top of page
  • Writer's pictureCulinary Cam

Pan Blanco

Pillowy soft insides with a golden brown outside. These are the perfect buns for your favorite sandwiches. You will see these in an upcoming Uruguayan sandwich and they are amazing for muffaletta and fried chicken sandwiches.

LEARN THIS PROCESS! This is the same dough I use to make bolillos - those boat-shaped Mexican rolls - but I wanted round buns for a different recipe. You can make these smaller as dinner rolls or slider buns. BE CREATIVE...COOK FEARLESSLY!

Bolillos are sold throughout Mexico. Bolillos are a small, boat-shaped French roll or mini-baguette; they are believed to have been introduced to Mexico by The Boleo Mining Company, a French company which operated in Santa Rosalia, Mexico in the 1800s. Though the mine is now defunct, but the bakery survived.


  • 1 Tablespoon active dry yeast

  • 2 Tablespoons organic granulated sugar

  • 2 cups warm water

  • 5-1/2 cups flour

  • 2 teaspoons salt (I used the Morada salt from Big Sur Salts that has elderberry and hibiscus) + more for sprinkling

  • 1 egg, beaten

  • Also needed: parchment paper; baking sheet; kitchen scale (optional) for making sure all of the buns are the same size; butter for rubbing the rolls


In a large mixing bowl sprinkle yeast and sugar over warm water and let stand until foamy, approximately 10 minutes. Beat in the flour and salt with a wooden spoon until the mixture forms a stiff dough.

Knead, on a lightly floured surface, until the dough is elastic, approximately 5 to 6 minutes. Add more flour, if needed. Transfer to an oiled bowl, turning dough to coat with oil. Cover bowl with a kitchen towel and let rise until doubled, approximately 90 minutes.

Punch dough down and form into canoe-shaped rolls. I got 6 large rolls out of this recipe. Place rolls on a parchment-lined baking sheet. Let rise for 30 minutes.

Preheat oven to 425 degrees Fahrenheit. Brush dough with beaten egg. Sprinkle with more salt.

Bake until golden brown, approximately 20 minutes. As soon as you pull the rolls out, rub the tops with butter to give them a nice gloss. Allow bread to cool on wire rack before slicing or serving.

Here's how I used the buns...stay tuned for the recipe!

12 views0 comments


bottom of page