Crusty Pan De Sal
Experience the irresistible charm of Crusty Pan de Sal, a classic Filipino bread roll with a golden, breadcrumb-coated crust and a soft, pillowy center. This recipe captures the essence of comfort baking with simple pantry staples like all-purpose flour, warm milk, and butter, skillfully combined to create a dough that's kneaded to perfection and baked to a beautiful crisp. With just a touch of sweetness and a hint of salt, these versatile rolls are perfect for breakfast, snacks, or pairing with your favorite spreads and fillings. Whether enjoyed fresh out of the oven or toasted later for added crunch, this Pan de Sal recipe strikes the perfect balance between tradition and taste. Delightfully easy to make and loved by all, it's guaranteed to fill your home with the irresistibly warm aroma of fresh bread.
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Recipe Information
Ingredients
- 4.5 cups All-purpose flour
- 0.33 cup Granulated sugar
- 1 packet Active dry yeast
- 1 cup Warm water
- 0.5 cup Warm milk
- 0.25 cup Unsalted butter
- 1 teaspoon Salt
- 0.5 cup Breadcrumbs
- 1 large Egg
- 1 tablespoon Vegetable oil
Instructions
In a small bowl, dissolve granulated sugar and active dry yeast in warm water. Let it sit for 5-10 minutes until foamy to activate the yeast.
In a large mixing bowl, combine the activated yeast mixture with warm milk, egg, and melted unsalted butter. Mix until well incorporated.
Gradually add the all-purpose flour and salt, 1 cup at a time, to the liquid mixture. Stir with a wooden spoon or silicone spatula until it forms a sticky dough.
Transfer the dough to a floured surface and knead for 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, sprinkle small amounts of flour as needed.
Lightly oil a large clean bowl with vegetable oil and place the dough inside. Cover the bowl with a kitchen towel or plastic wrap and let it rise in a warm spot for 1-1.5 hours, or until the dough doubles in size.
Once the dough has risen, punch it down to release the air and transfer it back onto a floured surface. Divide the dough into 16 equal pieces.
Shape each piece into a ball or oval and roll it in breadcrumbs until fully coated. Place them onto a baking sheet lined with parchment paper, about 1-2 inches apart.
Cover the rolls with a kitchen towel and let them rise again for 20-30 minutes until slightly puffed.
Meanwhile, preheat your oven to 375°F (190°C).
Bake the rolls in the preheated oven for 18-20 minutes, or until the tops are golden brown and the crust is slightly crisp.
Remove from the oven and let the rolls cool slightly on a wire rack before serving.
Enjoy your crusty Pan de Sal warm with butter, jam, or your favorite filling!
Nutrition Facts
Calories |
2920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 3385 mg | 147% | |
| Total Carbohydrate | 528.7 g | 192% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 77.0 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 287 mg | 22% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 979 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
