Reviewed: Nov. 2, 2009

I just made some modification which limit my flour to 5 cups. I cook for more than 10 times using this recipe and it's superb! Likewise, I made it with some filling such as cornbeaf, tuna, ham and cheese. Try it, you would like it.

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aanavera

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Reviewed: Oct. 19, 2009

I love this recipe. It taste like the pan de sal in the Philippines. I shaped this one too big though and had to bake it for more than 20 minutes. Will definitely be making it again!

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Joanne

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Reviewed: Aug. 6, 2009

I never had real Pan de Sal before (like some of the other reviewers) but I loved these as is! They were so easy to put together, baked up with a nice crisp crust and soft insides! Very delicious and I will definitely be making more of these in the future. Thanks for sharing your recipe!

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2009

this tastes like the pandesal my sisters and I ate for breakfast in the philippines when we were little. This is very good. I rolled mine in breadcrumbs before baking. :)

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mamabaker37

Cooking Level: Professional

Home Town: Spring, Texas, USA

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Reviewed: Jul. 28, 2009

I gave it a 4 only for the BLAND taste. I used my own yeast starter as well and it came through as far as flavor goes but even with salt, sugar, salted butter, its just sooooo BLAND, no real flavor at all! but the texture,everything else is perfect. the igredients are proportinate to what your end result is. thanx, but will definitely tweak for my own taste!~

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Elise

Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

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Reviewed: Jul. 4, 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!

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Daniel

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Reviewed: Apr. 11, 2009

Made these with no changes to recipe. We get our Pan De Sal from a local Oriental market and they get it from a bakery in Jersey. Not exactly fresh by the time it gets to us here in VA. The aroma hit my Filipino hubby "before" he got to the door of our home. I just wish you could have seen his smile when he saw these rolls on our table!! Many, many thanks for sharing. These will also grace our table when family comes to share Easter dinner!!

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SouthernGma

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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Reviewed: Apr. 4, 2009

Wonderful recipe!! First time I ever made dinner rolls and they turned out perfect. Everyone went back for seconds!

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cassandra81

Cooking Level: Expert

Home Town: Wainwright, Alberta, Canada

Living In: Dartmouth, Nova Scotia, Canada

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Reviewed: Jan. 6, 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.

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TAANA34

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Reviewed: Dec. 10, 2008

With a few alterations, these came out like the pan de sal I'm used to eating. I followed the advice of previous reviews, using 2/3 c sugar, 2 tsp salt, and sprinkling the tops with bread crumbs before baking. I actually read the measurement for the yeast incorrectly, so I ended up putting in 2 T of yeast rather than 2 tsp, but the bread didn't turn out "yeasty" like I feared (so no worries). Very good :)

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T.C.

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2008

This is a yummy recipe. I do agree with gotoheller on the addition of extra sugar and salt. The directions are a bit misleading though. The recipe states rolling dough in a 1/2 inch diameter rope, I found that impossible to do. It then states to cut the 1/2 inch rope in 1/2 inch pieces. That will give you tiny rolls. You need to divide the 1dough 1/4's into 7 rolls. to obtain 30 rolls.

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ek14580

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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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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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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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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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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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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, 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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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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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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