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In a bowl, dissolve yeast in warm milk and allow it to activate. To help activate the yeast (it should look foamy), place it in a warm area.
Mix in sugar, malunggay leaves, and flour until well combined. Add eggs, butter, and salt.
Knead at low speed for 4 minutes. Knead at medium speed for 5 minutes until dough comes off from the bottom and sides of the bowl.
Place on a floured surface, cover with plastic and allow to rest in a warm place for 1 hour.
Cut out portions, flatten, and place chicken curry filling inside. Rest in a warm place for 25 minutes.
Bake at 190˚C for 15-20 minutes.
In a bowl, dissolve yeast in warm milk and allow to activate. To help activate yeast (it should look foamy), place in a warm area.
Mix in sugar, grated carrots, and flour until well combined. Add eggs, butter, and salt.
Knead at low speed for 4 minutes. Knead at medium speed for 5 minutes until the dough comes off from the bottom and sides of the bowl.
Place on a floured surface, cover with plastic and allow to rest in a warm place for 1 hour.
Cut out portions, flatten, and place filling caldereta inside. Rest in a warm place for 25 minutes.
Bake at 190˚C for 15-20 minutes.
In a pan over medium-high heat, toast the black sesame seeds until fragrant. Place toasted black sesame seeds in a food processor and blitz into a powder. You may also use a mortar and pestle.
In a bowl, dissolve yeast in warm milk and allow to activate. To help activate yeast (it should look foamy), place in a warm area.
Mix in sugar, black sesame powder and flour until well combined. Add eggs, butter, and salt.
Knead at low speed for 4 minutes. Knead at medium speed for 5 minutes until dough comes off from the bottom and sides of the bowl.
Place on a floured surface, cover with plastic and allow to rest in a warm place for 1 hour.
Cut out portions, flatten, and place asado filling inside. Rest in a warm place for 25 minutes.
Bake at 190˚C for 15-20 minutes.
In a bowl, dissolve yeast in warm milk and allow to activate. To help activate yeast (it should look foamy), place in a warm area.
In a pan, melt ¼ cup butter and add minced garlic and parsley. Cook on low heat for a few minutes. Let cool.
Mix in sugar, garlic powder, and flour until well combined. Add eggs, butter, and salt.
Knead at low speed for 4 minutes. Knead at medium speed for 5 minutes until the dough comes off from the bottom and sides of the bowl.
Place on a floured surface, cover with plastic and allow to rest in a warm place for 1 hour.
Cut out portions, flatten, and place adobo filling inside. Rest in a warm place for 25 minutes.
Brush cooled butter mixture on top of the rolls.
Bake at 190˚C for 15-20 minutes.
Ingredients
Directions
In a bowl, dissolve yeast in warm milk and allow it to activate. To help activate the yeast (it should look foamy), place it in a warm area.
Mix in sugar, malunggay leaves, and flour until well combined. Add eggs, butter, and salt.
Knead at low speed for 4 minutes. Knead at medium speed for 5 minutes until dough comes off from the bottom and sides of the bowl.
Place on a floured surface, cover with plastic and allow to rest in a warm place for 1 hour.
Cut out portions, flatten, and place chicken curry filling inside. Rest in a warm place for 25 minutes.
Bake at 190˚C for 15-20 minutes.
In a bowl, dissolve yeast in warm milk and allow to activate. To help activate yeast (it should look foamy), place in a warm area.
Mix in sugar, grated carrots, and flour until well combined. Add eggs, butter, and salt.
Knead at low speed for 4 minutes. Knead at medium speed for 5 minutes until the dough comes off from the bottom and sides of the bowl.
Place on a floured surface, cover with plastic and allow to rest in a warm place for 1 hour.
Cut out portions, flatten, and place filling caldereta inside. Rest in a warm place for 25 minutes.
Bake at 190˚C for 15-20 minutes.
In a pan over medium-high heat, toast the black sesame seeds until fragrant. Place toasted black sesame seeds in a food processor and blitz into a powder. You may also use a mortar and pestle.
In a bowl, dissolve yeast in warm milk and allow to activate. To help activate yeast (it should look foamy), place in a warm area.
Mix in sugar, black sesame powder and flour until well combined. Add eggs, butter, and salt.
Knead at low speed for 4 minutes. Knead at medium speed for 5 minutes until dough comes off from the bottom and sides of the bowl.
Place on a floured surface, cover with plastic and allow to rest in a warm place for 1 hour.
Cut out portions, flatten, and place asado filling inside. Rest in a warm place for 25 minutes.
Bake at 190˚C for 15-20 minutes.
In a bowl, dissolve yeast in warm milk and allow to activate. To help activate yeast (it should look foamy), place in a warm area.
In a pan, melt ¼ cup butter and add minced garlic and parsley. Cook on low heat for a few minutes. Let cool.
Mix in sugar, garlic powder, and flour until well combined. Add eggs, butter, and salt.
Knead at low speed for 4 minutes. Knead at medium speed for 5 minutes until the dough comes off from the bottom and sides of the bowl.
Place on a floured surface, cover with plastic and allow to rest in a warm place for 1 hour.
Cut out portions, flatten, and place adobo filling inside. Rest in a warm place for 25 minutes.
Brush cooled butter mixture on top of the rolls.
Bake at 190˚C for 15-20 minutes.
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