Cuban Medianoche Bread Recipe (Pan de Media Noche)
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Cuban Medianoche Bread Recipe is an easy soft and tender bread recipe that’s slightly sweet and eggy. Make your own Cuban Medianoche Bread and you’ll be enjoying your own classic Cubano Media Noche sandwich in no time.
The very best Cubano Medianache sandwich that we’d ever had was while vacationing near Miami. We knew we had to try to recreate this sandwich recipe so when 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. Now I can honestly say that the best Medianoche sandwiches come from my kitchen and I couldn’t wait to share it with you.
What does Medianoche mean?
Medianoche, pronounced median noche means midnight in Spanish. It is believed that the first medianoche was invented in Havana around the year 1900 by late-night workers. It’s also said that Cubans would stop for a Medianoche Sandwich after a long night of dancing.
What’s the difference between Pan Cubano and Medianoche Bread?
Medianoche Rolls- Cubano Bread
Classic Cubano bread is a Latin American bread that’s shaped like a torpedo or batard. It’s a soft and airy loaf of bread shaped like French or Italian bread. Medianoche rolls are soft Challah-like bread that’s slightly sweet like Hawaiian Bread Rolls. What makes Cuban Bread like our Pan Cubano and Medianoche Bread Rolls so special is that they use lard which produces delicious flavor and the perfect chew.
Just like my Cuban bread recipe, I turned to the Three Guys From Miami for my Media Noche Bread recipe. They state you can find Cuban Bread in any grocery store in South Florida but it’s not the same as getting it from a Cuban bakery or baking it yourself. I agree!
Medianoche Recipe Ingredients
Active Dry Yeast – we use 2 packets. If you buy your yeast in a jar, measure out 2-1/4 teaspoons for each packet or 4-1/2 teaspoons total. If you weigh your ingredients you’ll need a total of 14 grams. Make sure your yeast hasn’t expired.
White Granulated Sugar – adds a pleasant sweetness to the bread.
Water – warmed 98ºF to 110ºF which will help activate the yeast. I think of the temperature as comparable to bath water. You don’t want it to hot or it can kill the yeast.
Eggs – we use Grade A, large eggs for consistency in our baking. A higher number of eggs than most bread recipes gives this Cuban bread a soft texture and beautiful color.
Lard – is made from animal fat making Cuban bread soft and pillowy. Lard isn’t suitable for a vegetarian diet. Vegetable shortening can be substituted but it doesn’t have much flavor.
Bread Flour – creates a stronger dough that can be shaped. Bread flour also creates an airy chewy texture. You can substitute with all-purpose flour 1:1. The texture may be different but your bread rolls will still taste great.
Salt – Kosher salt for fine sea salt is what we recommend. Even though there isn’t a large amount of salt, the bread will be bland if it’s left out.
How to Make Pan Medianoche Roll Recipe
I’ve made this recipe using separate bowls of ingredients that are later combined together in an electric stand mixer. I now combine ingredients together in my mixer reducing the bowls and making cleanup a breeze.
- Combine yeast, water, and sugar
- Add yeast mixture to beaten eggs.
- Blend eggs with yeast mixture
- Add remaining sugar
1. Melt the lard and allow it to cool slightly.
2. Add the warm water, 3 tablespoons of the sugar, and yeast to the bowl of an electric stand mixer fitted with the paddle attachment.
3. Add the beaten eggs and the rest of the sugar to the yeast mix. Slowly pour in the cooled melted lard while the mixer is on low speed.
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4. Exchange the paddle attachment with the dough hook attachment and with the mixer on low speed, gradually add additional flour one cup at a time until the dough starts to pull away from the sides of the bowl. Turn the mixer up to medium speed and knead for 5 minutes.
5. Place the dough into a lighly greased bowl and cover it with a clean towel or plastic wrap. Place the bowl in a warm place to rise until doubled.
6. Punch the bread dough down and divide and shape the rolls. Place them on a parchment paper-lined or lightly greased baking sheet. Recover and rise for 60 minutes.
7. Cut a shallow seam down the center of each roll and brush the top of the rolls with an egg wash. Bake in a preheated oven until golden brown. Remove the baked rolls and let them cool on a wire rack before slicing.
Hostess Tips for Perfect Cuban Medianoche Sandwich Bread
- We often make 8 large oval-shaped sandwich rolls. You can make a smaller sandwich roll. Since the bread is dense, it’s filling so making 10 to 12 rolls are plenty big. I’ve also made round rolls which is quite easy.
- We always make sure the yeast bubbles before proceeding with the recipe. It’s easier to start over if you have bad yeast.
- We brush the tops of the rolls with a little melted butter as soon as they come out of the oven. It will keep the crust soft and give it an appetizing shine.
- For perfectly even-sized rolls, get the total weight of the dough and divide it by the number of rolls you want to make.
Frequently Asked Questions
What is the best way to store Homemade Medianoche Bread Rolls?
Rolls should be stored at room temperature in an airtight container for 3 to 4 days or can be frozen in a freezer-safe container or recloseable zip-top bag for up to 3 months. To thaw open the container and let the rolls thaw at room temperature. Thawing rolls without removing them can cause the crust to become soggy.
Serving Suggestions
Medianoche rolls would still make a delicious late-night snack after a night of dancing, but I usually enjoy these rolls when making the best Medianoche Cuban Sandwiches. They can also be served alongside your favorite Cuban Cuisine such as Red Beans and Rice or stuffed with our Mojo Pork recipe. If you made smaller rolls, you can serve them as sliders instead of using the traditional Hawaiian rolls.
We love both the Medianoche sandwich and a classic Cuban sandwich. They both combine layers of roast pork, swiss cheese, and dill pickles. The main difference is the bread. I encourage you to try them and let me know which one you like the most.
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Cuban Medianoche Bread Recipe
Ingredients
- 2 packages of dry active yeast
- ¾ cup white sugar divided
- 1 cup warm water warm to touch but not hot
- ½ 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
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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!
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This recipe was originally shared in 2016 and has been updated to provide new images and additional details to help our readers make this recipe. No changes were made to the recipe.
Just to clarify, three eggs for the dough plus an additional egg for egg wash? So a total of four eggs?
That’s correct.
I made these for my son’s dinner party and served them with pulled pork for small sandwiches. They were so delicious.
What a great idea! Thank you, Nikki!
We hosted our dinner club last week, and the chosen cuisine was Cuban! YAY! I found your recipe and went all out making the rolls and sandwiches; both were fabulous!! I forgot how baking with lard can add such flavor!
That’s my kind of party! Thank you, Kathleen!
This bread was absolutely delicious! It was tender on the inside with the perfect golden crust! We also made your sandwiches with them, and my whole family love them!
I wasn’t familiar with Medianoche bread, but you are right! It is great for a Cubano sandwich. Thanks!
First time I had a Medianoche sandwich was in Miami, FL.. I’m not a big fan of standard Cuban sandwich, but, when you make it with the slight sweetness of the Medianoche roll, it is Chef’s kiss.
Delicious!!
Even though I do like a good Cubano, I’m with you, Karen on the Medianoche!
Vorrei sapere se posso sostituire le uova con altro? Grazie
You can substitute 3/4 cup of yogurt or silken tofu. I found this article which may help: https://www.kitchenaid.com/pinch-of-help/stand-mixers/egg-substitutes-for-baking.html
I consider myself to be an intermediate bread baker and this was a total fail for me. Followed the recipe exactly. Wasted 6 cups of expensive bread flour.
I’m sorry it didn’t work for you. Was your yeast active? I’ve never had it fail before.
I’m sorry it didn’t work for you Deb. Did you use fresh yeast, and you didn’t pour the yeast mixture into the melted lard did you? That heat would have killed your yeast. I’ve never had this recipe fail.
Just like in South Florida!
Glad you enjoyed it!
Really good! Using the leftovers for Cuban sandwiches
Oh, I’d love a good Cubano! This bread is so good and I’m glad that you gave it a try. Thank you!
Thank you for sharing your recipe.
I’m actually baking this recipe today, Joy! We love it. Thank you!
These are FANTASTIC! Thanks for posting, and for providing such easy-to-follow instructions. My first batch accomplished without a hitch…though some did not come out “camera ready”. 🙂 You are right about the hint of sweetness being a nice counter to the rich, salty ham, pork and cheese. Hubby has already requested I try shaping some round next time for burger and pulled pork buns. Texture is perfect for all these uses, and the butter brushed on at the end is a must. Thanks again for the nice recipe.
I forgot to add that I was able to make them by hand. I was concerned with 6C flour, but it was surprisingly easy. Once it was all pulled together in the bowl, I dumped on the counter and kneaded by hand. It took a bit longer than the mixer’s 5 minute knead – but it’s good exercise! The dough was lovely and smooth and easy to work with. So don’t hesitate to try this recipe even if you don’t have a mixer.
I love kneading by hand too, Pat. It’s therapeutic and they come out beautifully! Thanks again for your tips!
Thank you so much, Pat! We just love these rolls. They’re so soft and tender. I appreciate your comment, and shaping them into round rolls is a great idea!
@Pat, Burger rolls …. Great idea .
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!
Thank you so much, Carla! These rolls are so good and I’m so glad you enjoyed them too! ~ Julie
Can you make this in the breadmaker? At least to make the dough itself.
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?
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.
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!
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.
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
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!
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!
Thank you, Michele! We love these rolls. I need to make them even smaller because regarcless of their size I eat the whole thing!
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?
It is Bubbe. This is a rich dough.
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.
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!
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.
Wonderful tip, Carla! I’ve also found that using parchment paper negates the color of the pan. Have an amazing day!
Can you use instant yeast?
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.
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
These rolls look so perfect! I can’t wait to make a sandwich with it!
Thank you Madi! They are amazing!
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!
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!