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    Home » Recipes » Side Dishes

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    Pan de Agua (Breakfast Bread Rolls)

    Pan de agua (breakfast bread rolls).

    En Español Recipe ↆ

    Pan de Agua (Dominican Breakfast Bread Rolls) can be found on the Dominican breakfast table almost every morning. It has a similar texture and taste to that of the French bread.

    Pan de agua (breakfast bread rolls).
    Pan de agua (breakfast bread rolls).

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. Recipe

    Why we ❤️ it

    Why do I even have this recipe in our blog? I am not sure. After all, Dominicans don't make Pan de Agua (Dominican Breakfast Bread Rolls) at home. We buy it in colmados (corner stores) and supermarkets. I guess it has something to do with all the requests I got for it over the years.

    It must be a matter of nostalgia for a lot of our readers.

    In all my years I have yet to see two "panes de agua" that looked, or tasted the same. Yet, for reasons beyond my comprehension, Dominicans can tell when they try one. It's like we all have different voices, different dictions, but somehow manage to sound "Dominican".

    What's with that?

    Pan de agua (breakfast bread rolls).
    Pan de agua.

    Breakfast bread rolls (pan de agua).

    When I was a child, a messenger on a heavily-loaded tricycle delivered "pan de agua" to our door every evening. There were two bakeries in my hometown and only one delivered, both breads had different texture and flavor.

    Most panes de agua sold in "colmados" have a similar shape, a long roll with an indentation along its length. But this is not the only pan de agua you can find, step into a city supermarket and the bread you'll be given will be more similar to a mini-baguette.

    In any case, while I can produce a pretty decent pan de agua at home, it is because I have a machine for kneading and leavening, special oven gadgets, and special molds. For the sake of everyone's pocket I have found a compromise. You'll get the characteristic hard crust and soft center, but the shape will be different.

    Buen provecho!

    Tia Clara

    Recipe

    This awesome free recipe contains Amazon affiliate links, we receive a small commission from any purchase you make at no extra cost to you. Thanks!

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    Pan de Agua Recipe (Dominican Breakfast Bread Rolls)

    By: Clara Gonzalez
    Pan de Agua Recipe (Dominican Breakfast Bread Rolls) can be found on the Dominican breakfast table almost every morning. It has a similar texture and taste to that of the French bread.
    5 from 5 votes
    Save for Later Send by Email Print Recipe
    Prep Time 1 hr 45 mins
    Cook Time 30 mins
    Total Time 2 hrs 15 mins
    Course Breakfast
    Cuisine Dominican, Latino
    Servings 6 rolls
    Calories 157 kcal

    Ingredients

    • 2 cup pre-sifted bread flour, plus extra to dust surface
    • 1 teaspoon instant dry yeast, ,
    • 1 teaspoon salt
    • 1 cup lukewarm water
    • ⅓ cup cornmeal

    Instructions
     

    • Whisk bread flour, yeast and salt together. Place in the mixer bowl and attach the dough hook.
    • Start mixer at low speed (speed 2 of 12 in mine).
    • Add the water and run mixer for 10 minutes. The resulting dough will be shaggy and quite wet.
    • Pour the dough on a clean surface covered with flour.
    • Divide the dough into 6. Make into balls. Sprinkle extra flour if necessary to work with it, but don't overdo it or the bread will be dry and hard.
    • Place on a baking tray (see suggestions in notes) sprinkled with cornmeal. Let it rise covered in a dark, warm place until the balls double in size (1 ½ hrs, aprox.)
    • Heat oven to 500 ºF (260 ºC). If your oven doesn't reach that temperature, go as high as it goes (results may vary).
    • Place an empty tray on the topmost rack in the oven, one on the bottom. Fill both with boiling water. The oven should be very steamy when you put the bread in the oven.
    • Place the tray with the bread in the center of the oven, between the trays with boiling water. Close the oven fast so the steam doesn't escape.
    • Bake for 20 minutes. Remove the trays with the water (be very careful), and bake the bread some more until they have a golden brown crust (7 - 10 mins aprox).
    • Remove from the oven, serve hot.

    Tips and Notes

    Results will vary depending on the oven you have. There are no two ways about that.
    You could try to knead this by hand, but I can't see how the dough is very shaggy and sticky.
    If you want to make the traditional elongated roll you will need a special tray, like these ones (Amazon affiliate link), fits 6 rolls.
    Rolls tend to get a bit flatter on a regular tray, to get taller round rolls I use this tray (Amazon affiliate link). 
    You need bread flour. Yes, you do.
    If you are not sure that your yeast is alive, make a test by mixing a teaspoon of sugar, a teaspoon of yeast and dissolving in a ¼ cup of lukewarm water. Cover and let it rest in a warm, dark place. In 10 minutes the top should be foamy, if not you need fresh yeast. Notice these ingredients are not listed as part of the recipe.

    Nutrition

    Calories: 157kcalCarbohydrates: 31gProtein: 6gFat: 1gSaturated Fat: 1gSodium: 389mgPotassium: 61mgFiber: 2gSugar: 1gCalcium: 6mgIron: 0.4mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.

    READERS SEARCHED FOR dominican bread, how to make pan de agua, pan de agua recipe
    More recipes with: flour

    Published Dec 27, 2010, revised Jan 3, 2023

    More The Best Dominican Side Dishes

    • Habichuelas (Frijoles) Negros (Stewed Black Beans Recipe)
    • Black Beans and Rice Recipe (Moro de Habichuela Negra)
    • Oven and Air Fryer Tostones
    • Arroz Navideño (Christmas Rice with Raisins and Almonds)
    Edited: Jan 3, 2023 | Publish: Dec 27, 2010

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
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