Sugar Bread Rolls

These delicious sweet rolls reveal the influence of Spain on the cooking of the Philippines. They make an unusual end to a meal or a tea-time treat.


makes 10
350 g (12 oz) 3 cups strong white bread flour
5 ml (1 tsp) salt
15 ml (1 tbsp) caster sugar
5 ml (1 tsp) dried yeast
150 ml (1/4 pint) 2/3 cup hand-hot water
3 egg yolks
50 g (2 oz) 4 tbsp unsalted butter, softened
75 g (3 oz) 3/4 cup Cheddar cheese, grated
30 ml (2 tbsp) melted unsalted butter
50 g (2 oz) generous 1/4 cup sugar


1. Sift the flour, salt and caster sugar into a food processor fitted with a dough blade or the bowl of an electric mixer fitted with a dough hook. Make a well in the centre. Dissolve the yeast in the hand-hot water and pour into the well. Add the egg yolks and leave for a few minutes until bubbles appear on the surface of the liquid.

2. Mix the ingredients for 30 - 45 seconds to form a firm dough. Add the softened butter and knead for 2 - 3 minutes in a food processor, or for 4 - 5 minutes with an electric mixer, until smooth. Turn the dough out into a floured bowl, cover and leave in a warm place to rise until doubled in volume.

3. Turn the dough out on to a lightly floured surface and divide it into 10 pieces. Spread the grated cheese over the surface. Roll each of the dough pieces into 12.5 cm (5 in) lengths, incorporating the cheese as you do so. Coil into snail shapes and place on a lightly greased high-sided tray measuring 30 x 20 cm (12 x 8 in).

4. Cover the tray with a loose-fitting plastic bag and leave in a warm place for 45 minutes or until the dough has doubled in volume. Bake in a preheated oven at 190°C (375°F) Gas 5. for 20-25 minutes. Brush with the melted butter, sprinkle with the sugar and allow to cool. Separate the rolls before serving.

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