Spanish Rolls

Spanish Rolls

My favorite Spanish Bread. Soft, fluffy, filled with butter and sugar then rolled in breadcrumbs. Make it at home and eat it warm fresh out of the oven.

Soft, fluffy Spanish Bread filled with butter and sugar then laid in breadcrumbs. A bread like no other and definitely every Filipinos favorite merienda.

Spanish bread was the bread of my childhood in the Philippines. My siblings and I call it ‘potpot’ bread.

Every afternoon, we await the loud horn sound of the bread vendor. He goes around the neighborhood carrying a huge basket of warm and freshly baked Spanish bread at the back of his bicycle. It was so good! I still wish I had a chance to ask for his secret recipe. Alas, I was busy with play and friends back then. I just eat and never cared to cook nor bake. Hahaha…

The recipe we’re making today is not from the bread vendor. It is, however, the recipe I’ve been using for years. I’ve worked on this for a long time and I’m finally excited to share it with all of you bread lovers out there!

 

Filipino Spanish Bread Ingredients

  • Bread flour and All-purpose flour: Mixing these two kinds of flour allows us to control the protein content of the bread. Which just means that it will give the bread a soft and delicately chewy texture.
  • Egg yolks: No egg whites. This is the secret to a really soft and fluffy dough.
  • Pure unsalted butter: I love using butter when making bread. It makes my kitchen smell so good!
  • Sugar: We Filipinos love our buns sweet. We need this for the dough and for the butter filling.
  • Milk and Water: These will serve as the base liquid for the dough. The water is combined with the yeast to activate.
  • Active Dry Yeast or Instant Dry Yeast: Both can be used interchangeably. Activate in lukewarm water until foamy.
  • Bread crumbs: You can use Plain bread crumbs or Panko. If you are using the former, place it in a thick plastic bag and pound it to make it finer.

 

Bread making tips for beginners

  • Make sure the water is lukewarm before putting in the yeast. If it’s too hot the yeast will die. If it’s cold, it will not activate. To make sure that the water is at the right temperature, use a kitchen thermometer. The water should be between 30c/86f to 40c/104f.
  • Add a teaspoon of sugar to the water before stirring in the yeast. This will help easily activate it.
  • Activate the yeast in a bowl even if it’s instant yeast. This ensures that the yeast is fresh and alive.
  • Do not let the dough rise for too long if proving in a warm place. The maximum should be at least 1 hour. Otherwise, the bread will end up having a yeasty taste. The trick is (according to professional bakers) is to let it rise until it doubles in size and volume.
  • Knead dough until smooth and elastic, it should spring back when poked. Add more flour only when the dough is too wet and clings heavily to the sides of the bowl.

 

Spanish Bread recipe notes

Can I substitute bread flour with all-purpose flour?

Yes, you can substitute with all-purpose flour if bread flour is not available.  Replaced in the same amount as mentioned in the recipe. Bread will just be less chewy with all-purpose flour. 

How can I prove the dough during colder months?

For colder months, I use the oven to prove the dough. Place a glass baking dish on the bottom rack of the oven and fill it with boiling water. Put the dough in the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm environment to help raise the dough.

Make-ahead tips

  • Make the dough ahead of time then place it in the fridge. The dough will slowly rise and double in size overnight. On the day of baking, remove from the refrigerator 30-40 mins before you’re going to shape them into rolls.
  • Another option is to make the dough 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 you’re done! Bake them the next day and you’re done! Note: Once the shaped dough rolls have proved, you can’t remove or touch it in the pan. Otherwise, it will lose its shape.

Storage and re-heating

  • Store in an air-tight container in the fridge. Spanish bread is best eaten within 2 to 3 days.
  • Re-heat in a mini-oven toaster for 1 to 2 minutes over low heat.

I love having this with Chicken Sopas. How about you?

 

Prep Time: 1 hour                  Cook Time:  18 minutes

 

Equipment

  • Stand Mixer
  • Kitchen Scale
  • Parchment Paper
 

Ingredients

  • 2 1/4 teaspoon yeast (mixed with 1 teaspoon sugar)
  • 1/2 cup water (lukewarm)
  • 3 cups bread flour
  • 1 cup all-purpose flour (i used wholemeal flour)
  • 1/2 cup sugar
  • 3/4 teaspoon salt
  • 3/4 cup fresh milk (lukewarm, evap can also be use)
  • 3 large egg yolks
  • 1/2 cup butter (softened)
  • oil for the bowl

Butter Filling

  • 1/2 cup / 113.4g butter (softened)
  • 3/4 cup breadcrumbs
  • 1/2 cup brown sugar
  • 3 teaspoon milk

Breading

  • 1/4 cup breadcrumbs
  • 2 teaspoons brown sugar (optional)
 

Instructions

For the Dough

  • In a medium-size bowl, combine lukewarm water, 1 teaspoon of sugar, and yeast. Stir until completely dissolved. Let it stand for 5 to 10mins until yeast begins to foam.
  • Meanwhile, in the bowl of your stand mixer, combine flour, sugar, and salt. Mix thoroughly.
  • Add warm milk, yeast mixture, egg yolks, and butter to the dry ingredients. Stir until just combined. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
  • Increase the speed to medium and beat for 2 minutes. Add additional flour as necessary, start with 2 tablespoons and go from there. Continue beating for 5 to 6 minutes until the dough is slightly sticky and elastic, and pulling away from the edge of the bowl. Be careful not to add too much flour.

Rise # 1 Warm rise or cold rise

  • Wipe or spray oil on the sides of the bowl then form dough into a ball. Cover with plastic wrap and let it rise in a warm spot for 1 hour until it doubles in size. To make ahead, do a cold rise by placing the dough in the refrigerator. The dough will slowly double in size the next day. See the notes for more information.

Spanish Bread Filling

  • Combine all the ingredients of the filling in a small bowl. Make this just before the dough finishes rising.

Rise #2 Shape the rolls

  • Remove the plastic wrap and punch the dough down. Transfer onto a lightly floured surface. Divide the dough into 20 to 24 portions. (see video). For an evenly sized dough, use a kitchen scale. Mine was about 50g each. Adjust based on your preference.
  • Using a rolling pin, flatten each portion into an oval shape. Spread 1 tablespoon of the filling, then roll it into a log (see video). Lay it in the bread crumbs. Shake off excess then place inside the baking tray greased or lined with a parchment paper. Repeat with all the other portions. Make sure that the dough is arranged two inches apart. Cover with a towel or cloth and let it rise for 40mins to 1 hour.

Baking

  • Preheat oven at 180c/356f, 15 minutes before the dough rolls finishes rising. Bake the Spanish bread for 18 to 20 minutes until the top turns light brown.

 Recipe Notes and Tips:

  • Bread flour – substitute with all-purpose flour if bread flour is not available.  Replaced in the same amount as mentioned in the recipe. Bread will just be less chewy with all-purpose flour.
  • Proving dough in colder months: For colder months, I use the oven to prove the dough. Place a glass baking dish on the bottom rack of the oven and fill it with boiling water. Put the dough in the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm environment to help raise the dough.
  • Spanish Bread Filling – double the recipe if you prefer a thicker filling.
  • Make-ahead: Make the dough ahead of time then place it in the fridge. The dough will slowly rise and double in size overnight. On the day of baking, remove from the refrigerator 30-40 mins before you’re going to shape them into rolls.
  • Baking tip: If you’re using two racks, switch the trays after 12 minutes so all the rolls will brown evenly. Applicable only to 60cm/23 ovens and aboveBake in two separate batches if using compact ovens.
  • Storage and re-heating: Store in an air-tight container. Re-heat in a mini-oven toaster for 1 to 2 minutes over low heat.
 
 
Course : Snack
Cuisine : Filipino
Keyword : filipino bread, spanish bread recipe

Spanish Rolls
Print Recipe
My favorite Spanish Bread. Soft, fluffy, filled with butter and sugar then rolled in breadcrumbs. Make it at home and eat it warm fresh out of the oven.
Prep Time
1 hour
Cook Time
18 minutes
Prep Time
1 hour
Cook Time
18 minutes
Spanish Rolls
Print Recipe
My favorite Spanish Bread. Soft, fluffy, filled with butter and sugar then rolled in breadcrumbs. Make it at home and eat it warm fresh out of the oven.
Prep Time
1 hour
Cook Time
18 minutes
Prep Time
1 hour
Cook Time
18 minutes
Ingredients
Servings:
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Pan de Sal

Pan de Sal

Pandesal or Bread of Salt (which is also the title of a popular short story written by NVM Gonzales) is probably the most popular bread in the Philippines. Pandesal is the favorite “agahan or almusal” (breakfast food) of most Filipinos. Pandesal can eaten plain or with filling. It is best to have it while freshly hot from the oven. Common fillings or palaman for pandesal are: Cheese pimiento, CheezWhiz, a slice of cheese, coco jam, butter, and liver spread. In the Philippines, most bake shops and bakeries sell Pandesal. Sometimes, this is sold in rolling stores (usually a honking bicycle with a big box on the back). When purchasing from a neighborhood bakery, be sure to be there before 8 in the morning because the supply runs out after that time. Pandesal can also be eaten as it is. I like having pandesal along with hot coffee. I am one of those people who loves to dip it in hot black coffee. How do you eat pandesal? Try this easy Pandesal recipe and let me know what you think.

 
 
 
Prep Time   1 hour 30 minutes
Cook Time  15 minutes
Total Time   1 hour 45 minutes
Servings  8

 

Ingredients
  • 2 cups all purpose flour
  • 2 cups bread flour
  • 1/2 cup white sugar
  • 5 tbsp butter melted
  • 1 tsp baking powder
  • 1 1/4 cup fresh milk warm
  • 1 pouch rapid rise yeast
  • 1 tsp salt
  • 1 cup bread crumbs
  • 1 piece raw egg
  • 1 tbsp cooking oil
 
 

Instructions

  • Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully dissolved
  • In the mixing bowl, combine the dry ingredients starting with the flour then the sugar, salt, and baking powder . Mix well by stirring
  • Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until a dough is formed. Use your clean hands to effectively mix the ingredients.
  • In a flat surface, knead the dough until the texture becomes fine. For faster and easier kneading, you may use a Stand Mixer with dough hook.
  • Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl with damp cloth and let the dough rise for at least 1 hour
  • Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer
  • Roll each part until it forms a cylindrical shape
  • Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal)
  • Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper (makes sure to provide gaps between dough as this will rise later on)
  • Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise
  • Pre-heat the oven at 375 degrees Fahrenheit for 10 minutes
  • Put the tray with dough in the oven and bake for 15 minutes
  • Turn off the oven and remove the freshly baked pandesal.
  • Serve hot. Share and enjoy!

Nutrition

Serving: 8g

Pan de Sal
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Servings Prep Time
8 people 90 minutes
Cook Time
15 minutes
Servings Prep Time
8 people 90 minutes
Cook Time
15 minutes
Pan de Sal
Print Recipe
Servings Prep Time
8 people 90 minutes
Cook Time
15 minutes
Servings Prep Time
8 people 90 minutes
Cook Time
15 minutes
Ingredients
Servings: people
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Smoked Salmon Dip

Smoked Salmon Dip

Level: Easy

Prep: 10 min

Yield: 1 1/2 pints

Total: 10 min

Ingredients

8 ounces cream cheese, at room temperature

1/2 cup sour cream

1 tablespoon freshly squeezed lemon juice

1 tablespoon minced fresh dill

 

1 teaspoon prepared horseradish, drained

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 pound (4 ounces) smoked salmon, minced

Directions

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites and/or crackers.


Smoked Salmon Dip
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Smoked Salmon Dip
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Ingredients
Servings:
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Holiday Cheese Ball Wreath

Holiday Cheese Ball Wreath

Bring your outdoor holiday wreath inside with this festive and easy cheeseball. Use a small Bundt pan to form a wreath shape, or roll the mixture into a ball or log. For a cheeseball worthy of any big gathering, skip the Bundt pan and colorful garnish and roll the ball in toasted sliced almonds instead. 

Level: Easy

Total: 1 hr 15 min 

(includes chilling time)

Yield: 16 to 20 servings

Active: 15 min

Ingredients:

1 pound cream cheese, at room temperature

2 cups shredded firm cheese, such as Cheddar, pepper Jack or Colby

2 teaspoons Worcestershire sauce

Kosher salt and freshly ground black pepper

 

1/2 cup pickled piquante peppers, such as Peppadews, finely chopped

1/2 cup fresh parsley leaves, finely chopped

1/4 cup finely chopped fresh chives

Crackers, sliced bread or crudites, for serving

Directions:

Special equipment:  A small (6-cup) Bundt pan

1. Line the inside of a 6-cup Bundt pan with plastic wrap. Process the cream cheese, shredded cheese, Worcestershire sauce, 1/2 teaspoon salt and few grinds of pepper in a food processor until smooth. Empty the mixture into a medium bowl, and fold in all but 2 tablespoons of the chopped peppers.

2. Spoon the cheese mixture into the prepared Bundt pan; pack it in, spread into an even layer and cover (or simply form the cheese mixture into a ball and wrap tightly with plastic wrap). Refrigerate until chilled, at least 1 hour up to 2 days.

3. Uncover and invert the cheese mold (or unwrap and transfer the ball) onto a serving platter. Sprinkle with the chives and parsley to completely coat the wreath, and garnish with the reserved 2 tablespoons peppers. Serve with crackers, sliced bread or crudites.


Holiday Cheese Ball Wreath
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Holiday Cheese Ball Wreath
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Ingredients
1/2 cup pickled piquante peppers, such as Peppadews, finely chopped
Servings:
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Holiday Art Christmas Tree Assemblage

Holiday Art Christmas Tree Assemblage

These beautiful and original Christmas trees were made by the four-year olds in art class! Aren’t they amazing? They loved learning the word “assemblage”, which is basically like collage except you you do more than just glueing. You can do anything to hold pieces together, like wrapping or weaving or cutting. It involves picking up your piece and twisting it around a lot. Once the kids understood the concept, they really got into it.

made by 4-year olds ~ using cardboard and collage bits

getting the table ready

 

Supplies needed:

To make trees: cardboard box // sharp scissors // temera paints // brushes

Assemblage materials (choose all or just some): straws // striped paper straws // pony beads // feathers // yarn // wire // pipe cleaners // pom-poms // elmer’s glue or glitter glue // colored tape // small scissors

made by 4-year olds ~ using cardboard and collage bits

made by 4-year olds ~ using cardboard and collage bits

made by 4-year olds ~ using cardboard and collage bits

Process:

1. Start by cutting out tree shaped triangles. Put out some holiday-ish colored paints (I put out green, teal, pink and red) and let them paint them however they want. Let dry overnight. (Sorry, I didn’t photograph this part!)

2. Gather your assemblage materials and organize them in bowls or a tray. I used these very handy painter’s palettes.

3. Demonstrate on a scrap triangle how you can use tape to hold down the yarn, then wrap it. Or perhaps you can use pipe cleaners to stick through the cardboard, and then add beads. Just introduce the ideas without telling them what to do. They just need to visualize the possibilities! This will be a new experience for them.

4. When the wrapping looks like it’s done, you can bring out the glue. I usually wait until halfway through to bring out the glue, otherwise it can get very messy. Gluey hands make work difficult.

5. Lastly, if you want, you can bring out gold paint or even glitter!

made by 4-year olds ~ using cardboard and collage bits

made by 4-year olds ~ using cardboard and collage bits

This project has so many different applications. You can put out any shape, really, and any materials and have them practice assemblage. It’s just fun because it’s completely process oriented.

I hope you try!

Music and Twine Bottles

Music and Twine Bottles

I have a neat tutorial to share with you that can really be expounded upon in so many different ways, your creativity can go rampant. We all know about my urge to save glass bottles and jars and have gone as far as enlisting family members to do the same. So when inspiration strikes, bottles of all sorts are available.
Here’s a list of what I used for this project: Glass bottle, sheet music, glitter, Mod Podge, jute twine, snowflake ornament, jingle bells. 
 
 
 I was given several of these schnapps bottles, that have really taken me a while to come up with a use for. They are tall and flat and can’t really be used for my Waterless Snow globes…but finally inspiration hit in the form of ‘Altered Bottle’ which is fancy for saying decorating the bottle to serve some sort of purpose beyond it’s intended use.  SO I washed up the bottle, removed the label with handy dandy Goo-Gone (thank goodness for that stuff!!) and a pretty bottle is what you have. It no long looks like a schnapps bottle…but in my mind looks like a ‘message in a bottle’ type of bottle…cue The Police Just a castaway
An island lost at sea, oh
.. I didn’t use the lids and used wire cutters to cut off the little ring left around the neck.
 I have been lucky enough to find some old sheet music and believe me when I say this book is happy to be given a second chance at life in the form of art…the pages were so weakened with age and fragile….it just couldn’t be used anymore. In fact, when I tried to use my paper cutter, it just shredded the paper, so I ended up just scoring and tearing. The idea is to use the music paper to create a label of sorts around the bottle, so I tore the paper to fit the center of the bottle, leaving a little glass on the bottom and the neck of the bottle still exposed. Slather the back of the page with Mod Podge:
 Eye-ball it on the center of the bottle:
 Do the same for the back so you have something that looks like this:
Be sure to smooth it on well.  Next, to soften the edges of the ‘label’ and for a little glitz, use Mod Podge and glitter around the edge ( I used a paint brush and spooned on the glitter). This a messier way to do it, if you want, you can use glitter glue or something similar. Once dry, use a soft dry brush to remove excess glitter.
 Next, wrap twine around the center of the bottle, leaving two ends for tying. I used about three yards of jute twine. If twine isn’t your thing, ribbon would also look good.
 I needed a focal point and found it by way of snowflakes. I found this package of small glittered snowflakes at Hobby Lobby…but you can use several different things….if you crochet, crochet a snowflake…stiffened doily….just something in proportion and creates a focal point.
 Tie the twine through the snowflake:
 String jingle bells on the twine (I just love the sound of jingle bells!)
 Tie a shoestring bow, tightening the bells up and giving the snowflake a finished look. Like I said though, you can get really creative…see what you can come up with!
 I think these would make great gifts, bud vases, candle holders….
 …or how about writing  a message rolling it up and putting in there for a loved one to read. Wouldn’t it be fun to write your yearly Family Letter and put it in there and share with your extended family. Write hope and dreams and put in there. Lots of different things can be done…..or really, it’s just pretty to look at.
 Whatever you do, the bottle has been given a second life and been made into something beautiful.
 
 
 What bottles do you have that can be altered?
 
***
It is almost Thanksgiving and I really cannot believe it! I know I haven’t been around much this past week, but I sure do appreciate you for being here. If I don’t talk to you before then I hope you have a wonderful Thanksgiving spending it with the people you love and cherish. Give your kids an extra hug and your husband an extra kiss, that is what I will be doing….and hopefully eating pumpkin pie! Love to all of you!