Every great sandwich starts with great bread. When making a Cubano sandwich, only Cuban Medianoche Bread will do. Medianoche Bread is a sweet, eggy bread that’s the perfect compliment to the Cubano sandwich.
If you follow me on Facebook…o.k. if you aren’t, why not? (Shameless plug) If you follow me on Facebook then you know John and I do a lot of bike riding. It’s great spending time together doing something we enjoy. Sometimes, there is another motivation. One of the trails we ride ends close to a restaurant that we like to stop at for one of the best Cubano sandwiches we’ve ever eaten. If only they were served on this Cuban Medianoche Bread!
Since we enjoy this sandwich so much, I decided I was going to try and make it myself. The restaurant told me where they get their bread, but since I just love baking bread, I decided to find a recipe and bake it myself.
I said that restaurant had one of the best. The very best Cubano sandwich that I’ve had was in Miami. When I was searching for a Medianoche Bread recipe I landed on a site by “Three Guys From Miami“. It’s very evident that they are passionate about their recipes and I learned a lot about the sandwich itself.
They stated that the only way to eat a Cubano is to stay with the classic and to build it correctly. That’s what I wanted, and this bread turned out just as they described. “It’s a sweet eggy roll that is the perfect compliment to the salty tang of the ham and cheese.”
Don’t have time to make it now? Pin it for later!
- 2 packages of dry active yeast
- 3/4 cup white sugar divided
- 1 cup warm water warm to touch but not hot
- 1/2 cup lard melted (Crisco shortening can also be used)
- 3 eggs room temperature
- 2 tsp kosher salt
- 6 cups bread flour more or less
- 1 egg with 2 tablespoons water whisked together until foamy
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In a medium sized bowl combine the yeast, warm water, and three tablespoons of sugar. Set aside until the yeast begins to bubble. If it doesn't bubble, the yeast isn't good and you need to start over.
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In a separate bowl, beat the eggs until foamy. Add the eggs, remaining sugar, and salt to the yeast/water mixture. Slowly pour in the melted lard whisking continuously to the yeast/water mixture.
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In the bowl of an electric stand mixture, fitted with the dough hook attachment, pour in yeast/water mixture. Gradually add flour one cup at a time until dough pulls away from the sides of the bowl. My recipe only took 5 cups of flour. It will depend on your air temperature and humidity on how many it takes for you.
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Knead the mixture for an additional 5 minutes on a medium speed. The dough will be soft and pliable but not overly stiff or sticky.
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Grease a large bowl with nonstick cooking spray. Add the dough turning once so both sides are greased. Cover and let rise in a warm place for 60 to 90 minutes, or until doubled.
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Punch the dough down on a work surface. Divide the dough into 8 to 10 rolls. I actually weighed mine out so they were similar in size (approximately 5.7 oz each).
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Roll to make cylinders about 5 inches long and 2-1/4 inches wide. Place on a greased or parchment paper lined baking sheet.
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Cover with a clean damp towel. Let rise in a warm place for 60 minutes.
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Preheat the oven to 350°F.
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Using a sharp knife or a lame, cut a shallow seam down the middle of the top of the bread, leaving an inch or two uncut on each end of the roll. Brush the tops of the rolls liberally with the egg wash.
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Bake until golden brown, about 20 to 35 minutes. Remove the rolls from the oven and take them off of the baking sheet immediately. Cool on a wire rack. While still warm, brush the tops with melted butter.
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Store at room temperature in a covered container.
Recipes courtesy of the Three Guys From Miami from their book: "Three Guys From Miami Cook Cuban." Copyright ©2004 All Rights Reserved. Check out their website at: http://icuban.com/food http://icuban.com/food
Cuban Medianoche Bread is similar to the Hawaiian rolls in flavor and texture. They could have been made smaller, but John thought they were just the right size. Especially when he got half of mine! The Best Cuban Sandwich is amazing so get your baking stuff together!
If you love homemade rolls as much as we do, here are a couple more of our favorites!
Brioche Bun Recipe
Super Easy Potato Roll Recipe
Sweet Molasses Brown Bread Recipe
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Gorgeous and mouthwatering, Julie!
Thank you so much Josette!
Your bread looks a-ma-zing, Julie! I can almost feel the freshly baked bread aroma. 🙂
There’s nothing like the ocean or the aroma of baking bread right Ana?
This bread looks absolutely perfect Julie. I would butter the inside, toast it, then stuff it chock full of meat and veggies 😀
Thank you Jess! We definitely grilled the insides and stuffed it with the Cuban roasted pork. It was amazing!
WOW – that bread looks delicious! I definitely will be trying this recipe soon!
Thank you so much Annie! Are you a bread baker too?
You are hard core Julie! Those rolls look amazing. Drooling and hungry again as I read you!
Ha! Thank you Johanne! I was so happy to have a new bread to make. It was so much fun and yummy to boot!
Jeffery here. These were awesome and I highly recommend them. The flavor and texture were a great blend and they held up well to the ham and pork. I love a good Cuban and try them everywhere. You can’t beat a fresh homemade sandwich.
Thank you Jeffrey! Ha! Fresh baked bread is always the best especially if there is a good glass of wine to go with it!
Wow these look so good!
Thank you sweet girl!
Gracious me, don’t show me bread Julie!!
Thank you Debbie!
What a gorgeous looking bread there Julie! Must have tasted awesome!!
Thank you Sonal!
These look so perfect, they look so professional!
Thank you, Elaine! I’m a little nutso when making rolls. I actually weigh the dough and then break them up evenly. Are you laughing Elaine! I know you are great at throwing in this and that but I’m not that confident with bread YET! Your loaves always look professional to me!
Ok, this is my favorite medianoche snack from now on. Obviously that’s what it’s meant to be! And a,so Cubanos, too, I guess
*also, duh!
Bahahah
Looks lovely – a sweet bread with all that sugar! I just became interested in baking different kinds of bread since I participated in KAF’s bakealong and made Pane Bianco.. I hope to make a bread to use for grilled cheese. There are a lot of fun recipes to bake.
I just love making bread. This one really tastes like the Hawaiian rolls that I don’t buy because they’re horrible for you. I do the monthly challenge when I can but hope to do it more this winter. I love a great grilled cheese and can’t wait to see what you come up with! Enjoy your day and sweet comment.
Those look so good! I am always inspired to make bread more myself when I see your posts!
Thank you Caroline! These rolls were so fun and delicious to make. Give it a try!
That bread sounds divine and I love the Three Guys from Miami! They helped me make my Cuban roast, Lechon Asado, lol!
Mollie
Thank you! That sounds amazing Molly! I love the way they cook, and I emailed them for permission to post their recipe and they got right back to me. Impressive for sure! I’ve got to make more of their recipes. I just hopped over to take a look at your Lechon Asado and your roast and Cubano looks absolutely amazing!
This bread looks delish! I rarely make bread but this one looks so perfect I’ll have to give it a try.
I hope you do Kitty! It was delicious and fun for me to do.
I rediscovered this same bread in Spain where they tend to be made very small and used for bite sized sandwiches. They were very popular in bars back in the day, and are now very rare. Apparently they are used mostly for birthday parties now. I have been meaning to make them, so thanks for the reminder and the recipe.
Thank you Hilda! I will make them smaller next time. John and I really like these.
Can you use butter instead of lard.
I haven’t tried that Gail but you could use shortening. If you make it with butter, please let me know how it comes out!
I’m the biggest bread fan. These look amazing, Julie!
Thank you Melanie! I just love making it too.
Hi, I am not a baker, but I am attempting this recipe haha. I was curious if you needed 4 eggs total? 3 for the bread and one for the wash? Or just 2 for the bread and 1 for the wash?! Sorry if that is a dumb question! I just want to get it right!
Hi Brina! Not a stupid question at all. You want 3 eggs for the bread so 4 total. If you’ve already made this let me know how it came out! Thank you for trying my recipe.
Hi! Just found your page and am definitely pinning this recipe for later use. Only thing I wanted to add was that this sandwich you’ve made is actually called a Medianoche (hence the name of the bread). The original sandwich Cubano is made on regular Cuban bread which is not sweet whatsoever (similar to French bread but with a crispier crust). Personally, I prefer the medianoche cuz of its sweetness. Like another commentator stated we (Cubans) also use this type of bread to make appetizer sized sandwiches for parties. The filling though is similar to a pimento cheese spread but includes ground ham. We call them “bocaditos”. In many stores throughout Miami you could find the bocadito spread for sale. Hope you & your family have a happy New Year!
Thank you so much for commenting! I love learning about the culture of food and found your comment very interesting. I love making bread so will be looking for an authentic cuban bread and will be looking up bocaditos too! Thank you for stopping by and I hope you and your family also have a Happy New Year!
I absolutely love baking bread! The aroma as it bakes is just heavenly!! I’ve actually never heard of this bread but it sounds incredible and I am very much looking forward to trying it out! Thanks!
We are bread sisters Angela! I love baking bread too. The smell is amazing and it’s so relaxing for me.
I’m always interested in different recipes from different parts of the world. This Cuban bread looks so good. Perfect for sammies!
It is really amazing bread. So soft and tender and perfect for hearty sandwiches!
I tried to explain to my sister in law what a Cuban sandwich is – she immediately repeated it’s a grilled cheese with ham and I was like NO – it’s so much more! You’re right, it would start with this lovely bread – YUM!
Thank you Debra! You are so right that a Cuban sandwich is so much more than meat and cheese. I’ve got to put them back on my menu!
Julie – What a gorgeous bread. I really need to break out of my Comfort zone and try these!
Thank you! I had a great time making them and have made them several times.
There is truly nothing better than freshly baked bread! These look amazing and I bet the sandwiches are out of this world! 🙂
Thank you! There isn’t anything healthy about this one and that’s why they’re so yummy.
This bread is perfect for some Cuban sliders and breakfast sandwiches!! I’m not a good bread baker but I am hoping that I can master this recipe!
Thanks, Jennifer. I love Cubanos, especially with this bread!
I’ve never heard of Medianoche Bread, but I love Cubananos and will be making this bread the next time I make them!
I never knew what it was called either but boy is it delicious!
You’ve got such a talent! Both for making amazing breads and being able to explain to those of us who it doesnt come as naturally! Loved this!!
Thank you, Michele!
These rolls look so perfect! I can’t wait to make a sandwich with it!
Thank you Madi! They are amazing!
Actually the recipe for Medianoche bread, aka Midnight bread is not in the Three Guys From Miami cook book, they do make reference to it though. The recipe itself can be found on their website for anyone who might be interested in finding the original source.
Your posted recipe is pretty well spot on but is lacking the extra 1/4 water than what the Three Guys From Miami recipe calls for.
Also, if lard is not used, it won’t be authentic Cuban bread. From Jorge himself on making Cuban bread..
“You cannot make Cuban bread without lard, if it doesn’t have lard, it’s not Cuban bread, so please don’t substitute!”
Cheers
G
Thank you for your feedback! I’m sure you are correct on the use of lard and that is what I use too. I got permission from the Three Guys From Miami to post their recipe and they specifically requested that I reference that cookbook. I don’t have a copy so went by their request to include it. Also, In the instructions, they never say what to do with that extra 1/4 cup of water and I’ve never used it when baking this bread and wrote my instructions accordingly. Best Wishes, Julie
So delicious!!!!!!!
Sadly my bread rolls burnt on the bottom. I used a dark nonstick sheet pan with parchment paper. Do you have any tips on how to avoid such burning?
Thanks!!!
So very yummy despite the burnt bottom.
Sincerely,
Jessica
Hi Jessica! Those rolls are so yummy! Have you had any issues with your oven? Make sure the rack is in the middle of your oven and I would also check the temperature of your oven with an inexpensive oven thermometer to make sure that it isn’t burning hot. My sheet pans aren’t dark so not sure if that could be your issue too. Thank you for stopping by with your comment!
The recipe does not seem right to me. Only one cup of warm water for 6 cups of bread flour? Even with the Lard and the eggs it doesn’t seem like enough liquid. When I made it I had to use extra liquid. I’m going to make it again and try it the exactly as it’s written again but it seems like there should be at least another cup of liquid?
Hi Mike, thanks for your inquiry. The recipe is correct and I hope you’ll give it another try. Here is the original link to the 3 guys in Miami that created this wonderful recipe. https://icuban.com/food/pan_medianoche.html If you have any questions, feel free to reach out.