How to Make Tennis Roll Guyanese? An Overview

Initially, I had some doubts, but once I prepared the dough, I was instantly met with an unmistakable aroma. Let me just say that there is nothing quite like the delightful smell of freshly baked bread wafting from the oven; it was simply captivating.

To make a Guyanese Tennis Roll, prepare a sweet dough, shape it into small rounds, bake until golden, and enjoy a delightful, fluffy treat.

I couldn’t resist indulging in one, or maybe even two, slices straight out of the oven, slathered with butter, and the taste was absolutely perfect! I refrained from adding too much zest and essence to avoid overpowering the bread.

You can adjust the amount to your preference, but in my opinion, this is the ideal quantity. Give it a try and let me know your thoughts! Do I have a winner?

How to Make Tennis Roll Guyanese?

To make Guyanese tennis rolls, follow these unique steps:

Ingredients

2 cups all-purpose flour
1 tsp sugar
1 tsp salt
2 tsp baking powder
2 tbsp butter, melted
3/4 cup warm water

Instructions

Mix the Dry Ingredients: In a large bowl, combine the flour, sugar, salt, and baking powder. Mix well to ensure even distribution of the dry ingredients.
Add the Wet Ingredients: Create a well in the center of the dry mixture. Pour in the melted butter and warm water. Stir with a wooden spoon until a sticky dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface. Knead it for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little more flour.
Rest the Dough: Place the dough back in the bowl, cover it with a clean kitchen towel, and let it rest for 30 minutes. This allows the gluten to relax and makes the dough easier to work with.
Preheat the Oven: Preheat your oven to 375°F (190°C).
Shape the Rolls: After the dough has rested, divide it into small portions and shape them into tennis ball-sized rolls. You can make them slightly flattened or keep them round, as desired.
Bake the Rolls: Place the rolls on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20-25 minutes or until they turn golden brown.
Enjoy: Let the tennis rolls cool for a few minutes. They are best enjoyed warm with butter or your favorite spread.

Guyanese tennis rolls are a delightful snack or accompaniment to many dishes, and this unique recipe allows you to make them from scratch with ease.

Ingredients of the Guyanese Tennis Rolls

Guyanese tennis rolls have some unique ingredients that give them their distinctive flavor and texture. Here are a few:

3 ½ cups all-purpose flour
¾ cup water
1 tbsp yeast
Preheat oven to 375 degrees.
½ cup warm milk
¼ cup butter
1 tsp salt
½ tsp vanilla
¼ cup sugar
½ tsp lemon zest
Yields: 12 rolls

Briefly describes

Mixed Essence: This is a unique flavoring used in many Guyanese baked goods. It typically contains a combination of vanilla and almond extracts, along with other flavorings.
Peardrax Syrup: Peardrax is a popular Guyanese carbonated drink, and its syrup is sometimes used in tennis rolls to add a sweet and fruity flavor.
Cherries: Maraschino cherries are a common ingredient in Guyanese tennis rolls. They are often placed on top of each roll before baking, adding a sweet and colorful touch.
Mixed Peel: Mixed peel, which consists of candied orange and lemon peel, is used to impart a unique citrus flavor and texture to the rolls.
Butter or Margarine: While not entirely unique, the amount and type of fat used in Guyanese tennis rolls can vary, contributing to their taste and texture.

To make the dough, start by placing warm water and sugar in a large bowl. Sprinkle yeast on top and let it sit for 10 minutes to allow the yeast to be proofread. Next, add milk, flour, melted butter, lemon zest, vanilla, and salt to the mixture with the yeast. Mix everything together until a dough forms. Knead the dough for 15 minutes. If you have a stand-up mixer with a dough hook attachment, it would be a great alternative to kneading the dough by hand.

Place a cloth over the bowl, move it to a warm location, and let it rise for 45 minutes or until the dough has doubled in size.

Take the dough out of the bowl and transfer it onto a surface that has been lightly dusted with flour. Proceed to knead the dough for about 2 minutes until it becomes a smooth ball, which should be a fairly quick process. Divide the dough into 12 equal portions and shape each portion into individual balls.

Why is it called tennis roll Guyanese?

The name “tennis roll” in Guyanese cuisine likely originates from the round shape of the rolls, which resembles a tennis ball. There isn’t a well-documented historical reason for this specific name. It’s possible that the name simply reflects the roll’s appearance and has become a cultural identifier in Guyana.