PANDESAL OR PAN DE SAL

AuthorTim
RatingDifficultyIntermediate

PANDESAL OR PAN DE SAL
It’s a slightly sweet, soft and fluffy white bread roll that tastes amazing with salty cheese. I like it with gouda, edam, or smoked cheddar.

It’s best served warm fresh from the oven. As a kid, I loved eating it with peanut butter.

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Yields1 Serving
Prep Time30 minsCook Time25 minsTotal Time55 mins

INGREDIENTS
 2 ¼ tsp active dry yeastyou can use instant yeast. However, you will have to decrease the amount of instant yeast by 25%.
 1 ¼ cups whole milkwarmed to 100-105 degrees F
 3 cups all-purpose flour
 1 ½ tsp bread flour
 1 ½ tsp kosher saltDiamond Crystal kosher salt
 3 tbsp unsalted butterroom temperature
  cup granulated sugar
 2 pt large eggslightly whisked
 1 cup breadcrumbsas needed

INSTRUCTIONS
1

Dissolve yeast in warm milk. Add 2 teaspoons of sugar. Stir to combine. Let stand for 5-10 minutes until yeast has activated and mixture is foamy.

2

In a large bowl, whisk together all-purpose flour, bread flour, and salt. Set aside.

3

Pour yeast mixture into the bowl of a stand mixer fitted with a hook attachment. Add remaining sugar, butter, and lightly whisked eggs.

4

With the mixer running on low speed, add the flour mixture in three additions. Once all the flour has been added, increase speed to medium. Continue to knead until dough comes together to form a smooth ball.

5

Remove from mixing bowl and transfer to a lightly oiled bowl. Cover with plastic wrap and let dough rise at room temperature for 1 hour, until dough has doubled in volume*. Punch dough down and divide into 24 equal parts.

6

Roll dough into balls and dip the top of the bread roll into breadcrumbs. Place rolls breadcrumb side up on a parchment lined 18x13-inch baking sheet. Cover dough with plastic wrap to prevent from drying out. Allow bread rolls to rise for 20-30 minutes, until bread rolls have puffed up.

7

Preheat oven to 350 degrees F. Remove plastic wrap and bake for 20-25 minutes until fragrant and golden brown. Eat bread rolls warm or at room temperature.

RECIPE NOTES
8

Listed times for dough resting/rising is based on standard 72 degree F room temperature. Dough may need more time to rise if ambient temperature of room is too cold.

9

Keep dough covered with plastic wrap at all times to prevent dough from drying out.

10

Dough may be a bit sticky or tacky after kneading. Do not add more flour. Too much flour will dry out the dough. The resulting dough will be dense.
For best results, use a scale to weigh out ingredients.

11

If you don't have bread flour, sub in all-purpose flour.

Serving Suggestions:
12

Serve these bread rolls warm or at room temperature

13

Delicious with salty cheeses like gouda, edam, or smoked cheddar.

14

Also great with peanut butter, sweetened condensed milk, or salted butter.

Storage and Leftovers:
15

Keep cooled leftovers in an airtight container for up to three days. Reheat in the microwave, oven, or toaster oven.

Notes:
16

I used an 18×13-inch baking sheet tray, also known as a”half sheet.”

for more info and FAQ about PANDESAL making see Pandesal FAQ

CategoryCuisineCooking Method

Ingredients

INGREDIENTS
 2 ¼ tsp active dry yeastyou can use instant yeast. However, you will have to decrease the amount of instant yeast by 25%.
 1 ¼ cups whole milkwarmed to 100-105 degrees F
 3 cups all-purpose flour
 1 ½ tsp bread flour
 1 ½ tsp kosher saltDiamond Crystal kosher salt
 3 tbsp unsalted butterroom temperature
  cup granulated sugar
 2 pt large eggslightly whisked
 1 cup breadcrumbsas needed

Directions

INSTRUCTIONS
1

Dissolve yeast in warm milk. Add 2 teaspoons of sugar. Stir to combine. Let stand for 5-10 minutes until yeast has activated and mixture is foamy.

2

In a large bowl, whisk together all-purpose flour, bread flour, and salt. Set aside.

3

Pour yeast mixture into the bowl of a stand mixer fitted with a hook attachment. Add remaining sugar, butter, and lightly whisked eggs.

4

With the mixer running on low speed, add the flour mixture in three additions. Once all the flour has been added, increase speed to medium. Continue to knead until dough comes together to form a smooth ball.

5

Remove from mixing bowl and transfer to a lightly oiled bowl. Cover with plastic wrap and let dough rise at room temperature for 1 hour, until dough has doubled in volume*. Punch dough down and divide into 24 equal parts.

6

Roll dough into balls and dip the top of the bread roll into breadcrumbs. Place rolls breadcrumb side up on a parchment lined 18x13-inch baking sheet. Cover dough with plastic wrap to prevent from drying out. Allow bread rolls to rise for 20-30 minutes, until bread rolls have puffed up.

7

Preheat oven to 350 degrees F. Remove plastic wrap and bake for 20-25 minutes until fragrant and golden brown. Eat bread rolls warm or at room temperature.

RECIPE NOTES
8

Listed times for dough resting/rising is based on standard 72 degree F room temperature. Dough may need more time to rise if ambient temperature of room is too cold.

9

Keep dough covered with plastic wrap at all times to prevent dough from drying out.

10

Dough may be a bit sticky or tacky after kneading. Do not add more flour. Too much flour will dry out the dough. The resulting dough will be dense.
For best results, use a scale to weigh out ingredients.

11

If you don't have bread flour, sub in all-purpose flour.

Serving Suggestions:
12

Serve these bread rolls warm or at room temperature

13

Delicious with salty cheeses like gouda, edam, or smoked cheddar.

14

Also great with peanut butter, sweetened condensed milk, or salted butter.

Storage and Leftovers:
15

Keep cooled leftovers in an airtight container for up to three days. Reheat in the microwave, oven, or toaster oven.

Notes:
16

I used an 18×13-inch baking sheet tray, also known as a”half sheet.”

for more info and FAQ about PANDESAL making see Pandesal FAQ

PANDESAL OR PAN DE SAL

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