8 Reviews

Love these rolls! Made them 2 nights in a row except today I changed the bake time to 25 minutes instead of 30. 30 minutes gave me a super crunchy exterior (still delicious) & 25 minutes for a softer roll!

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vivcoy02 March 03, 2015

Brandess, thank you for your recipe search. This is exactly the recipe and instructions that I use from the King Arthur flour site. It's always nice to give credit if you use something from another site...

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Nita L. February 01, 2015

These rolls will become a staple in our house! We'll be using them as hamburger buns as well. GREAT!

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knev April 14, 2010

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.

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Chef Beverooni September 20, 2009

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

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oliverhulsey February 28, 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?

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Queen Roachie February 27, 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

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SaderBee January 04, 2009

These have wonderful texture. The dough is a pleasure to work with. Great for sandwiches! Thanks for sharing.

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pattikay in L.A. October 17, 2008
Authentic Cuban Rolls