Discover the irresistible crunch and pillowy crumb of Bolivian Marraqueta rolls—a staple bread beloved across South America. These golden, airy rolls require just flour, water, yeast, and salt, but deliver a deeply satisfying flavor and texture. Perfect for breakfast with butter, or as a side for soups and stews, this recipe brings the heart of Bolivian bakeries to your home kitchen.
Top Tip
For the crispiest crust, bake with a tray of water in the oven to create steam—this is the secret to authentic Marraqueta texture!
Ingredients
For the Dough
- 4 cups bread flour (plus extra for dusting)
- 1 1/2 cups lukewarm water
- 2 tsp active dry yeast
- 2 tsp salt
Steps
- In a large mixing bowl, combine lukewarm water and yeast. Let sit for 5 minutes until foamy.
- Add the flour and salt. Mix with a wooden spoon until a shaggy dough forms.
- Knead on a floured surface for 10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
- Punch down the dough and divide into 8 equal pieces. Shape each into a ball, then flatten slightly.
- To form the classic Marraqueta shape, press two balls together and use a chopstick or handle of a wooden spoon to make a deep groove down the center, almost separating them but not quite.
- Place shaped rolls on a parchment-lined baking sheet. Cover and let rise 30 minutes.
- Preheat oven to 450°F (230°C). Place a metal tray on the bottom rack and fill with hot water to generate steam.
- Bake rolls for 20–22 minutes until golden and crisp. Cool on a wire rack before serving.
Nutrition
- Calories: 180
- Protein: 6g
- Net Carbs: 36g
- Fat: 0.5g
- Fiber: 2g
Tips
- If you don’t have bread flour, all-purpose flour works, but bread flour gives a chewier crumb.
- For a deeper flavor, let the shaped rolls rise overnight in the fridge and bake straight from cold.
FAQs
Can I freeze Marraqueta rolls?
Yes! Once cooled, freeze them in an airtight bag for up to 2 months. Reheat in a hot oven for a few minutes to restore crispness.
Cooking for one?
I wrote a short, practical guide on building simple, low-waste meals for one person — without batch cooking or stress.
Why is steam important when baking these rolls?
Steam helps develop the signature crispy crust while keeping the inside tender and airy.
Can I use instant yeast instead of active dry yeast?
Absolutely! Use the same amount and skip the proofing step—just mix it directly with the flour.