Pan de Sal Recipe

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

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

Sugar: Feeds the yeast and adds a slight sweetness to the bread.

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 of the bread.

Bread crumbs: Coats the dough balls, giving the rolls a slightly crunchy exterior.

When kneading the dough, make sure to 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 light and airy. If the dough is too sticky, sprinkle a little flour on your work surface, but be careful not to add too much, as this can make the bread dense.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the bread denser.

• warm milk - Substitute with warm almond milk: Almond milk is a dairy-free alternative that works well for those who are lactose intolerant.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture to the dough, though it may slightly alter the flavor.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and doesn't require proofing, making the process quicker.

• butter - Substitute with coconut oil: Coconut oil is a plant-based fat that can replace butter, adding a subtle coconut flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.

• bread crumbs - Substitute with panko bread crumbs: Panko bread crumbs are lighter and crispier, giving a different texture to the final product.

• Allow the pan de sal to cool completely at room temperature before storing. This prevents condensation, which can make the bread soggy.
• For short-term storage, place the rolls in an airtight container or a resealable plastic bag. They will stay fresh at room temperature for up to 2 days.
• To extend freshness, store the pan de sal in the refrigerator. Wrap each roll individually in plastic wrap or aluminum foil, then place them in a resealable plastic bag. This method keeps them fresh for up to a week.
• For freezing, wrap each roll tightly in plastic wrap, followed by a layer of aluminum foil. Place the wrapped rolls in a freezer-safe bag or container. They can be frozen for up to 3 months.
• When ready to enjoy, thaw the pan de sal at room temperature for a few hours or overnight in the refrigerator.
• To reheat, preheat the oven to 350°F (175°C). Place the thawed rolls on a baking sheet and warm them for about 5-7 minutes, or until they are heated through and slightly crispy on the outside.
• Alternatively, you can microwave the rolls on a microwave-safe plate for about 20-30 seconds, though this method may result in a softer texture.
• For an extra touch, brush the reheated pan de sal with a bit of butter before serving to enhance their flavor and give them a slight sheen.

• Preheat your oven to 350°F (175°C). Wrap the pan de sal in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10 minutes until they are warm and soft.

• For a quick reheat, use the microwave. Place the pan de sal on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 20-30 seconds. Be cautious not to overheat, as this can make the bread chewy.

• If you have a toaster oven, set it to 350°F (175°C). Place the pan de sal directly on the rack or on a baking sheet. Heat for 5-7 minutes until they are warm and slightly crispy on the outside.

• For a stovetop method, use a non-stick skillet over medium-low heat. Place the pan de sal in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, flipping halfway through, until they are warmed through.

• If you prefer a steam method, fill a pot with a small amount of water and bring it to a simmer. Place a steamer basket over the pot and add the pan de sal. Cover and steam for about 5 minutes until they are soft and warm.

• Mixing bowl: A large bowl used to combine the ingredients such as warm milk, sugar, and yeast.

• Measuring cups: Used to measure the exact amount of flour, milk, and sugar needed for the recipe.

• Measuring spoons: Essential for measuring smaller quantities like yeast and salt.

• 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 helpful for kneading the dough until smooth and elastic.

• Dough scraper: Handy for dividing the dough into 16 pieces.

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

• Plastic wrap: To cover the dough while it rises.

• Pastry brush: Useful for greasing the bowl where the dough will rise.

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

• Cooling rack: For cooling the baked rolls once they are out of the oven.

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

Use a stand mixer: A stand mixer can knead the dough faster and more efficiently than by hand, saving you time and effort.

Warm environment for rising: Place the dough in a warm spot to speed up the rising process. An oven with the light on works well.

Preheat the oven early: Start preheating your oven while the dough is rising the second time to ensure it's ready when you need it.