Mojicones o Pan Mojicón (Colombian Sweet Rolls)
- 2 ¼ teaspoons of yeast or 1 envelope
- 7 oz. plus 4 tablespoons of warm water
- 4 cups of all purpose flour
- 1 teaspoon of salt
- ½ cup of sugar plus more for garnish
- ½ cup of unsalted butter melted
- 1 tablespoon ofvanilla extract
- 2 large eggs at room temperature
- 1 beaten egg for the glaze
- 2 tablespoons of melted butter for the glaze
- Pour 4 tablespoons of warm water into a small mixing bowl. The water should be hot, but not so hot that you can bear to put your fingers in it. Add ½ of the sugar and yeast, and stir to dissolve.
- Wait about ten minutes for the yeast to begin to grow.
- In a large mixing bowl add the flour, salt, remaining sugar and the water and yeast mixture and begin mixing. Use your hands for this, as you really get the perfect feel for the consistency of the dough. Add the butter, vanilla and eggs. Mix well
- Knead the dough on a clean, dry, flat surface. Sprinkle your work surface with a handful of flour, put your dough on top, and start kneading. Add bits of flour if necessary to keep the dough from sticking to your hands, or surface.
- Keep kneading until the dough is ready. This may take 8 to 10 minutes. It will be quite elastic. It should not be too dry, however, it should still give and stretch easily without tearing.
- Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Let rise in a warm place until doubled in bulk, about 2 hours.
- Turn the dough out onto a lightly floured work surface and knead for 30 seconds.Cover with a towel and let rest for 10 minutes. Punch the dough down and divide into 9 equal size pieces.
- Shape each piece into a smooth ball and place into a square 8 x 8 or 9 or 10 inch round baking dish lightly greased, spacing evenly. Cover and let rise in a warm place for 20-30 minutes.
- Preheat the oven to 400 F. Brush the tops of the rolls with the beaten egg and melted butter. Bake for 15-20 minutes, or until the tops are golden brown and the rolls are baked through. Sprinkle with sugar on top and let them cool slightly before serving.
Pan Mojicón or Mojicones are sweet rolls with a fluffy and light texture. These traditional Colombian bread rolls are from the capital of Colombia, Bogotá. One of my closest friends here in the United States is originally from that beautiful city and her mom gave me this recipe for Pan Mojicón.
I never thought that making Mojicones would be so simple. I was expecting the whole process to be more complicated, expecting a few things to go wrong along the way 🙂 To my surprise, all went smoothly and as planned.
Making This Colombian bread took my fears of baking away. Now I am dying to try several Colombian bread recipes that I have. These rolls are probably not going to last too long, so I really recommend making a double batch. Thank you to Ana's mom for this recipe and Buen provecho!
These look really good. I wonder if I could make these with the dough cycle of the bread machine? Do you eat these for breakfast? or high tea? Yum!
Snack or breakfast!
Gracias Erika. Aqui donde Vivo hay una panaderia Pero es mas centroamericano y no saben hacer Estes delicias! Gracias por poner este delete bogotano!
Dios te bendiga y Espero animarme a hacer esto en invierno.
I have not baked bread much either. It can be a challenge. But you did a beautiful job on this one, love sweet rolls.
It looks pull apart sweet and lovely! I could eat the entire plan!
Norma-Platanos, Mangoes and Me!
Si fueras una buena amiga you would ship some to me...LOL
They look so very good!
Jenn and Seth
your rolls look fantastic, i would eat the entire try of them 🙂
Erica, these Mojicones look divine!
yummy! this looks like a type of brioche which is always popular in my house as well!
they're like fluffy, buttery pillows, exactly the kind upon which i like to rest my face. 🙂
Those breads looks so soft, Erica.
I will have to try them, I am already thinking in coffee with some orange jam over the bread.
Saludos, long time with out visiting you.
I love traditional Colombian breads!My mother never taught me how to make them, this site is a blessing and I will now make pan mojicon or pan piñita at home! Thanks for this wonderful Colombian food site!
Thank you all so much for visiting my blog!
Mmh looks delicious! It must be great with some strawberry marmalade or well, anything!
Do you think that using the kitchenaid with the dough tool would be fine as far as kneading the dough? 🙂
Valerie, This dough is very easy to make, but you can try it!
I just relocated to NY state and found a Colombian bakery that I just absolutely enjoy every time I visit. These rolls are similar to what this bakery calls "Nevado". Are you familiar with that?
Erica, esta receta me encanta muchas gracias por publicarla.
I've made it quite a few times now and found that if I use buttermilk instead of water (except of course the initial 4 tbs) and bread flour instead of plain flour, it gives me a much lighter bread.
Ur site looks so good and exceptional with beautiful recipes!!!! I am from india but I love colombian bakery goods ....and going to try the guava jam bread and let u know the result. Love Divya!!!
Hi Erica, I love your website and all the recipes. I tried to make los mojicones, but I think I added too much water. At what point in the recipe do you add the 7 oz? I am not very experienced making bread and I am confused. Thank you for your help.
Does the recipe use the 7 oz of water plus the 4 tablespoons? Please help!!! I'm so excited to make this recipe but can't figure it out as it's written.
7 oz + 4 tablespoons of water.
Muchas gracias por compartir esta receta. Ayer los preparé agregándoles bocadillo y queso al interior y aunque me quedaron un poco densos, gustaron bastante entre mis compañeros. Quería pedirte un favor, podrías colocar junto a las cantidades como tazas y cucharas, el equivalente en gramos? personalmente prefiero las medidas en tazas, pero ayer me di cuenta que las tazas entre países tienen diferentes tamaños (al menos entre USA y Canadá) y creo que es la razón para la que la consistencia haya cambiado un poco, al igual que cuando hice tu receta de pandebonos.
Hola Erika, soy de Colombia y vivo en Canada. Quiero felicitarte por tu pagina, esta muy bien hecha y has escogodo las recetas que los colombianos extranamos tanto cuando vivimos fuera. Mil gracias!!!
At what point do you add the extra 7 oz water?
Very exceptional recipe. SALT BAE THE SURGAR
I would like to make these rolls one day this week. I have a question about the temperature : 400 degrees seems very hot. The pan trenza recipe calls for 350 degree heat. Do you think there is any problem in baking the mojicones at a lower temperature ? I am afraid the tops will get too brown, and the rolls will be dry, at 400 degrees.
I have another question. I just finished mixing and kneading the dough for the mojicones. I followed the recipe exactly, and when I finished mixing everything, the dough was almost like a thick liquid. I started adding flour, a little at a time, and I finally ended up adding at least an extra cup of flour, in order to get the dough to the point that I could handle it without sticking to my hands and to the counter. I used regular all purpose flour. Even with all the extra flour I added, the dough is still soft. Have you had this happen before ? Is 7 ounces the correct amount of water ?