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Homemade Pan de Agua (Breakfast Bread Rolls) photo

Pan de Agua (Breakfast Bread Rolls)

These Pan de Agua rolls are a breakfast dream! Soft, airy, and perfect for butter or jam.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups Bread Flour 350 grams
  • 2 teaspoons Instant Dry Yeast
  • 1 tablespoon Salt
  • 1 cup Ice-Cold Water 236 milliliters
  • 1 tablespoon Vegetable Oil or Olive Oil
  • 3 cups Hot Water
  • 2 tablespoons Room Temperature Water

Equipment

  • Mixing Bowl
  • Wooden spoon or dough scraper
  • Baking Sheet
  • Parchment Paper
  • Spray Bottle
  • Kitchen Towel

Method
 

Instructions
  1. Step 1: In a large mixing bowl, combine the bread flour, instant dry yeast, and salt. Mix these dry ingredients thoroughly.
  2. Step 2: Make a well in the center and pour in the ice-cold water and vegetable oil. Mix until combined and knead for about 10 minutes until smooth.
  3. Step 3: Grease a bowl, place the dough inside, cover with a towel, and let it rise for about 1 hour or until doubled in size.
  4. Step 4: Punch down the dough, divide into 8-10 pieces, shape into balls, and place on a baking sheet lined with parchment paper.
  5. Step 5: Let the shaped rolls rise again for about 30 minutes.
  6. Step 6: Preheat your oven to 450°F (232°C) and place an empty baking dish on the bottom rack.
  7. Step 7: Pour 3 cups of hot water into the baking dish, mist the rolls with room temperature water, and bake for 20-25 minutes.
  8. Step 8: Once baked, cool the rolls on a wire rack.

Notes

  • Ensure your yeast is fresh for the best rise.
  • Don't skip the steam; it’s key for a crispy crust!
  • Be patient during the rising times for optimal texture.