FILIPINO PANDESAL
A favorite Filipino breakfast roll, this pandesal is a bit sweet and crusted with fine bread crumbs before baking.
Provided by TKDmom
Categories Bread Yeast Bread Recipes
Time 3h45m
Yield 24
Number Of Ingredients 8
Steps:
- Pour yeast into water. Add 1 teaspoon sugar and set aside to soften, about 7 minutes.
- Mix 1/4 cup sugar, oil, and salt together in a bowl. Add softened yeast mixture and 1/2 of the flour. Mix well. Add remaining flour little by little, mixing constantly, until dough does not stick to the sides of the mixing bowl.
- Transfer dough to a lightly floured work surface and knead until smooth. Form into a ball and place in a lightly greased bowl. Brush surface of dough with more vegetable oil and cover with a damp cloth. Let rise in a warm place until doubled in size, about 2 hours.
- Punch dough down and roll into 2-inch rounds. Cover rolls with 1/2 of the fine bread crumbs and let rise again, 15 to 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut rounds into 1 1/2-inch pieces and arrange on a slightly greased baking sheet, cut-side up. Sprinkle with remaining bread crumbs and let rise until doubled in size, about 30 minutes more.
- Bake in the preheated oven until slightly brown, 20 to 25 minutes.
Nutrition Facts : Calories 78.4 calories, Carbohydrate 14.6 g, Fat 1.3 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 101.7 mg, Sugar 2.3 g
TASTY FILIPINO PANDESAL
Make and share this Tasty Filipino Pandesal recipe from Food.com.
Provided by Mariz48746
Categories Breads
Time 2h20m
Yield 24-36 rolls, 6-12 serving(s)
Number Of Ingredients 8
Steps:
- If you have a bread machine, add all ingredients (except the bread crumbs) in the order suggested by the manufacturer. Usually the liquid ingredients then dry ingredients. Select DOUGH cycle. But I suggest to combine lukewarm water and yeast and let it stand for 5 minutes before adding all the ingredients, then follow procedure 5-11.
- To knead the dough manually, Combine lukewarm water and yeast. Stir. Let it stand for 5 minutes. Combine all ingredients except bread crumbs. (liquid ingredients then dry).
- Knead the dough until smooth and elastic.
- Place in a greased bowl. Let it stand in warm place to rise, covered for 1.5-2 hrs or until doubled.
- Punch down the dough and turn out on a lightly floured board.
- Divide dough into 24 equal parts and shape into ovals.
- Roll lightly in bread crumbs.
- Place on greased cookie sheet.
- Cover, let rise in warm place, free from draft, until light and double- about 2-4 hrs to achieve light and fluffy bread. (Tip: I usually make the dough the night before, let it stand, 'till ready to bake it in the morning. So, you'll have fresh bake pan de sal at breakfast with kraft cheese -- yummy).
- Bake at 375 degrees, for 15-20 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 615.6, Fat 20.9, SaturatedFat 3, Cholesterol 62, Sodium 415.6, Carbohydrate 93.1, Fiber 3.2, Sugar 17, Protein 13.1
PANDESAL
Make and share this Pandesal recipe from Food.com.
Provided by fawn512
Categories Yeast Breads
Time 1h45m
Yield 33 rolls
Number Of Ingredients 8
Steps:
- Preheat oven 350ºF.
- Knead all ingredients 10 minutes, adding more flour as needed to achieve a tacky dough (I add around 1/4 cup more).
- Place in floured table, shape into a smooth ball. Bulk ferment for 1 hour (45 minutes for me).
- Divide into 3, make into a fat log, rest 30 minutes (I rested 15 minutes).
- Roll into breadcrumbs, rest 35 minutes (mine rested 5 minutes).
- Cut about 2 inches, reroll in crumbs. Proof 25 minutes.
- Bake 15-20 minutes.
Nutrition Facts : Calories 93, Fat 1.7, SaturatedFat 0.5, Cholesterol 7.7, Sodium 106.6, Carbohydrate 16.6, Fiber 0.6, Sugar 1.6, Protein 2.6
FILIPINO PANDESAL BREAD ( BREAD MACHINE )
This recipe is from the Philippines. It makes the best rolls ever! They are wonderful fresh from the oven, with a little butter or some jam. They also freeze very well, so don't worry about any leftovers (if there are any!). Time to prepare the dough and rising time are not included. SOURCE: WWW.
Provided by najwa
Categories Yeast Breads
Time 35m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Combine the water, evaporated milk and milk and heat in the microwave for 35 seconds. Run tap water over the egg for 30 seconds to warm it.
- Add all ingredients (except the bread crumbs) in the order suggested by the manufacturer.
- The dough is supposed to be somewhat sticky (when I made this recipe, it was not sticky but it turned out well anyway).
- Spray two baking sheets with non-stick cooking spray; preheat oven to 375 degrees.
- When the dough is ready, scoop out a small amount (about the size of an ice-cream scoop) and roll in bread crumbs in an oval shape; place on baking sheet.
- Cover and leave to rise in a warm place until doubled.
- Bake for 10 to 15 minutes, until golden brown.
Nutrition Facts : Calories 129.6, Fat 3.8, SaturatedFat 1.9, Cholesterol 15.6, Sodium 102.9, Carbohydrate 20.8, Fiber 0.7, Sugar 4.2, Protein 3
PAN DE SAL - FILIPINO BREAD ROLLS
I grew up eating pan de sal for breakfast or merienda (snack). My favorite was Baliwag-style, enriched with milk, butter and egg. Knead dough in bread machine, then shape and bake in regular oven. Breadcrumbs provide that distinctive crunchy crust. Masarap (delicious)! **Dough ball should be as sticky as the back of a Post-it Note. Otherwise, add up to 2 TBL of flour or water, as needed.**
Provided by May M
Categories Yeast Breads
Time 2h
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Microwave milk on High for 30 seconds; Warm uncracked egg to room temperature by placing in hot water for 60 seconds, then beat lightly; Melt or soften butter to room temperature.
- Select "Dough" cycle; Add all ingredients, EXCEPT for breadcrumbs, in the order your machine requires.
- First Rise: When the machine is done kneading, the dough will be sticky (gooey dough means moist pan de sal); Place dough in a bowl greased with Pam spray and spray top of dough with more Pam; Cover and let rise in a warm place for 45 minutes, or until doubled in volume (To test: gently poke dough with two fingers; if it leaves an impression without springing back, it is doubled).
- Second Rise: Gently deflate dough with your fist, then use a plastic spatula to divide dough into 24 ovals and roll them in the breadcrumbs.
- Line up ovals in a 9x13" ungreased cake pan with the rolls touching; that way, the pan de sal use each other for height support and not spread out like ciabatta; Let rise a second time for 30 minutes; Meanwhile, preheat oven to 375 deg. F.
- Bake for 15 minutes, or until tops are golden brown.
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