From the recipe collection
Pan de Monja
Soft heritage-style Visayan milk rolls with a fine tender crumb, mild sweetness, and a light golden crust.
- Prep time
- 2 hr including rising
- Cook time
- 18–22 min
- Yield
- Makes 12 rolls
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Ingredients
Tick ingredients as you prepare.
Method
- Combine flour, sugar, yeast, and salt in a large bowl, keeping the yeast and salt on opposite sides before mixing.
- Add warm milk, egg, and vanilla if using. Mix until no dry flour remains, then rest the rough dough for 10 minutes.
- Knead 6–8 minutes, then add the softened butter in small portions. Continue kneading until the dough is smooth, elastic, and stretches thin without tearing immediately.
- Place in a lightly greased bowl, cover, and rise until doubled, about 60–75 minutes depending on room temperature.
- Press out large gas bubbles, divide into 12 equal pieces, and shape each into a tight smooth roll.
- Arrange on a lined tray with space between the rolls. Cover and proof 30–45 minutes, until visibly puffy and an indentation springs back slowly.
- Brush lightly with milk or egg and bake at 180°C for 18–22 minutes, until evenly golden and about 90–93°C in the centre.
- Cool on a rack for at least 15 minutes. Serve slightly warm with butter, cheese, coffee, or hot chocolate.
