Pan de sal (also spelled Pandesal) is a popular Filipino dinner roll.This bread roll is so popular among Filipinos that anyone growing up from northern to southern Philippines. Common fillings or palaman for pandesal are: Cheese pimiento, CheezWhiz, a slice of cheese, coco jam, butter, and liver spread.
Pinoy Pan de Sal Recipe
INGREDIENTS
- ¼ cup warm water
- 1 (1/4 ounce) package active dry yeast
- 1 cup lukewarm milk
- 2 ounces butter, room temperature
- 2 eggs, beaten
- ½ cup sugar
- 1-1/2 teaspoons salt
- 4-1/4 cups flour and ¼ to ½ cup more for kneading
- ½ cup fine breadcrumbs
INSTRUCTIONS
- In a large bowl,, combine water and yeast. Allow to sit for 10 minutes until mixture becomes bubbly. Stir well.
- In a small bowl, combine milk, butter, eggs, sugar and salt. Stir together until incorporated.
- Add 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.
- On a lightly-floured surface, turn over dough and knead, lightly adding flour as necessary, for about 10 minutes or until smooth, supple and elastic.
- In 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.
- On 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. Cover with a cloth and allow to rise for about 1 to 1-1/2 hours or until double in size.
- Bake in a 350 F oven for about 15 to 20 minutes or until golden brown. Serve hot.
NOTES
- When kneading dough, add flour sparingly. I like the feel of "pull-apart" rolls but if you want them to rise and bake separately, set them at about 1-1/2 to 2 inches apart on the baking sheet.
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