Pan De Sal

Chef’s Note

“Tasty, soft, rich, moist, medium fluffy Filipino PandeSal (sweeter than commercial pandesal), tasty dinner roll”




34 pcs




  • 1 cupmilk
  • 14 cupwater
  • 2 teaspoonsactive dry yeast
  • 2 tablespoonssugar
  • 5 tablespoonsbutter
  • 1 tablespoonvegetable oil
  • 1 largeegg
  • 4 cupsall-purpose flour or 4cupsbread flour
  • 1 cupsugar
  • 12 teaspoonsalt
  • 1 cupbreadcrumbs
  • Directions

  • Prepare 1 cup milk 1/4 cup water -microwave for 45secs enough to be lukewarm .
  • add 2 tsp  yeast, add 2Tbsp sugar, allow yeast to ferment& bubble.
  • *add  Wet ingredient first to breadmaker .
  • add 5Tbsp butter or coconut oil.
  • add 1Tbsp vegetable or olive oil.
  • add 1 egg – wisk and mix altogether the wet ingredients.
  • prepare&mix Dry ingredients below then add to Wet mix.
  • 4cups AllPurpose flour or Bread Flour.
  • 1cup sugar.
  • 1/2 tsp salt.
  • -use breadmaker #Dough setting for 1hr30m includes 1st rise/proofing, may open during resting phase to scrape ingredients sticking to the sides.
  • -after 1st rise is done, line clean counter w dry flour, remove dough from breadmaker, punch air out.
  • -lay flat and cut into two lengthwise.
  • -roll diagonally to make two log rolls .
  • -cut into 1inch or 1.5 oz portions and fold and seal under like a siopao/bun.
  • -brush with melted butter.
  • -roll in bread crumbs, line in tray w parchment paper.
  • – do 2nd rise/proofing in oven preheated at 200F and turned off, place a pan of hot boiled water, let rise for 20mins.
  • -preheat oven to 350F, bake for 12mins, turn tray, bake for 3mins more.
  • -let cool in cooling rack.
  • – serve 30-34small pcs.
  • – if stuffed for meatroll, extend 2mins and 2mins each side.
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