Reviewed: Nov. 9, 2009

Just made this today and it was the best pan de sal ever. Everything about it was perfect even if I didn't have the bread improver. I had great compliments and plan on making this again and again. If you are Filipino you will love this recipe...thanks a lot for sharing.

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mizdonnal

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Reviewed: Oct. 20, 2009

yummy! the evaporated milk makes this bread taste authentic, so soft and melts in your mouth when warm from the oven.

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4in4mom

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Reviewed: Sep. 2, 2008

This recipe is SO easy that my 12yr old son made it today. We didn't have the bread improver but it still came out delicious! Soft and tasty, just like the stores!

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Bobbie B.

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Reviewed: Jan. 21, 2008

Excellent! Excellent! Excellent! This was the first time I made Pan de Sal and this recipe is topnotch. I skipped the bread improver because it was not available in our area. The taste is exactly similar to the ones I have tried many years ago.

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Reviewed: Jun. 30, 2007

This reipe is convenient to make in the bread machine. A little bit bland, maybe I'll add a little bit more salt next time.

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aida

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Reviewed: May 14, 2007

YUM! Turned out perfect, just like the pan de sal i buy at the commissary (sp?) on base! As per the previous reviewer, I let the rolls rise in a 150 degree oven for 30 minutes then baked for about 8-9 minutes. I come from a Filipino family and everyone just loved them, will make again and again! **UPDATE** I just made these again using regular all-purpose flour (thought I had bread flour but didn't) which I sifted. I've never used bread improver because I can't find it in my area, these STILL turned out wonderful. It's really hard to mess up this recipe!

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christina b

Cooking Level: Expert

Home Town: Spring Valley, California, USA

Living In: El Cajon, California, USA

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Reviewed: Apr. 16, 2007

Very easy recipe, especially with a bread machine. Floured my hands and a cutting board to make working with the dough easier. Let the rolls rise in a warm oven (150 degrees) for half an hour, since they weren't rising much when sitting on the kitchen counter. Bake time was about 12 minutes.

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ellebasi

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Reviewed: Aug. 21, 2006

Further to yesterday's review... there were left overs and so kept them covered in plastic wrap in the fridge and had them again for breakfast this morning. We popped 2 in the oven toaster for 2 to 3 mins and they were surprisingly crisp on the outside while still soft on the inside, which is really great. Had a firsthand taste in Manila in 1983 and since then have been searching for a recipe and this is just great tasting, even a day later. Thank you again.

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pilgrim

Home Town: Central Area, Central Region, Singapore

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Reviewed: Oct. 16, 2005

easy and really good. For an Italian twist, add some dried herbs and parmesan to the breadcrumb topping. The dough was a bit sticky but I just kneaded in a little more flour. Definitely will make again!

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5 users found this review helpful