Pan Sobao / Sobado (Breakfast Bread Roll)

When it comes to breakfast, there’s nothing quite like the comforting embrace of freshly baked bread. Enter Pan Sobao, also known as Sobado, a delightful breakfast bread roll that hails from Puerto Rico. This soft, fluffy treat is perfect for those leisurely mornings when you want to savor every bite. With a recipe that requires simple ingredients and a bit of patience, you can create a batch of these delicious rolls that will elevate your breakfast game. Imagine slathering them with butter or jam, or even enjoying them with a side of eggs. Let’s dive into this scrumptious recipe!

Why This Recipe Is Reliable

This Pan Sobao / Sobado recipe is foolproof for several reasons. First and foremost, it uses easily accessible ingredients that you likely already have in your pantry. The inclusion of instant yeast allows for a quicker rise time, making this recipe perfect for any skill level, from beginner to seasoned baker. The method is straightforward, ensuring that even if you’re new to bread-making, you’ll end up with soft, airy rolls that are sure to impress.

What You’ll Need

• 1000 grams bread flour (8 cups) – This provides the structure and chewiness needed for the perfect roll.
• 10 grams salt (2 teaspoons) – Essential for flavor and controlling yeast activity.
• 10 grams instant yeast (1 tablespoon) – The star ingredient that helps your dough rise beautifully.
• 120 grams white sugar (1 cup) – Adds sweetness and contributes to the browning of the crust.
• 250 grams whole milk (1 cup) – Creates a rich and tender crumb.
• 50 grams large egg (1 pc.) – Provides moisture and richness.
• 350 grams cold water (1.5 cups) – Helps to regulate dough temperature and hydration.
• 100 grams butter (½ cup + 3 tablespoons) – For that delicious buttery flavor and soft texture.

Prep & Cook Tools

• Mixing bowl – A large bowl to combine your ingredients.
• Dough scraper – Useful for handling sticky dough and keeping your workspace clean.
• Measuring cups and spoons – For accurate measurements of your ingredients.
• Oven – Preheated to create the perfect baking environment.
• Baking sheet – To place your rolls for baking.
• Kitchen towel – To cover the dough while it rises, keeping it warm.

Mastering Pan Sobao / Sobado (Breakfast Bread Roll): How-To

Step 1: Combine Dry Ingredients

In a large mixing bowl, whisk together the bread flour, salt, sugar, and instant yeast. Make sure there are no lumps, as this will ensure even distribution of ingredients.

Step 2: Mix Wet Ingredients

In a separate bowl, combine the whole milk, cold water, and egg. Whisk until well combined. The cold water is key as it helps to control the fermentation process, resulting in a better texture.

Step 3: Form the Dough

Pour the wet ingredients into the bowl with the dry ingredients. Using your hands or a dough scraper, mix until a shaggy dough begins to form. It should be slightly sticky but manageable.

Step 4: Add Butter

Once the dough comes together, add the softened butter. Knead the dough in the bowl or on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.

Step 5: First Rise

Shape the dough into a ball and place it in a lightly greased bowl. Cover it with a kitchen towel and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Step 6: Shape the Rolls

After the dough has risen, punch it down to release the air. Divide the dough into equal pieces (about 12-15, depending on your preferred size). Shape each piece into a ball and place them on a baking sheet lined with parchment paper, leaving space between them.

Step 7: Second Rise

Cover the rolls with the kitchen towel again and let them rise for another 30-60 minutes, until they puff up.

Step 8: Preheat the Oven

While the rolls are rising, preheat your oven to 375°F (190°C).

Step 9: Bake the Rolls

Once the rolls have risen, bake them in the preheated oven for 20-25 minutes, or until they are golden brown on top. The aroma that fills your kitchen will be irresistible!

Step 10: Cool and Serve

Remove the rolls from the oven and let them cool on a wire rack. They are best enjoyed warm, but you can store them for later as well.

Seasonal Spins

• Spiced Pumpkin: Add 1/2 cup of pumpkin puree and a teaspoon of pumpkin spice to the dough for a fall twist.
• Cinnamon Swirl: Roll out the dough and sprinkle with cinnamon sugar before rolling it back up to create a swirl effect.
• Cheesy Delight: Incorporate shredded cheese into the dough for a savory breakfast option.
• Herb-Infused: Mix in fresh herbs like rosemary or thyme for an aromatic twist.

Slip-Ups to Skip

When making Pan Sobao / Sobado, it’s important to avoid a few common pitfalls:

• Over-kneading: While you want to develop gluten, over-kneading can make your rolls tough. Aim for a smooth, elastic texture without going too far.
• Skipping the first rise: Don’t rush the rising process; it’s crucial for achieving that fluffy texture.
• Not checking the oven temperature: An oven thermometer can help ensure your rolls bake evenly and thoroughly.
• Using warm water: Cold water helps control fermentation; using warm water can lead to over-proofing.

Prep Ahead & Store

If you’re planning for a busy morning, you can prepare the dough the night before. After shaping the rolls, cover and refrigerate them overnight. In the morning, simply let them come to room temperature and rise before baking. For leftovers, store the rolls in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Just reheat them in the oven to regain their freshness.

Ask the Chef

Can I substitute all-purpose flour for bread flour?

While you can use all-purpose flour, bread flour yields a better texture due to its higher protein content, which helps create a chewier and more structured roll.

What can I serve with Pan Sobao / Sobado?

These rolls pair beautifully with a variety of spreads, such as butter, jam, or honey. You can also enjoy them alongside savory dishes like eggs or even Breakfast Burritos.

How do I know when my rolls are done baking?

The rolls should be golden brown on top. Additionally, tapping the bottom of a roll should produce a hollow sound, indicating they are fully baked.

Can I make these rolls gluten-free?

Yes! You can substitute a gluten-free flour blend. However, keep in mind that the texture and flavor might vary slightly from the traditional version.

You Might Also Like

• Overnight Peach Pecan French Toast Bake – A delightful dish that complements your Pan Sobao perfectly.
• Breakfast Burritos – For an easy and filling breakfast option.

Let’s Eat

With the aroma of freshly baked Pan Sobao / Sobado wafting through your kitchen, it’s time to gather around the breakfast table. Serve these soft, fluffy rolls warm, and watch as they disappear in a flash. Whether you’re enjoying them plain, with a drizzle of honey, or as a side to your favorite breakfast dishes, these rolls will undoubtedly become a breakfast staple in your home. So roll up your sleeves, gather your ingredients, and get ready to impress yourself and your loved ones with this delicious Puerto Rican delight. Happy baking!

Share on Pinterest