Pandesal (Filipino Bread Rolls - Pan de Sal)
It's also commonly served at merienda (mid-afternoon snack time) instead of a sweet pastry, and would be enjoyed with coffee and maybe some simple sides such as sliced fruit or cheese.
- 1/4 c
- warm water
- 1/4 oz
- package active dry yeast
- 1 c
- lukewarm milk
- 2 oz
- butter, room temperature
- 2 large
- eggs, beaten
- 1/2 c
- granulated sugar
- 1 1/2 tsp
- 4 1/4 c
- bread flour (plus 1/4 to 1/2 cup for kneading)
- 1/2 c
- fine bread crumbs
How to Make Pandesal (Filipino Bread Rolls - Pan de Sal)
- 1In a large bowl, combine water and yeast. Allow to sit for 10 minutes until mixture becomes bubbly. Stir well.
- 2In a small bowl, combine milk, butter, eggs, sugar and salt. Stir together until incorporated.
- 3Add milk mixture and 2 cups flour to yeast mixture. Using an electric mixer, beat to combine. Gradually add the remaining 2-1/4 cup flour in ½ cup increments and continue to combine all ingredients.
- 4On a lightly-floured surface, turn over dough and knead, lightly adding flour as necessary, for about 10 minutes or until smooth, supple and elastic.
- 5In a lightly-oiled large bowl, place dough. Cover with film and allow to rise for about 1 to 1-1/2 hours or until double in size.
- 6On a lightly-floured surface, transfer dough and divide into 24 pieces. Shape each piece into a ball and roll on breadcrumbs to coat. Arrange balls about 1-inch apart on a lightly-greased baking sheet. (If you don't want them to be pull-apart but instead rise and bake separately, set them about 2 inches apart on baking sheet.) Cover with a cloth and allow to rise for about 1 to 1-1/2 hours or until double in size.
Near the end of the rising time, start preheating oven to 350°F.
- 7Bake in a 350°F oven for about 15 to 20 minutes or until golden brown. Serve hot.