These soft, fluffy Ecuadorian-style butter rolls are a delightful treat that combines tender, enriched yeast dough with a golden, slightly crisp exterior. Perfect for breakfast, brunch, or as an afternoon snack, these buttery rolls are simple to make and incredibly satisfying. The dough is enriched with egg, milk, and butter, giving it a rich, brioche-like texture. With a final touch of egg wash and a sprinkle of hazelnuts and brown sugar, they bake into irresistibly golden and aromatic rolls. Whether enjoyed warm with a bit of jam or alongside a cup of coffee, these rolls are sure to become a household favorite.
Cooking Time
-
Preparation time: 30 minutes
-
Rising time: 1 hour 10 minutes
-
Baking time: 25–30 minutes
-
Total time: Approximately 2 hours 15 minutes
Ingredients
For the dough:
-
125 ml warm water (½ cup)
-
125 ml warm milk (½ cup)
-
13 g fresh yeast (about 0.5 oz)
-
1 tablespoon sugar
-
1 egg
-
50 g butter (¼ cup), softened
-
400 g all-purpose flour (3¼ cups), sifted
-
5–6 g salt (1 teaspoon)
-
Additional 100–150 g flour (¾–1¼ cups), as needed for kneading
For shaping and finishing:
-
1 egg yolk
-
1 teaspoon milk
-
Chopped hazelnuts (to taste)
-
Brown sugar (for sprinkling)
-
Vegetable oil (for greasing)
-
Flour (for dusting work surface)
Step-by-Step Directions
-
Activate the yeast
In a large mixing bowl, combine 125 ml warm water, 125 ml warm milk, and 13 g fresh yeast. Stir in 1 tablespoon of sugar and let it sit for 5–10 minutes, until foamy and active. -
Incorporate wet ingredients
Add 1 egg and 50 g softened butter to the activated yeast mixture. Mix well until combined. -
Add dry ingredients
Sift 400 g of flour into the bowl and sprinkle in 1 teaspoon of salt. Mix the ingredients with a wooden spoon until they start to come together. -
Knead the dough
Gradually add another 100–150 g of flour, a bit at a time, and begin kneading with your hands. Continue kneading for about 8–10 minutes until the dough is soft, smooth, and elastic. -
First rise
Lightly oil a clean bowl and place the dough inside. Cover with plastic wrap and let it rise in a warm place for 50–60 minutes, or until doubled in size. -
Shape the dough
Once risen, punch the dough down and shape it into a ball. Divide it into 9 equal pieces and shape each piece into a small ball. Cover and let rest for 10 minutes. -
Roll and fold
On a lightly floured surface, roll each dough ball into an oval or rectangle. Using a knife or dough cutter, divide each piece into 8 strips, leaving one side connected (like a fan or fringe). Roll or fold the dough into a crescent or snail shape, as shown in the video. -
Second rest
Place the shaped rolls on a baking tray lined with parchment paper. Cover and let them rest for another 10 minutes. -
Egg wash and toppings
Mix 1 egg yolk with 1 teaspoon milk. Brush the tops of the rolls generously. Sprinkle with chopped hazelnuts and brown sugar for added texture and sweetness. -
Bake
Preheat your oven to 180°C (356°F). Bake the rolls for 25–30 minutes, or until golden brown and fragrant. -
Cool and serve
Remove the rolls from the oven and let them cool slightly before serving. Best enjoyed warm or at room temperature.
Nutritional Information (Approximate per roll, assuming 9 rolls)
-
Calories: 230
-
Fat: 9 g
-
Carbohydrates: 32 g
-
Protein: 6 g
-
Sugars: 5 g
-
Fiber: 1 g
-
Cholesterol: 45 mg
-
Sodium: 150 mg
Origin and Popularity
These butter rolls reflect a style often seen in Latin American and Mediterranean bakeries. While this specific technique with fan-like slits and a nut-sugar topping may not be regionally exclusive, it’s reminiscent of Ecuadorian pan enrollado con mantequilla or rolled butter bread. These types of bread are enjoyed across Latin America and parts of Europe, especially during breakfast or merienda (snack time).
Why You’ll Love This Recipe
-
Easy to make with basic pantry ingredients
-
Versatile—serve sweet or savory
-
Soft, buttery texture perfect for spreading jam or butter
-
Visually beautiful and great for impressing guests
-
Make-ahead friendly and freezer-stable
Health Benefits
While these rolls are an indulgent treat, they offer:
-
Moderate protein from eggs and milk
-
No artificial preservatives
-
Option to enrich with whole wheat flour for added fiber
-
Customizable toppings—swap hazelnuts for seeds or omit sugar for a healthier version
Serving Suggestions
-
Serve warm with butter, jam, or honey
-
Pair with a hot drink like coffee, tea, or hot chocolate
-
Use as a soft bun for mini breakfast sandwiches
-
Accompany with a bowl of soup or salad for a light meal
Common Mistakes to Avoid
-
Overheating the liquids can kill the yeast; keep water and milk lukewarm
-
Under-kneading can result in dense rolls; knead until smooth and elastic
-
Adding too much flour can make the dough tough; add just enough for kneading
-
Skipping the second rest may prevent proper puffing during baking
-
Overbaking can dry them out; check after 25 minutes
Pairing Recommendations
-
Drinks: Spiced chai, café con leche, or a vanilla latte
-
Meals: Eggs and cheese, avocado spread, or deli meats
-
Dessert-style: Dust with powdered sugar or drizzle with honey
Cooking Tips
-
For extra richness, brush baked rolls with melted butter while hot
-
Add vanilla or lemon zest to the dough for a flavored twist
-
Use toasted nuts for deeper flavor
-
Let rolls cool on a wire rack to prevent soggy bottoms
Similar Recipes
-
Brioche rolls
-
Pão de leite (milk bread)
-
Pan de manteca (butter bread)
-
Roscas dulces (sweet rings)
-
Ensaymada (Filipino-style soft bread)
Variations
-
Savory version: Skip sugar, add herbs or grated cheese
-
Sweet version: Add cinnamon sugar or chocolate chips
-
Vegan version: Use plant milk, vegan butter, and egg replacer
-
Filled version: Insert jam, cream cheese, or dulce de leche before rolling
Ingredient Spotlight: Yeast
Fresh yeast is what gives these rolls their airy, tender texture. It needs warmth and sugar to activate, so always test your yeast before committing to the full batch. If unavailable, substitute 7 g of active dry yeast (1 packet) and adjust the rise time accordingly.
Conclusion
These buttery, sweet-topped rolls are the kind of homemade treat that brings warmth and comfort to any table. With a fluffy interior and golden crust, they strike a perfect balance of richness and lightness. Whether you’re baking for family, sharing with friends, or simply indulging in a personal treat, this recipe delivers simplicity and satisfaction in every bite. Give them a try—you might just discover your new favorite roll.
10 Frequently Asked Questions (FAQs)
1. Can I use dry yeast instead of fresh yeast?
Yes, substitute 13 g fresh yeast with 7 g active dry yeast. Bloom it in warm water and milk with sugar before proceeding.
2. Can I freeze the dough?
Yes, after shaping the rolls, freeze them on a tray. Once solid, store in a freezer bag. Thaw and proof before baking.
3. Can I make these rolls without eggs?
Yes, omit the egg and increase butter slightly. The rolls will be slightly less rich but still soft.
4. What if I don’t have hazelnuts?
Use walnuts, almonds, sesame seeds, or skip the nuts altogether.
5. How do I store leftover rolls?
Store in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days.
6. Can I make these gluten-free?
Use a gluten-free all-purpose flour blend, though texture may vary. Add ½ tsp xanthan gum if needed.
7. How can I reheat the rolls?
Warm in a 300°F (150°C) oven for 5–7 minutes or microwave for 15 seconds.
8. Can I add filling to these rolls?
Yes! Spoon jam, cream cheese, or sweet spread before rolling.
9. Why did my rolls not rise properly?
Check your yeast—expired or inactive yeast won’t rise. Also ensure the rising place is warm enough.
10. Can I double the recipe?
Absolutely. Just be sure to divide the dough evenly and allow for extra rising and baking time as needed.