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Reviewed: Sep. 27, 2008

I followed GOTOHELLER's advice and these turned out pretty good. My only criticism is that they turn out really small, and most pandesal I've eaten are about double the size so maybe next time I will make the rolls bigger. Some of the dimensions in the recipe were also confusing, like that 1/2 inch circumference thing? uhhhh....isn't that like the size of a pencil? Anyway, I didn't bother with that. Just divided them into 20 equal pieces and rolled them into slightly oval shaped balls. Turned out pretty good, but I would've liked them to be a little more fluffy. I'll make it again with some modifications.

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DVINEGRACE83

	Cooking Level: Intermediate Living In: San Diego, California, USA
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Reviewed: Jul. 10, 2008

Wow! I was very impressed. A Pan De Sal recipe that actually tasted like Pan De Sal! The whole family loved it... especially my Mom. Thank you for the recipe.

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6 users found this review helpful

Reviewer:

LadyWilCook


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Reviewed: Jul. 8, 2008

My kids love this recipe! Very authentic recipe. I'm going to try to use whole wheat flour next time. I chose this recipe because of the simple ingredients. Thanks for a great recipe!

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1 user found this review helpful

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CNLCARTER

	Cooking Level: Expert Home Town: Ewa Beach, Hawaii, USA Living In: Evans, Georgia, USA
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Reviewed: 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?

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10 users found this review helpful

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christy


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Reviewed: Oct. 3, 2007

I loved this recipe. My mom is filipina and I never watched her when she cooked when I was younger. Now that I'm married, I'm trying to keep food from my herritage in our lives and this recipe tastes as good as mom use to make. I did take some advise from other comments and added the 2/3 cup of sugar instead of the 1/3. I also added the 2tsp of salt instead too, just for that extra flavor for the rolls. Thanks so much for this recipe and I know I'll be calling mom soon to let her know what new recipe I learned!

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3 users found this review helpful

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KimLearningCooking

	Cooking Level: Intermediate Home Town: Lubbock, Texas, USA
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Reviewed: Jun. 7, 2007

This is almost the same as how my friend made hers in Alaska.

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Sokha

	Cooking Level: Intermediate Home Town: Philadelphia, Pennsylvania, USA Living In: West Seneca, New York, USA
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Reviewed: Apr. 5, 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!

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14 users found this review helpful

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Anna the Baker

	Cooking Level: Intermediate
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Reviewed: Mar. 3, 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.

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10 users found this review helpful

Reviewer:

whimzy

	Cooking Level: Intermediate Home Town: Quezon City, National Capital Region, Philippines Living In: Toronto, Ontario, Canada
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Reviewed: Jun. 22, 2005

I grew up eating pan de sal, but now live in an area where it's unheard of. So, I was so excited when I found the recipe here, hoping that it would fufill my cravings. This recipe came reeeaallllly close, but didn't taste EXACTLY like the pan de sal I'm used to - and to me, pan de sal is pan de sal - meaning that I've never had one that didn't taste like another; This didn't fill the spot, however again, it was close.

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4 users found this review helpful

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FOODGU1

	Cooking Level: Expert Home Town: San Diego, California, USA
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Reviewed: Nov. 4, 2003

very nice recipe! i had to double the amount of sugar though to make it sweeter. thanks!

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9 users found this review helpful

Reviewer:

sweet lady


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Reviewed: Aug. 13, 2003

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

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15 users found this review helpful

Reviewer:

DENISE FITZSIMMONS


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Reviewed: Aug. 12, 2003

overall the bread was good, but did not taste like the pan de sal i had growing up. it seemed like it was missing something and was more like a plain dinner roll.

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3 users found this review helpful

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MILSNC


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Reviewed: Jul. 9, 2003

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

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21 users found this review helpful

Reviewer:

PETITGABRIELLE


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Reviewed: 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.

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23 users found this review helpful

Reviewer:

GOTOHELLER


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Reviewed: Mar. 24, 2003

I am very new at baking. I used the recipe twice. The pandesal tasted good. I have one concern with the instruction on size. I may have done something wrong but 1/2 inch cylinder by 1/2 inch length seems too small. So, in later batches I had to make to cuts to 1 inch cylinder by 1-1/2 inch long.

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6 users found this review helpful

Reviewer:

JOEDILIM


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