Pan De Sal I Recipe - Allrecipes.com
Pan De Sal I Recipe

Pan De Sal I

Recipe by  

"Crispy and delicious dinner rolls from the Philippines."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 20 to 30 rolls Change Servings
ADVERTISEMENT

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat oven to 375 degrees F (190 degrees C).
  6. Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
  7. Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
May 27, 2003

I've made this recipe a few times now, and each time added more sugar and salt (it was quite bland the first time). Adding 2/3 cup sugar and 2 tsp salt makes it delicious! Just like I remember. Also don't forget to sprinkle the tops with bread crumbs before baking to make it authentic.

 
Most Helpful Critical Review
Jan 08, 2009

I tried to make this recipe three times and failed each time. I did exactly what the recipe directed and it did not work.

 
Apr 05, 2007

My first attempt and it was perfect! I was expecting it to be really dense and hard but it came out soft and nice. It tastes a little bland but I think that's how authentic pan de sal should taste like. Perfect with a slice of cheddar cheese -- my all time favorite Filipino breakfast! *JUST A TIP: Make sure that the water is warm to the touch, not boiling hot. Otherwise, the yeast will die & the bread will not rise at all. Thanks for the recipe Michele!

 
Jan 18, 2008

my kids love it, i just feel that something is missing, it's kinda hard too i want my pan de sal crunchy outside but soft inside, i follow the recipe what did i do wrong?

 
Jul 07, 2009

My wife always craves for pan de sal and we have to drive 30 miles just to get them pre-packed and cold so I was glad to find this recipe online. My wife and kids loved it so much...I've made this 10 times in 2 months...no kidding! Here are the additions/changes I made to the original recipe based on other reviews and to suit our tastes: replace 1/4 cup of vegetable oil with 2 tbsp of butter and 2 tbsp vegetable oil; add 4 egg yolks (yes, no whites); 1 cup of sugar; 2 tsps salt; 1 pack or 2 1/4 tsps of active dry yeast and cut in logs about the size of 1 large AA egg. If you want your pan de sal dense, just let the logs rise for about 30mins to 1 hour. The longer you let it rise the less dense or softer the pan de sal gets. I let it rise for as long as 2 hours. If you want it brown or crunchy on top, lightly spread the top of the logs with vegetable oil. When the vegetable oil drips to the sides of the logs, that's too much and it will burn the bottom of the bread. Sprinkle some bread crumbs over the vegetable oil to make it more authentic. It takes a long time to prepare this but it's worth it... I like it that I can make something my wife really loves. Enjoy! Thanks for posting this recipe!

 
Mar 03, 2006

Thanks Michelle! I've used this recipe 3 times in the last 5 weeks and I just can't have enough. The crust was crispy and the inside just airy enough but not too dense. Tastes really good. This very much resembles what is known as "putok" pan de sal in the Philippines. I freeze cooled pan de sal so 1 recipe lasts a week. I just grab however many I need from the freezer and put it straight in the toaster oven (no thawing!)on low to medium heat for 5-7 minutes and it's like having fresh baked pan de sal everytime.

 
Jul 09, 2003

My husband swears this is just like his mom used to make. Very tasty rolls.

 
Aug 13, 2003

I made these for my filipino boyfriend, they brought tears of joy!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 175 kcal
  • 9%
  • Carbohydrates
  • 32.1 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 176 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Azalina’s Mint Chicken Curry

A Malaysian native shares her secret recipe for spicy chicken curry.

French Bread Rolls To Die For

See how to make simple French bread dinner rolls from scratch.

How To Make Tempura

Learn the Japanese method for making delicate batter-fried seafood and veggies.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States