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.
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.
