My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account
Bookmark and Share

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (74g)

Recipe makes 12 servings

Calories 193
Calories from Fat 38 (19%)
Amount Per Serving %DV
Total Fat 4.3g 6%
Saturated Fat 2.5g 12%
Monounsaturated Fat 1.1g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 10mg 3%
Sodium 416mg 17%
Potassium 60mg 1%
Total Carbohydrate 33.5g 11%
Dietary Fiber 1.3g 5%
Sugars 1.5g
Protein 4.6g 9%

detailed view...

how is this calculated?

Authentic Cuban Rolls

Recipe #320725 | 2½ hours | 2 hours prep | add private note
Humble Bee

By: Humble Bee
Aug 21, 2008

I can never find Cubano Bread like you get in Miami with the famous Cuban Sandwich. It's virtually impossible to find outside of Southern Florida. You have not lived until you've had one of those babies! I have included three methods below- Manual, Mixer, and Bread Machine methods. Please enjoy my research efforts for this recipe and don't forget to check out how to make the sandwich here: Famous Miami Cuban Sandwich

SERVES 12 , 6 rolls (change servings and units)

Ingredients

  • 4 cups unbleached all-purpose flour (17 ounces)
  • 4 teaspoons sugar
  • 2 teaspoons salt
  • 2 1/4 teaspoons yeast (instant or active dry)
  • 4 tablespoons butter (can substitute 3 tablespoons fresh lard, cut into small pieces)
  • 1 1/4 cups water

Directions

  1. 1
    MANUAL METHOD: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen. Gently fold the dough in upon itself and turn it upside-down after 30 minutes; this "turn" helps eliminate some of the excess carbon dioxide and redistributes the yeast's food, both imperative for optimum yeast growth.
  2. 2
    MIXER METHOD: Combine the ingredients as directed at left, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise, with a turn, as directed above.
  3. 3
    BREAD MACHINE METHOD: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Examine the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour as needed, to produce a smooth, supple dough. Allow the machine to complete its cycle.
  4. 4
    Divide the dough into six pieces, and shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8 inches long, slightly tapered at each end). Place the loaves on a parchment-lined or lightly greased baking sheet.
  5. 5
    Let the loaves rise, covered, for 1 hour. Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf. Preheat the oven to 375°F while the loaves are rising. Bake the bread for about 30 minutes, or until it's golden brown. Remove it from the oven, and cool it on a rack. The loaves may be made one day in advance and stored at room temperature, or several weeks in advance and frozen. Yield: 6 sandwich loaves.

Questions about this recipe?

Spot an error in this recipe?

Featured Reviews for This Recipe

From: Chef Beverooni

On Sep 20, 2009

I have made these with both the mixer and the breadmaker methods. Awesome recipe. I make them round though instead of long. Can't beat this recipe.

0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: Chef #1187206

    On Feb 28, 2009

    Made some of these to go with the Miami Cuban Sandwich. Just like being back in the "Keys"... Thank you!

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: Queen Roachie

    On Feb 27, 2009

    I have tried these twice in 2 days, and both times they fell flat in the oven during baking... And I have no idea why. I am an experienced baker. I cut the recipe in half and made the dough in the bread machine, but I checked it to make sure the consistency was right. They rose beautifully on the baking sheet, then when i brushed with the water and cut the slit in the top they all fell... and so for the second day I have 3 loaves of bread that I will be throwing in the trash! Any suggestions?

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: SaderBee

    On Jan 4, 2009

    Thank-You so much for this terrific recipe. We go several times to Florida a year and when we are there, we always have Cuban's. This bread is exactly the same as we have. Wonderful texture and taste. I will be making this time and time again. Saderbee

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 5 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    © 2009 Scripps Networks, Inc. All rights reserved