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.

If you're looking for a great bread recipe, these yema rolls will be a favorite! The dough yields soft, delicate buns that work well with various fillings.

It's delicious with various stuffing options, such as ube halaya and coconut jam, but custard is, hands down, the best of the lot. The sweet, creamy yema nestled in pillowy bread is a delicious surprise with every bite!

Ingredient notes

• Flour- the recipe calls for all-purpose flour, which is a medium-gluten white flour that's versatile and great for general-use baking
• Active Dry Yeast- needs to be activated before use by dissolving in a warm liquid such as milk or water with some sort of "fuel" like sugar.
• Water- for proofing the yeast
• Butter- use unsalted, melted butter; it adds flavor and helps make the bread soft.
• Milk- creates a softer loaf with a richer taste.
• Eggs- two for the dough and 1 to make the filling
• Condensed milk- adds creaminess and sweetness to the custard filling.
• Potato- extends and helps thicken the yema

Bread dough

These custard buns take about 1 hour to prep, excluding the dough's rise and chill time, but don't let the seemingly complex process daunt you. I promise they're worth the effort!

• The right milk temperature is crucial for proofing the yeast; heat your milk to 105°F to 110°F. Remember that yeast is a living organism; a hot liquid will kill it! If the yeast mixture does not foam after 20 minutes, the yeast is probably "dead," so discard it and start with a fresh pack.
• Add the eggs, milk, the remaining sugar, melted butter, and salt to the yeast mixture. Stir everything together with a wooden spoon.
• Gradually add the 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 out onto a flat work surface and knead until smooth and elastic. To test, take a small portion of the dough and stretch it with your fingers to form a square.  An adequately kneaded dough should form a translucent film in the center as it stretches before it breaks apart. Shape the dough into a ball and place it in a bowl. Allow it to rise until doubled in size.

Yema filling

• Use a nonstick skillet to make stirring easier. Keep an eye on it and stir regularly to prevent burnt spots and lumps. You can also cook the egg-milk mixture in a double boiler for less tending.
• Don’t raise the heat to speed up the process; keep it at medium-low as the yema can burn quickly.
• The longer it cooks, the thicker it gets. The mixture will also continue to thicken as it cools, so take it off the heat a little thinner than you like.
• Mashed potatoes are also added to extend servings and firm up the consistency.

Assembly and baking

• Gently punch the dough down. Divide it into 12 portions, then shape each into a smooth ball. Roll out each ball into an oval,
• Spread yema filling in the center, making sure to leave space at the edges. From the shorter edge, roll twice, then fold and press the edges. Continue rolling and pinch the edges to completely seal. Repeat with the remaining dough and filling.
• Arrange the bread rolls, seam-side down, on a parchment-lined baking sheet. Cover with a kitchen towel and allow to rise until doubled in size. Brush the tops with beaten egg.
• Bake in the preheated oven until lightly golden. Remove from the oven and allow to cool slightly before serving, as the filling may be very hot.

How to serve and store

• These yema bread rolls are delicious for breakfast or midday snacks with coffee, tea, or hot tsokolate.
• Due to the custard filling, they don't keep well outside refrigeration for long and can spoil quickly. For extended storage, wrap in aluminum foil and place in resealable bags. Freeze for up to 2 months.