AuthorBiteSized
In a mixing bowl, combine milk and yeast. Let stand for 5 minutes or until foamy. Add the eggs, sugar, oil and salt. Stir everything before gradually adding 4 cups of flour. Stir constantly.
Sprinkle just enough of the remaining 1/2 cup of flour and keep stirring until the dough gathers in the center. Turn the dough over on a floured board and knead until smooth and elastic for about 6-10 minutes. As you knead, dust your hands and your board as needed to help with the stickiness. You may need to use up to 1/8 cup of additional flour.
Shape the dough into a ball and place in a bowl. Cover and let rise for 1 and 1/2 hours, or until the size is doubled. You can make the filling at this point.
Heat the butter in a small saucepan until it is bubbly. Add the flour and the breadcrumbs and stir the mixture vigorously with a wire whisk for a few seconds.
Immediately add the milk and keep stirring until the mixture loosens up a bit. Stir for 30 seconds more and turn off heat. Stir in the sugar well until it is incorporated. Set aside to cool.
Once dough has doubled in size and has risen, gently punch the dough down and divide it into 18-20 portions.
Using a small rolling pin or your hands, flatten each portion into an oval that is about the size of your hands. Spread about a tablespoon of the filling across the surface of the dough and roll it into a log. Repeat with all the other portions.
Arrange the rolls in a large baking tray that is greased or lined with parchment paper. Brush evaporated milk on each of the rolls and dip them in breadcrumbs. Cover them loosely with plastic wrap and let them rise for an hour.
Preheat the oven to 350 F. Bake the Spanish bread for 15-20 minutes, or until the rolls are lightly golden.
Ingredients
Directions
In a mixing bowl, combine milk and yeast. Let stand for 5 minutes or until foamy. Add the eggs, sugar, oil and salt. Stir everything before gradually adding 4 cups of flour. Stir constantly.
Sprinkle just enough of the remaining 1/2 cup of flour and keep stirring until the dough gathers in the center. Turn the dough over on a floured board and knead until smooth and elastic for about 6-10 minutes. As you knead, dust your hands and your board as needed to help with the stickiness. You may need to use up to 1/8 cup of additional flour.
Shape the dough into a ball and place in a bowl. Cover and let rise for 1 and 1/2 hours, or until the size is doubled. You can make the filling at this point.
Heat the butter in a small saucepan until it is bubbly. Add the flour and the breadcrumbs and stir the mixture vigorously with a wire whisk for a few seconds.
Immediately add the milk and keep stirring until the mixture loosens up a bit. Stir for 30 seconds more and turn off heat. Stir in the sugar well until it is incorporated. Set aside to cool.
Once dough has doubled in size and has risen, gently punch the dough down and divide it into 18-20 portions.
Using a small rolling pin or your hands, flatten each portion into an oval that is about the size of your hands. Spread about a tablespoon of the filling across the surface of the dough and roll it into a log. Repeat with all the other portions.
Arrange the rolls in a large baking tray that is greased or lined with parchment paper. Brush evaporated milk on each of the rolls and dip them in breadcrumbs. Cover them loosely with plastic wrap and let them rise for an hour.
Preheat the oven to 350 F. Bake the Spanish bread for 15-20 minutes, or until the rolls are lightly golden.
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