Pan Casero

No ratings yet

Soft rolls from two and a quarter cups of flour, milk and instant yeast, rolled up and baked, with a piece of mozzarella inside if you want it. Makes seven, and most of the two hours is the dough rising.

Prep Time1 40

Cook Time20

Total Time2

Course: Breads

Cuisine: Colombian

Keyword: bread, homemade bread

Servings:

Calories: 189kcal

Author: Angela Giraldo

Ingredients

2 ¼ cups flour about 280 g
2 tablespoons sugar
1 packet of instant yeast about 7 g, two and a quarter teaspoons
½ teaspoon salt
½ cup water
2 tablespoons milk
2 tablespoons butter
Mozzarella cheese optional, for filling
1 beaten egg for glazing

Instructions

In a bowl, mix the flour, the yeast, the sugar and the salt.
Warm the milk, the water and the butter together until they are hand-hot, not hot, and pour them into the flour. Mix well.
On a lightly floured surface, knead for about 8 minutes, until the dough is smooth and elastic and springs back when you press it.
Cover it and let it rest for 30 minutes.
Divide the dough into 7 equal pieces and roll them into balls. Work one at a time and keep the rest covered with plastic so they do not dry out.
Flatten the piece with a rolling pin until it is thin.
Roll it up tightly from one edge, pressing the seam to seal it. If you want cheese inside, lay a piece on the flattened dough before you roll it.
Put the rolls on a baking sheet, cover them and leave them somewhere warm until they have doubled in size, about 60 minutes.
Brush them with the beaten egg and bake in a preheated oven at 375°F (190°C) for about 20 minutes, until golden.
Take them out and brush them with melted butter if you like. Serve hot.

Notes

The liquid goes in hand-hot, not hot. Yeast dies above about 50°C, so milk and butter heated until they steam will kill it and the dough will never rise. If you can hold a finger in it comfortably, it is right.

The second rise is the one that matters and it is judged by eye, not by the clock. Sixty minutes is a guide; what you want is dough that has visibly doubled and springs back slowly when you press it. A cold kitchen takes longer.

Cheese inside makes them pan de queso. Put it on the flattened dough before rolling, not after, and seal the seam properly or it escapes and burns on the tray.

Nutrition