Yema Bread Rolls Recipe — Soft Filipino Custard-Filled Buns

Yema Bread Rolls are a beloved bakery treat: soft, pillowy buns filled with a rich, creamy egg custard. They make a wonderful breakfast, an indulgent snack, or a sweet companion to coffee or tea.

This recipe produces tender, delicate rolls that pair well with a variety of fillings. You can stuff them with ube halaya or coconut jam, but the classic yema custard—sweet, velvety, and slightly caramel-like—is the most irresistible choice. Each bite reveals a creamy center wrapped in light, fluffy bread.

Ingredient notes

• Flour – all-purpose flour works well here; it gives structure while keeping the crumb soft.
• Active dry yeast – activate it in warm liquid with a bit of sugar so it becomes foamy and ready to leaven the dough.
• Water – used for proofing the yeast.
• Butter – unsalted and melted; adds richness and tenderness to the rolls.
• Milk – warm milk yields a softer dough and richer flavor.
• Eggs – two are used in the dough and an extra egg is reserved for the filling and egg wash.
• Condensed milk – gives the yema its sweet, creamy body.
• Potato – mashed potato is added to the yema to extend the filling and give it a denser, spreadable texture.

Bread dough

While the full process—including rising and chilling—takes more time, active hands-on work is straightforward. Follow these tips for a successful dough:

• Heat milk to 105°F–110°F for proofing. Too-hot liquid will kill yeast; if your yeast mixture doesn’t foam within 20 minutes, discard it and start over with fresh yeast.
• Mix activated yeast with eggs, milk, remaining sugar, melted butter, and salt. Stir until combined.
• Add flour gradually until the dough forms a shaggy mass. If it feels sticky, add more flour a little at a time until it comes together.
• Turn the dough onto a floured surface and knead until smooth and elastic. A well-kneaded dough will stretch thin enough to form a translucent window before tearing.
• Shape into a ball, place in a lightly greased bowl, cover, and let rise until doubled in size.

Yema filling

• Use a nonstick skillet or a double boiler and stir constantly to avoid lumps and burning.
• Cook over medium-low heat; raising the heat can quickly scorch the custard.
• The custard thickens the longer it cooks and will firm up further as it cools, so remove it from the heat when it’s slightly looser than your final desired consistency.
• Stirred mashed potato helps bulk up the filling and gives it a firmer, spreadable texture that holds inside the rolls.

Assembly and baking

• Punch the dough down gently, divide into 12 equal portions, and shape each into a smooth ball. Roll each ball into an oval.
• Place a spoonful of yema in the center, leaving space at the edges. Roll from the shorter edge twice, fold and press the edges, then continue rolling and pinch to seal completely.
• Place the rolls seam-side down on a parchment-lined baking sheet, cover with a cloth, and let them rise until doubled.
• Brush the tops with beaten egg and bake in a preheated oven until lightly golden. Allow to cool briefly before serving because the filling will be hot.

How to serve and store

• Serve warm or at room temperature with coffee, tea, or hot tsokolate for a delightful pairing.
• Because of the custard filling, store the rolls refrigerated if you won’t eat them right away. For longer storage, wrap each roll in foil or plastic, place in a resealable bag, and freeze for up to two months. Thaw and warm before serving.

Yema Bread Rolls

Soft, fluffy custard buns filled with sweet, creamy yema. Perfect for breakfast or as a snack with coffee or tea.

Prep Time: 1 hr

Cook Time: 30 mins

Rising: 3 hrs

Total Time: 4 hrs 30 mins

Author: Lalaine Manalo

Course: Baked Goods

15 Servings

Ingredients

For the Bread

• 2 ¼ teaspoons active dry yeast
• ¼ cup warm water (105°F–110°F)
• ½ cup sugar
• 2 eggs
• ½ cup warm milk
• ¼ cup melted butter
• 1 teaspoon salt
• 3 ½ cups all-purpose flour (start with 3 ¼ and add as needed)
• 1 egg, beaten (for egg wash)

For the Yema

• 1 potato, peeled and quartered
• 1 egg, beaten
• 4 teaspoons milk
• 1 cup condensed milk

Equipment

• round baking pan

Instructions

• In a large bowl, combine yeast, warm water, and 1 teaspoon of sugar. Stir and let stand 15–20 minutes until foamy.
• Add the eggs, warm milk, remaining sugar, melted butter, and salt. Stir to combine.
• Gradually add 3 ¼ cups of flour, stirring until the dough gathers into a shaggy mass. Add more flour if needed until it pulls away from the bowl.
• Turn dough out onto a floured surface and knead until smooth and elastic. Place in a greased bowl and let rise 1½–2 hours or until doubled.

Make the Yema filling:

• Boil the potato in enough water to cover until very tender.
• Drain and mash the potato with 4 teaspoons milk until smooth; set aside.
• In a saucepan over medium heat, combine condensed milk, 4 tablespoons mashed potato, and the remaining beaten egg.
• Stir constantly until thick and spreadable, about 15 minutes. Remove from heat and cool.

Assemble the Yema Bread Rolls

• Punch down the dough. Divide into 12 portions and shape into smooth balls.
• Roll each ball into an oval and spoon about ½ tablespoon yema in the center.
• Roll from the shorter edge twice, fold and press edges, then continue rolling and pinch to seal.
• Arrange seam-side down on parchment-lined sheet, cover, and let rise 40 minutes–1 hour. Brush with beaten egg.
• Bake in a preheated 350°F oven for about 15 minutes or until lightly golden. Cool slightly before serving.

Notes

• Heat milk to 105°F–110°F for proofing; liquids hotter than this can kill yeast.
• If the yeast mixture does not foam after 20 minutes, discard it and use a fresh packet of yeast.
• Make the custard a day ahead and press plastic wrap on its surface to prevent skin formation.

Nutrition Information

Calories: 244kcal, Carbohydrates: 41 g, Protein: 6 g, Fat: 6 g