Pan De Sal I Recipes

PAN DE SAL - FILIPINO BREAD ROLLS

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.

PANDESAL

Steps:

• Dissolve the yeast in ¼ cup warm water in a big bowl. Let stand for 10 minutes, and then stir well.
• In a bowl, combine milk, butter, eggs, sugar and salt.
• Add milk mixture and 2 cups flour into the yeast mixture. Beat with a wooden spoon or electric mixer until smooth. Gradually stir in remaining flour, adding more if necessary.
• Transfer dough to a lightly floured surface. Knead dough, adding flour as necessary, until dough is smooth, elastic and no longer sticky (around 10 minutes).
• Place dough in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour or until double in size.
• Transfer dough to a lightly floured board. Divide dough into 24 pieces. Shape each piece into a ball, roll in breadcrumbs and place in a baking pan lined with parchment paper.
• Cover with a cloth and let rise for at least one hour or until almost double in size.
• Bake in 225 F oven for 20 minutes and then increase the oven temperature to 325 F while keeping the bread in the oven. Bake for another 10-15 minutes or until golden brown.

PANDESAL

Steps:

• In a bowl, mix the yeast, half the sugar and milk and stir gently until the yeast and sugar are completely dissolved.
• In another bowl, combine egg, oil and melted butter.
• Add the dry ingredients in the bowl of a stand mixer starting with the flour, remaining sugar and baking powder. Mix well.
• Add the mixture of egg, butter and oil and add the mixture of yeast, milk and sugar and mix gently, for several minutes, until obtaining a homogeneous dough. Add the salt and knead again for 5 minutes.
• Form a ball by working the dough on a flat surface. Then place it in a large salad bowl covered with a damp cloth and let it rise for an hour in a warm place away from drafts.
• Place the dough on a work surface and divide it into 4 equal pieces. Roll each piece until to form a cylindrical shape.
• Cut 3 or 4 rolls diagonally into each cylinder. Roll each bread in the breadcrumbs and place on a sheet covered with parchment paper, allowing some space between them. Cover with a dry cloth and let the dough rise again for 20 minutes.
• Preheat oven to 375 F / 190˚C for 15 minutes. Bake the breads for 15 minutes.
• Serve hot or warm.

PAN DE SAL - FILIPINO BREAD ROLLS

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.

PAN DE SAL I

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.

CRUSTY PAN DE SAL

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.