Real African Dishes: [MC-AllEthnic-Recipes] Cuban Sweet Rolls

* Exported from MasterCook *

Cuban Sweet Rolls - Pan Suave

Recipe By :Gilbert's Bakery, Miami, Florida
Serving Size : 12 Preparation Time :0:00
Categories : LowFat (Less than 30%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 envelopes active dry yeast -- (2 1/4 teaspoons each) or 2 cakes compressed yeast (0.6 ounces each)
3/4 cup sugar
1 cup warm water
1/3 cup vegetable oil
2 large eggs -- beaten
2 teaspoons salt -- plus salt for the egg glaze
4 cups bread flour -- or all-purpose flour, to 5 cups or more as needed
2 tablespoons sesame seeds
1 tablespoon melted unsalted butter -- (optional)

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.

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 a dough hook.

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.

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.

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
3 inches between each.

Cover the rolls with a dampened cotton dish towel and let it rise in a
warm, draft-free spot until doubled in bulk, about 1 hour. (The rolls can
be allowed to rise a lower temperature - even in the refrigerator - but
the rising time will be 3 to 4 hours.)

Preheat the oven to 375F.

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.

Makes twelve 5-inch rolls.

AuthorNote:Cuba's answer to challah, is 'pan suave', a soft, dense,
semi-sweet egg bread that tastes great by itself and makes great French
toast and sandwiches. In Miami, pan suave is usually enjoyed in the form
of bullet-shaped rolls, which are used to make 'Media Noches' (midnight
sandwiches). But you can also use the dough to make full size loaves and
even braided loaves, like challah. This recipe comes from Gilbert's Bakery
in Miami.

Cuisine:
"LatinAmerican/Hispanic"
Source:
"Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993."
S(Formatted by Chupa Babi):
"July 2010"
Yield:
"12 5 inch rolls"
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Per Serving (excluding unknown items): 300 Calories; 9g Fat (28.2%
calories from fat); 7g Protein; 46g Carbohydrate; 1g Dietary Fiber; 38mg
Cholesterol; 379mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1
1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 4131