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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 lg Eggs, beaten
2 ts Salt, plus salt for the egg glaze
4 c Bread or all-purpose flour, or more as needed (up to 5)
2 tb Sesame seeds
1 tb Melted unsalted butter (optional)
3 inches between each.

INSTRUCTIONS

1. 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.
2. 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.
3. 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.
4. 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.
5. 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
6. 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.)
7. Preheat the oven to 350 F.
8. 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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