Pan De Sal Recipe

Special (Baliwag) Pandesal

2 cups bread flour
1 teaspoons instant yeast
3 tablespoons sugar, add 1 more tablespoon if preferred
cup warm water
cup warm milk, divided
1 teaspoons fine sea salt
4 egg yolks
5 tablespoons soft butter
very fine bread crumbs

Whisk together 1 cup flour, yeast, and sugar in the bowl of a standing mixer. Add water and cup
milk and stir with a rubber spatula until well combined. Leave for 5 minutes. Attach dough hook,
add salt, egg yolks, the rest of the flour, and 2 tablespoons butter. Add the rest of the milk 1
tablespoon at a time if the dough appears too dry. Knead on medium-low speed for 5 minutes
until smooth and elastic; dough should be soft and supple. Or knead by hand on the kitchen
counter for 8 minutes.

On a lightly floured board or kitchen counter, roll the dough out into a 12 inch x 8 inch rectangle,
spread the remaining butter on top of2/3 of the rectangle , fold unbuttered side onto the top of
second third then fold the buttered third portion on top, like an envelope. Repeat roll and fold two
more times or until dough is no longer sticky.

Transfer dough into a lightly oiled container, cover tightly with plastic wrap, and let ferment at
room temperature on the kitchen counter for 1 hour. Knead dough lightly to remove air bubbles.
Divide dough into 3 parts and shape into 1 inch-thick logs. Roll each log on bread crumbs. Cover
with plastic wrap and let rise for 1 hour. Cut logs into 15 grams or ounce portions (these are
really tiny) or any size you prefer, and roll on bread crumbs. Arrange on baking sheets lined with
parchment paper 1 inches apart, cover loosely with plastic wrap and let rise until doubled, about
45 minutes to 1 hour. Bake in a preheated 350F oven for 15 to 20 minutes or until golden in
color. Serve while hot.

Crusty Whole Wheat Pan de Sal (Pandesal)

1 teaspoon instant yeast
1 cup bread flour
1 tablespoon sugar
1 cups warm water
1 tablespoon light olive oil
1 tablespoon sea salt
1 cup sourdough
2 to 2 cups whole wheat flour
very fine bread crumbs

In a stand mixer bowl, whisk together bread flour, sugar, and yeast. Add 1 cup water and with the
dough hook attachment, mix until well combined. Let stand for 10 minutes. Add the remaining
water, oil, salt, sourdough, and 2 cups whole wheat flour; mix on low speed for 2 minutes. Add the
rest of the whole wheat flour 2 tablespoons at a time, adjusting with warm water or flour as
necessary. Knead on medium-low speed for 5 to 8 minutes until dough is smooth and elastic.

Transfer dough into a lightly greased container, cover with plastic wrap and let rise until doubled
in bulk, about 2 hours.

Lightly knead risen dough to remove bubbles, divide into 24 to 30 pieces and shape into ovals.
Roll in bread crumbs, place 2 inches apart on cookie sheet/s. Cover with plastic wrap and let rise
for 1 hour or until rolls have doubled in size.

Bake in a pre-heated 425F oven for 10 minutes; lower oven temperature to 375F and continue
baking for another 15 minutes or until golden brown. Serve while piping hot. Reheat leftover rolls
in a 350 F oven for 10 minutes.