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 complement 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!
Cuban Medianoche Bread Recipe
Ingredients
- 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
Egg wash
- 1 egg with 2 tablespoons water whisked together until foamy
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- Roll to make cylinders about 5 inches long and 2-1/4 inches wide. Place on a greased or parchment paper lined baking sheet.
- Cover with a clean damp towel. Let rise in a warm place for 60 minutes.
- Preheat the oven to 350°F.
- 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.
- 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.
- Store at room temperature in a covered container.
Notes
Nutrition
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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Carla says
I’ve been wanting to try these rolls for ages! Baked them up for a pork roast potluck and was blown away at their flavor!! Thank you so much for this recipe! I wish I could post a photo of my results; they came out so beautiful!
Julie Menghini says
Thank you so much, Carla! These rolls are so good and I’m so glad you enjoyed them too! ~ Julie
Stacey N Anderson-Ebener says
Can you make this in the breadmaker? At least to make the dough itself.
Julie Menghini says
I don’t own a breadmaker Stacey but the fact that I use a mixer and dough hook I believe you’d be fine using a breadmaker?
Janine says
A Cuban sandwich is made with regular Cuban bread (long, airy, slightly salty loaf which is not sweet at all). If you put the same ingredients between medianoche bread (sweet, denser, similar to challah, and much shorter lengthwise than standard Cuban bread) it is no longer called a Cuban sandwich, it is called a medianoche sandwich, or a medianoche for short. It’s considered a separate (though closely related) sandwich.
Julie Menghini says
You are correct, Janine! I actually got this recipe (with permission) from “The Three Guys from Miami” and so I can’t take the credit for their story or change the name of their recipe. I will definitely be posting a Medianoche sandwich in the future, however. Thank you for sharing!
Caroline Tan says
I should have read the recipe in full and this comment. Went to icuban after my dough is resting. No sugar. So it’s not Cuban sandwich bread. Disappointed! But we shall see how this medianoche turns out, hopefully not too sweet as I’m making Cubanos.
Maria says
This is not a Cubano this is a media noche sandwich bread which is another kind of Cuban sandwich and it’s bread IS sweet
Julie Menghini says
You’re correct, Maria! When we were on our quest to find the perfect Cubano, we stumbled across the Three Guys from Miami and got permission to use their recipe. They call their sandwich a Cubano and have a heck of a lot more authority than me. I’m sure they get flack for their version too LOL. Are you a Cubano maker? Do you make your own bread? Please share!
Michele says
My husband surprised me and made this bread… we used it for french dip sammies and it was amazing. Tonight we are making Cuban pork sandwiches with the sliced pickles! It’s going to be so good with that. The texture of the bread was heavenly! Thanks!
Julie Menghini says
Thank you, Michele! We love these rolls. I need to make them even smaller because regarcless of their size I eat the whole thing!
Bubbe says
Three-quarters of a cup of sugar seems like a lot of sugar for a savory bread. There are many sweet doughs and quick breads that don’t have that much sugar in them. Is that measure correct?
Julie Menghini says
It is Bubbe. This is a rich dough.
Mike Hirsch says
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?
Julie Menghini says
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.
Jessica Aves says
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
Julie Menghini says
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!
Carla says
I have found that dark non-stick pans need to have the temperature lowered about 25 degrees and the baking time possibly lowered as well. I usually start with the shorter time and then add more if needed.
Julie Menghini says
Wonderful tip, Carla! I’ve also found that using parchment paper negates the color of the pan. Have an amazing day!
Melissa says
Can you use instant yeast?
Julie Menghini says
Yes, Melissa. This recipe works with instant yeast. The only difference is that you don’t have to wait for the yeast to react as explained in step 1 of the recipe card.
Joycelyn says
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
Julie Menghini says
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
Madi says
These rolls look so perfect! I can’t wait to make a sandwich with it!
Julie Menghini says
Thank you Madi! They are amazing!
michele says
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!!
Julie Menghini says
Thank you, Michele!
Michele Phillips says
I’ve never heard of Medianoche Bread, but I love Cubananos and will be making this bread the next time I make them!
Julie Menghini says
I never knew what it was called either but boy is it delicious!
Jennifer A Stewart says
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!
Julie Menghini says
Thanks, Jennifer. I love Cubanos, especially with this bread!