- 500 grams of all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup of warm/hot water, and more if need it
- 2 tablespoons melted butter, still warm or shortening or lard
- 1 envelope quick yeast (7 grams)
- Make a volcano with flour mixed with salt and sugar. Put the melted butter, 1 cup of warm water, and yeast in the center, and mix.
- Knead until the dough is soft and pliable. It takes about 10 minutes. Add more water if you need it. You can use a bread maker or a Kitchenaid with the kneading paddle to achieve this (5 minutes of kneading on the KitchenAid).
- Make a log with the dough and cut it into 12 equal pieces (70 grams each), cover with a tea towel and work each ball into round discs.
- Let rise for 1 1/2 hours in a warm place covered with a tea towel.
- Preheat the oven to 350F or 180C.
- Pierce the rolls with a fork and paint with warm milk. Bake for 25 – 30 minutes or until lightly browned.
- Serve hot. Any extras reheat wrapped in a damp cloth in the microwave.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breads
- Method: Baked
- Cuisine: Chilean
- Serving Size:
- Calories: 172
- Sugar: 0.5 g
- Sodium: 210.9 mg
- Fat: 2.4 g
- Saturated Fat: 1.3 g
- Carbohydrates: 32.4 g
- Fiber: 1.3 g
- Protein: 4.6 g
Keywords: chilean bread, yeasted bread, pan amasado