Vanilla cream rolls – Page 2

In a bowl, combine warm water and yeast. Let it sit for about 5 minutes until the yeast becomes foamy.
In a large mixing bowl, combine the flour, sugar, and salt. Add in the yeast mixture, warm milk, softened butter, and egg. Mix until a soft dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

In a saucepan, heat the milk until warm but not boiling.
In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth. Gradually pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
Return the mixture to the saucepan and cook over medium heat, stirring constantly until the mixture thickens (about 5 minutes).
Once thick, remove from heat and stir in the butter and vanilla extract. Let the cream cool completely.

After the dough has risen, punch it down and roll it out into a large rectangle on a floured surface.
Spread the cooled vanilla cream evenly over the dough.
Starting from one end, roll the dough into a log, keeping the filling inside. Cut the log into 8-10 pieces.
Place the rolls on a greased baking sheet, cover with a towel, and let them rise again for about 30 minutes.

Let the rolls cool slightly before serving. You can drizzle them with a powdered sugar glaze or dust them with powdered sugar for an extra touch.

These Vanilla Cream Rolls are soft, fluffy, and filled with a luscious vanilla custard that’s perfect for a special breakfast or dessert. Enjoy!