Prep 3 hrs
Cook 20 mins
Pan De Sal is famous in the Philippines. It's mostly eaten in the morning with butter or jelly and for snack. This recipe was passed down to me by my Aunt.
- 1 tablespoon shortening
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 cup boiling water
- 1 cup water
- 2 1⁄2 teaspoons dry yeast
- 5 cups sifted flour
- Combine shortening, sugar, salt and boiling water in a large mixing bowl.
- Cool to lukewarm.
- Add warm water and sprinkle in dry yeast.
- Stir until dissolved.
- Let stand for 5 minutes.
- Add flour gradually and turn out on a lighlty floured board.
- Knead until smooth and elastic.
- Place in a greased bowl and brush with shortening.
- Cover and let rise in warm place until double in size- about 1- 1 1/2 hour.
- Punch down and turn out on a lighlty floured board.
- Divide dough into 24 equal parts and shape into ovals.
- Roll lightly in bread crumbs.
- Place on greased cookie sheet.
- (spread 6 inches apart).
- Cover, let rise in warm place, free from draft, until light- about 1 hour.
- Bake at 425 degrees, for 15-20 minutes or until golden brown.
very nice bread, but it became as hard as diamonds after I let it sit out at night... glad we ate most of it right away though
Very nice rolls, crusty on the outside and soft on the inside. The recipe was very easy to follow. I did use about 1/3 cup more flour, but kept the dough soft as I was afraid the bread crumbs would not stick. There was no problem. I weighed out the rolls and got 19 60-gram rolls. Thank you for the recipe, Familian.