These are traditional sweet rolls from the city of Bogota, capital of Columbia. These are very similar to the dinner rolls but have added sugar in them. These soft and pillow-y rolls make a delightful addition to snack time.
M for Mojicones from Columbia.
While we are re-learning the alphabet, check the previous letters..
A for An Pan - A Sweet Bread From Japan
B for Broa - A Rustic Bread From Portugal
C for Ciabatta - A White Bread From Italy
D for Date And Walnut Bread - A Traditional Bread From Scotland
E for Epi - The Wheat Stalk Bread from France
F for Focaccia Caprese - A Flatbread From Italy
G for Gai Mei Bao ~ Cocktail Buns - China or Hong Kong
H for Hokkaido Milk Buns - Japan
I for Iced Buns - Britain
J for Jam Bread - USA
K for Khaliat Nahal ~ A Honey Comb Bread - Middle East
L for Ladi Pav - India
Recipe Source here
Bread Flour 2 cups
Active Dry Yeast 1 1/2 tsp
Warm Water 1/2 cup + 2 Tbsp
Yogurt 2 Tbsp
Salt a pinch
Powdered Sugar 1/4 cup
Butter 3 Tbsp
Milk, butter and sugar for brushing on top
Method Of Preparation -
In half a cup of warm water, add a teaspoon of sugar and yeast. Set aside in a warm place for it to froth up.
Meanwhile in a stand mixer, add the flour, salt, sugar, yogurt, butter and knead until it resembles bread crumbs.
Add in the yeast solution and knead (for about 8-10 minutes) adding as much water as needed to get a soft, smooth and elastic dough.
In an oiled bowl, roll the dough, cover it and set aside in a warm place until it doubles in volume.
Deflate the dough, divide into 8 equal portions. Knead each portion and roll into a tight ball. Place each of them in a greased baking pan spacing evenly.
Cover and let them rise for another 30-40 minutes.
Brush with milk and butter on the top and bake at 400 °F for about 20-30 minutes.
Remove and sprinkle with powdered sugar on top and serve them warm.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75
Preparation Time 10 minutes + Resting time 2 1/2 hrs + 20 minutes baking time
Makes 8 rolls