INGREDIENTS

Dough:

3 cups (360g) All-Purpose Flour

3 tablespoons (37g) granulated sugar

2 1/4 teaspoons yeast

1 teaspoon salt

1 cup milk

1/4 cup (50g) vegetable oil

Filling:

2 tablespoons (15g) All-Purpose Flour

4 tablespoons (57g) unsalted butter

1/3 cup (37g) breadcrumbs 

1/2 cup (99g) granulated sugar

1/2 cup (113g) milk

Topping:

1/2 cup (56g)  breadcrumbs 

2 tablespoons (28g) milk

METHOD

I rarely have instant yeast on hand, so if you are like me, start by warming your milk and adding in about a tablespoon of sugar, and the yeast. Let it sit for several minutes until foamy.

While you wait, mix together the flour, remaining sugar, and salt in a large mixing bowl.

If you do have instant yeast, mix all your dry dough ingredients together. 

Begin mixing in the milk and oil and continue kneading, by hand or mixer, until the dough is smooth and elastic. Since I focus on the women of Holy Week, I slow down with this one and take the time to knead by hand, finding connections over centuries with women who also worked their dough.

Form your dough into a ball and leave it to rest for about 30 minutes in a lightly greased bowl. 

On a lightly floured surface, gently knead your dough for 3-4 minutes until it is supple. Form into a ball again, and let rest for another 30 minutes. 

While your dough rests, begin making the filling. 

In a small saucepan, add the flour and toast over medium heat for about 3-5 minutes. It will darken slightly and smell a bit toasty or nutty.

Add the butter, breadcrumbs, and sugar to the saucepan. Stir until the butter melts and is thoroughly combined with the flour and sugar.

Once the sugar begins to melt, add the milk and stir until the mixture thickens, about 3 minutes. The filling will be thick and caramel in color. Remove from heat and let it cool completely.

Prepare your baking sheet: lightly grease a baking sheet, or line with parchment or a silicon release pad. 

Return to your dough. Gently deflate it and turn it out onto a lightly floured surface. Divide the dough into 12 equal portions (about 55g each or the size of a large golf ball).

Roll each piece of dough into a tight ball and cover them with plastic wrap to prevent them from drying out. Let dough to rest for 15 minutes.

Place the breadcrumbs on a plate and the milk in a small bowl.

Take one ball of dough and begin to roll it into an oval. It should be approximately  8” x 4” but it does not need to be perfect. Using a rubber spatula, spread a tablespoon of filling evenly over the dough. Then roll into a tight log, starting from the 4” side. 

Brush the roll with milk and roll to coat it in breadcrumbs. Place seam-side down on the baking sheet. 

Repeat with the remaining balls of dough. I like to work in batches, rolling several balls of dough out, then adding filling to them all, and finally rolling and coating. 

Brush the top of the dough with milk and roll it in breadcrumbs to coat. Place, seam side down, on the prepared pan. Repeat with the remaining pieces of dough.

Cover the rolls and allow them to rise until they’re puffy and have just about doubled in size, about 45 to 60 minutes. While the rolls are rising, preheat the oven to 350°F.

Bake the rolls until golden brown, about 20 to 25 minutes.

Remove the rolls from the oven and place them on a rack to cool for 10 to 15 minutes.

Enjoy warm and share!