Oaxacan Crusty Egg Buns (Pan de Yema)

In Oaxaca, the addition of warmed chocolate whipped to a froth makes for a wonderful hot drink that, along with Pan de Yema, makes for a traditional Oaxacan breakfast not dissimilar to the French cafe au lait and baguettes. Pan de Yema can be found everywhere in Mexico especially during el Dia de los Muerte (The Day of the Dead), the magical Mexican holiday where families welcome back the souls of their deceased relatives for a brief reunion that includes food, drink and celebration.

Pan de Yema- Oaxacan Egg Yolk Buns

These crusty rolls with soft insides are perfect for dipping in a large cup of steaming Atole Champurrado (Oaxacan Hot Chocolate).
5 from 2 votes
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Course: Bread, Breakfast
Cuisine: Mexican, Oaxacan
Prep Time: 35 minutes
Cook Time: 20 minutes
Proofing: 2 hours 45 minutes
Total Time: 3 hours 40 minutes
Servings: 16 Rolls
Author: My Hungry Traveler


  • Electric mixer with paddle and dough hook attachments
  • Medium bowl
  • Large bowl
  • Kitchen towel
  • Baking sheets


  • 3 envelopes Active dry yeast granules
  • cup Sugar (+1 tsp)
  • cup Lukewarm water
  • 6 cups All-purpose Flour
  • 1 cup Unsalted butter, softened + for more for greasing baking pan
  • 9 large Egg yolks, at room temperature
  • 3 large Eggs, at room temperature (1 reserved for egg wash)
  • ½ tsp Kosher salt


  • PREP – Click oven's inside lights on. Combine yeast and 1 tsp sugar in a medium bowl. Stir in lukewarm (not hot or cold) and place in lit oven for 3-4 minutes. Mix to dissolve and leave in oven for a few minutes more to become frothy. Incorporate 1 cup flour, cover with a kitchen towel, and leave it in the oven for another hour to rise.
  • Make Dough – In a mixer with paddle attachment, beat the butter and sugar at medium speed to cream, about 5-7 minutes. Reduce speed to low and mix in the egg yolks, 2 eggs, yeast mixture, salt, and remaining flour. Mix on low for 2-3 minutes.
    Replace the paddle attachment with the dough hook. Knead dough on low speed until it becomes soft, smooth and shiny, about 10 to 12 minutes.
    Butter a large bowl. Gather the dough into a ball, place it in the bowl, and cover with a kitchen towel. Return covered bowl to the oven and let dough double in size, about an hour.
  • Make Rolls – Remove bowl from oven and preheat oven to 350°F (175°C). Butter baking sheets, 6 buns per sheet.
    Uncover the dough and punch it down. Transfer dough ball to a lightly floured work surface. Divide ball in half and continue to divide halves in half until you have equal pieces. Roll each into a ball and set spaced on the baking sheets, 6 buns per sheet. Place back into the oven again to rise, 45 minutes to an hour.
    Remove pans from oven and preheat oven to 350°F (175°C). With a small sharp knife or razor blade, make 3 slashes across the top of each roll. Beat 1 egg with 2 tbsp water to make an egg wash. Brush tops of each roll with the egg wash.
    Bake until golden brown, about 20 minutes. After 10 minutes, check to see if the crust is darkening too quickly. If it is, tent with aluminum foil.


Calories: 349kcal | Carbohydrates: 44g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 169mg | Sodium: 183mg | Potassium: 77mg | Fiber: 1g | Sugar: 9g | Vitamin A: 543IU | Calcium: 28mg | Iron: 3mg

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