Pan Amasado (Chilean Hand-Kneaded Bread Rolls)
In short: Round, soft-centered Chilean rolls made from a simple yeast dough, kneaded by hand and baked until golden, served with pebre or butter. It takes about 52 min in total and makes 12 servings.
- Prep
- 30 min
- Cook
- 22 min
- Resting
- 1 h 25 min
- Total
- 52 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 225 kcal
Pan amasado means kneaded bread, and it is the everyday loaf of Chilean homes, often baked on weekends and eaten warm with pebre, butter, cheese or avocado. The dough is simple, just flour, yeast, salt, water and a little fat, but a good knead makes it soft inside with a thin golden crust. Round flat rolls are the usual shape, easy to split and fill with cheese or ham.
Instructions
- Mix the flour, yeast, salt and sugar in a large bowl. Add the warm water and melted butter and stir until a shaggy dough forms.
- Knead on a floured surface for 10 minutes, until smooth, elastic and slightly tacky. In a stand mixer with a dough hook, 6 minutes is enough.
- Put the dough in an oiled bowl, cover and let it rise in a warm place for about 1 hour, until doubled.
- Punch down the dough and divide it into 12 pieces of about 80 g (3 oz). Roll each into a ball, then flatten into a disc about 9 cm (3 1/2 in) wide.
- Place the discs on parchment-lined baking sheets, 3 cm (1 in) apart, and prick each 3 or 4 times with a fork. Cover loosely and rest for 25 minutes, until puffy.
- Heat the oven to 220°C (425°F), with a pan of hot water on the bottom shelf to create steam.
- Bake for 18 to 22 minutes, rotating the sheets halfway, until golden brown. Cool for 10 minutes on a wire rack and serve warm.
Tips
- Chilean bakers use a wood oven. A preheated baking stone or heavy baking sheet at 230°C (450°F) gives a similar crisp base.
- Brush the rolls with melted butter right after baking for a softer crust. Freeze cooled rolls in bags for up to 2 months and warm them at 180°C (350°F) for 8 minutes.
Questions and answers
Can I use active dry yeast instead?
Yes. Use 2 1/4 teaspoons (one packet) and dissolve it in the warm water with the sugar for 5 minutes, until foamy, before adding it to the flour.
Why is my pan amasado dense?
Usually the dough was under-kneaded or did not rise enough. Knead until it stretches without tearing and let it double in a warm spot.
How do I store pan amasado?
Keep it in a bag at room temperature for 2 days. Freeze for longer storage and warm it in the oven to refresh.
How long does it take to make Pan Amasado (Chilean Hand-Kneaded Bread Rolls)?
About 52 min in total: 30 min of preparation and 22 min of cooking.
How many calories are in Pan Amasado (Chilean Hand-Kneaded Bread Rolls)?
About 225 kcal per serving, with 5 g of protein, 39 g of carbohydrates and 5 g of fat. These values are estimates.
Nutrition per serving
| Calories | 225 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 39 g |
| Fat | 5 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 300 mg |
Estimated values, calculated from the ingredients.
