Anyone have an authentic recipe for Cuban sweet rolls?

Question

PurplePassion,yes! Thanks so much.:)

Answer 1

Hope this is what you are looking for...

PAN SUAVE (Cuban Sweet Rolls)

Makes 12/ 5-inch rolls

2 envelopes active dry yeast (2-1/4 tsp each)

3/4 cup sugar

1 cup warm water

1/3 cup vegetable oil

2 large eggs, beaten

2 tsp salt, plus a little bit more for egg glaze

4 to 5 cups bread or all-purpose flour, or more, as needed

2 Tbsp sesame seeds (**)

1 Tbsp melted butter

Dissolve yeast and 1 tablespoon sugar in 3 tablespoons warm water in a large mixing bowl. When mixture foams (about 5-10 minutes), stir in remaining water, sugar, the oil and all but 1 tablespoon of the beaten eggs.

Beat the remaining egg with a pinch of salt to make egg glaze and store in refrigerator until needed.

Stir the 2 tablespoons salt and the flour, 1 cup at a time, into the liquid ingredients, to obtain a dough that is stiff enough to pull away from the sides of the bowl, but soft enough to knead. The dough can also be kneaded in a mixer fitted with a dough hook or in a food processor with the dough blade.

Turn dough onto a lightly floured surface and knead until smooth, 6 to 8 minutes, adding flour as necessary to obtain a soft dough that is pliable but not sticky. It will be a little moister than regular bread dough.

Transfer dough to a lightly oiled bowl, cover and let rise in warm, draft-free spot until doubled in bulk- 1 to 1-1/2 hours. Punch down.

Form the rolls, dividing into 12 equal pieces. Roll each on the work surface with the palm of your hand to form a tube 5 inches long with tapered ends. Transfer the rolls to a lightly greased baking sheet leaving 3 inches between each.

Cover with a dampened cotton dish towel and let rise in warm, draft-free spot until doubled in bulk, about 1 hour. You can let them rise in the refrigerator if you want, but it will take 3 to 4 hours.

Preheat oven to 350F

Brush the rolls with the reserved egg glaze and sprinkle with sesame seeds. Bake until golden brown and hollow sounding when lightly tapped, 20 to 30 minutes. Remove from oven and let cool 5 minutes. Brush tops with melted butter. Serve warm or cool to room temperature on a wire rack.

Edit: You are most welcome =) Happy to help

Answer 2

Pan Suave (Cuban Sweet Rolls)

2 Envelopes active dry yeast

-(2 1/4 teaspoons each) -or-

2 Cakes compressed yeast (0.6

-ounces each)

3/4 c Sugar

1 c Warm water

1/3 c Vegetable oil

2 lg Eggs, beaten

2 ts Salt, plus salt for the egg

-glaze

4 c Bread or all-purpose flour,

-or more as needed (up to 5)

2 tb Sesame seeds

1 tb Melted unsalted butter

-(optional)

1. Dissolve the yeast and 1 tablespoon sugar in 3 tablespoons water in a

large mixing bowl. When the mixture is foamy (5 to 10 minutes), stir in the

remaining water and sugar, the oil, and all but 1 tablespoon of the beaten

eggs. Beat the remaining 1 tablespoon egg with a pinch of salt to make an

egg glaze. Set aside in the refrigerator.

2. Stir the 2 teaspoons salt and the flour, 1 cup at a time, into the

liquid ingredients, to obtain a dough that is stiff enough to pull away

from the sides of the bowl, but soft enough to knead. The dough can also be

mixed and kneaded in a mixer fitted with a dough hook or in a food

processor fitted with the dough blade.

3. Turn the dough onto a lightly floured work surface and knead until

smooth, 6 to 8 minutes, adding flour as necessary, to obtain a soft dough

that is pliable but not sticky. It will be a little moister than regular

bread dough.

4. Transfer the dough to a lightly oiled bowl, cover, and let rise in a

warm, draft-free spot until doubled in bulk, 1 to 1 1/2 hours. Punch down

the dough.

5. Form the rolls: Divide the dough into 12 equal pieces. Roll each on the

work surface with the palm of your hand to form a tube 5 inches long with

tapered ends. Transfer the rolls to lightly greased baking sheets, leaving

3 inches between each.

6. Cover the rolls with a dampened cotton dish towel and let rise in a

warm, draft-free spot until doubled in bulk, about 1 hour. (The rolls can

be allowed to rise at a lower temperature - even in the refrigerator - but

the rising time will be 3 to 4 hours.)

7. Preheat the oven to 350 F.

8. Brush the rolls with the reserved egg glaze and sprinkle with sesame

seeds. Bake the rolls until golden brown and hollow sounding when lightly

tapped, 20 to 30 minutes. Remove the rolls from the oven and let cool for 5

minutes. Brush the tops with melted butter, if using. Serve warm or cool to

room temperature on a wire rack.

Answer 3

Mama, I don't have a recipe, and I hadn't heard of these before, but if there ever really is an R&S Picnic, will you please bring some?  They sound DEE-Licious!