Pan de Sal Filipino Bread Rolls Recipe

All-purpose flour: The main structure of the bread, providing the necessary gluten for elasticity.

Warm milk: Activates the yeast and adds moisture to the dough.

Sugar: Feeds the yeast and adds a touch of sweetness to the rolls.

Active dry yeast: Leavens the dough, making it rise and become fluffy.

Butter: Adds richness and flavor to the bread.

Salt: Enhances the overall flavor and controls yeast activity.

Breadcrumbs: Coats the rolls, giving them a crispy, golden crust.

When kneading the dough, ensure you use the heel of your hand to push it away from you, then fold it back over itself. This helps develop the gluten structure, making the bread rolls light and airy. If the dough is too sticky, lightly dust your hands and the work surface with flour, but be careful not to add too much as it can make the bread dense.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the rolls a chewier texture.

• warm milk - Substitute with warm water: Warm water can activate the yeast similarly, though the rolls may be slightly less rich.

• sugar - Substitute with honey: Honey can add a different sweetness and moisture to the dough.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and may rise faster.

• butter - Substitute with margarine: Margarine can provide a similar fat content and texture, though the flavor may differ slightly.

• salt - Substitute with sea salt: Sea salt can provide a similar salty flavor with potentially more minerals.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs can give a lighter, crispier texture to the rolls.

• Allow the Pan de Sal to cool completely before storing. This prevents condensation from forming inside the storage container, which can make the rolls soggy.

• Store the bread rolls in an airtight container or a resealable plastic bag. This will help maintain their freshness and prevent them from drying out.

• For short-term storage, keep the Pan de Sal at room temperature. They will stay fresh for up to 2 days.

• If you need to store them for a longer period, place the bread rolls in the refrigerator. They can last up to a week when refrigerated. To enjoy them warm, simply reheat in the oven at 350°F (175°C) for about 5 minutes.

• For freezing, wrap each bread roll individually in plastic wrap or aluminum foil. This prevents freezer burn and keeps them from sticking together.

• Place the wrapped Pan de Sal in a freezer-safe bag or container. Label with the date to keep track of their storage time.

• Frozen Pan de Sal can be stored for up to 3 months. When ready to eat, thaw them at room temperature or in the refrigerator overnight.

• To reheat frozen bread rolls, preheat the oven to 350°F (175°C). Place the rolls on a baking sheet and bake for 10-15 minutes, or until warmed through and slightly crispy on the outside.

• For a quicker reheating method, you can use a microwave. Place a damp paper towel over the bread roll and microwave on medium power for 20-30 seconds. This helps retain moisture and prevents the roll from becoming too dry.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap each Pan de Sal in aluminum foil to prevent them from drying out.
  3. Place the wrapped rolls on a baking sheet.
  4. Heat in the oven for about 10-15 minutes or until they are warm and soft.

• Microwave Method:

  1. Place a damp paper towel over the Pan de Sal to keep them moist.
  2. Microwave on medium power for 20-30 seconds.
  3. Check if they are warm enough; if not, heat for an additional 10 seconds.

• Steaming Method:

  1. Set up a steamer and bring the water to a boil.
  2. Place the Pan de Sal in the steamer basket, ensuring they are not touching the water.
  3. Steam for about 5-7 minutes or until they are heated through.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the Pan de Sal directly on the rack or on a baking sheet.
  3. Heat for about 5-7 minutes or until they are warm and slightly crispy on the outside.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the Pan de Sal in the air fryer basket in a single layer.
  3. Heat for about 3-5 minutes, checking halfway to ensure they do not overheat.

• Mixing bowl: A large bowl used to combine the warm milk, sugar, and yeast, and later to mix in the flour and other ingredients.

• Measuring cups: Used to measure out the flour, milk, sugar, and breadcrumbs accurately.

• Measuring spoons: Used to measure the active dry yeast and salt precisely.

• Whisk: Useful for mixing the warm milk, sugar, and yeast together until frothy.

• Wooden spoon: Ideal for mixing the melted butter, salt, and flour into the yeast mixture.

• Stand mixer: Optional, but can be used with a dough hook attachment to knead the dough until smooth and elastic.

• Greased bowl: Used to place the dough in for its first rise, ensuring it doesn't stick.

• Plastic wrap: Used to cover the bowl while the dough is rising to keep it from drying out.

• Baking sheet: Used to place the shaped rolls on for their final rise and for baking.

• Oven: Preheated to 350°F (175°C) for baking the rolls until golden brown.

• Pastry brush: Useful for coating the rolls with melted butter before rolling them in breadcrumbs.

• Cooling rack: Used to cool the rolls slightly after baking before serving warm.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth workflow.

Use a stand mixer: A stand mixer can quickly combine and knead the dough, saving you time and effort.

Warm environment for rising: Place the dough in a warm spot to speed up the rising process.

Preheat the oven early: Start preheating your oven while shaping the rolls to save time.

Divide dough efficiently: Use a bench scraper to quickly and evenly divide the dough into pieces.