Bring the warmth of a Chilean bakery to your kitchen with these Marraqueta rolls—South America’s beloved, crackly dinner bread. With just flour, water, yeast, and a touch of patience, you’ll create golden rolls with an airy crumb and signature crisp crust. Perfect for tearing, dipping, or sandwiching, these rolls will make any meal feel like a celebration.
Top Tip
Let the dough rise slowly for the best flavor and crust—overnight in the fridge works wonders!
Ingredients
For the Marraqueta Dough
- 4 cups bread flour (plus extra for dusting)
- 1 1/2 cups warm water (about 110°F/43°C)
- 2 teaspoons active dry yeast
- 2 teaspoons sugar
- 2 teaspoons salt
Steps
- In a large bowl, dissolve the yeast and sugar in warm water. Let sit for 5-10 minutes until foamy.
- Add flour and salt to the bowl. Mix with a wooden spoon or your hands until a shaggy dough forms.
- Knead on a floured surface for 10 minutes, or until smooth and elastic. If using a stand mixer, knead with the dough hook for 7-8 minutes.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1-2 hours, or until doubled in size.
- Punch down the dough and divide into 8 equal pieces. Roll each into a ball, then form into an oval shape.
- Place two ovals side by side, touching, on a parchment-lined baking sheet. With a wooden dowel or the handle of a spoon, press a deep line down the center to create the classic Marraqueta split. Repeat with all dough pieces to make 4 double rolls.
- Cover with a damp towel and let rise for 45 minutes, until puffy.
- Preheat oven to 450°F (230°C). Place a pan of hot water on the lower rack for steam.
- Sprinkle the rolls lightly with flour. Bake for 18-22 minutes, or until golden and crisp. Cool on a wire rack before serving.
Nutrition
- Calories: 185
- Protein: 6g
- Net Carbs: 36g
- Fat: 0.5g
- Fiber: 2g
Tips
- For extra crackle, mist the rolls with water just before baking.
- Serve warm with pebre salsa, butter, or as the base for a hearty sandwich.
- Overnight cold fermentation in the fridge will deepen the flavor and improve the crust.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives a chewier texture and better rise. All-purpose will work in a pinch.
Cooking for one?
I wrote a short, practical guide on building simple, low-waste meals for one person — without batch cooking or stress.
How do I store Marraqueta rolls?
Store in an airtight container at room temperature for up to 2 days. Refresh in a hot oven for a few minutes to restore crispness.
Can I freeze these rolls?
Absolutely! Let them cool completely, then freeze in a zip-top bag. Thaw and reheat in the oven for best texture.
What makes Marraqueta different from other dinner rolls?
The signature split shape and super crisp crust set Marraqueta apart, making it ideal for sandwiches or dipping.