Ever since I can remember, my family and I used to go to a small Filipino bakery and buy bags and bags of their homemade bread rolls, also known as Pan de Sal. Served warm, the outside was lightly coated in breadcrumbs and the inside was so incredibly soft. The rolls didn’t need any butter or condiments as they had a subtle sweetness to them. Sadly, this bakery closed down years ago and I haven’t been able to enjoy one since. Until! I have discovered a wonderful recipe for these rolls that created an exact replica of the same bread I used to enjoy. Hooray!
Pan de sal
Amount Per Serving
Calories from Fat 16
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 23g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 1/4 tsp active dry yesat
- 1/4 cup warm water
- 1 cup lukewarm milk
- 2 tbsp unsalted butter at room temperature
- 1/2 cup sugar
- 1 tsp salt
- 2 eggs, beaten
- 4 1/2 cups all purpose flour or more as necessary
Cherry on my Sundae http://cherryonmysundae.com/
For complete recipe visit Salu-salo
**Helpful tips and common mistakes
If you happen to have a handy bread machine at your disposal, there is also a recipe for the machine on salu-salo.com
. I decided to make these by hand today.
When beating the milk mixture with the yeast and 2 cups of flour, you will get the smoothest consistency using an electric mixer. It may not be completely smooth if you use a wooden spoon, but get it as smooth as you can and it will be fine.
To get the right consistency, I added an additional 1/4 cup of flour to the dough.
For the breadcrumbs, I decided to make my own rather than buying already made. Simply process one slice of white bread until they become crumbs. Day old bread will work the best or I simply toasted the bread and then processed until crumbly.
This dough was extremely easy to handle; there was no need to dust the counter with flour since the dough did not stick. Personally, the size of these rolls were on the smaller side. The ones I used to purchase was equivalent to two of these rolls but the size is up to you.
One hour of proofing and 30 minutes in the oven and voila! Beautiful Filipino bread rolls! I have to say, these came out exactly how I wanted them to. I was very pleased with the outcome: incredibly soft interior with a golden shell and slightly sweet taste. Success!
You can also choose to freeze any leftovers and reheat them before serving. The rolls are best when warm. No more searching for Pan de Sal!