Typically eaten for breakfast with just butter or mashed avocado (which Chileans call “palta”), these rolls (also known as pan francés or pan batido in Bolivia) have a crusty exterior and a soft interior. They are sturdy enough to build giant sandwiches, including the famous Barros Luco made with melted cheese and roast beef, and the chacarero made with beef, tomatoes, and green beans. You will need a wooden spoon with a slender, round wooden handle to make the typical crisscross shape on top of each roll.
Pro Tip: When adding wet and cold items to a hot oven, protect the glass door with a dry, clean towel. Set the towel on the glass, then add the ice or water to the pan. This will prevent the glass from shattering.
For best results, always measure flour by spooning it into the measuring cup and sweeping the excess with the flat side of a knife; resist the urge to press down on it as you sweep.
recipe 
yields
Makes 8 rolls
2½ cups (20 fluid ounces) warm water, divided
3 (5-ounce) packets (4½ teaspoons) instant dry yeast
7⅔ cups (2 pounds) flour
2 teaspoons (10 grams) fine sea salt
2 teaspoons (10 grams) sugar
2 tablespoons (30 milliliters) avocado or olive oil
Ingredients
steps
- In a small bowl, stir together ½ cup of the water, yeast, and sugar; set aside for 10 minutes. In bowl of a stand mixer fitted with dough hook, combine flour and salt; stir just to combine. Add yeast mixture. Set mixer to low speed and slowly add the rest of the water. As dough comes together, slowly increase speed to medium; continue kneading until smooth and elastic (it will come away from the sides of the bowl but will remain slightly sticky to the touch), about 5 minutes.
- Place dough in a large bowl that has been coated with oil; turn dough onto itself and cover with plastic wrap or a clean, damp kitchen towel. Allow to rise in a warm spot until doubled in size, about 20 to 25 minutes.
- Line 2 large baking sheets with parchment paper and set aside. Once dough has risen, transfer to a clean surface (no need to add flour), punch it down to release the gases, and knead for 1 to 2 minutes (it shouldn’t stick to the surface). Divide dough into 16 pieces (about 90 grams each).
- Shape the marraquetas: Roll each piece into a tight ball; keep them covered as you shape them. Take two balls and stick one onto the other (sides touching). Use two hands to roll the balls (making sure the sides stick to each other) until you have an elongated roll or set (it will look like a number 8 or a snowman and the seam will remain visibly in place between the rolls) and place them on prepared baking sheets, well-spaced (about 4 inches between each set). Each roll will be between 5 and 5½ inches long and 4 inches wide. Repeat until all 8 marraqueta sets are formed.
- Brush tops and sides of each marraqueta with oil. Cover lightly with plastic. Let rest in a warm spot until almost doubled, about 15 minutes.
- Working on a clean surface, place a set of rolls in front of you and, using the handle of the wooden spoon, press down into the dough in the opposite direction as the original seam (to form a cross). Roll handle of spoon slightly back and forth just until a seam about ½-inch wide is formed. Press spoon handle down enough so that the seam is about ¼-inch thick (rolls will now look like a torpedo with a seam going lengthwise and a waist where the cross meets, about 6½ to 7 inches long and about 4 inches wide). Place 4 marraqueta rolls on each sheet, well separated from each other; cover with plastic wrap and let rise until doubled, about 20 minutes.
- Place baking racks in middle of oven and preheat to 400 degrees. Place a deep metal baking sheet in the bottom of the oven and quickly toss 10 to 12 ice cubes in it. Immediately place baking sheets with rolls on center rack of oven and bake until tops are golden and firm (the bottoms should sound hollow when tapped), about 30 to 35 minutes. Halfway through, rotate sheets from front to back and from top to bottom so rolls bake evenly. Transfer to cooling racks and cool completely.
