Recipe by IDA316
"The dough for this rolls are made using a bread maker. No more kneading! These rolls taste fantastic, best I've ever had. Bread improver is easy to find in some countries, but if it is not available, you may leave it out."
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2 1/2 teaspoons
active dry yeast
3 1/4 cups
canned evaporated milk
dry bread crumbs
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!
As a long time baker, I know I could be overly critical, but... I made these a few weelast weekend to go with our Asian BBQ. No one cared for them and didn't eat them. They were heavy and overly sweet. I decided to try them again since these got so many high ratings. This time I made a bunch of changes and did a bit more digging into these rolls. I switched out to All Purpose. A much lighter and tender roll. NO BREAD IMPROVER! Bread improver is overly used by bakers who think that it "improves". Truth is, you can't make an already bad bread better by using it. I used whole milk, not canned. 1 egg, not two, 2 tsp of instant yeast. I noticed in the first batch the strong egg and chemical smell was the first notes of the bread. Used real, unsalted butter and Panko bread crumbs. I think a good option might be a mixture of rice flour, yeast, a touch of sugar and water.. painted on the bread before the rise. When it rises, it will crackle.. much like a dutch crunch vienna loaf. The second batch came out much lighter, better and tastier.
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!
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.
These turned out brilliantly! Some notes: 1) They brown quickly. In my oven (two batches) 8 minutes was not enough, 10 minutes was a tiny bit too much (but still divine). 2) I cut the dough as suggested by another reviewer. Easy and looked really spiffy. 3) 2 inches of unrisen dough I found made the pan de sal a bit bigger than you'd get in the Philippines. 4) size didn't really matter though as all rolls, big and small, turned out around the same time! 5) I used lightly salted breadcrumbs and in the dough, a slightly heaping 1/4 teaspoon of salt. Not too salty, I think just right. 6) Def no bread improver needed here so don't sweat that if you don't have it.
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.
amazing recipe...very delicious...since i made this recipe, my family never went out to buy pandesal...i usually do this recipe before i go to bed and just leave it overnight to rise...i bake it in the morning so that my family can enjoy a warm homemade pandesal! yum!
yummy! the evaporated milk makes this bread taste authentic, so soft and melts in your mouth when warm from the oven.
* Percent Daily Values are based on a 2,000 calorie diet.
Pan de Sal - Filipino Bread Rolls
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 36
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