Giant-Cheese-Rolls-Ensaimada

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Servings: 12 Difficulty: Advanced
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Rich, buttery crescent rolls filled with sharp cheddar cheese and dusted with sugar
Giant Cheese Rolls (Ensaimada recipe image
Giant Cheese Rolls (Ensaimada recipe image
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Giant-Cheese-Rolls-Ensaimada

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 637.8

Description

These Giant Cheese Rolls are a luxurious take on the classic ensaimada, offering a tender, pillowy texture that is perfect for breakfast or a sweet snack. The dough is enriched with egg yolks and margarine, creating a soft crumb that holds up beautifully to the generous filling of shredded cheddar cheese. Baked until golden brown, they are finished with a brush of melted margarine and a light sprinkle of sugar and extra cheese for a delightful contrast of savory and sweet. This recipe yields impressive, hearty rolls that are sure to impress guests and satisfy family cravings alike. Enjoy them warm from the oven for the best experience.

Ingredients

Directions

  1. Dissolve the yeast in the 1/4 cup warm water and let stand until foamy.
  2. Sift together the flour, baking powder, and salt.
  3. Stir 1/4 cup sugar and 1/2 cup of the flour mixture into the yeast mixture.
  4. Cover the mixture and let rise in a warm place for about 20 minutes, until doubled in size.
  5. Cream the margarine and gradually add the remaining sugar until well mixed.
  6. Add the egg yolks one at a time, beating very well after each addition.
  7. Beat in the remaining flour mixture, alternating with the evaporated milk, until smooth.
  8. Stir in the risen yeast mixture and beat until the dough is smooth and homogeneous.
  9. Turn the dough onto a lightly floured surface and divide it into 12 equal parts.
  10. Roll each part into an 8-inch circle.
  11. Sprinkle 2 tablespoons of shredded cheddar cheese onto each circle.
  12. Roll each circle up tightly like a jelly roll.
  13. Coil each rolled dough into a crescent shape.
  14. Place the rolls on ungreased baking sheets.
  15. Cover the rolls and let them rise in a warm place until doubled in size, about 1 to 1-1/2 hours.
  16. Preheat the oven to 400 degrees Fahrenheit (204C).
  17. Bake the rolls for 15 to 20 minutes, or until golden brown.
  18. Remove from the oven and immediately brush with melted margarine.
  19. Sprinkle with a little sugar and the remaining shredded cheese.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 637.8kcal
% Daily Value *
Total Fat 26.7g42%
Saturated Fat 13.4g67%
Cholesterol 46.2mg16%
Sodium 1431.6mg60%
Total Carbohydrate 78.0g26%
Dietary Fiber 2.2g9%
Sugars 16.6g
Protein 20.1g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The dough should be soft and slightly sticky; do not add too much flour when kneading as this can make the rolls tough.

For best results, use sharp cheddar cheese for a stronger flavor profile. Mild cheddar can be used for a milder taste.

Ensure the water for the yeast is warm (around 105-110F), not hot, to avoid killing the yeast.

These rolls are best served warm. They can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.

If the dough does not rise properly, ensure your yeast is fresh and the rising area is free from drafts.

Keywords: ensaimada, cheese rolls, crescent rolls, chicken, cheddar, yeast bread, enriched dough, baking, breakfast, snack, homemade, spanish, filipino, pastry, comfort food, egg yolk, shredded cheese, flaky, golden brown
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