Dulce de Leche Rolls
Dulche de Leche Rolls are rich, buttery sweet rolls filled with dulche-de-leche and chopped nuts. These are great to serve for breakfast, brunch or as a snack.
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Ingredients
For the Dough:
- ¼ cup (4 tbsp) Unsalted butter
- ¼ cup Milk
- 2 cups All purpose flour I used a 1 cup each of wholewheat and all purpose flours
- 1½ teaspoons Instant Yeast
- ¼ cup Sugar
- Pinch of Salt
- 1 tablespoon Egg replacer whisked in 3tbsp water (for 1 large egg)
- 1 tablespoon Sour cream
- 1 teaspoon Vanilla extract
For the Filling:
- ½ cup Dulce de Leche (store bought or homemade)
- ¼ cup Toasted & Chopped Nuts (Almonds, Walnuts, Pecans etc)
For the Egg-free Wash:
- 2 tablespoons Almond Milk
- 2 teaspoons Agave nectar or Maple syrup
Instructions
- Heat butter and milk in a small saucepan until butter is melted. Set aside to cool slightly.¼ cup (4 tbsp) Unsalted butter, ¼ cup Milk
- Combine flour, yeast, sugar and salt in a mixing bowl. Add the butter+milk mixture, egg replacer mixture, sour cream and vanilla. Mix and knead to form a smooth, pliable dough. Add warm water a little at a time if the dough looks too dry.2 cups All purpose flour, 1½ teaspoons Instant Yeast, ¼ cup Sugar, Pinch of Salt, 1 tablespoon Egg replacer whisked in 3tbsp water (for 1 large egg), 1 tablespoon Sour cream, 1 teaspoon Vanilla extract
- Transfer to a lightly greased bowl, cover and refrigerate overnight.
- In the morning, remove the dough from the fridge and set aside for 30~40 minutes. Combine almond milk and agave in a small bowl.2 tablespoons Almond Milk, 2 teaspoons Agave nectar or Maple syrup
- Roll the dough into a 12"x16" rectangle. Spread dulche-de-leche on the dough leaving about 1" border all around. Top with chopped nuts and roll the dough into a log.½ cup Dulce de Leche (store bought or homemade), ¼ cup Toasted & Chopped Nuts (Almonds, Walnuts, Pecans etc)
- Using a sharp knife, cut the log into 8 equal pieces.
- Line a 8" round cake pan with parchment paper. Arrange the rolls swirl side up in the pan. Brush with the almond milk mixture, cover with plastic wrap and set aside for about 2 hours or until the rolls are doubled in size.
- Preheat the oven to 325°F. Brush another time with almond milk mixture. Bake the rolls for 30~40 minutes or until they are golden brown on the top. Remove from the oven, cool for 5~10 minutes before taking them out of the pan.
- Serve warm and Enjoy!! Best eaten the day they are made but leftovers can be stored in an airtight container for 1 day.
Nutrition
Serving: 1Roll | Calories: 243kcal | Carbohydrates: 34g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 18mg | Potassium: 94mg | Fiber: 2g | Sugar: 9g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg
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