by Carmina C.
This is a fantastically delicious recipe for Pan de Sal, Filipino bread rolls, contributed by Carmina. Pan de sal is a popular yeast-raised bread in the Philippines. Individual loaves are shaped by rolling the dough into long logs (bastón) which are rolled in fine bread crumbs. These are then portioned, allowed to rise, and baked. It is most commonly served hot and consumed by dipping in coffee. It can also be complemented with butter (or margarine), cheese, jam, or peanut butter. Its taste and texture closely resemble those of the Puerto Rican bread pan de agua and Mexican bolillos. Contrary to its name, pan de sal tastes slightly sweet rather than salty.
2 ¼ tsp Active dry yeast
¼ cup warm water (90 – 110 F)
1 cup lukewarm whole milk
2 tbsp unsalted butter, melted
½ cup sugar
2 large eggs, beaten
1 tsp salt
4 cups bread flour
1. Dissolve the yeast in ¼ cup warm water. Leave for 10 mins.
2. In a bowl, combine milk, butter, eggs, sugar, salt.
3. Then add the yeast mixture and 2 cups of flour. Stir until blended.
4. Then gradually add the remaining flour and mix until dough is no longer sticky
5. Transfer dough to lightly floured surface and knead for 10 mins
6. Form dough into a ball and transfer to a lightly greased bowl. Cover with plastic wrap or cloth and let it rise for 1 hour, or until double in size.
7. Transfer dough to a lightly floured board. Divide dough into 24 pieces.
8. Shape each piece into a ball, then roll in bread crumbs and place in a baking pan lined with parchment paper.
9. Cover the baking pan with cloth and let rise for another hour, or until double in size.
10. Bake in 225 F for 20 minutes
11. Increase the temperature to 325 F and bake for another 10 to 15 minutes, or until golden brown