Pan Amasado | Homemade Chilean Bread | Bread Rolls

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and can be dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

egg

🥗Healthier: flaxseed meal

💰Cheaper: no egg

Flaxseed meal binds ingredients while being vegan.

Proof the yeast by mixing it with warm water and sugar, letting it sit for about 5 minutes until foamy.

In a stand mixer, add bread flour and make a well in the center.

Pour melted Crisco and the yeast mixture into the well in the flour.

Mix on low speed until combined, then gradually add warm water until a soft dough forms.

Knead the dough in the stand mixer for about 7-10 minutes or by hand for about 15 minutes until elastic and not sticky.

Place the dough in an oiled bowl, cover, and let it rise in a warm place for 45 minutes until doubled in size.

Punch down the dough to release air, then divide it into equal pieces, approximately 100 grams each.

Shape each piece into a smooth ball and flatten to about 4 inches wide.

Place the flattened dough on a baking tray, cover, and let rise for another 30 minutes.

Preheat the oven to 350°F (175°C).

Pierce the top of each dough piece with a fork 4-5 times.

Bake in the preheated oven for about 30 minutes or until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens