|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 9g||47%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Large sweet rolls are often served for breakfast or afternoon merienda in Spain. Sometimes the bread is split and topped with sugar while baking. It makes a good breakfast food, served with butter and marmalade or quince membrillo. This easy bread recipe is perfect for beginning cooks and bread makers.
This Spanish Sweet Milk Bread Recipe makes 4 large rolls or 4 servings for breakfast.
Gather the ingredients.
Mix in the dried yeast into the warmed milk until dissolved.
Cover with a small kitchen towel and set in a warm place, away from drafts for 10 minutes.
Cream butter and sugar in a medium-size mixing bowl.
Beat egg into the butter-sugar mixture.
Add yeast-milk mixture and mix thoroughly.
Add flour to mixing bowl, a 1/2 cup at a time. Mix in flour with a wooden spoon until dough forms a ball. If necessary, add additional flour 1 tablespoon at a time until soft dough is formed.
Dust dough with 1 tablespoon of flour.
Cover bowl with a wet kitchen towel and place in a warm spot, away from drafts. Allow to rise for 30 minutes.
Uncover dough. After rising, dough will be soft, spongy and sticky.
Coat hands with oil and knead dough 5 to 6 times.
Separate dough into 4 pieces.
Form into balls or rectangles and place on cookie sheet or baking stone.
Allow to rise for 15 minutes. Pre-heat oven to 400° F (200° C).
Bake bread for 7 minutes. Remove and brush bread with vegetable oil.
Return to oven and continue to bake for 7-10 minutes. Remove when bread begins to brown. Allow to cool for 5 minutes, then serve with butter or jam.