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    "Home" » Baking

    Guyanese Staple... Tennis Rolls

    Published: Apr 2, 2013 · Modified: May 3, 2022 by Althea Brown · This post may contain affiliate links · 32 Comments

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    Tennis Roll

    Let me start this post by saying, that this was my 3rd attempt to make tennis rolls. The first time, the rolls didn't taste close to tennis rolls. The second time, it had the flavor but was raw on the inside. Finally, I got it to taste right and cook all the way through. The top did get a bit browner that I wanted it to, but I will adjust this the next go around.

    Now for the story... Tennis roll, I will assume started out as a dinner roll. But if you're Guyanese you know it's an anytime roll and most often eaten with extra sharp cheddar cheese from New Zealand (Anchor cheddar cheese is the best cheddar cheese hands down). As a kid, I used to go to the local neighborhood shop and buy a tennis roll and cheese for $20 (about US 10 cents). Some like their tennis roll and cheese with Mauby (a local drink made from the bark of a tree). I preferred mine with cream soda. Just the thought of this combination is making me salivate.

    Tennis rolls, have a rich citrus and vanilla flavor and is semi sweet. It's dense but soft. Has a nice crumble but holds its own. Before I could only get tennis rolls when I go to NY and buy it from the Guyanese bakery in Queens or Brooklyn, but now I can make my own, and you can too!



    The recipe I am using was taken from guyanaoutpost.com

    Well, let's get to it....

    First let's set the yeast.Add 1 tablespoon dry active yeast and 1 tablespoon brown sugar to ¼ cup of warm water and let sit for at least 5 minutes until yeast ferments.

     

    First let's set the yeast. Combine 1 tablespoon dry active yeast, 1 tablespoon brown sugar and ¼ cup of warm water in a small bowl and let sit for at least 5 minutes until yeast ferments.

     

    Then let's prepare the wet ingredients...

    1. Scald ½ cups milk in a small sauce pan.2. Add 1 cup brown sugar. Stir until sugar dissolves.3. Add 2tsp lemon extract and 1 teaspoon vanilla extract4. Add ¼ cup butter 5. Add 1 teaspoon fresh orange rind.6. Let cool, then whisk in 3 eggs.

    1. Scald 1 cup milk in a small sauce pan.
    2. Add 1 cup brown sugar. Stir until sugar dissolves.
    3. Add 2 teaspoon lemon extract and 1 teaspoon vanilla extract
    4. Add ¼ cup butter
    5. Add 1 teaspoon fresh orange rind.
    6. Let cool, then whisk in 3 eggs.


    Add the fermented yeast to a stand mixer, then the cooled milk mixture.Sieve 5 cups flour and 1 teaspoon salt in a large mixing bowl.Then, Add the flour 1 cup at a time to the liquid mixture.

    Add the fermented yeast to a stand mixer, then the cooled milk mixture. Sieve 5 cups flour and 1 teaspoon salt in a large mixing bowl. Then, Add the flour 1 cup at a time to the liquid mixture.

    This is after 4 cups of flour. Not quite there yet.

    This is after 4 cups of flour. Not quite there yet.

    After 6 cups of flour (yes, I had to add an additional cup of flour). It has formed a very, very soft, stretchy dough.

    After 6 cups of flour (yes, I had to add an additional cup of flour). It has formed a very, very, soft, stretchy dough.


    Turn dough onto a floured surface and knead into a loose ball.

    Turn dough onto a floured surface and knead into a loose ball.

    place in a greased bowl, cover with a damp paper towel and let sit until dough doubles in size (about 1 hour).

    place in a greased bowl, cover with a damp paper towel and let sit until dough doubles in size (about 1 hour).

    when dough has doubled in size, turn onto a floured surface and punch down. Then divide into 18 equal pieces and knead into a small ball/roll. (I measured out 2.5 ounce pieces).
    When dough has doubled in size, turn onto a floured surface and punch down. Then divide into 18 equal pieces and knead into a small ball/roll. (I weighed out 2.5 ounce pieces).




    Place rolls in a (or two) greased baking pan, cover with plastic wrap and let sit until doubles in size (about 45 mins)Then brush with egg whites and bake at 375 degrees F for 30 minutes.

    Place rolls in a (or two) greased baking pan/s, cover with plastic wrap and let sit until doubles in size (about 45 mins)
    Then brush with egg whites and bake at 375 degrees F for 30 minutes.

    tennis rolls

    tennis rolls

    Look at that beautiful texture. Yum!

    Look at that beautiful texture. Yum!



     

     

    [b]Guyanese Tennis Rolls[/b]
    Recipe Type: Bread
    Cuisine: Guyanese
    Author: Althea Brown
    Prep time: 1 hour 30 mins
    Cook time: 30 mins
    Total time: 2 hours
    Serves: 10-12 tennis rolls
    This recipe has be taken directly from guyanaoutpost.com Thanks to Jennifer Szala Snyder for this recipe of a Guyanese Classic. Over the years I've played around with and simplified this recipe. Check out my [url href="https://metemgee.com/2020/01/24/tennis-rolls-updated-recipe/"]Updated Tennis Roll[/url] Recipe for a simpler, easier and tasty tennis roll recipe.
    Ingredients
    • 1 pkg. active dry yeast
    • ¼ cup warm water, 110°F
    • ¼ cup butter or margarine
    • 1 cup sugar
    • 1 teaspoon salt
    • 1 cup milk, scalded
    • 2 eggs and 1 egg yolk beaten
    • 1 egg white
    • 1 teaspoon grated lemon rind or orange rind
    • 2 teaspoon lemon extract
    • 1 teaspoon vanilla extract
    • 4½ to 5 cups flour
    Instructions
    1. Soften the yeast in warm water.
    2. Add butter/shortening, sugar, salt, lemon rind, lemon extract and vanilla extract to the scalded milk. Let cool to luke warm.
    3. When cool add yeast, eggs and enough flour to make a batter. Beat well.
    4. Add more flour, a little at a time, to make a soft dough. Turn onto a lightly floured surface and knead until satiny.
    5. Place in a greased bowl, cover with a damp cloth and let rise until double in size.
    6. Punch down, shape into rolls and let rise again.
    7. Brush with egg white mixed with water and bake at 375°F for 25 to 30 min. Makes about 3 ½ dozen rolls.
    Notes
    1. This does not make 3 ½ dozens. I've tried it 3 times and only get 1 ½ dozens. I think it's a typo.[br]2. Patience is key when making this. Make sure you have enough time to let the dough prove twice.[br]3. The dough has to be soft almost like a thick batter.[br]4. I always put oil on the top of my dough while it proves the first time, this prevents it from getting crusty.[br]5. My tennis rolls were a bit browner than I wanted them, so next time I will try baking them at a lower temperature.
    3.5.3251



    Try my simple, Updated Tennis Roll Recipe

    « Cassava Egg Ball
    Guyanese Style Stripped Chicken Fried Rice »
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    Reader Interactions

    Comments

    1. sistersizzle says

      April 02, 2013 at 1:40 pm

      Reblogged this on The Sisterhood of the Sizzling Pans and commented:
      ...good to know someone somewhere is having luck with this! hopefully soon we will be too!

      Reply
      • Metemgee says

        April 03, 2013 at 6:24 am

        After 3 attempts I've realized the secret is in the texture of the dough. Gonna make it again this weekend!!

        Reply
      • Metemgee says

        April 03, 2013 at 8:57 am

        Thanks for sharing my post!

        Reply
    2. Holly says

      April 02, 2013 at 4:43 pm

      This is so cool, never thought about making my own tennis roll (which I love) I only ate tennis when I got it from home and that is twice in 5 years. Haven't tried the recipe yet but I sure will. Keep up the good work.

      Reply
      • Metemgee says

        April 03, 2013 at 8:57 am

        It did take 3 tries to get it right, but I am glad I kept trying. Making another batch this weekend. 🙂

        Reply
    3. Stephon Paul says

      May 26, 2013 at 7:37 am

      Omg you rock! Thanks for sharing!

      Reply
    4. Hitman says

      July 20, 2013 at 1:58 pm

      Will be trying this.Got some guests from Guyana they will be with me for a month and seems like they missing it bad lol

      Reply
      • Metemgee says

        July 25, 2013 at 10:59 am

        Let me know how it comes out. I have a YouTube video I need to edit and post as well.

        Reply
    5. Dr.Marquita Caroll says

      August 03, 2013 at 10:23 am

      Thank you ):-()

      Reply
    6. Karen says

      December 09, 2013 at 9:04 am

      what flour do you use, is it self raising or strong flour, I love tennis rolls and I live in London, we do not get them over here, my children would be so happy

      Reply
      • Metemgee says

        December 09, 2013 at 11:41 pm

        Regular all purpose flour works best with this recipe. Good luck.

        Reply
    7. Karen says

      January 10, 2014 at 4:34 am

      Ok so my first try was not so good, now looking at your photos again I realise I may have added too much flour. I am going to try again tomorrow. I also did not let the yeast ferment, as it said on the packet that I did not need to, but I think I will this time.
      Thank you for this recipe, will let you know when I get it right:)

      Reply
      • Metemgee says

        January 10, 2014 at 9:24 am

        The first two times I made it, it was a big FAIL. I added too much flour and made the dough too stiff. You really need to have a super soft dough, that's the key. Good luck.

        Reply
        • Karen says

          January 13, 2014 at 2:11 am

          Success, my second try, I ended up with a few extra large tennis rolls but they tasted great, my kids were impressed, thank you. I still need to try again though just to get the size right:)

          Reply
    8. Jasmin says

      January 30, 2014 at 6:16 pm

      i want to try this this weekend, but a bit scared about the texture. If the dough is super soft how can it be kneaded ?

      Reply
      • Metemgee says

        January 30, 2014 at 10:28 pm

        I made this 3 times before I got it right (and posted to the blog). First time, the dough was stiff and bread like, the tennis rolls were like rock buns. Second time it was not so stiff and the tennis rolls were very dense, like bread almost. On the third try, the dough was very soft and slinky (best done in a mixer with a bread hook). I kneaded the dough lightly on a heavily floured surface. Next time I make tennis rolls I'll do a video. But try kneading it on a surface with lots of flour. Also I highly recommend using a mixer. When I tried doing the entire process by hand the tennis rolls weren't as great.

        Reply
    9. mala says

      September 04, 2014 at 1:59 pm

      Hi i enjoy lookin at all your recipes omg will try them very soon, can you please make chicken patties thanks alot for sharing

      Reply
      • Metemgee says

        September 27, 2014 at 10:01 pm

        Hi. I haven't baked or posted in a while. I went back to being a full time working mom and have had zero free time but I keep planning to get back to it. Will try to make your requests as soon as I get back to it. Thanks for the support.

        Reply
    10. mala says

      September 04, 2014 at 2:02 pm

      also please make butterflaps thanks

      Reply
    11. Ann says

      September 23, 2014 at 3:36 pm

      Hey....thanks for the recipe. I tried it today and the taste was right...but it was a bit crusty. How can I fix this? How long should I be kneading the dough for?

      Thanks

      Reply
      • Metemgee says

        September 27, 2014 at 9:59 pm

        Try rubbing the top of the rolls with milk instead of water before you bake it (a tip shared by one of my YouTube followers). I live in Denver where it is very dry and water works well for me but try milk and see if it helps with the crustiness.

        Reply
    12. sheron says

      January 03, 2015 at 9:20 am

      hi thanks for the recipe. Can you let me know the name of the flour and yeast you used. thanks

      Reply
    13. Lu Mc says

      February 24, 2015 at 12:34 pm

      Tried this recipe but my tennis rolls came out still and hard, plus the inside was crumbling. What did I do wrong?

      Reply
      • Metemgee says

        March 17, 2015 at 1:02 pm

        I've had that happen before and you really need two things, a stand mixer with a dough hook and to make the dough really soft and slinky.

        Reply
    14. jas says

      February 21, 2016 at 11:47 am

      I added 2 tea spoon of annieseed. it makes the roll pop with flavors.

      Reply
    15. mary says

      January 15, 2018 at 7:32 pm

      i have come to the end of the road with this tennis roll. Lol. It is now 4 times i have treid it and can't understand why it is overdone outside and raw in the middle. i adjusted the baking time to 350 degrees and 30mins. can't see lowering the temp or baking less than 30mins. sigh.

      Reply
      • Althea Brown says

        January 25, 2018 at 7:22 pm

        Oh no. I am so sorry. I an not sure what is going wrong and how you can fix it. Have you tried looking up dinner roll recipes for your altitude and seeing what the recommended temperature and baking time are for those? Maybe that will help.

        Reply
    16. Yonette Alleyne says

      September 23, 2018 at 4:15 am

      Second time i've tried this recipe and it has come out perfect each time. I bake regularly, so i understand that because this dough is rich, it is better to add a little extra yeast. the result is soft, fragrant and fluffy tennis rolls. thank you so much for this awesome recipe.

      Reply
    17. Lauri Goossen says

      August 09, 2020 at 6:06 pm

      Empresa prestadora de Servicios Jurídicos Pre pagados con Excelente proyección profesional, requiere Abogado Especialista en Derecho Laboral Comercial con Experiencia mínima de 3 años en el área, con alta responsabilidad y ética, excelente presentación personal. Empresa vinculada en el sector salud, solicita técnicos sistemas que se encuentren en etapa productiva, con un salario del 75 sobre el smlv más prestaciones sociales, con disponibilidad de tiempo completo.

      Reply

    Trackbacks

    1. Butter Flaps / Coco Bread - Metemgee says:
      September 15, 2021 at 8:22 am

      […] Tennis Rolls […]

      Reply
    2. Tennis Rolls (Updated Recipe) - Metemgee says:
      September 19, 2021 at 2:19 am

      […] posted a tennis roll recipe when I first started my blog, click here to see that recipe. It was a slight modification of a recipe I found online. Back then I used […]

      Reply
    3. 1malleable says:
      January 12, 2022 at 6:42 pm

      2depreciate

      Reply

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    Hi, I'm Althea! I have a real passion for cooking, especially traditional Caribbean recipes with deep roots! I was born and raised in Georgetown, Guyana and now live in Denver, Colorado with my husband and 3 kids. I am a Whole30 Certified Coach and love sharing wholesome remixes to traditional Guyanese and Caribbean dishes.

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