Portuguese Sweet Rolls recipe. I tweaked it to use up the opened carton of whipping cream that I needed to use up.
Active dry yeast - 1 TBSP
Whipping cream - 1 cup (You can use milk but then add 3 TBSP of butter)
Salt - 1/2 tsp
All Purpose Flour - 3 1/4 cups
Silken Tofu - 1/2 cup blended and measured in place of 2 large eggs
Sugar - 1/3 cup
Vanilla - 2 tsp
More whipping cream for brushing
In a bowl, take the warm heavy cream. Add sugar to it and stir. Sprinkle yeast. Let it stand for about 5 minutes. Add blended tofu or eggs if using eggs, salt and stir. Slowly start adding the flour to make a smooth dough. Knead for 5 - 8 minutes. Do not add more flour if the dough seems sticky. When you are done kneading, it should be a smooth, supple dough. Cover and let rise till double about 1 - 1 1/2 hours.
Punch down the dough and on a lightly greased surface, divide the dough into 16 pieces. Grease your hands and the easiest way to do this is with a bench scraper or a knife. Roll into a log and cut into 16 equal portions (Make 4 divisions and make 4 cuts on each division to get 16 portions).
Let it rest covered for about 5 minutes. Start shaping the rolls and place them in a greased baking pan. You could use 9 X 13 pan like I did or use 2 9" cake pans.
After you place them in the baking pan, cover with a greased aluminum foil and let it rise for about 1 hour. Buns will be touching but that is okay. If you want round buns, you will have to use two baking sheets and place them couple of inches apart.
Preheat the oven to 325 F at the end of the rise time. Brush the rolls with some cream or milk and place them in the oven. Bake for 20 minutes. Take it out and tent loosely with aluminum foil. Bake for another 10 minutes or till golden on the top. Cool in the pan on the wire rack completely.
You could brush with butter after the rolls are done. But I didn't. Serve as breakfast with some cream, jam or as a plain roll with coffee. They were sweet, flaky and heavenly. These rolls are being yeastspotted.
Now to the calories part..
Happy Baking!!Pin It