Felipe Vasquez’ recipe for Chilean sandwich rolls

 

2.2 lb./7 ½ cups flour  (1 Kilogram)

3 teaspoons yeast

1 ½ teaspoons salt

1/4 cup  Lard  (50 cc)

2 cups of water  (500 cc)

 

(values in parentheses are those supplied by Felipe, I’ve converted values to approximate equivalency)

 

Put the 3 tsps of yeast into a large bowl, add about a ½ cup of water to dissolve the yeast. Let sit for about 15 minutes.

Add the flour, remainder of water, salt and lard to the bowl. Mix well and let sit for 20 minutes.

Form rolls. This recipe should make a dozen fist-sized (4″ diam.) rolls.

Bake at 400-500 degree F.

 

In 2009, I ate many a sandwich made on Felipe’s rolls. They may look like our hamburger rolls, but, you’ve got to try one to taste the difference!