These rolls called panes cascaritas or panes rollitos are widely known in Colombia for breakfast. It is a staple in Colombian cuisine, especially in the capital Bogotá. They are similar to the French croissants, but require much less work. The amount of butter is also reduced and the dough does not need to be folded as many times. Instead, you will fold the dough once so that it has two layers and then fold into a book-fold, which is also called a double fold. As you will do this right away without any chilling times, it is only one rise you have to wait for. In a way, this simplified version also reminds me of the Argentinian croissants called medialunas. I would say that the Colombian version is probably the simplest of them all and requires the least amount of work. I wanted to make a staple bread for World Bread Day and decided for these. If you want to serve a typical Colombian breakfast, you would probably also serve Colombian hot chocolate and some scrambled eggs named huevos pericos.
