Portuguese Sweet Rolls
Delightfully soft, buttery, and subtly sweet, Portuguese Sweet Rolls are the perfect addition to any meal or a satisfying treat on their own. Made with warm milk, a hint of vanilla, and a touch of granulated sugar, these golden rolls boast a pillowy texture that’s both tender and irresistible. Enriched with eggs and unsalted butter, the dough rises to fluffy perfection with a light, golden crust achieved through a glossy egg wash. Ideal as dinner rolls, sandwich bread, or a base for sweet spreads, these versatile rolls are a timeless classic. With just a handful of simple pantry staples, you can create these bakery-style delights at home—perfect for breakfast, brunch, or any special gathering.
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Recipe Information
Ingredients
- 240 ml Whole milk
- 7 g Active dry yeast
- 100 g Granulated sugar
- 85 g Unsalted butter
- 3 large Eggs
- 1 tsp Vanilla extract
- 500 g All-purpose flour
- 1 tsp Salt
- 1 large Egg (for egg wash)
- 15 ml Water (for egg wash)
Instructions
Warm the milk (240 ml) in a small saucepan until it is lukewarm, about 38–43°C (100–110°F). Pour the warm milk into a large mixing bowl and sprinkle the active dry yeast (7 g) on top. Let it sit for 5–10 minutes until foamy.
Melt the unsalted butter (85 g) and allow it to cool slightly. Add the melted butter, granulated sugar (100 g), eggs (3 large), and vanilla extract (1 tsp) into the yeast mixture. Whisk to combine.
In a separate bowl, combine the all-purpose flour (500 g) and salt (1 tsp). Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer fitted with a dough hook until a sticky dough forms.
Knead the dough on a floured surface for about 8–10 minutes until it is smooth and elastic. Alternatively, knead the dough with a stand mixer on medium speed for 5–6 minutes.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and allow it to rise in a warm, draft-free place for about 1–1.5 hours or until it doubles in size.
Punch down the dough and divide it into 12 equal portions. Shape each portion into a smooth ball and place them onto a baking sheet lined with parchment paper, spacing them evenly.
Cover the rolls loosely with a kitchen towel and let them rise for another 30–40 minutes until they are puffy.
Preheat the oven to 180°C (350°F). In a small bowl, beat 1 large egg with 15 ml of water to make an egg wash. Brush the tops of the rolls with the egg wash.
Bake the rolls in the preheated oven for 18–20 minutes, or until the tops are golden brown and the rolls sound hollow when tapped on the bottom.
Remove the rolls from the oven and allow them to cool on a wire rack. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 195 mg | 8% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 9.6 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 98 mg | 2% | |
*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.
