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These fluffy, vanilla-infused morning buns bring a taste of Puerto Rican tradition to your breakfast table. Each tender roll offers just the right mix of subtle sweetness and buttery goodness, making them perfect with your morning joe or as an afternoon snack.
Whipping up these buns always takes me straight back to those special mornings in my grandma's San Juan kitchen. That wonderful aroma of butter mixed with vanilla would fill up the house while we waited impatiently for them to finish baking.
Key Ingredients Breakdown:
- Flour: Grab unbleached all-purpose and measure it with care
- Yeast: Go for fresh active dry for proper rising
- Milk: Stick with whole milk for that extra richness
- Butter: Splurge on good unsalted for better taste
- Vanilla: Don't skimp on genuine extract
- Eggs: Use large ones at room temp
Instructions:
- Prep Work:
- Heat milk to 110°F, mix with yeast and a tablespoon of sugar. Wait until it bubbles and doubles, around 10 minutes. Combine flour and salt in a big bowl. Add your foamy yeast mix, eggs, and vanilla to the flour. Stir until barely mixed.
- Creating Your Dough:
- Drop in soft butter a spoonful at a time, mixing thoroughly between additions. Knead for 8-10 minutes until your dough feels soft and looks smooth. Pop it in a greased bowl and cover with a damp towel.
- Initial Rising:
- Let your dough sit in a warm spot for 1.5-2 hours until it doubles up. Press it gently – if the indent stays, you're good to go.
- Forming Your Buns:
- For regular buns: Cut into 12 equal pieces (about 90g each). Shape into nice round balls by tucking edges underneath. For swirly ones: Roll dough into an 18x24-inch rectangle, spread butter on top, sprinkle with cinnamon sugar, then roll it up tight.
- Final Rise and Oven Time:
- Arrange your shaped buns on a lined baking sheet or buttered dish. Cover them up and let rise another 45 minutes until puffy. Bake at 350°F for 15-25 minutes until they turn golden brown.
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Baking these buns always brings back memories of family Sundays. That amazing smell of vanilla and butter would get everyone out of bed and into the kitchen, faces full of excitement.
Timing Is Everything:
These buns need some planning ahead but they're worth the wait. Each rising period builds more flavor and gives you that signature airy texture that makes them so darn good.
How To Enjoy:
In Puerto Rico, folks love having these buns with their morning coffee or afternoon tea. Cut them open and stuff with ham and cheese for a breakfast sandwich that'll knock your socks off.
Watch Your Temps:
Getting your ingredients and kitchen at the right temperature really helps with the texture. Too hot or cold can mess with how long they take to rise and how they turn out.
Keeping Them Fresh:
Store your fresh buns in a sealed container for up to three days. Want them to last? Wrap each one separately and freeze for up to three months. Warm them up gently before eating.
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After baking these buns for so many years, I've realized they're much more than just bread – they're my way of sharing Puerto Rican heritage and bringing loved ones together around one table.
Frequently Asked Questions
- → Can I prepare these rolls in advance?
- Yes, form the rolls, let them rise in the fridge overnight, then bring them to room temperature before baking.
- → Why didn’t my dough rise?
- Check if your yeast is active and the milk isn’t too cold or hot (aim for about 110°F).
- → How can I freeze them?
- Store baked rolls in the freezer for up to 2 months. Let them thaw and reheat before enjoying.
- → What’s the best way to warm them up?
- Pop in the microwave for 20-30 seconds or bake at 300°F for a few minutes.
- → Can I top them with icing?
- Combine powdered sugar and milk for a quick glaze—you can drizzle it right over the rolls.