Reviewed: May 4, 2012

This recipe would be a lot better I think if it were made with bread flour instead of all purpose. I make bread regularly, and this one came out way too dense, even after it rose in the oven. The flavor is wonderful, but it gets lost in the thickness of the bread. I will try this recipe again, but with the right flour.

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Reviewer:

maddygal

Reviewed: Apr. 28, 2012

The pandesal were really good. I'l defenetly make it again soon !

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alexandra9910

Reviewed: Feb. 5, 2012

This makes a really nice light fluffy dinner roll. Will be using this as my "go to" for bread.

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cwade

Reviewed: Oct. 18, 2011

To everyone saying the bread came out dense. I had that trouble too the first 4 times I made it (-_-*) , but don't knead it on the counter. Knead it in the bowl. I found that when I kneaded it in the bowl, it didn't become dense from overflouring. Also, when I pulled it out of the oven, I slathered on the butter. Then I sprinkled it lovingly with some salt, sugar, and bread crumbs. You would be AMAZED how those 4 little things make a much more tasty roll! And the salt was less than a 1/4 tsp, so you don't have to be so scared about it being really high in sodium. :)

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Reviewer:

The_silent_chef

Reviewed: Feb. 20, 2011

Great recipe! I've never thought of making them before and they turned out just like the ones I've grown up with. It's pretty scary that I can make these for the family when ever someone wants some! They're so addicting.

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Lexilicious

Reviewed: Jan. 1, 2011

I think the recipe should suggest to proof the yeast before using. My dough would not rise the 1st or 2nd time, but it did in the oven! I wish I would have known about proofing the yeast. My boyfriend, who is filipino, did like them! For my american taste, I put honey butter on top before and after baking. That was yummy. And cook on the highest rack in the oven between temp of 350-375.

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Reviewer:

CoraGregory

Reviewed: Apr. 30, 2009

These tasted really 'milky', even though I only had 1/2 cup milk and subbed the rest with water. i ended up making 24 smaller rolls, cuz my Filipino maid kept telling me to make them smaller when I was shaping them,even she said they were yummy!!XD

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Reviewer:

rosi

Cooking Level: Intermediate

Reviewed: Apr. 19, 2009

I have been wanting to make pan de sal for a long time. I scoured the internet for a pan de sal recipe that is similar to the pan de sal I grew up with back home. So I made a big batch of these and was very impressed! I gave some to a friend and she thought they were store-bought. She was very surprised when I told her that they were homemade!

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Reviewer:

Lyn

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

Reviewed: Aug. 1, 2007

It's ok. Maybe I did not something wrong but it didn't taste like an authentic pandesal.

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Reviewer:

luxurycl0s3t

Reviewed: Feb. 8, 2006

I followed this recipe exactly and the dough barely rose at all. Its like unlevened bread. It still tastes ok, but something has got to be off in the ingredients- I dont know what.

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