Yema Bread Rolls
Yema Bread Rolls are a bakery favorite for good reason. They're soft, fluffy, and delicious with creamy egg custard filling. Enjoy for breakfast, as a midday snack, or anytime you need a sweet treat.
Instructions
In a large bowl, combine yeast, warm water, and 1 teaspoon of the sugar. Stir well, and let stand for about 15-20 minutes until foamy and thick.
Add the eggs, milk, the remaining sugar, melted butter, and salt. Stir everything together with a wooden spoon.
Gradually add 3 ¼ cups of all-purpose flour, stirring well as you add, until the dough gathers into a shaggy mass. If the dough is still too wet, add some of the remaining flour and stir until the dough gathers in the center of the bowl.
Turn the dough over on a floured surface. Knead the dough until it is smooth and elastic. Shape the dough into a ball and place it in a bowl. Allow it to rise for 1 and ½ to 2 hours or until doubled in size.
In a saucepan over medium, combine potato and enough water to cover. Bring to a boil and cook until very tender.
Drain the potatoes and mash with the 4 teaspoons of milk until smooth. Set aside.
In a medium saucepan over medium heat, add condensed milk, 4 tablespoons of the mashed potato, and the remaining egg from the dough ingredients.
Stir the mixture constantly until thick and spreadable, about 15 minutes.
Remove from heat and allow to cool.
Gently punch the dough down. Divide it into 12 portions and shape each portion into a smooth ball.
Roll out each dough into an oval, then spoon and spread about half a tablespoon of the yema filling in the center.
From the shorter edge, roll twice, then fold and press the edges. Continue rolling and pinching the edges to completely seal. Do the same with the rest of the dough
Arrange the rolls, seam side down, on a baking sheet lined with parchment paper. Cover and allow to rise for about 40 minutes to 1 hour. Brush the tops with beaten egg.
Bake in a preheated 350°F oven for about 15 minutes or until lightly golden. Remove from the oven and allow to cool slightly before serving.
The right temperature of the milk is crucial for proofing the yeast; heat your milk to 105°F to 110°F. Remember that yeast is a living organism, and a hot liquid will kill it!
If the yeast mixture does not foam after 20 minutes, the yeast is probably "dead," so discard the mixture and start with a fresh pack.
To simplify the process, you can prepare the custard filling a day ahead. Transfer to a container and press plastic wrap on the surface to keep film from forming.