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.
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Combine yeast, water, and sugar
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Add yeast mixture to beaten eggs.
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Blend eggs with yeast mixture
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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.
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!
Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!
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.
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!
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.
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.
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!
I spent a summer abroad in Havana when I was in college. One of my favorite cheap meals was a grilled sandwich served at my hotel’s bar that only had ham and cheese on a Cuban sandwich roll. They used a white cheese that was sharper than Swiss and the bread had a little sweetness to it. No pickles, no mustard, no roasted pork. It was delicious, though, and I still dream about it. Don’t get me wrong; I also love what we all call the Cubano sandwich, but your sister-in-law wasn’t necessarily wrong.
I’ve tried unsuccessfully to recreate it. The Three Guys from Miami were my trusted resource for the bread so many years ago. Unfortunately, my palate wasn’t sophisticated enough at the time to identify the cheese used in my favorite sandwich. It was the same kind of cheese Havana restaurants/paladares served with guava paste as a dessert. Ugh, now I need to figure that out.
Hi Julianne! I tried finding the name of that cheese for you but didn’t have any luck. If you find out, let us know!
I haven’t verified yet if this is it, but the description seems spot on. It’s simply called queso blanco.
https://tropicalcheese.com/products/cheeses/white-cheese
Ah, that’s what my son thought it might be. His father-in-law (passed) lived in Cuba for a time too. Thank you, Julianne!
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 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.
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!
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.
I’m the biggest bread fan. These look amazing, Julie!
Thank you Melanie! I just love making it too.
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!
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.
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!
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!
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.
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
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!
What a gorgeous looking bread there Julie! Must have tasted awesome!!
Thank you Sonal!
Gracious me, don’t show me bread Julie!!
Thank you Debbie!
Wow these look so good!
Thank you sweet girl!
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!
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!
WOW – that bread looks delicious! I definitely will be trying this recipe soon!
Thank you so much Annie! Are you a bread baker too?
Of no fault to the recipe author……I did something wrong when forming them individually and then had to mush the dough back together and shape them again which made me end up with them being a little lumpy BUT they still came out deeeeeelicious and (even better)with some character haha.Would definitely make them again!
I love your sense of humor, Kristen! You can rename your rolls character rolls LOL! I’m so glad you enjoyed them.
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!
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?
Gorgeous and mouthwatering, Julie!
Thank you so much Josette!