Makes 2 dozen
Pan de Sal is a Filipino bread roll that is normally served warm with condiments during breakfast but also sometimes during afternoon tea or merienda alongside stir fried noodles or pancit. This recipe makes a 24 pcs. and was adapted from Woman Scribbles.
- In your stand mixer bowl, mix together the dry ingredients (yeast, sugar, salt and flour)
- In a second bowl or a measuring jug, mix wet ingredients except 1/4 cup milk.
- Attach the dough hook to your mixer and slowly mix the wet ingredients into the dry ingredients on low to medium speed. See if the mixture looks dry and add the remaining 1/4 cup milk gradually until the mix looks doughy.
- Knead the dough for 10-15 minutes on medium speed or until the gluten is developed. You will know that the dough is ready when you take a small bit of dough and stretch it and it doesn't tear, and the dough is smooth and pulls away from the sides of the bowl.
- Cover and let rise in a warm place for 45 minutes or until doubled in size.
- Punch down the dough and divide into 24 balls of 45g grams each. If you don't have a scale, supply divide into 28 equal-sized balls.
- Roll into small ovals then roll in bread crumbs. Place on cookie sheets with a little space in between to give them room to expand. Cover and let rise for 30-40 minutes or until doubled in size. Preheat oven to 170C.
- Bake at 170C for 10 minutes or golden brown. Serve warm with softened butter and condiments.
1. Milk should not be over 37C or the yeast will die.