Homemade Bolivian Rolls
These Bolivian rolls or pan casero, are found in all the small neighborhood stores throughout the country. Today's varieties have a sweet crust and a cheesy crust.
Servings 16
Equipment
- 2 large mixing bowls
- 2 baking trays
- 2 small mixing bowls
Ingredients
- First step:
- 1-½ cups milk, at room temperature (250ml)
- 2 tablespoons sugar (25g)
- 2 teaspoons dry yeast (7g)
- 1 cup flour (120g)
- Second step:
- 3-¼ cups flour (394g)
- 1 teaspoon salt
- 1 egg
- 2 tablespoons butter or lard, at room temperature (28.5g)
- Cheese topping:
- ½ beaten egg
- ½ tablespoon milk
- 1 cup shredded cheese (100g)
- ½ teaspoon salt
- Sweet topping:
- ½ cup flour (64g)
- ½ cup sugar (100g)
- ½ cup shortening or butter, at room temperature (113g)
Instructions
- Prepare 2 baking sheets. You can grease them or use parchment paper.
- In a medium bowl, mix with a spoon 1-½ cups milk, 2 tablespoons sugar, 2 teaspoons dry yeast and 1 cup flour. Cover with a kitchen towel and let rest 40 minutes.
- In a large bowl add 3-¼ cups flour, 1 teaspoon salt, and 1 egg. Add the yeast mixture and mix.
- Place the dough on a flat surface and knead for 5 minutes; add the butter and continue kneading until the dough is smooth. If the dough is very sticky, flour your hands to knead.
- Grease a large bowl with vegetable oil. Place the dough in the bowl, turn the dough over so that it is coated with oil. Cover the bowl with a kitchen towel and let it rest in a warm place. Let stand until double its size. This can be anywhere from 1 hour to 2, depending on the weather or the temperature in your house.
- Cheese topping: In a small bowl, beat 1 egg. Use only half for this topping. Add milk and cheese; Mix.
- Sweet topping: In a medium bowl, beat the butter or the desired fat you want to use, until creamy. Add the sugar and flour; mix well.
- Place the dough back on a flat surface and divide into 16 equal portions. If you want them all to be the same size, weigh your dough and divide it by 16. Then weigh each portion.
- Shape each ball by pressing it between the palm of your hand and the table in a circular motion until they’re round.
- Flatten them with the palm of your hand and place them on the prepared trays.
- Preheat the oven to 350F/180C.
- When the oven is hot. Flatten each piece of roll again with the palm of your hand or with your fingers. Add the cheese topping to 8 of the rolls, and the sweet topping to the other 8 rolls.
- Bake for 25 to 30 minutes, or until golden brown.
- Remove from the oven and place them on a cooling rack.
Notes
- These rolls can be stored at room temperature in an airtight container for up to 3 days. More if where you live is not humid.
- You can also freeze them for up to 2 months. Before consuming, remove from the freezer 20 minutes, or use the microwave to defrost them.
- If you want to make only cheesy rolls, use the whole egg and another cup of cheese.
- If you want to make only sweet rolls, double the recipe as well.
- You can also give it a long shape, and not add any toppings.
