Chilean Bread Rolls (Pan Amasado)

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Pan Amasado - Chilean Bread Rolls Marian Blazes
Prep: 2 hrs
Cook: 30 mins
Rise Time: 3 hrs
Total: 5 hrs 30 mins
Servings: 12 servings
Nutritional Guidelines (per serving)
127 Calories
9g Fat
8g Carbs
3g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 127
% Daily Value*
Total Fat 9g 12%
Saturated Fat 4g 21%
Cholesterol 32mg 11%
Sodium 147mg 6%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 3%
Protein 3g
Calcium 75mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pan amasado is a Chilean favorite, a comfort food akin to homemade biscuits. These rolls are soft and tender and almost melt in your mouth. Made with milk, butter, shortening, yeast, and flour, pan amasado is simple to prepare and can be eaten any time of day. They are delicious at breakfast spread with butter or avocado or topped with scrambled eggs, or with coffee or hot chocolate as part of a light afternoon meal (called merienda or once). These rolls are also a tasty appetizer when crowned with pebre (Chilean salsa). Of course, you can slice in half and stuff with ham and cheese or other sandwich fillings if you like.

Ingredients

  • 1 cup milk
  • 1/2 cup water
  • 1 teaspoon sugar
  • 3 tablespoons unsalted butter
  • 3 tablespoons shortening
  • 2 teaspoons active dry yeast
  • 3 1/2 cups all-purpose flour, divided
  • 1 teaspoon salt
  • For the Egg Wash:
  • 1 large egg
  • 1 tablespoon water

Steps to Make It

  1. 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. 

  2. Transfer to a standing mixer fitted with the dough hook attachment. Let cool a few minutes; the milk mixture should be warm and not hot before proceeding.

  3. Sprinkle the yeast over the warm milk mixture and set aside for 5 minutes.

  4. Add 1 cup of the flour and the salt and mix well. 

  5. Add the remaining flour, 1/2 cup at a time, and knead until the dough is smooth and stretchy, 5 to 7 minutes. (Add more flour if the dough is too sticky or add a bit more water if the dough is too dry.)

  6. 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, 1 to 2 hours.

  7. Divide the dough into 12 pieces. Roll each piece into a smooth ball.

  8. Place the balls of dough several inches apart on a greased baking sheet. Flatten the dough balls gently with the palm of your hand. 

  9. Make the egg wash by beating the egg with 1 tablespoon of water in a small bowl. Brush the rolls with the egg wash.

  10. Cover the rolls loosely with plastic wrap and let them rise for 45 minutes to 1 hour.

  11. Preheat the oven to 400 F. Just before baking the rolls, prick each one lightly with a fork in 3 places. Brush the rolls again with the egg wash if desired. 

  12. Lower the oven temperature to 350 F and bake the rolls for 20 to 25 minutes or until they are light golden brown.

  13. Enjoy.

How to Store and Freeze

  • Store leftover rolls in an airtight container or zip-close bag in a cool place for four to five days.
  • For longer storage, put the rolls in an airtight container or zip-close bag and freeze for up to three months. Defrost frozen buns at room temperature.