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Pan Suave (cuban Sweet Rolls)

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Grains Cuban 1 Servings

INGREDIENTS

2 Envelopes active dry yeast
2 1/4 teaspoons each or-
2 Cakes compressed yeast, 0.6
ounces each
3/4 c Sugar
1 c Warm water
1/3 c Vegetable oil
2 Eggs, beaten
2 t Salt, plus salt for the egg
glaze
4 c Bread or all-purpose flour
or more as needed up to
2 T Sesame seeds
1 T Melted unsalted butter
optional

INSTRUCTIONS

5
Dissolve the yeast and 1 tablespoon sugar in 3 tablespoons water in a
large mixing bowl. When the mixture is foamy (5 to 10 minutes), stir
in the remaining water and sugar, the oil, and all but 1 tablespoon  of
the beaten eggs. Beat the remaining 1 tablespoon egg with a pinch  of
salt to make an egg glaze. Set aside in the refrigerator. Stir the  2
teaspoons salt and the flour, 1 cup at a time, into the liquid
ingredients, to obtain a dough that is stiff enough to pull away from
the sides of the bowl, but soft enough to knead. The dough can also  be
mixed and kneaded in a mixer fitted with a dough hook or in a food
processor fitted with the dough blade. Turn the dough onto a lightly
floured work surface and knead until smooth, 6 to 8 minutes, adding
flour as necessary, to obtain a soft dough that is pliable but not
sticky. It will be a little moister than regular bread dough.  Transfer
the dough to a lightly oiled bowl, cover, and let rise in a  warm,
draft-free spot until doubled in bulk, 1 to 1 1/2 hours. Punch  down
the dough. Form the rolls: Divide the dough into 12 equal  pieces. Roll
each on the work surface with the palm of your hand to  form a tube 5
inches long with tapered ends. Transfer the rolls to  lightly greased
baking sheets, leaving 3    inches between each.  Cover the rolls with
a dampened cotton dish towel and let rise in a  warm, draft-free spot
until doubled in bulk, about 1 hour. (The rolls  can be allowed to rise
at a lower temperature - even in the  refrigerator - but the rising
time will be 3 to 4 hours.) Preheat the  oven to 350 F. Brush the rolls
with the reserved egg glaze and  sprinkle with sesame seeds. Bake the
rolls until golden brown and  hollow sounding when lightly tapped, 20
to 30 minutes. Remove the  rolls from the oven and let cool for 5
minutes. Brush the tops with  melted butter, if using. Serve warm or
cool to room temperature on a  wire rack.  Recipe is from Miami Spice
by Steven Raichlen.  Posted to EAT-L Digest 01 Feb 97 by Felicia
Pickering  <MNHAN063@SIVM.SI.EDU> on Feb 2, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1571
Calories From Fat: 904
Total Fat: 102.6g
Cholesterol: 402.5mg
Sodium: 154.2mg
Potassium: 231mg
Carbohydrates: 154.9g
Fiber: 2.1g
Sugar: 150.1g
Protein: 15.9g


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