Tennis Rolls (Guyanese Soft Rolls)

  • Total time - 2 hours 45 minutes
  • Dough preparation - 20 minutes
  • Rising (2 phases) - 2 hours
  • Baking - 25 minutes
  • Servings: 12
  • Country: Guyana
A pile of warm, golden-brown Tennis Rolls with a glossy buttered top.

The secret to the ultra-soft texture lies in using enough butter, warm milk (ideally evaporated milk), and a long, patient rising time.

The distinctive flavour of Guyanese Tennis Rolls comes from the combination of vanilla extract and finely grated citrus zest. Do not underestimate this flavour pairing!

Ingredients

Base Ingredients

  • 3.5 cups all-purpose flour (or bread flour)
  • 0.75 cups warm water
  • 0.75 cups evaporated milk (Carnation Evaporated Milk) or whole milk
  • 0.25 cups granulated sugar
  • 2.25 tsp dry active yeast (or 1 Tbsp)
  • 0.25 cups butter, softened (plus 2 Tbsp for brushing after baking)
  • 1 tsp salt

Flavourings for Authentic Taste

  • 1 Tbsp vanilla extract
  • 1 tsp citrus zest (from 1/2 orange or 1 lemon)
  • 0.5 tsp almond extract (optional)

Instructions

Step 1: Activate Yeast and Combine Liquids

In a small bowl, combine warm water (not hot!), 1 tsp of sugar, and yeast. Let stand for 5–10 minutes until the mixture foams up. This indicates the yeast is active.

In another bowl, whisk together the warm milk, remaining sugar, softened butter, vanilla extract, citrus zest, and salt. Once the yeast is foamy, stir it into this liquid mixture.

Step 2: Kneading the Dough (First Rise)

In a large mixing bowl or a stand mixer with a hook attachment, gradually add the flour to the liquid mixture. Mix until the dough begins to pull away from the sides of the bowl.

Knead the dough by hand on a lightly floured surface for about 8–10 minutes until it is smooth and elastic. If it is too sticky, add only a minimal amount of flour to maintain its softness.

Place the dough in an oil-greased bowl, turn it over to coat the dough with oil, cover, and let it rise in a warm place for about 1 hour until doubled in size.

Step 3: Shaping the Rolls (Second Rise)

Gently punch down the risen dough and divide it into 12 equal pieces. Shape each piece into a perfectly smooth ball.

Arrange the rolls on a baking sheet lined with parchment paper or greased with butter. There should be a small gap between them (approximately 1 cm) so they touch gently during rising and baking.

Cover and let them rise in a warm place for another 45–60 minutes until the rolls double in size.

Step 4: Baking and Glazing

Preheat the oven to 175 °C (350 °F).

Bake the rolls for 20–25 minutes, or until they are a beautiful golden brown on top.

Immediately after removing from the oven, brush the rolls with melted butter to make them shiny and give them an incredibly soft crust. Serve warm or at room temperature.