Panpan - Mexican recipe

Panpan – Mexican recipe

A bun is the Mexican version of a hard rectangular French bread that resembles a rugby ball and is often used to make sandwiches called “tortas.” Perfect for lunch or dinner.

material: Makes 8 loaves

  • 3 1/2 to 4 cups all-purpose flour
  • 1 1/2 teaspoons active dry yeast
  • 1 teaspoon salt
  • 1 tablespoon honey
  • 1 tablespoon melted butter
  • 1 1/4 cups boiling water (divided)


Combine 1/4 cup hot water and yeast in a small bowl. Let stand for 5 minutes.

In a large bowl or the bowl of a stand mixer, add 3 1/2 cups flour, yeast mixture, salt, honey, melted butter, and remaining boiling water.

Using a stand mixer, knead on low speed with the kneading attachment for 4 minutes. If the dough is too sticky, add the remaining flour little by little until the dough is dry enough to no longer stick to your fingers.

If you don’t have a stand mixer, you can knead the dough by hand until it’s smooth and elastic.

Knead on low speed for another 11 minutes, until the dough is smooth, creamy, and elastic. Cover the bowl and let the dough rise for 10-20 minutes, or until it doubles in size. The higher the temperature, the faster the dough will rise. If you’re making this recipe in the winter, the top of your refrigerator is a good place to let the dough rest.

Divide the dough into 8 equal parts. Form a round loaf from the dough, flatten it slightly and place it on a baking sheet lined with parchment paper. Cover 8 buns and let rise for 45 minutes.

Bake in the oven at 190°C for 25-30 minutes until the rolls are golden brown.

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