What makes the shaping process unique for these Chilean Bread Rolls?

After forming individual dough balls and a second rest, you join two portions together and knead slightly to make them more elongated.

How long should the dough ferment initially?

The recipe instructs to allow the dough to ferment for 30 minutes after kneading and placing it in a sprayed bowl.

What is the purpose of adding sugar to the yeast mixture?

A teaspoon of sugar is added to warm water with the dry yeast to help activate the yeast and promote its growth before mixing with flour.

How many times does the dough need to rest in this recipe?

The dough rests twice: first for 30 minutes for fermentation, and then again for 20 minutes after dividing and forming balls.

What consistency should the dough have after kneading?

After about 8 minutes of kneading, the dough should be uniform and semi-soft.

10 years ago

Chilean Bread Rolls
[Vegan]

Name: Chilean Bread Rolls [Vegan]
Cook time: 20 min
Yield: 8 rolls
Ingredients: 8 cups flour; 2 1/2 cups water, at room temperature; 1 tablespoon salt; 2 tablespoons dry yeast; 1 teaspoon of sugar

MB By: Mike Benayoun

Author Bio

Mike is the co-founder of 196 flavors, the bilingual world cuisine blog that features authentic... Read More

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A basket filled with freshly baked, golden-brown vegan Chilean bread rolls, showcasing their distinctive elongated shape, ready to be enjoyed.

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Discover more recipes with these ingredients

Chilean Bread Rolls [Vegan]

8 rolls

These soft bread rolls originate from Chile where citizens enjoy them at various points of the day. They can be consumed by themselves, with avocado and tomatoes, or as a soup and salad accompaniment. Not only are these rolls delicious, but they have a hefty amount of protein!

Ingredients You Need for Chilean Bread Rolls [Vegan]

8 cups flour
2 1/2 cups water, at room temperature
1 tablespoon salt
2 tablespoons dry yeast
1 teaspoon of sugar

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How to Prepare Chilean Bread Rolls [Vegan]

Put some warm water into a cup and dissolve the yeast along with the sugar. Let the mixture rest for 10 minutes.
Meanwhile, in a large bowl, add the flour and salt. Add the yeast and water mixture.
Form a uniform and semi-soft dough. Knead the dough for about 8 minutes.
Place the dough into a large bowl, previously sprayed with a little bit of cooking spray. Allow to ferment for 30 minutes.
Divide the dough into equal portions.
Form evenly-shaped dough balls with the palm of your hand, in a circular motion.
Let the dough rest again for 20 minutes.
Join the dough balls by two portions together at a time, and knead slightly to make them more elongated.