When it comes to bread, every country or city or cuisine has one they are famous for. When it comes to the Philippines, they are known for this pandesal bread. This is basically the bread roll known in the country.
Sure, these Filipino bread rolls look like any other bread roll, right? However, there is a big difference when it comes to pan de sal rolls. They are typically served during the morning or afternoon (as a mid-day snack). Normally you won’t see pandesal rolls at the dinner table!
It seems odd, but it has a sweet side to it and makes more sense to have during the other hours of the day. Check out the pandesal recipe right here!
Ingredients
- 2 cups warm water (110 degrees F/45 degrees C)
- 2 teaspoons active dry yeast
- 1/3 cup white sugar
- 1/4 cup vegetable oil
- 1 1/2 teaspoons salt
- 6 cups all-purpose flour
Instructions
- In a small mixing bowl, add the yeast and 1 teaspoon of sugar to the warm water and stir to dissolve.
- Let this stand until creamy, about 10 minutes.
- Now add the remaining sugar and the oil into a large mixing bowl. Mix together until smooth.
- Then add in the salt, 1 cup of flour and yeast mixture and stir well.
- Then add in the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the side of the bowl.
- Lightly flour a surface and turn the dough onto it. Knead until it is smooth, supple and elastic, about 10 minutes.
- Lightly oil a large mixing bowl. Place the dough and turn it to coat with oil.
- Now cover the mixing bowl with a damp towel or plastic wrap and let it sit in a warm place until the dough has doubled in soze, about 1 hour.
- Place the dough onto a lightly floured surface and divide it into 4 equal parts.
- Form each piece into a cylinder and roll it out until the “log” is 1/2 inch in diameter.
- Now take a sharp knife and cut each “log” into 1/2 inch pieces.
- Once all pieces are cut, place them, flat side down, onto two lightly greased baking sheets. Gently press down on each roll to flatten.
- Preheat the over to 375 degrees F (190 degrees C).
- Now cover the rolls again with a damp cloth and let the dough rise until doubled in volume again, about 30 minutes.
- Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.
