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1
Mix and knead the dough
20 Mins
Lukewarm, about 37°C (98°F)
Stir the 500 g of flour, 7 g of yeast, 5 g of salt, 5 g of anise seeds and 3 g of cinnamon together in a large bowl. Pour in the 200 ml of lukewarm milk, the beaten egg, 5 ml of vanilla, 80 g of grated panela and 30 g of sugar, and mix until a shaggy dough forms. Knead in the 40 g of softened butter, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Fold in the 150 g of grated cheese in the last 2 minutes of kneading, pressing it into the dough so it is spread through the crumb.
If the dough sticks to your hands, wet them lightly instead of adding flour — extra flour makes the rolls dry.
Done when: The dough is smooth, soft and springs back slowly when poked.
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2
First rise
1 Hr
Warm place, about 26°C (79°F)
Shape the dough into a ball, place it in a lightly oiled bowl, cover with a clean cloth and leave in a warm place for 1 hour, until doubled in size.
Mark the bowl with a rubber band at the dough's starting level so you can see it double.
Done when: The dough has doubled and a finger pressed in leaves a dent that fills back slowly.
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3
Shape the rolls
10 Mins
Room temperature, about 24°C (75°F)
Turn the dough out, press it gently to remove the air, and divide it into 8 equal pieces of about 135 g each. Roll each piece into a smooth round ball, pinching the seam underneath, and place them seam-down on a greased baking tray, leaving about 4 cm between them.
Roll each ball against the table with a cupped hand to get a tight, smooth top that browns evenly.
Done when: Eight even, smooth-topped rounds with the seam hidden underneath.
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4
Second rise (proof)
45 Mins
Warm place, about 26°C (79°F)
Cover the tray loosely with a cloth and leave the rolls to proof for 45 minutes, until puffy and nearly doubled. Meanwhile, heat the oven to 180°C (350°F).
Do not let the cloth touch the rolls or it will stick and tear the tops.
Done when: The rolls look puffy and a gentle poke leaves a small dent that stays.
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5
Bake until deep golden
25 Mins
180°C (350°F)
Bake the rolls in the centre of the oven at 180°C (350°F) for 22–25 minutes, until deep golden brown on top and the bottoms sound hollow when tapped. The inside of a roll should reach at least 88°C (190°F), well above the 74°C (165°F) food-safety minimum for the egg and cheese.
If the tops brown too fast, lay a sheet of foil loosely over the tray for the last 5 minutes.
Done when: Deep golden tops, firm sides, and a hollow sound when the base is tapped.
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6
Glaze and cool
10 Mins
Warm, about 60°C (140°F)
While the rolls bake, melt the 30 g of panela for the glaze with the 30 ml of water in a small pan over low heat until it becomes a thin syrup. Brush the syrup generously over the hot rolls as soon as they leave the oven, then cool on a rack for 10 minutes before serving.
Brush twice for a glossier finish — once hot from the oven, once after 5 minutes.
Done when: The tops are shiny, sticky-sweet and smell of caramel and anise.
auto_awesome Finishing Touches & Plating
Serve the rolls warm, split open, with nothing more than hot chocolate or coffee with milk. The panela glaze sets into a thin, shiny coat as the rolls cool.
Venezuela
3h
