Pan sobao rolls are a soft, fluffy bread that’s super popular in the Dominican Republic and in many other countries in the Caribbean. These sweet bread rolls are shaped in smaller versions of regular pan sobao.
I love making them this size so they’re easier to enjoy for breakfast, like for dipping in my café con leche and chococlate con leche!
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Make regular pan sobao with this recipe
If you want to make bigger rolls, divide the dough into 4 pieces instead of 8 for large rolls, or into 2 pieces for extra large rolls. The larger rolls will need a bit more time in the oven, so bake until golden brown and fully cooked through.
How to roll pan sobao dough
To roll pan sobao dough, use a rolling pin to flatten each piece into an oval shape on a lightly floured surface. Starting from one short end, roll the dough tightly toward the other, like rolling up a yoga mat, making sure to keep it even for consistent baking.
Pinch the seam closed and tuck it underneath, then smooth out the ends. Place the rolls seam side down on a baking tray and let them rest for 30 minutes to rise slightly before baking.
Brush the rolls with milk before baking
Giving your pan sobao rolls a quick brush with milk before placing them in the oven will help them turn golden and shiny. Skip any kind of egg wash because that will create more of a crispy crust on the rolls.
Pan Sobao Rolls (Dominican Sweet Bread Rolls)
Equipment
- Rolling Pin
Ingredients
- 2/3 cup warm milk
- 2 tbsp granulated sugar
- 2 ¼ tsp active dry yeast
- 1 tbsp honey
- 1 egg
- 2 ½ cup bread flour
- 1 tsp salt
- 3 tbsp butter room temperature
- 2 tbsp milk for brushing
Instructions
- Mix warm milk, sugar, and yeast in a bowl. Let it sit for 10 minutes until foamy, then stir in the honey and egg.
- In a separate bowl, whisk together the flour and salt. Add the wet mixture to the dry ingredients and mix until a dough forms.
- Knead the dough for 4-5 minutes, then work in the butter and knead for an additional 8-10 minutes until smooth and elastic.
- Cover the dough and let it rise for 1.5 hours until doubled in size. Divide the dough into 8 pieces, roll each piece into an oval shape, and roll tightly from one end the the other, tucking the seam underneath.
- Let the rolls rest for 30 minutes, brush with milk, and bake at 325°F for 17 minutes until golden brown. Cool for 15 minutes before serving with coffee.
