These Pinoy rolls are traditionally served as a breakfast
treat, usually enjoyed with or dipped in some hot coffee. But, Pan de Sal has
gone a looooong way since then. With the birth of 24-hr Pan de Sal shops in the
metro, it has gone from breakfast to a versatile all-day treat.
In Marikina City alone, the city where I came from, several
Pan de Sal bakeries have opened simultaneously late last year; and aside from
those, there are also numerous Pan de Sal vendors who pedal their bike to go
around the subdivision to offer this bread. But right now, we are almost at top
of the mountains, and with no Pan de Sal bakeries or vendors in sight, I have
decided, to make our own Pan de Sal.
I have numerous recipes of Pan de Sal from old recipe files
from my mother’s collection and I have played around with one of them tonight;
the one that doesn’t require any milk. Why that one? - Simply because I ran out of milk! =)
Here’s how exactly you can do this recipe too. (Makes 20
pieces Pan de Sal)
1) In a bowl, put 1 cup of warm water and dissolve 1 tsp of active dry yeast. Stir in 1 tsp of sugar and let this rest for 10 minutes.
tip: Use warm water, not HOT, as to not "kill" the yeast.
2) In a large mixing bowl, mix 1/3 cup of sugar and 2 tbsp of vegetable oil (or 2 tbsp vegetable shortening). Add in 2 egg yolks, and mix until smooth.
3) At this time, check your yeast mixture. If the yeast is still active, it should have tiny bubbles at this time.
4) Now, go back to the yolk mixture, and prepare your electric mixer with dough hooks attachment. Add 1 tsp of salt, 1/2 cup flour and the yeast mixture to the yolk mixture. Mix until evenly combined.
5) Add 2 1/2 cups flour to the mixture, 1/2 cup flour at a time.
6) Prepare a flat working surface, and flour it generously.
7) Transfer the dough to the floured surface and knead it until elastic and smooth; smooth as a baby's bum. (lol); about 10 minutes.
8) Lightly oil a large bowl with some vegetable oil and also coat some in the dough.
9) Transfer the dough in the bowl and cover it with a cling wrap or damp towel. Do not disturb this and let the dough rise for an hour or until its size doubles.
10) Once doubled, return the dough to the floured surface and divide into two.
11) Roll into logs, then cut each log into 10 equal parts.
( mine's not that "equal" haha)
12) Put the sliced pieces, flat side down on lightly greased baking sheets. Cover it again with a cling wrap or damp towel and let it rise for 30 minutes to an hour or until doubled.
13) Preheat your oven to 375 F.
14) Once doubled, remove cling wraps and for the rolls to be a crispy on the outside, lightly brush the tops with some vegetable oil.
15) Bake for 20 minutes or until lightly browned.
So what do you guys think? Hmmmm, I think my FIRST homemade Pan de Sal was a success! CRISPY on the outside and SOFT and chewy on the inside. Just how I like my Pan de Sal to be. =) Although, honestly, I think this can still be improve upon. Maybe I'll try experimenting with the other Pan de Sal recipes, the one which has milk, and maybe I can also improve on the uniformity and shape of it.
Now, the only thing that’s left for you to do is to enjoy
these as you please. Fill them with your favorite “palaman” (filling), dip them
into coffee, hot choco or enjoy them plain. I love it filled with liver spread
or cheese. =)
Try making some of these for your next breakfast or merienda
buffet then serve loads of choices for its filling. =) Choices are endless:
sardines, coco jam, “kesong puti”, left-over adobo, tuna spread, corned beef,
etc.!
Tomorrow is Easter and I will be making some Pinoy Easter
egg treats for you.
Until tomorrow, good night and Happy Eating! =)
