More Recipes Like Pan de Sal - Filipino Bread Rolls - All Recipes
 
Photo of: Pan De Sal I

Pan De Sal I

Submitted by: THEO72 
Crispy and delicious dinner rolls from the Philippines. 
Photo of: Pan De Sal II

Pan De Sal II

Submitted by: kimmah 
Delicious Filipino dinner rolls. 
Photo of: Homemade Pan Rolls

Homemade Pan Rolls

Submitted by: PUDDIN PIE 
Try these tender dinner rolls when you have a group of guests to feed. 
Photo of: Diana's Hawaiian Bread Rolls

Diana's Hawaiian Bread Rolls

Submitted by: CHIPPENDALE 
After years of trying to perfect the recipe, I finally did it! This recipe makes the best dinner rolls. It is sweet and full flavor. My family and neighbors love it. 
Photo of: Pan de Muertos (Mexican Bread of the Dead)

Pan de Muertos (Mexican Bread of the Dead)

Submitted by: Lola 
This is a version of the bread that is made for the November 2 celebration known as the Dia de los Muertos (Day of the Dead) in Mexico.  
Photo of: French Bread Rolls to Die For

French Bread Rolls to Die For

Submitted by: JOCATLIN 
Simply delicious French bread rolls with a crisp crust and chewy texture. 
Photo of: Bread Machine Rolls

Bread Machine Rolls

Submitted by: Kay 
This recipe is for great dinner rolls that can also double as sandwich bread. An egg white wash ensures a golden crust. 
Photo of: Carrot Raisin Bread or Rolls

Carrot Raisin Bread or Rolls

Submitted by: dschecht 
A delicious and slightly sweet yeasted bread made with carrots. 
Photo of: Italian Wheat Rolls

Italian Wheat Rolls

Submitted by: CLOUDSSUNRAIN 
Living In: Chicago, Illinois, USA
These are great-tasting wheat rolls made with olive oil, regular bread flour, and whole wheat flour. This recipe happened one night when I was making white Italian rolls, and I ran out of flour. All I had left was wheat flour, and luckily for me, it worked out well. 
Photo of: Pain de Campagne - Country French Bread

Pain de Campagne - Country French Bread

Submitted by: violet 
Home Town: Crystal Lake, Illinois, USA
Living In: Mchenry, Illinois, USA
For a crusty artisan-style bread, start with a sponge, or 'poolish,' and let the flavors build during a long slow fermentation process. 
 
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