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PeruvianAuthentic Cuisine

Peruvian Soft Rolls

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Peruvian Soft Rolls

Peruvian Soft Rolls find their place at the heart of home dining, where the craft of the Peruvian cook shines through every ingredient measured by feel and instinct. These rolls are a staple on family tables, often prepared with a practiced hand, and shared among loved ones during any meal. Though not tied to a specific celebration or festivity, their presence is a comforting constant in everyday life, reflecting the warmth and generosity of home cooking.

Biting into one of these rolls, you experience a delicate balance of airy texture and rich, buttery flavor. The generous use of butter melds with the subtle saltiness, creating a soft, melt-in-the-mouth experience. They are perfect for mopping up sauces or simply enjoyed warm from the oven, embodying the essence of simple, satisfying home-cooked bread.

Ingredients

  • 500 gflour
  • 7 gyeast
  • 250 mlmilk
  • 50 gbutter
  • 1 tspfine sea salt

Method

  1. In a large mixing bowl, combine 500 g of flour with 7 g of yeast and 1 teaspoon of fine sea salt. Ensure the ingredients are evenly distributed by whisking them together. This will help the yeast to activate uniformly throughout the dough.
  2. In a small saucepan, gently heat 250 ml of milk with 50 g of butter over low heat until the butter has just melted. Be careful not to overheat; the milk should be warm to the touch, not hot, to avoid killing the yeast.
  3. Pour the warm milk and butter mixture into the bowl with the dry ingredients. Using your hands or a wooden spoon, mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. The dough should spring back slightly when pressed with a finger.
  4. Place the kneaded dough back into the bowl and cover it with a clean kitchen towel. Let it rise in a warm, draft-free area until it has doubled in size. This should take about 1 to 2 hours, depending on the room temperature. The dough is ready when it holds an indentation when gently pressed with a fingertip.
  5. Once risen, gently punch down the dough to release excess air. Divide the dough into 12 equal pieces and shape each piece into a smooth ball by tucking the edges underneath. Place the rolls on a baking sheet lined with parchment paper, leaving space between each roll for expansion.
  6. Preheat your oven to 200°C (392°F). While the oven heats, cover the rolls with a kitchen towel and let them rise again for about 20-30 minutes until they have puffed up noticeably.
  7. Bake the rolls in the preheated oven for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom. The aroma of freshly baked bread should fill your kitchen.
  8. Remove the rolls from the oven and transfer them to a wire rack to cool slightly. This will help set the crumb and prevent them from becoming soggy. Serve the rolls warm with your meal, enjoying their soft, pillowy texture.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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