Pan De Sal - Filipino Bread Rolls |
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Prep Time: 35 Minutes Cook Time: 1 Minutes |
Ready In: 36 Minutes Servings: 24 |
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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.** 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:
1. 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.
2. Select Dough cycle; Add all ingredients, EXCEPT for breadcrumbs, in the order your machine requires.
3. 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).
4. 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.
5. 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.
6. Bake for 15 minutes, or until tops are golden brown.
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