I like this recipe because it’s comforting and nostalgic, yet simple to make from scratch. The dough turns out incredibly soft, while the filling adds a perfect touch of sweetness and creaminess. I also love the aroma that fills my kitchen as they bake—it’s impossible to resist. Whether I serve them with coffee or enjoy them warm straight from the oven, these rolls never last long in my house.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Bread Dough 1 and 1/4 cups warm milk (105–115°F) 2 and 1/4 teaspoons active dry yeast 4 and 1/2 cups all-purpose flour, divided + up to 1/8 cup extra for kneading 1 teaspoon salt 1/2 cup sugar 1/3 cup canola oil 2 large eggs, lightly beaten 3/4 cup bread crumbs (for coating the bread) 1/4 cup evaporated milk
For the Spanish Bread Filling 1/4 cup all-purpose flour 1/2 cup bread crumbs 1/3 cup butter 2/3 cup brown sugar 1/3 cup evaporated milk
Directions
Make the Bread Dough
I start by combining the warm milk and yeast in a mixing bowl. I let it sit for about 5 minutes, until foamy.
I add the eggs, sugar, oil, and salt, stirring everything together with a wooden spoon.
Next, I add 4 cups of flour, one cup at a time, stirring until the mixture forms a shaggy dough.
I sprinkle in the remaining 1/2 cup of flour gradually until the dough gathers in the center.
I transfer it to a floured surface and knead for 6–10 minutes, adding small amounts of flour as needed until the dough becomes smooth and elastic.
I shape the dough into a ball, place it in a greased bowl, cover it, and let it rise for about 1 1/2 hours or until doubled in size.
Once risen, I gently punch down the dough and divide it into 18–20 portions.
I flatten each piece into an oval shape about the size of my hand, spread a tablespoon of filling over it, then roll it into a log.
I arrange the rolls on a greased or parchment-lined baking tray.
I brush each roll with evaporated milk and coat it with breadcrumbs. Then, I cover them loosely with plastic wrap and let them rise again for 1 hour.
Finally, I bake them in a preheated oven at 350°F (175°C) for 15–20 minutes, or until lightly golden brown.
Make the Spanish Bread Filling
I melt the butter in a small saucepan over medium heat until bubbly.
I add the flour and breadcrumbs, stirring vigorously with a whisk for a few seconds—it will look grainy at this point.
I pour in the evaporated milk, stirring until the mixture loosens up and thickens slightly.
After 30 seconds, I turn off the heat and stir in the brown sugar until it’s fully incorporated.
I let the filling cool—it will become a chunky, spreadable paste.
Servings and Timing
This recipe makes about 18 rolls. The prep time is 35 minutes, cook time 15 minutes, and total time (including dough rise) is around 3 hours and 20 minutes.
Variations
I love experimenting with the filling for these rolls. Sometimes I add a bit of cinnamon or crushed nuts to the sugar mixture for extra texture. When I want a richer flavor, I replace the brown sugar with muscovado or add a spoonful of dulce de leche to the filling. For a chocolate twist, I mix in a bit of cocoa powder or Nutella. I’ve also brushed the tops with melted butter right after baking for a glossy finish.
Storage/Reheating
I store leftover Spanish Bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm them in the oven at 300°F (150°C) for about 5 minutes or microwave for 10–15 seconds to make them soft again. If I plan to freeze them, I wrap each roll tightly and store them for up to 2 months—then reheat directly from frozen until warm and fluffy.
FAQs
Why is it called Spanish Bread?
Despite the name, this bread is Filipino—it’s inspired by Spanish-style pastries brought to the Philippines during the colonial period.
How do I know my dough is kneaded enough?
The dough should feel smooth and elastic. When I poke it, it should spring back slightly.
Can I use instant yeast instead of active dry yeast?
Yes, I can use the same amount of instant yeast and skip the proofing step; I just mix it directly with the dry ingredients.
Why are my rolls dense instead of soft?
They may have been under-proofed or over-kneaded. I make sure to let the dough rise fully before baking.
Can I make the dough ahead of time?
Yes, I refrigerate the dough overnight after the first rise, then let it come to room temperature before shaping and baking.
Can I use whole wheat flour?
I can substitute up to half of the flour with whole wheat for a nuttier flavor, though the rolls will be slightly denser.
What’s the best way to coat them with breadcrumbs?
I brush them with evaporated milk first, which helps the breadcrumbs stick beautifully and creates that signature golden crust.
Can I add flavor to the dough itself?
Yes, I sometimes add a teaspoon of vanilla extract or grated cheese for a subtle flavor boost.
Why does my filling ooze out while baking?
I make sure not to overfill and seal the rolls tightly when rolling them to prevent leakage.
Can I make these into mini rolls?
Definitely! I just divide the dough into smaller portions and reduce the bake time by a few minutes.
Conclusion
This Spanish Bread recipe is one of my favorite Filipino baked treats. I love how soft, buttery, and sweet these rolls are, especially when they’re fresh from the oven. The combination of fluffy bread and rich, caramelized filling makes them irresistible every time. Whether I enjoy them with coffee in the morning or as an afternoon snack, they always bring that warm, homemade comfort that reminds me why baking is such a joy.
Soft, buttery, and filled with a rich caramel-like filling, this Filipino Spanish Bread is a beloved bakery classic. Each roll is coated with breadcrumbs and baked until golden brown—perfect for breakfast, merienda, or a comforting afternoon treat.
Ingredients
For the Bread Dough:
1 1/4 cups warm milk (105–115°F)
2 1/4 tsp active dry yeast
4 1/2 cups all-purpose flour, divided + up to 1/8 cup extra for kneading
1 tsp salt
1/2 cup sugar
1/3 cup canola oil
2 large eggs, lightly beaten
3/4 cup breadcrumbs (for coating)
1/4 cup evaporated milk
For the Spanish Bread Filling:
1/4 cup all-purpose flour
1/2 cup breadcrumbs
1/3 cup butter
2/3 cup brown sugar
1/3 cup evaporated milk
Instructions
Make the Bread Dough: In a large mixing bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy.
Stir in eggs, sugar, oil, and salt. Gradually add 4 cups of flour, one cup at a time, mixing until a shaggy dough forms. Add the remaining 1/2 cup flour as needed until the dough comes together.
Transfer to a floured surface and knead 6–10 minutes until smooth and elastic. Shape into a ball, place in a greased bowl, cover, and let rise for 1 1/2 hours or until doubled in size.
Punch down the dough and divide into 18–20 portions. Flatten each into an oval, spread a tablespoon of filling over the surface, then roll into a log.
Arrange rolls on a greased or parchment-lined tray. Brush with evaporated milk, coat with breadcrumbs, cover, and let rise 1 hour.
Bake at 350°F (175°C) for 15–20 minutes or until golden brown. Let cool slightly before serving.
Make the Filling: Melt butter in a saucepan over medium heat. Add flour and breadcrumbs, stirring until grainy. Pour in evaporated milk and cook until slightly thickened. Turn off heat and stir in brown sugar until smooth. Cool before using.
Notes
To make ahead, refrigerate dough after first rise and bring to room temperature before shaping.
Brush baked rolls with melted butter for a glossy finish.
Try muscovado sugar, cinnamon, or crushed nuts for a flavor twist.
For smaller rolls, divide dough into mini portions and bake for 12–15 minutes.
Store in an airtight container at room temperature up to 2 days or freeze for 2 months. Reheat to soften before serving.
