Pan Guanaco Recipe
bread roll stuffed with eggs, refried beans, queso rallado, and crema.
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Ingredients
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Dough (Pan)
Filling
Assembly & Finishing
Method
Dough (Pan)
- 1
Activate dough and mix
In the bowl of a stand mixer (or a large bowl), combine warm milk (about 105–115°F / 40–46°C), warm water, sugar and instant yeast. Stir and let sit 5 minutes until foamy. Add the softened butter and beaten egg, stir to combine. Add flour and salt. Using the dough hook on low speed, mix until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until smooth, elastic, and slightly tacky. If kneading by hand, turn dough out and knead on a lightly floured surface 8–10 minutes.
- 2
First rise
Lightly oil a clean bowl with the vegetable oil, place the dough in the bowl, cover with plastic wrap or a clean towel, and let rise in a warm draft-free spot until doubled, about 1 to 1.25 hours depending on room temperature.
- 3
Divide and rest
Gently deflate the dough and turn out onto a lightly floured surface. Divide into 10–12 equal pieces (about 65–75 g each for 12 rolls). Shape each portion into a smooth ball, cover loosely and let rest 10 minutes to relax the gluten before shaping the rolls for filling.
Filling
- 4
Prepare scrambled eggs
While the dough is proofing or resting, whisk the 6 large eggs with 2 tablespoons milk, 1 teaspoon salt and 1/4 teaspoon black pepper until homogeneous. Heat a nonstick skillet over medium-low heat and add 1 tablespoon butter. Pour in eggs and cook gently, stirring frequently, until softly set but not dry (slightly undercooked is fine because they will be warmed further in the oven). Transfer eggs to a bowl and keep warm or at room temperature.
- 5
Warm refried beans
If using canned refried beans, heat them in a small saucepan over low heat with a splash (1–2 tbsp) of water or milk and stir until creamy and spreadable. Keep warm. If homemade, warm to a spreadable consistency.
- 6
Prepare cheese and crema
Grate or crumble the queso rallado. If crema is thick, stir until smooth; thin with 1–2 teaspoons of milk or water if you prefer a looser drizzle for finishing.
Assembly & Baking
- 7
Assemble rolls
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment. Take one rested dough piece and flatten it with your palm into a 4–5 inch circle, leaving the center slightly thinner. Spoon about 2 tablespoons of warm refried beans into the center, top with about 2–3 tablespoons of scrambled eggs, then sprinkle 1–2 tablespoons of shredded queso. Fold the dough edges up and pinch to seal, forming a tight ball. Place seam-side down on the prepared baking sheet. Repeat for remaining pieces, spacing rolls 1–2 inches apart.
- 8
Egg wash and toppings
Lightly beat the remaining egg with a splash of water to make egg wash. Brush each roll with egg wash and sprinkle a pinch of coarse salt or sesame seeds if using.
- 9
- 10
Finish
Remove rolls from the oven and let cool 5 minutes on the baking sheet. While still warm, carefully slice or open the top (or simply slit a small vent) and spoon or drizzle about 1 tablespoon crema over each roll. Garnish with chopped cilantro and optional sliced jalapeño. Serve warm.