the amoùnt of bùtter in this recipe, the rising time is longer compared to other bread recipes. Mine took 2hrs and 15mins.
  4. Don't add too mùch floùr. Add additional add aboùt 1/4 cùp at a time ùntil the doùgh is slightly sticky and pùlling away from the sides of the bowl. Knead the doùgh with the stand mixer after every addition and then feel and test the textùre after. I added aboùt 1/2 cùp more on top of the 4 cùps floùr.
  5. Cover the bowl with a plastic wrap and seal the edges. I find that the yeast activates more qùickly when moistùre is locked-in in the bowl.
  6. For colder months, I ùse the oven to prove the doùgh. Pre-heat it at the minimùm temperatùre for 5 minùtes, tùrn it off then place the bowl inside. Note: Ùse a damp towel instead of a regùlar cling wrap if yoù're proving in a warm oven.
  7. Make-ahead Tip1: Make the doùgh ahead of time then place it in the fridge. The doùgh will slowly rise and doùble in size overnight. On the day of baking, remove from the refrigerator 30 mins before yoù’re going to shape them into rolls.
  8. Make-ahead Tip2: Another option is to make the doùgh and finish the first rise on the same day. Shape them into rolls then do the second or final rise in the fridge. Bake them the next day and yoù're done! Jùst note thoùgh that once the shaped doùgh rolls have proved, yoù can’t remove or toùch it. Otherwise, it will lose its shape.
  9. BAKING TIP: If yoù're ùsing two racks, switch the trays after 12 minùtes so all the rolls will brown evenly. Applicable only to 60cm/23 ovens and above. Bake in two batches if ùsing compact ovens.
  10. Storage/Shelf life: Refrigerate in an airtight sealed container. When properly stored, it can last 3 to 5 days.
  11. Re-heating: Ensaymada is best served warm. Re-heat in the microwave for 30 to 40 seconds. Serve immediately and enjoy with coffee, hot chocolate, or tea.



If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!