PAN DE SAL I
Crispy and delicious dinner rolls from the Philippines.
Provided by THEO72
Categories Bread Yeast Bread Recipes Rolls and Buns
Yield 20
Number Of Ingredients 6
Steps:
- Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.
- In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
- Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour.
- Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the 'log' is 1/2 inch in diameter. Using a sharp knife, cut each 'log' into 1/2 inch pieces. Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten.
- Preheat oven to 375 degrees F (190 degrees C).
- Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
- Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.
Nutrition Facts : Calories 174.9 calories, Carbohydrate 32.1 g, Fat 3.1 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 176.1 mg, Sugar 3.4 g
PAN DE SAL - FILIPINO BREAD ROLLS
The dough for this rolls are made using a bread maker. No more kneading! These rolls taste fantastic, best I've ever had. Bread improver is easy to find in some countries, but if it is not available, you may leave it out.
Provided by IDA316
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h8m
Yield 20
Number Of Ingredients 10
Steps:
- Place the yeast, bread flour, bread improver, sugar, salt, margarine, eggs, and 1 cup of evaporated milk into a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press start.
- When the cycle has ended, remove the dough from the machine, and form into 2 inch balls. Dip each ball in the remaining evaporated milk, then in the dry bread crumbs. Place the rolls on a baking sheet crumb-side up. Cover loosely with a cloth or plastic, and let rise until doubled in size, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 8 minutes, or until golden brown on the top and bottom.
Nutrition Facts : Calories 72.2 calories, Carbohydrate 7.2 g, Cholesterol 25.9 mg, Fat 3.6 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 1.5 g, Sodium 95.2 mg, Sugar 5.2 g
CRUSTY PAN DE SAL
Pan De Sal is famous in the Philippines. It's mostly eaten in the morning with butter or jelly and for snack. This recipe was passed down to me by my Aunt.
Provided by truebrit
Categories Yeast Breads
Time 3h20m
Yield 24 rolls
Number Of Ingredients 8
Steps:
- Combine shortening, sugar, salt and boiling water in a large mixing bowl.
- Cool to lukewarm.
- Add warm water and sprinkle in dry yeast.
- Stir until dissolved.
- Let stand for 5 minutes.
- Add flour gradually and turn out on a lighlty floured board.
- Knead until smooth and elastic.
- Place in a greased bowl and brush with shortening.
- Cover and let rise in warm place until double in size- about 1- 1 1/2 hour.
- Punch down and turn out on a lighlty floured board.
- Divide dough into 24 equal parts and shape into ovals.
- Roll lightly in bread crumbs.
- Place on greased cookie sheet.
- (spread 6 inches apart).
- Cover, let rise in warm place, free from draft, until light- about 1 hour.
- Bake at 425 degrees, for 15-20 minutes or until golden brown.
PAN DE SAL - FILIPINO BREAD ROLLS
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.**
Provided by May M
Categories Yeast Breads
Time 2h
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- Select "Dough" cycle; Add all ingredients, EXCEPT for breadcrumbs, in the order your machine requires.
- 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).
- 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.
- 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.
- Bake for 15 minutes, or until tops are golden brown.
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