Pan De Sal | Filipino Bread Rolls
Want the perfect bread for your burgers/sliders, mini sandwiches, or to serve with your meal? Pan De Sal is one of the most delicious bread rolls, ever! It's not quite a French Brioche, nor is it Parker House Roll, but almost like a Hawaiian Roll, but not as sweet. Hard to describe, but you just gotta' try it! If you haven't had them yet, either run to a Filipino bakery, stat, or make this recipe!
Filipinos have Pan De Sal almost any time of the day. It's most often consumed for breakfast. It sounds strange, but some actually even like to dip it into their coffee or hot chocolate. They're amazing warm, right out of the oven or sliced and toasted with some butter on it.
Try serving these when you host your dinner parties. We can't have a honey-baked ham without Pan de Sal! It's super delicious with just a lil' bit of mayo and a slice of ham. Ooh, tuna salad is great in them as well. They make the cutest lil' sandwiches.
They're traditionally shaped very organic and irregular, which I love too, but I'm such a perfectionist and the pastry chef in me wants to make perfect lil' golden, round rolls. Haha! It's also common to see them as pull-apart bread. Which ever way you shape them, they're always super delish.
I just love the idea of making your own bread. Not only is it more delicious (if you use the right recipe), but you actually know that you're putting good ingredients into it. Just the basics: flour, water, salt, yeast and sugar.
Hope you like this recipe! Be sure to tag me in your photos, so I can see how they turned out.
Muah x 1,000...
Greggy
Pan de Sal
Yield: 2 dozen rolls
Ingredients:
2 1/4 teaspoon active dry yeast
1 1/4 cup water, warmed to 100-105 degrees F
3 Tbsp. powdered milk
4 1/2 cups all-purpose flour
1 1/2 teaspoon Pink Himalayan sea salt
3 Tablespoons extra virgin olive oil
1/3 cup granulated sugar
2 large eggs, whisked
*Optional flavor variations below. For the image above, I made a savory Pan de Sal with scallions and garlic.
Directions:
Dissolve yeast in warm water. Add 2 Tbsp. of sugar. Mix well with spoon. Let stand for 10 minutes until yeast has activated and mixture is foamy.
In a stand mixer bowl, whisk together powdered milk, all-purpose flour, and salt. Set aside.
Pour yeast mixture into the bowl of a stand mixer fitted with a hook attachment. Add remaining olive oil, sugar, and lightly whisked eggs.
Start mixing the ingredients on a slow speed and increase the speed to medium. Continue to knead until dough comes together to form a smooth ball. Keep kneading for a good 5 minutes. The extra bits of dough should easily come off the sides and be should have enough stretchy gluten.
Remove from mixing bowl and transfer to a lightly oiled bowl. Cover with plastic wrap and let dough rise at room temperature for 2 hours. Punch dough down and divide into 24 pieces.
Roll dough into balls and place them on a parchment lined baking sheet. Lightly spritz the dough with water. I like to use a tiny spray bottle. Cover dough with plastic wrap to prevent from drying out. Allow bread rolls to rise for 20 minutes, until bread rolls have doubled in size.
Preheat oven to 350 degrees F. I like to glaze my Pan de Sal with egg yolk wash, but this optional. I like to use one of those silicone pastry brushes. It just looks more pretty and shiny. You could also do breadcrumbs or a 50/50 breadcrumb and parm mixture. Remove plastic wrap and bake for 20-25 minutes golden brown. Cool on a wire rack. Serve and enjoy!
Quick Tips and Variations:
•Best if baked on a warm day to allow yeast to rise quickly. If it’s a super cold day, you can mock a proofer in your oven by covering the bottom of your oven with foil or sheet pans, and placing a pot of boiling water in the bottom. Then place your your ball of dough and mini shaped rolls in that mock proofer.I also like to place my dough in my garage, if it a warm day out. It totally works!
•*You can play with the flavors. This recipe, I used scallions and garlic to make it a more savory Pan de Sal.
•Pre-stuff then with ingredients likeHam and Cheese, sausage etc.
•You can bake it another way, so that it’s a pull-apart bread. Just place the balls of dough closer together.
