Filipino Bread Rolls
I started baking Pandesal early this morning and the aroma of the bread baking in the oven
reminds me of the bakery back in the Philippines. I can remember when my brother would walk down the street to pick up some freshly baked Pandesal in our neighborhood bakery shop, just a short walking distance from our house. My mom would sell them in her mini grocery store that morning.
*Pan de sal or Pandesal is the most popular yeast-raised bread in the Philippines. The dough is rolled into long logs that are rolled in fine bread crumbs before being cut into individual portions with a dough cutter and then allowed to rise and baked on sheet pans. Its taste and texture closely resemble to bread bolillos in Mexico. These breads has similar technique we learned from the Spanish trained bakers in the 16th century.
The Pandesal turned out slightly sweet, fluffy and soft, and would pair nicely with your choice of cheese or nutella.
Ingredients:
5 cups All Purpore Flour
1/3 cup flour for dusting
1/2 cup sugar
1/2 cup warm water
3/4 cup evaporated milk
1 egg at room temperature
1 packet yeast
1 tsp sugar
6 tbsp soft butter or at room temperature
1 tsp salt
1 cup Breadcrumbs
Method:
Combine warm water, yeast and 1 tsp sugar in a bowl; stir to dissolve. Let it sit for 10 min until froth or foam starts to build up.
In a mixing bowl with a dough mixer attachment, combine the egg, sugar, and soft butter and mix on low speed until the sugar dissolves.
Gradually add the yeast mixture, salt and half a cup of flour, at low speed. Then add the rest of the flour; half a cup at a time, in medium speed until the dough pulls away from the side of the mixer.
Put the dough on a lightly floured surface and start kneading the dough for about 10 minutes until it is smooth, supple and elastic.
Lightly oil a large mixing bowl, place the dough in the bowl, cover with plastic saran wrap. Let sit in a warm place until the dough has doubled in volume; about an hour or 2.
Turn the dough on the floured surface. Cut the dough into 4 equal pieces. Form each piece into a cylinder and roll until the log is about 1 1/2 inch in diameter.
Using a sharp knife, cut each log into 1/2 inch pieces or weigh each at 50 grams. Shape each of the pieces into a ball and roll each piece into the breadcrumbs. Place the pieces in the baking sheet with parchment paper.
Preheat oven to 375° F.
Cover rolls with a damp towel and let rise until doubled in size; about 30 min. Bake in the pre-heated oven for 20 min or until golden brown.
And for Pandesal Bread Machine recipe, click the link... https://www.foodisthespiceoflife.com/2011/06/pandesal-bread-machine-recipe.html and to learn more an exciting history go to ...* https://en.wikipedia.org/wiki/Pandesal
*Pan de sal or Pandesal is the most popular yeast-raised bread in the Philippines. The dough is rolled into long logs that are rolled in fine bread crumbs before being cut into individual portions with a dough cutter and then allowed to rise and baked on sheet pans. Its taste and texture closely resemble to bread bolillos in Mexico. These breads has similar technique we learned from the Spanish trained bakers in the 16th century.
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| Taste better when dipped in hot coffee 🥖 |
Ingredients:
5 cups All Purpore Flour
1/3 cup flour for dusting
1/2 cup sugar
1/2 cup warm water
3/4 cup evaporated milk
1 egg at room temperature
1 packet yeast
1 tsp sugar
6 tbsp soft butter or at room temperature
1 tsp salt
1 cup Breadcrumbs
Combine warm water, yeast and 1 tsp sugar in a bowl; stir to dissolve. Let it sit for 10 min until froth or foam starts to build up.
In a mixing bowl with a dough mixer attachment, combine the egg, sugar, and soft butter and mix on low speed until the sugar dissolves.
Put the dough on a lightly floured surface and start kneading the dough for about 10 minutes until it is smooth, supple and elastic.
Turn the dough on the floured surface. Cut the dough into 4 equal pieces. Form each piece into a cylinder and roll until the log is about 1 1/2 inch in diameter.
Preheat oven to 375° F.
Cover rolls with a damp towel and let rise until doubled in size; about 30 min. Bake in the pre-heated oven for 20 min or until golden brown.
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| Freshly baked Pandesal |
And for Pandesal Bread Machine recipe, click the link... https://www.foodisthespiceoflife.com/2011/06/pandesal-bread-machine-recipe.html and to learn more an exciting history go to ...* https://en.wikipedia.org/wiki/Pandesal
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