Pan Blandito (Colombian Bread Rolls)

Ingredients

• 250 g (2 cups)plain flour
• 25 g (2 tbsp)white sugar
• to tastesalt
• 120 ml (½ cup), plus extra for brushingunsweetened soy milk
• 45 ml (3 tbsp)water
• 6 g (2 tsp)yeast powder
• 30 ml (2 tbsp)sunflower oil

Instructions

1. 1

   Warm the liquids

   Put the soy milk and water in a microwave-safe bowl and warm for about 10 seconds, until lukewarm. Stir in the yeast with a fork or small mixer until dissolved, then set aside.

2. 2

   Mix the dough

   Combine the flour, sugar and a little salt in a mixing bowl. Add the soy milk and yeast mixture along with the 2 tablespoons of oil, then mix with a fork.

3. 3

   Knead and rise

   Knead by hand or in a stand mixer for 10 minutes, until the dough is elastic. Shape it into a ball and coat the ball and bowl with oil. Return the dough to the bowl, cover with a damp kitchen towel or plastic wrap, and leave somewhere warm for 30–60 minutes, until it has grown in size.

4. 4

   Shape the rolls

   Divide the dough into 8 pieces. Shape one piece into a ball, then roll it into a thin rectangle and loosely roll up the rectangle. Put it on a baking tray lined with baking paper and repeat with the remaining pieces. Cover the rolls with plastic wrap or a kitchen towel and leave somewhere warm for 1 hour, until they have almost doubled in size. Preheat the oven to 180°C.

5. 5

   Bake until golden

   Brush the rolls with soy milk. Put the tray in the preheated oven and bake at 180°C for 20–25 minutes, until golden brown. Enjoy warm with vegan butter, jam or Colombian-style chocolate milk. Store in an airtight container.

What is pan blandito?

Pan blandito is a soft Colombian bread roll, with a name that points to its tender texture. This version uses soy milk and sunflower oil instead of dairy, making it a vegan take on the original.

The dough is kneaded, given two rises and baked until lightly browned. That gentle process helps make the rolls soft inside with a delicate crust.

Nutrition and macros by portion

The nutrition label shows one serving as written: 161 calories, 4g protein, 28g carbs, 5g fat.

Flour supplies most of each roll’s carbohydrates and some protein, while sunflower oil contributes much of the fat. Soy milk adds a little protein; the sugar contributes a small amount of carbohydrate. Pair a roll with fruit or another protein-rich accompaniment for a more balanced plate.

The dough ingredients

Flour: Plain flour gives the rolls their structure. Measure it accurately so the dough stays supple rather than becoming too firm.

Soy milk: Unsweetened soy milk goes into the dough and is also brushed on top before baking. The coating encourages an even golden finish.

Yeast: Dissolve the yeast in lukewarm liquid before mixing it into the flour. The liquid should feel warm, not hot.

Kneading and the first rise

Kneading: Work the dough for the full 10 minutes, until it feels elastic. If using a stand mixer, keep an eye on the texture rather than relying only on the clock.

First rise: Cover the oiled dough and leave it in a warm place for 30–60 minutes. Look for a noticeable increase in size; the time can vary with the warmth of the room.

Rolling and shaping

Thin rectangles: Flatten each portion into a thin rectangle with a rolling pin, then roll it up loosely. Keeping the roll loose gives the dough room to expand during its second rise.

Second rise: Arrange the rolls on baking paper with space between them, then cover and leave them for 1 hour. They should be close to twice their original size before baking.

Baking cues

Oven: Bake at 180°C for 20–25 minutes. The rolls are ready when their tops are golden brown.

Finish: Brush with soy milk just before baking, taking care not to press down on the risen dough. Serve warm for the softest texture.

How to serve them

Breakfast: Serve warm with vegan butter or jam, or alongside Colombian-style chocolate milk as suggested in the recipe.

Snack: These rolls are also easy to serve on their own between meals. If you are making a more substantial plate, add fruit or another savoury accompaniment.

Recipe notes & tips

• Warm the soy milk and water only until lukewarm so the yeast is not exposed to hot liquid.
• Use a damp towel or well-fitted plastic wrap to keep the dough from drying during either rise.
• Roll the dough rectangles loosely so the rolls can expand as they proof.
• Brush the tops gently with soy milk to avoid deflating the risen dough.
• Begin checking for golden tops at 20 minutes, as ovens can vary.

Variations

• Seeded tops: Sprinkle sesame or poppy seeds over the soy milk coating before baking.
• Wholemeal blend: Replace some of the plain flour with wholemeal flour, keeping in mind that the rolls may be denser.
• Sweet finish: Add a little more sugar to the dough for a sweeter roll.
• Herb rolls: Mix dried herbs into the flour for a savoury version.
• Jam filling: Spread a thin layer of jam over each rectangle before rolling it up.

Common mistakes to avoid

• Hot liquid: Excess heat can stop the yeast working; use lukewarm soy milk and water.
• Stiff dough: Adding too much flour can make the rolls heavy; measure the flour and knead until elastic.
• Rushing the first rise: The dough needs time to grow; leave it for 30–60 minutes and judge its size.
• Tight shaping: Rolling the rectangles too firmly can restrict expansion; roll them up loosely.
• Under-proofing: Rolls that have not almost doubled may bake up dense; allow the full hour for the second rise.
• Overbaking: The rolls can dry out if left in too long; check for golden brown tops from 20 minutes.

How to store

Once cool, keep the rolls in an airtight container at room temperature and eat within 2 days for the best texture. Rewarm briefly in a low oven until soft and warm.

Frequently asked questions