These soft, fluffy rolls are filled with a rich, buttery brown sugar center. The classic Filipino señorita bread is melt-in-your-mouth tender thanks to the tangzhong method. The rolls are perfect with coffee, for sharing or as a sweet afternoon treat. —Alex Bala, Longmont, Colorado
Ingredients
- tangzhong:
- 3 tablespoons bread or all-purpose flour
- 1/4 cup whole milk
- dough:
- 1 cup warm whole milk (110° to 115°)
- 1/4 cup plus 4 tablespoons sugar, divided
- 1 package active dry yeast
- 3-1/2 cups bread flour, plus more for rolling
- 1 teaspoon fine sea salt
- 1 large egg plus 1 egg yolk, room temperature
- 4 tablespoons unsalted butter, softened
- filling:
- 2/3 cup packed brown sugar
- 2 tablespoons sugar
- 1/2 cup butter, softened
- 1/4 cup sweetened condensed milk
- topping:
- 3 tablespoons butter, melted
- 1 tablespoon packed brown sugar
Directions
- In a small saucepan, whisk flour and milk until smooth. Cook over medium heat, stirring constantly, until a thick paste forms, 2-3 minutes. Cool completely.
- In a medium bowl, combine milk, 1/4 cup sugar and yeast. Whisk; let stand until foamy, about 10 minutes.
- In the bowl of a stand mixer, combine flour, remaining 4 tablespoons sugar and salt. Add yeast mixture, egg and egg yolk. Mix with a dough hook until just combined; add the tangzhong. Knead until the dough is soft and elastic, 3-4 minutes.
- Add butter; continue kneading until smooth, about 2 minutes longer (dough will be slightly tacky). Transfer to a large greased bowl. Cover and let rise until doubled, about 1-1/2 hours.
- Meanwhile, combine filling ingredients in a small bowl until smooth. Set aside.
- Punch down dough. Divide evenly into 12 pieces. Shape into balls. Let rest for 10 minutes.
- Preheat the oven to 350°. Roll each dough ball into a 6-in. long rectangle. Spread a small spoonful of filling over dough, to within 1/8 in. of edges. Roll up dough starting with the short edge, pinching edges to seal. Place on a parchment-lined dark baking sheet. Repeat with remaining dough and filling. Cover and let rise 10 minutes.
- Bake until rolls are puffed and golden, 20-24 minutes. In a small bowl, mix together melted butter and brown sugar; brush over rolls. Bake 5 minutes longer. Remove to wire racks to cool completely or serve warm.
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