Ecuadorian Sweet Rolls Recipe
Sweet, soft, buttery Ecuadorian rolls are a popular bakery staple, ideal for beginner bakers.
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Instructions
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Preheat oven to 350 F.
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In a mixer bowl, combine warm milk and yeast; let it sit 5 minutes until bubbly.
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Add sugar, 2 cups flour, 2 eggs, cut butter, and salt; use a dough hook to knead until combined.
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Gradually add remaining flour, 1/2 cup at a time, kneading until the dough is soft, smooth, and stretchy.
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Transfer dough to a large, lightly oiled bowl and let it rise in a warm place until doubled, about 1.5 hours.
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Divide dough into about 30 golf-ball sized pieces, then roll each into a smooth ball.
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Place balls about 1 inch apart on a buttered baking sheet.
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Beat an egg lightly and brush it over the tops of the rolls.
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Allow rolls to rise again in a warm place until almost doubled, about 30 minutes.
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Bake for 30 to 40 minutes, until medium golden brown.
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Immediately after baking, brush rolls with melted butter and sprinkle with sugar.