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Giant Cheese Rolls (Ensaimada)

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Cheese Ethnic


  • 1 pk Yeast -- not instant
  • 1/4 c Warm water
  • 4 c All-purpose flour
  • 1 tb Baking powder
  • 1/2 ts Salt
  • 3/4 c Sugar
  • 3/4 c Margarine
  • 6 Egg yolks
  • 1/2 c Evaporated milk
  • 2 1/4 c Cheddar cheese, shredded --
  • Sharp
  • Additional margarine or
  • Sugar, if needed


1. Dissolve the yeast in the 1/4 cup warm water. 2. Sift flour, baking powder and salt together. Best if sifted twice. Into the yeast mixture stir 1/4 cup sugar and 1/2 cup flour mixture. Cover and let rise in warm place for about 20 minutes, until doubled in size. 3. Cream margarine; add remaining sugar gradually until well mixed. Add egg yolks one at a time, beating very well after each one. Beat in the remaining flour, alternating with the evaporated milk. Stir in the yeast mixture and beat until smooth. 4. Turn the dough onto a lightly floured surface and divide into 12 parts. Roll each part into an 8-inch circle. Sprinkle 2 tablespoons of the cheese onto each circle. Roll circles like a jelly roll and coil into crescent shape. 5. Place on ungreased baking sheets. Cover and let rise in warm place until doubled in size, about 1 to 1-1/2 hours. 6. Preheat the oven to 400 degrees and bake the rolls for 15 to 20 minutes or until golden brown. 7. Remove from oven and immediately brush with some melted margarine, a sprinkling of sugar and remaining cheese. Serve while warm.
Yields 12 large rolls. If making smaller ones, adjust cooking time accordingly.
Recipe By : Jo Anne Merrill
From: Stephanie Da Silva