Dulce de Leche Sweet Rolls

Equipment

• Oven
• Baking sheet
• Rolling Pin

Ingredients

• 1 ounce fresh yeast or 3 / 4 ounce active dried yeast (three 1 / 4 -ounce packages)
• 2 generous tablespoons of raw honey
• 6 to 8 cups unbleached bread flour
• 2 tablespoons sea salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup traditional dulce de leche

Instructions

1. 1In a bowl, dissolve the yeast and raw honey in 1 cup of tepid water. Let the mixture stand for about 5 minutes until it becomes bubbly.
2. 2Place 6 cups of the bread flour and the sea salt into a large bowl or directly onto a clean work surface, creating a well in the center.
3. 3Pour the bubbly yeast mixture into the well. Use one hand in a circular motion to gradually draw in the flour until the liquid is fully absorbed.
4. 4Slowly pour another 1 cup of tepid water into the center of the mixture. Gradually incorporate enough of the remaining flour to form a moist dough, adding a few extra drops of tepid water if needed.
5. 5Knead the dough by hand for 5 minutes. Dust your hands with flour and rub them together if the dough starts to stick. Kneading develops the gluten, giving the rolls their soft, chewy structure.
6. 6Once the dough reaches a smooth consistency, flour your hands and lightly dust the top. Shape it into a round loaf and place it on a baking sheet.
7. 7Use a knife to score the top of the dough deeply. Let it rise in a warm, draft-free area for about 40 minutes.
8. 8Punch the dough down after it doubles in size and knead it for about 1 minute. Divide the dough into 2 equal portions, shape them into rounds, and transfer each to a baking sheet.
9. 9Allow the dough rounds to rise a second time for about 40 minutes, or until they double in size again.
10. 10Move each piece of risen dough to a floured surface and gently shape them into squares.
11. 11Roll one square of dough out to about 7 inches wide. Roll it in the opposite direction to form a long rectangle that is roughly 1/4 inch thick.
12. 12Repeat the rolling process with the second piece of dough. Ensure both rectangles have a similar width and thickness so they bake evenly.
13. 13Preheat the oven to 400°F. Lightly grease a large rimmed baking sheet with butter or cooking spray.
14. 14Mix the softened butter and traditional dulce de leche in a bowl until the filling is creamy and fully combined.
15. 15Spread half of the dulce de leche mixture in a thin, even layer across the top of each dough rectangle using a spatula.
16. 16Roll up each rectangle tightly from the long side, similar to a jelly roll. Cut the rolled dough into slices that are 1 inch wide.
17. 17Arrange the slices cut side up on the prepared baking sheet, leaving about 1/2 inch of space between them. Bake for about 20 minutes until the rolls turn golden brown.
18. 18Let the rolls cool on the baking sheet for 20 minutes. The caramel will thicken as it cools. Remove them from the pan while they're still warm to prevent sticking.

Recipe Details