Name: Sweet Breakfast Buns
Prep time: 3 h
Total time: 3 h
Yield: Makes 15 to 20 small rolls
Cuisine: Spanish
Ingredients: About ¾ cup milk; 3 eggs; 2 teaspoons coarse kosher or sea salt; 4 tablespoons (½ stick) cold butter; 2 teaspoons instant active dry yeast, such as SAF; 3 cups all-purpose or bread flour, plus more as needed; Softened butter as needed; Melted butter as needed; ¾ cup sugar, plus more for sprinkling

Preparation info

Makes
15 to 20
small rolls

Difficulty
Easy
Ready in
3 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Even more than the Italians, the Spanish eat sweet breads for breakfast. I like these in midafternoon—they are great with tea—but suit yourself.

These rich rolls don’t keep especially well, so if twenty-four is too many for you, divide the recipe in half or freeze half the dough before baking; it will keep well for up to a month.