Crusty Pan De Sal
photo by Mary Joy V.
- Ready In:
- 3hrs 20mins
- Ingredients:
- 8
- Yields:
-
24 rolls
ingredients
- 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
- breadcrumbs
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
truebrit
United States