Pan Blandito (Colombian Bread Rolls)
This recipe is a vegan version of the original soft, fresh Colombian bread rolls. Fresh out of the oven they taste great for breakfast or as a snack with a cup of hot Colombian-style chocolate milk.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp white sugar
- salt
- 1/2 cup soy milk (unsweeted), plus extra for coating the rolls
- 3 tbsp water
- 2 tsp yeast powder
- 2 tbsp sunflower oil
Instructions
- Add soy milk and water to a microwave proof bowl and warm up for about 10 seconds until lukewarm. Add yeast and mix with a fork or small mixer until the yeast has dissolved. Set aside
- Add flour, sugar and a bit of salt in a mixing bowl. Mix. Add milk/yeast mixture and the two tablespoons of oil. Mix with a fork
- Now knead with your hands (or a standing mixer) for 10 minutes until the dough is elastic. Form into a ball, put some oil all around the ball and in the mixing bowl itself. Place ball in the mixing bowl and cover with a moist kitchen towel or plastic foil and let the dough rest in a warm place for 30-60 minutes, until grown in size
- Divide the ball in 8 pieces. Form one piece into a ball and flatten with a rolling pin into a thin rectangle. Roll the rectangle up loosely. Place on a baking sheet covered with baking paper. Repeat until you have 8 rolls. Cover again with plastic foil or a kitchen towel, place in a warm place and let rest for 1 hour, until the rolls have almost doubled in size.Preheat oven to 180 degrees Celsius
- Coat the rolls with some soy milk. Place baking sheet in preheated oven and bake for 20-25 minutes at 180 degrees Celsius until the rolls are golden/brown.Enjoy while warm with vegan butter, jam, or Colombian-style chocolate milk.Keep in an airtight container
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