Pan De Sal - Filipino Bread Rolls
"I grew up eating pan de sal for breakfast or merienda (snack). My favorite was Baliwag-style, enriched with milk, butter and egg. Knead dough in bread machine, then shape and bake in regular oven. Breadcrumbs provide that distinctive crunchy crust. Masarap (delicious)! **Dough ball should be as sticky as the back of a Post-it Note. Otherwise, add up to 2 TBL of flour or water, as needed.**"
photo by Jackmenlar
- Ready In:
- 2hrs
- Ingredients:
- 8
- Serves:
-
24
ingredients
- 1 cup skim milk (110-115 deg. F)
- 5 tablespoons unsalted butter (do not use "spreads")
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1⁄2 cup sugar
- 4 cups bread flour (4 cups weigh 18 oz)
- 3 teaspoons bread machine yeast
- 1⁄2 cup breadcrumbs
directions
- Microwave milk on High for 30 seconds; Warm uncracked egg to room temperature by placing in hot water for 60 seconds, then beat lightly; Melt or soften butter to room temperature.
- Select "Dough" cycle; Add all ingredients, EXCEPT for breadcrumbs, in the order your machine requires.
- First Rise: When the machine is done kneading, the dough will be sticky (gooey dough means moist pan de sal); Place dough in a bowl greased with Pam spray and spray top of dough with more Pam; Cover and let rise in a warm place for 45 minutes, or until doubled in volume (To test: gently poke dough with two fingers; if it leaves an impression without springing back, it is doubled).
- Second Rise: Gently deflate dough with your fist, then use a plastic spatula to divide dough into 24 ovals and roll them in the breadcrumbs.
- Line up ovals in a 9x13" ungreased cake pan with the rolls touching; that way, the pan de sal use each other for height support and not spread out like ciabatta; Let rise a second time for 30 minutes; Meanwhile, preheat oven to 375 deg. F.
- Bake for 15 minutes, or until tops are golden brown.
Questions & Replies
-
Hi, can i use a stand miser instead of the bread machine? -
what kind of bread flour did you use?? -
I don't have a bread machine. Can use the conventional method?
Reviews
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Tried this recipe and it came out real good just like how I remembered back in the Manila and instead of 1 egg, I used 2 eggs, and it came out great thanks! -
I am from the philippines growing up eating pan de sal in breakfast and move in the usa,ill try to find pan de sal recipe in the internet but everytime I made it,it does not come out good,im glad I found this perfect recipe for pan de sal,it is absolutely breathtaking seems I am a proffesional baker... -
I tried this recipe and my pan de sal came out great! My husband loves it and could not get enough of it. I only baked it for 10 minutes.
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I made this today. It was pretty good. I didn't wait for it to turn golden because I didn't want a hard top. I like it soft all over. I baked it for 15 mins but I kept an eye on it to make sure it didn't turn golden. I will definitely make this one again. Thanks.
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This is the best recipe i've ever tried so YUMMYYYYY!!! Thanks to May M:-)
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RECIPE SUBMITTED BY
I am fascinated with all things cooking- and baking-related, especially technique. I'm a kitchen gadget junkie, spending an hour at the kitchenware store without realizing it. I also like to read food blogs which have colorful pictures and accompanying recipes.
I'm addicted to Recipezaar, hehehe. I check the homepage everyday to see the "Photo of the Day" and the new photos and recipes posted. I also enjoy reading the community forums, especially "Cooking Photos" and "Breads & Baking"; the latter is how I came to adopt my new pet---my Red Sea sourdough starter.
Found this funny poem on the forums, true author unknown:
I didn't have potatoes, so I substituted rice.
I didn't have paprika, so I used another spice.
I didn't have tomato sauce, so I used tomato paste;
A whole can, not a half can - I don't believe in waste.
A friend gave me the recipe; she said you couldn't beat it.
There must be something wrong with her, I couldn't even eat it!
