PANDESAL (FILIPINO BREAD ROLLS - PAN DE SAL)

Pandesal (Filipino Bread Rolls - Pan de Sal) image

Provided by Vickie Parks

Time 3h50m

Number Of Ingredients 9

1/4 c warm water
1/4 oz package active dry yeast
1 c lukewarm milk
2 oz butter, room temperature
2 large eggs, beaten
1/2 c granulated sugar
1 1/2 tsp salt
4 1/4 c bread flour (plus 1/4 to 1/2 cup for kneading)
1/2 c fine bread crumbs

Steps:

1. In a large bowl, combine water and yeast. Allow to sit for 10 minutes until mixture becomes bubbly. Stir well.
2. In a small bowl, combine milk, butter, eggs, sugar and salt. Stir together until incorporated.
3. Add milk mixture and 2 cups flour to yeast mixture. Using an electric mixer, beat to combine. Gradually add the remaining 2-1/4 cup flour in ½ cup increments and continue to combine all ingredients.
4. On a lightly-floured surface, turn over dough and knead, lightly adding flour as necessary, for about 10 minutes or until smooth, supple and elastic.
5. In a lightly-oiled large bowl, place dough. Cover with film and allow to rise for about 1 to 1-1/2 hours or until double in size.
6. On a lightly-floured surface, transfer dough and divide into 24 pieces. Shape each piece into a ball and roll on breadcrumbs to coat. Arrange balls about 1-inch apart on a lightly-greased baking sheet. (If you don't want them to be pull-apart but instead rise and bake separately, set them about 2 inches apart on baking sheet.) Cover with a cloth and allow to rise for about 1 to 1-1/2 hours or until double in size. Near the end of the rising time, start preheating oven to 350°F.
7. Bake in a 350°F oven for about 15 to 20 minutes or until golden brown. Serve hot.