Filipino Ensaymada Rolls: the Most Versatile Bread

Posted bySummerPosted inPhilippines, Traditional Foods in AsiaTags:, , , , , , , , , , , , , ,
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Savory or sweet!
Check out the swirls on the outside and inside!

I have never made a more versatile bread than the Filipino Ensaymada Rolls. While I have posted on this one before, I really wanted to make it again. It is the season for Filipino celebrations, so I just couldn’t resist another nod to the Philippines. Who can pass up a buttery, lightly sweetened, pillowy roll topped with butter, sugar, and cheese?

Why is this bread worth making?

I love this bread so much I have two previous posts alone of this bread. The first is the history and step-by-step pics of making this bread. The second one reflects my creative juices of describing how to make a roll bar with endless savory and sweet flavor combinations. I HIGHLY recommend you check these out, if you haven’t already. Because of its versatility and the Filipino influence of different cultures, this is by far the most international bread you could make. You can go simple like I did following the basic recipe or go big and give every person in your home an individualized savory and dessert bread with flavor combinations of their choosing. In addition, they HELP you prepare dinner and dessert. For the next bread you make (or your first one), seriously consider this one.

Imagine a roll (or 2) individualized for EACH family member or friend

Check out my newly uploaded video of making these rolls with step-by-step directions along with baking tips “Filipino Ensaymada Rolls: the Most Versatile Bread“. If you don’t have or can’t locate the recommended evaporated milk in your grocery store, check out my recent blog and video on making your own (all you need are 2 1/2 cups of whole milk!).

Print Recipe

Filipino Ensaymada Rolls

These Ensaymada rolls are a buttery, lightly sweetened, pillowy roll topped with butter, sugar, and cheese. It is often served as a dessert or snack. In fact, it's common to find it topped with frosting and cheese. It is one of the oldest Filipino breads and known to be a variation of Spanish culture. See the link below to the MANY savory and sweet variations of this roll including how to make a roll bar for your family and friends! https://summerbakestheworld.com/rollbar
This recipe was adapted from https://pilipinasrecipes.com/ensaymada-recipe/
Prep Time1 hour
Cook Time20 minutes
Rising Time1 hour
Total Time2 hours 20 minutes
Course: Appetizer, Dessert, Side Dish, Snack
Servings: 15

Ingredients

Dough Ingredients

  • 2 tsp active dry yeast
  • ⅔ cup water divided
  • 3¾ cups all-purpose flour
  • ⅓ cup granulated sugar
  • ½ tsp salt
  • 3 large eggs
  • ¼ cup evaporated milk*
  • ⅓ cup butter melted

Finishing Touches (Topping)

  • butter
  • Edam/Gouda cheese or cheddar
  • sugar

Instructions

  • In a small bowl, add 2 tsp yeast and whisk in ⅓ cup warm water. Set aside for about 10 minutes to allow time for the yeast to bloom. It will rise and become frothy
  • In the meantime, sift 3 ¾ cups flour.
  • In a stand mixer mixing bowl, add all the sifted flour, sugar, and salt. Whisk to combine the ingredients.
  • To the dry ingredients, pour in the yeast mixture, the remaining ⅓ cup water, eggs, and evaporated milk. Add the dough hook and mix on low speed for 2 minutes. You could knead the mixture by hand on a floured surface.
  • After 2 minutes, increase the speed to medium and let it run for another 4 minutes.
  • Melt ⅓ cup butter in the microwave (not too warm) and pour it into the dough. Continue mixing for another 8-10 minutes. The dough will be sticky, but just let it knead. If kneading by hand, you may need to add a little flour but not too much.
  • Leave the dough in the mixer bowl and cover it with plastic wrap. Just let the dough rest for 15 mins at room temperature.
  • Deflate the dough with a rubber spatula and divide it into 60 gram pieces each (that’s a total of 15-16 pieces). If you don't have a food scale, spray a ¼ cup measuring cup with cooking spray and pack in enough dough to be flush with the top. Place each dough piece on a floured surface to rest.
  • Cover the dough pieces with plastic wrap or a towel for 15 minutes to allow them time to rest.
  • While the dough is resting, prepare the muffin/cupcake pan. Place large or jumbo size cupcake liners in a muffin pan and set aside. For any remaining dough pieces that won't fit into a muffin tin, place each in its own muffin liner and freely on an oven-safe pan/cookie sheet.
  • Roll out the piece thinly into 8″x5″ rectangles. Brush with very softened/almost melted butter. Starting with long end like a cinnamon roll, roll up the dough into a long log and coil it up into a snail shape. Pinch to seal the ends and place each into the muffin liners.
  • Cover pans with plastic wrap and let the dough rise in a warm space for about an hour or until it doubles in size.
  • At the 45-minute mark, preheat the oven to 325˚F / 163˚C.
  • After an hour has passed and the oven is preheated, remove the plastic covering and place the pans in the oven. Bake for 17-20 minutes or until golden brown
  • Once the rolls are baked, you could rub on a little butter just out of the oven and eat them hot. But, if you want to follow the traditional Filipino method, allow the rolls to cool in their pans completely. This could take about an hour.
  • Once the rolls have cooled, brush the tops of each with softened butter and sprinkle on grated cheese and sugar. Eat and enjoy!

Video

Notes

*If you don’t have or can’t find evaporated milk in your local grocery store, you can make it at home. Check out my blog and video on making your own evaporated milk. You simply cook 2 1/2 cups of whole milk in a saucepan over low-medium heat until it reduces to 1 cup. That’s it!! Heat the milk to hot in the microwave to get started and then pour into a saucepan over the stove to reduce it. Store it in the fridge for as long as standard milk will keep.
*See my link for making many different versions of these rolls to fit any style and flavor of main dish you are serving. You can serve these sweet or savory! Think of both a meal side and a dessert. Check out my roll bar for family and friends with various flavor combinations. https://summerbakestheworld.com/rollbar

Interested in making your own evaporated milk? Check out this recipe.

Homemade Evaporated Milk

Interested in some traditional breads? Check out these recipes.

The Mexican Bolillo (Perfect for the Super Bowl!)

The Berry Rolls (A family recipe!)

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!

Published by Summer

Bonjour! As a teacher of French and English to international students, amateur baker, traveler (having studied and lived in France), life-long learner, and a cycling and hiking enthusiast, I believe I’ve found my next adventure. I have many years of experience in all of these areas as well as having moved and lived all over the country (US that is). I’m fortunate to have in my camp PhD level experts in the fields of nutrition, dietetics, exercise physiology, and sports nutrition whom I can lean on for advice and scientific-based knowledge. I’m excited to piece all of these elements together during my journey to provide honest and accurate information as well as my own potentially disastrous first-hand experiences, without edit, to demonstrate the reality of a new journey. Please join me in learning something new, in laughing at my faults, and in appreciating all of the perceived differences in the world.