Reviewed: May 24, 2012

Added more sugar and flour. No bread improver needed. Taste better than most Pan De Sal bakery bread in SoCal. Used my bread machine of course :)

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Reviewer:

thelizel

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Feb. 4, 2012

Very easy, and doesn't take too long to make . . .all things considered! I left out the bread improver--didn't have it, didn't know what it was, so I looked it up. Apparently a sub is crushed vitamin c with a bit of water, and it's to help proof the bread when you don't have time to do it. So . . .not really needed at all then! And these were fine without it. They are very soft, and yes, a tad bland, but most pple eat rolls with butter or oil dip anyway, so it's no big deal. I ended up with more rolls than stated, since I'm not good at dividing up dough. The little ones were just as good, though. thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Aug. 20, 2011

I make this every week without bread improver and using a bread machine on dough cycle. I get lots of compliments. I use this recipe to make AN PAN, Cinnamon rolls, Hamberger buns, and dinner rolls. And sometimes - just like the recipe says - rolling in breadcrumbs! This is a keeper!

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Reviewer:

DEBBIE A.

Reviewed: Aug. 3, 2011

the best pandesal recipe so far. no modifications, but left the bread improver out. really good!

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Reviewer:

roselle

Reviewed: Aug. 3, 2011

Did this in a breadmaker and the dough was so sticky I had to remove it in clumps out of the pan which resulted in dough sticking to my hands instead, so had to use a lot of flour to remove. Otherwise the result was very good and soft bread.Gave my mom a few pieces as she's been hankering for pan de sal like the ones we used to get at the "panaderia", will ask for her feedback.

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Reviewer:

irene hillier

Reviewed: Jun. 1, 2011

Soooo good! Im Filipino and I have been having a seriously bad craving for pandesal these past few months! (yes MONTHS). I grew up eating this stuff and still did up until I migrated to the US 3 years ago, and I have to say this tastes and looks just like Pan de Manila pandesal! A few alterations I made: 1 1/3 cup evaporated milk instead of just 1, 1/2 tsp salt, and I read online that bread improver is bad for you so i opted out on that. It doesn't have as much flavor as the stuff you buy from your local 'sari-sari' store, but I'm guessing thats because I didnt use bread improver. Filipino or not, I highly recommend trying this recipe!

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Reviewer:

molikiliki

Reviewed: May 7, 2011

I was pressed for time and used my bread machine to mix this dough. This is by far the best roll recipe ever. I cannot believe how wonderful and fluffy the inside was and how golden and crisp the crust was. I made three batches in a row for dinner (we had company coming) and I have two left!!! On a side note, I did have to bake them for 12 minutes, but I think my oven marches to a different drummer. This is fantastic and will replace all of my other dinner roll recipes. Thank you for sharing it -- I could not be happier!!!!

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Reviewer:

Fernandez Family

Cooking Level: Intermediate

Home Town: Grants Pass, Oregon, USA

Reviewed: Apr. 10, 2011

i remember this bread i still eat it we get it straight from the Philippines my favorite i was in the Philippines a couple months ago we had to walk to a store for breakfast to get Pan de Sal Lahing Pinoy !

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Reviewer:

myangelaliyah

Reviewed: Apr. 10, 2011

Good, but nothing special. Results in a moist, dense, slightly sweet bread. Reminiscent of challah. I find that I need about 3 c flour for 1 c liquid, and here the eggs add an additional 1/2 c liquid, so I needed a good bit more flour than called for (probably about 4 c).

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Reviewer:

JADED

Reviewed: Apr. 6, 2011

I never had a better roll than this. Made it exactly by recipe except for bread improver and did not roll in crumbs at the end. I will be making these for special occasions from now on. I used the bread machine through the first rising then shaped them myself. They had to rise about an hour the second time and I baked them for 10 minutes. You won't be disappointed in these rolls for flavor, softness and appearence. Wow! what flavor.

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