Pan de Yema: Egg Yolk Bread Rolls
Spanish egg yolk bread featuring a soft, enriched dough made with egg yolks, fresh yeast, and milk powder, flavored with vanilla, anise seed, and cinnamon. Formed into small rolls, left to ferment, then baked until golden with an egg wash and sesame seed topping for a tender crumb and subtle sweetness.
Ingredients
- 8 ½ cups bread flour, sifted
- 2 egg yolks or whole eggs
- ¾ cups sugar
- 5 ½ tbsp butter or lard
- 0.1 cups milk powder
- 1 tsp vanilla extract
- ½ oz fresh baker's yeastactive dry yeast1:0.33leavening
use about 5 grams
- 1 ½ cups water, warm
- ⅝ oz salt
- ¼ oz anise seed, whole
- ⅓ oz ground cinnamon(optional)
- 2 eggs, for wash
- ⅓ oz sesame seeds, raw(optional)
- flour or oil, for dusting or coating(optional)
Instructions
- 1
Sift flour onto a clean work surface and create a well in the center.
- 2
Warm milk slightly in microwave to no more than 104°F, then dissolve fresh yeast in it.
- 3
Add sugar, milk with yeast, egg yolks, vanilla extract, butter, anise seed, and cinnamon to the well.
- 4
Mix thoroughly until elastic, incorporating salt and continuing to knead gently.
- 5
Dust work surface with flour or coat dough lightly with oil to prevent sticking.
- 6
Portion dough into 25-30 gram pieces and shape by rolling between hands and on the work surface.
- 7
Place rolls on an oiled or floured baking sheet.
- 8
Allow to ferment for 30-45 minutes.
- 9
Preheat oven to 300°F.
- 10
Beat eggs and brush each roll with egg wash.
- 11
Sprinkle with sesame seeds if desired.
- 12
Bake for 18 minutes at 300°F.
Tips
Keep milk temperature below 40C when dissolving yeast to preserve leavening ability.
Knead dough gently but thoroughly to develop elasticity.
Allow full fermentation time (30-45 minutes) for proper rise before baking.
Good to Know
Store in airtight container at room temperature up to 3 days, or freeze for longer preservation.
Dough can be prepared through first fermentation, then shaped rolls refrigerated overnight and baked the next day.
Best served warm or at room temperature. Pairs well with coffee, hot chocolate, or dulce de leche.
Common Mistakes
Do not exceed 40C milk temperature when dissolving yeast to avoid killing the culture.
Do not skip the fermentation step to avoid dense, underproofed rolls.