Custard Rolls Recipe
This Custard Rolls recipe will help you make the Best Custard Rose Rolls or Custard Bread Rolls in the easiest and fastest method.
Ingredients
- 357 gflour)
or 2 3/4 cup(loosely packed
- 210 mlwarm water
or 1 cup-2 tbsp
- 1 tspinstant yeast)
(active dry yeast 1 1/4 tsp
- 1 tspsalt
5.6g
- 42.6 gbutter
3 tbsp
- 32 gsugar
2 1/2 tbsp or more according to your preference
- 1egg yolk
- 50 gsugar
or 1/4 cup
- 15 gcorn starch
or 2 tbsp
- 1 tspvanilla extract
- 240 mlmilk
or 1 cup
- a pinch of salt
- 1egg
lightly beaten
Directions
How to make the custard filling
- 1
In to a saucepan, add in one fourth of milk.Then add in the egg yolk, sugar, corn starch and a pinch of salt.Whisk and mix them all together to form a homogenous mixture.
- 2
Then add the rest of the milk into this.Place the saucepan over low to medium heat.Whisk it constantly until thickened.When it gets thickened, turn off the heat and whisk in vanilla.
- 3
I stirred it every five minutes interval so that the mixture remain smooth.When it is almost near to room temperature, transfer custard into a small bowl.Let it cool down completely.Cover the bowl and can store in refrigerator.It will stay good for up to 3-4 days.
How to make the rose buns or rose rolls
- 1
We can make this Custard Rolls in 4 simple steps
Prepare the custard roll dough
- 1
Into a bowl,lets add all our ingredients together and mix them to form a shaggy mass of dough.Add the water,sugar,yeast,salt ,butter and flour and mix them together.
- 2
Transfer the dough onto a clean work surface .Knead the dough until the dough become soft and elastic.Only a well kneaded dough can produce soft and fluffy custard buns .
Divide and shape the dough
- 1
Once our bread roll dough is ready, divide the dough into 12 equal pieces.For more precision,I weighed each of them and they were 53-54 g in weight.Roll each piece of dough into small balls.Tuck in the edges towards the centre and roll the balls into small round balls.Now take the rolls in the order that we rolled them.You can start shaping the Roses. Dust the surface with enough flour so that it will not stick to the rolling pin or on to the work surface.Roll out each ball to about 10-11 cm or 4-4.2″ diameter.Brush off any excess flour (it will be difficult for us to seal or the dough to stick together when there is flour)Make slit on all four sides of the circular dough using a pizza cutter or a bench scraper or knife.Leave the center of the circle as it is.
- 2
Add your custard filling in the center.Take one of the four sections and cover one side of the custard filling with it.Now take the section that is opposite to it and cover the other side of the filling with it.Repeat the same with the last two parts.Pinch the dough to seal it.Place the prepared roll on to a baking tray.If the baking tray is not non sticky ,grease it with butter and line it with a parchment paper.Repeat until all our custard rose rolls are ready.Cover the tray with cling film so that it will not get dry.
Proof the custard bread rolls
- 1
Let the rose shaped custard filled dough balls sit in a warm environment for about 60 minutes or until they puff up and get doubled in size.After an hour,brush the top of those rolls with an egg wash.This will help to make our rolls shiny and golden brown in colour when they are baked.To make the egg wash,lightly beat one egg.Now they are ready to to go into the oven.
Bake the custard bread rolls
- 1
Bake the Rose Rolls in a 350 F or 180 C preheated oven for 22-24 minutes.Apply butter on top while they are still warm.This helpd to make the crust even softer.
- 2
These Rose Custard bread rolls are super soft and fluffy with delicious custard cream inside.They look really beautiful with that rose roll shape.These Custard cream buns are best to have with a cup of hot coffee or tea.Enjoy!
About this Recipe
Indulge in the Best Custard Rolls Recipe
Discover the delightful world of homemade pastries with our incredible Custard Rolls recipe! If you've been searching for the Best Custard Rose Rolls or the most delightful Custard Bread Rolls, your quest ends here. This recipe delivers incredibly soft, pillowy Custard Buns filled with a rich, creamy custard, all crafted using the easiest and fastest method.
Imagine waking up to the aroma of freshly baked Custard Rolls, their golden exterior hinting at the sweet treasure within. Our method ensures a perfectly tender dough that's a dream to work with, making those beautiful Custard Rose Rolls a reality even for novice bakers. The homemade custard cream buns boast a luscious, smooth filling that strikes the perfect balance of sweetness, creating a truly irresistible treat that's perfect for breakfast, brunch, or an anytime snack.
Tips for Perfect Custard Bread Rolls
Achieving that ideal soft texture for your Custard Bread Rolls starts with good quality flour and active yeast. Here are a few pointers to ensure your success:
- Dough Consistency: Your dough should be soft, pliable, and slightly tacky but not overly sticky. Adjust flour or water sparingly if needed.
- Yeast Activation: If using active dry yeast, ensure your warm water is between 105-115°F (40-46°C) to properly activate it. Instant yeast can often be mixed directly with dry ingredients.
- Silky Custard: Whisk your custard continuously over medium heat to prevent lumps. For an extra smooth finish, press plastic wrap directly onto the surface of the custard while it cools to prevent a skin from forming.
Delicious Variations & Serving Suggestions
While these classic Custard Rolls are divine on their own, don't hesitate to get creative!
- Flavor Boost: Add a touch of lemon or orange zest to your custard for a bright, citrusy note.
- Chocolate Lover's Dream: Fold in some mini chocolate chips to the cooled custard before filling for a delightful twist.
- Spice It Up: A pinch of nutmeg or cardamom can elevate the flavor profile of the custard.
Serve your warm Custard Rose Rolls with your morning coffee or tea, or as a delightful snack any time of day. They're a fantastic addition to any breakfast spread, a welcome treat for guests, or a comforting dessert.