Yema Bread Rolls with soft, fluffy buns and creamy egg custard filling are the ultimate snacks. Enjoy for breakfast, or anytime you need a sweet treat.
If you're looking for a great bread recipe, these yema rolls are sure to be a favorite! The dough yields super soft, delicate buns that work well with various fillings.
It's delicious with different stuffing options, such as ube and coconut jam, but custard is hands down the best of the lot, in my opinion. The sweet and creamy yema nestled in pillowy bread is like a delicious surprise in 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 prior to use by dissolving in a warm liquid such as milk or water with some sort of "fuel" like sugar.
- Powdered sugar- or also called icing or confectioner's sugar. Its finely ground texture and added cornstarch help to create very tender baked goods.
- Butter- use unsalted, melted butter; it adds flavor and helps make the bread soft.
- Milk- creates a softer loaf with a richer taste.
- Eggs- 5 tablespoons will be used for the dough and the remainder to make the yema
- Condensed milk- adds creaminess and sweetness to the custard filling.
- Potato- extends and helps thicken the yema
These custard buns take about 1 hour to prep, excluding the rise and chill time for the dough, but don't let the seemingly complex process daunt you. I promise they're worth the effort!
Activating the yeast
- The right temperature of the milk is crucial for proofing the yeast; heat your milk to the optimal temperature of 105 to 110 F. Remember that yeast is a living organism, and a hot liquid will kill it!
- If the yeast mixture does not foam after 20 minutes, the yeast is probably "dead" so discard the mixture and start with a fresh pack.
Making the dough
- The dough will be very sticky initially. Use a wooden spoon to stir.
- DO NOT add flour, as it will toughen the bread. Add the melted butter to help the dough become soft, smooth, and easier to handle.
Making the yema filling
- Use a nonstick skillet to make stirring easier. Keep an eye on it 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.
Assembling the buns
- When assembling the buns, keep the filling in the center of the dough and leave about a ½-inch border, as any smears on the sides will make sealing the dough difficult.
- Place the filled dough in a round 9-inch baking pan seam side down and close to one another.
Make it ahead
Simplify the process by making the dough and the yema in advance. After it has risen, the dough can be refrigerated for up to two days, and the yema filling will keep for up to three days. On the day of baking, just assemble the buns, let them rise, and bake!
How to serve and store
- These yema bread rolls are delicious for breakfast or midday snacks with coffee, tea, or favorite cold drinks.
- Due to the custard filling, they don't keep well outside refrigeration for an extended period of time as they can spoil quickly.
- For longer storage, wrap in aluminum foil and place in resealable bags. Freeze for up to 2 months.
- To reheat, thaw completely in the refrigerator. Remove from the bag and place the foil-wrapped buns in a 350 F oven for about 4 to 6 minutes.
Soft, fluffy Custard Buns filled with sweet and creamy yema. Delicious for breakfast or snack with coffee or tea!
Course: Baked Goods
15 Servings
Ingredients
For the Bread
- 1 ½ teaspoons active dry yeast
- ¾ cup milk, heated to a temperature of 105 to 110 F
- 1 tablespoon powdered sugar
- 6 tablespoons unsalted butter, melted and kept warm
- ¼ cup sugar
- 2 eggs
- 2 cups flour
- ¼ teaspoon salt
For the Yema
- 1 small potato, peeled and quartered
- 1 cup condensed milk
- 4 teaspoons milk
- eggs (remaining from making the dough)
Instructions
- In a small bowl, combine yeast, powdered sugar, and 2 tablespoons of the warm milk. Stir well and let stand for about 15-20 minutes until foamy and thick.
Make the Dough
- In a bowl, beat the eggs and measure out 5 tablespoons. Reserve the remaining beaten eggs to make the yema.
- In a large bowl, combine sugar and the 5 tablespoons of eggs. Stir until sugar is incorporated.
- Add the remaining warm milk, the yeast, and ¼ cup of the flour. Stir mixture until smooth and let stand briefly for about 2-3 minutes.
- Combine the remaining flour and salt and add to the bowl. Stir with a wooden spoon for 7 minutes or until it has gathered into a smooth, shiny dough. The dough will be very sticky. Do not add any flour.
- Add 2 tablespoons of the warm, melted butter and using your hands, mix the butter into the dough. Mix for about 5 minutes, incorporating the butter into the dough until it is soft, smooth and very shiny.
- Place dough in a lightly greased bowl and let rise for 1 ½ hours or until doubled in bulk.
- Knead the dough briefly just to deflate. Place it back in the bowl and chill in the fridge for one hour.
Make the Yema filling:
- In a saucepan over medium, combine potato and enough water to cover. Bring to a boil and cook until very tender.
- Drain the potatoes and mash with the 4 teaspoons of milk until smooth. Set aside.
- In a medium saucepan over medium heat, add condensed milk, 4 tablespoons of the mashed potato, and the remaining egg from the dough ingredients.
- Stir the mixture constantly until thick and spreadable, about 15 minutes.
- Remove from heat and allow to cool.
Assemble the Yema Bread Rolls
- Grease a 9 inch round pan with melted butter. Set aside.
- Deflate the dough by lightly kneading and divide into 15 portions. Lightly flour your hands and work surface as needed.
- Roll each portion into a smooth ball and then flatten with your palms until it is about ¼ inch thick.
- Spoon about half a tablespoon of the yema filling on the center of the flattened dough. Fold and stretch the edges of the dough over the filling, then pinch the end while twisting it slightly to seal. Repeat with the other portions.
- Arrange the filled dough on the greased baking pan seam side down. Space them close to one another.
- Brush with the remaining melted butter and cover with a lightly buttered plastic wrap. Let rise for 1 ½ hours.
- Place your rack in the lowest position inside the oven. Preheat oven to 400 F.
- Set the baking pan on a baking sheet and place in the oven.
- Bake for 5 minutes, then lower temperature to 375 F. Bake for another 15 minutes or until the top of the buns are nicely golden.
Notes
- The right temperature of the milk is crucial for proofing the yeast; heat your milk to the optimal temperature of 105 to 110 F. Remember that yeast is a living organism, and a hot liquid will kill it!
- If the yeast mixture does not foam after 20 minutes, the yeast is probably "dead" so discard the mixture and start with a fresh pack.
- The dough will be very sticky initially. Use a wooden spoon to stir.
- DO NOT add flour, as it will toughen the bread. Add the melted butter to help the dough become soft, smooth, and easier to handle.
- When assembling the buns, keep the filling in the center of the dough and leave about a ½-inch border, as any smears on the sides will make sealing the dough difficult.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
ana says
I love this recipe!
Carla says
I did it and got confused with 2 things: first the eggs, i poured 2 then only 5tbsp pala needed then secondly, 6 tbsp of butter, poured it all once on my bread mixture only to find out that only 2tbsp is needed. Hinabol ko na lang sa flour kasi super sticky nya. It was my shortcoming coz I didn't read the whole instructions beforehand kasi but if it's ok to suggest that it would be nice to at least indicate or put an * on the eggs and butter that it won't be used all at once. Thanks anyways for this recipe. Hopefully, my adjustments will not affect the taste and texture.
Jas says
Hi, my dough remained very sticky, can't get it in a ball like in your video even after adding the butter. Why do you think is the case? I believe I followed everything to the T... did it twice and got the same very sticky result. Btw, can I use bread flour instead of all purpose flour? Thanks!
icel says
hello there!!
i just need a clarification about the resting of the dough.in your procedure it says that after mixing all the ingredients,it needs to rest and rise for about one and half hour.after that resting,you need to knead and rest it again and chilled for an hour.
what confuses me is that after assembling the buns in a greased pan,you made mention that it needs to rise again for about half an hour.on making these pastel buns,there are three risings of the dough?
thank you and God bless 🙂
JL says
My dough remained very sticky even after adding the butter and kneading by hand for more than 5 mins. Should I add more flour to fix it?
Marie says
This bread looks really good. Im curious, what is the difference between this yema filling and your yema spread? I noticed you use potato here, what does that do? Does it make it less sweet? Thank you for all your amazing recipes 🙂
Lalaine Manalo says
The potato adds bulk and helps thicken the yema 🙂
Jeanette Walker says
Can you use instant dry yeast instead? If so, how much should you add?
Lalaine Manalo says
Yes, you can. Instant dry yeast is usually added directly to the flour mixture 🙂
Trisha Angeles says
Thank you for this recipe. Indeed I had a pillowy, soft bun. I used cinnamon and brown sugar as a filling. The only thing I had a problem with is the burned bottom part of my buns. Maybe next time I would have to place it in the middle rack. Or lowest rack but with a lower temp. Thanks again. Finally, I found a fluffy recipe for a dough 🙂
Lalaine Manalo says
Hi Trisha. Happy you found the recipe here on Kawaling Pinoy!
april says
Hi Lalaine,
It is said in the list of ingredients that I should use 6 tbsp of butter but in the instructions, only 2 tbsp is used.
Is this a typo error or I should use the remaining 4 tbsp of butter in greasing my pan and dough?
Thank you!
Lalaine Manalo says
The remaining 4 tablespoons brushed on the rolls before baking to help them brown 🙂
Elizabeth Adajar says
Can I use instant yeast?
Lalaine Manalo says
Yes, you can 🙂
Jhuls @ The Not So Creative Cook says
These sound so good! I wish I could make everything right when I make these. Thanks for sharing, Lalaine!
Lalaine says
You're welcome, Jhuls!
Wendy says
what kind of potato needed for the yema? sweet potato? yukon? purple yam?
Lalaine says
Use russet potato 🙂
Claire says
What kind of flour did you use, bread or all purpose flour? Thanks.
Lalaine says
Hello Claire
It's all purpose flour 🙂
Elvira Cortes says
In the yema bread roll I don't see when I can use the 3rd 2 tablespoons of melted butter. i still have my dough rising as I am typing this. Help. Thanks.
Lalaine says
Hello Elvira
2 tablespoons melted butter is added to the dough, and the rest is to grease the pans and to brush on the rolls before baking. 🙂