Pan amasado is a Chilean favorite - a comfort food akin to homemade biscuits or pancakes. These rolls are soft and tender - almost melting in your mouth. They are very easy to make and are delicious spread with butter, avocado, or pebre (Chilean salsa). Enjoy them for breakfast, or with coffee or hot chocolate as part of a light afternoon meal (merienda or once).
- Place the milk, water, sugar, and butter in a small saucepan and heat over low heat until the butter and the shortening have just melted.
- Transfer the mixture to a standing mixer fitted with the dough hook attachment.
- Sprinkle the yeast over the warm (not hot) milk/butter mixture and set aside for 5 minutes.
- Add 1 cup flour and mix well.
- Add the remaining flour, 1/2 cup at a time, and knead until the dough is smooth and stretchy, about 5-7 minutes. (Add more flour if the dough is too sticky or add a bit more water if the dough is too dry).
- Place the dough in a greased bowl. Cover loosely with a towel and let the dough rise in a warm place until it has doubled in bulk.
- Divide the dough into 12 pieces. Roll each piece into a smooth ball.
- Place the balls of dough several inches apart on a greased baking sheet. Flatten the dough balls gently with the palm of your hand.
- Beat the egg with 1 tablespoon of water and brush the rolls with the egg wash.
- Cover the rolls loosely with plastic wrap and let them rise for 45 minutes to an hour.
- Preheat the oven to 400 F. Just before baking the rolls, prick each one lightly with a fork in 3 places. Brush rolls again with egg wash if desired.
- Lower the oven temperature to 350 F and bake the rolls for 20-25 minutes or until they are light golden brown.
|Nutritional Guidelines (per serving)|
|Total Fat||9 g|
|Saturated Fat||4 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||1 g|