Description
Delight in these soft, fluffy Italian rolls filled with a rich, homemade vanilla cream. Perfectly baked to a golden brown and dusted with powdered sugar, these sweet rolls are an indulgent treat inspired by classic Italian pastry traditions.
Ingredients
Scale
Dough
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water (110°F)
- 1/2 cup whole milk (warmed)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (softened)
- 1/2 teaspoon salt
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1 tablespoon vegetable oil (for greasing)
- Powdered sugar for dusting
Vanilla Cream Filling
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Instructions
- Activate Yeast: In a small bowl, dissolve the yeast in warm water (110°F) and let it sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Prepare Dough Mixture: In a large mixing bowl, combine the warmed milk, granulated sugar, softened butter, salt, and egg. Stir in the activated yeast mixture gently to combine all liquids.
- Add Flour and Knead Dough: Gradually incorporate the all-purpose flour into the wet ingredients and mix until a soft dough forms. Transfer the dough onto a floured surface and knead it for 6 to 8 minutes until it becomes smooth and elastic, developing the gluten structure.
- First Rise: Place the kneaded dough into a greased bowl and cover it with a cloth or plastic wrap. Let it rise in a warm environment for about 1 hour, or until the dough doubles in size.
- Make Vanilla Cream Filling: While the dough is rising, combine milk, sugar, cornstarch, salt, and egg yolks in a saucepan. Cook over medium heat, whisking constantly, until the mixture thickens, approximately 5 minutes. Remove from heat, then stir in vanilla extract and butter. Allow the cream to cool completely before filling.
- Shape Rolls: After the dough has doubled in size, punch it down to release the air. Divide the dough into 12 equal pieces and roll each piece into a smooth ball. Place these balls on a lined baking sheet.
- Second Rise: Cover the shaped rolls and let them rise for an additional 30 minutes to become puffy and light.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 15 to 18 minutes until they turn golden brown on top.
- Fill Rolls: Once slightly cooled, use a piping bag fitted with a long tip to fill each roll with the prepared vanilla cream filling.
- Serve: Dust the filled rolls with powdered sugar before serving for an elegant finish.
Notes
- The vanilla cream filling can be prepared a day in advance and stored in the refrigerator.
- For best taste and texture, enjoy the rolls fresh the day they are made.
- If storing, keep the rolls refrigerated and consume within 2 days.
