Low Sodium Spanish Bread
Indulge in the comforting flavors of Low Sodium Spanish Bread, a heart-healthy twist on a beloved Filipino bakery classic. This delightful recipe features soft, pillowy rolls filled with a sweet, buttery panko breadcrumb mixture that has just a hint of caramel warmth from brown sugar. Perfect for those looking to lower their sodium intake, this homemade version uses unsalted butter and milk for a satisfying treat that doesn’t compromise on taste. With simple ingredients and easy-to-follow steps, you’ll enjoy baking these golden rolls in your kitchen, filling the air with irresistible aromas. Ideal for snacks, breakfast, or dessert, serve these rolls slightly warm or at room temperature for a cozy, crowd-pleasing delight!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 0.25 cup Granulated sugar
- 3 tablespoons Unsalted butter (softened)
- 1 piece Egg (large)
- 0.75 cup Warm milk (low-fat or non-fat)
- 0.5 cup Panko breadcrumbs
- 0.25 cup Brown sugar
- 2 tablespoons Unsalted butter (melted, for filling)
- 2 tablespoons Milk (for brushing)
- 2 tablespoons All-purpose flour (for dusting)
Instructions
In a large mixing bowl, combine the warm milk, sugar, and instant yeast. Let it sit for 5 minutes until the mixture becomes foamy, indicating the yeast is activated.
Add the egg, softened butter, and 2 3/4 cups of the flour into the yeast mixture. Mix until a sticky dough comes together.
Transfer the dough to a floured surface and knead for about 8-10 minutes, gradually adding the remaining 1/4 cup of flour as needed, until the dough is smooth and elastic.
Shape the kneaded dough into a ball and place it in a greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1 hour, or until doubled in size.
While the dough is rising, prepare the filling. In a small bowl, combine the panko breadcrumbs, brown sugar, and melted butter. Mix until the texture resembles damp sand. Set aside.
Once risen, punch down the dough and divide it into 12 equal portions. Roll each portion into a ball.
Working one piece at a time, use a rolling pin to flatten a dough ball into an oval shape. Spread about 1/2 tablespoon of the filling onto the surface, leaving a border around the edges.
Roll the dough tightly from the shorter end into a log shape, tucking in the edges to seal. Place the finished roll seam-side down on a parchment-lined baking sheet.
Repeat with the remaining dough and filling. Once all rolls are shaped, cover them with a clean towel and let them rise again for 30 minutes, or until puffy.
Preheat your oven to 350°F (175°C). Brush the tops of the rolls lightly with milk and sprinkle them with additional panko breadcrumbs for added texture.
Bake the Spanish bread in the preheated oven for 15-18 minutes, or until golden brown.
Remove from the oven and allow the bread to cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 371 mg | 16% | |
| Total Carbohydrate | 406.2 g | 148% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 99.4 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 465 mg | 36% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 988 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
