Crispy and delicious dinner rolls from the Philippines.

Recipe Summary

Servings:
20
Yield:
20 to 30 rolls
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.

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  • In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.

  • Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour.

  • Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the 'log' is 1/2 inch in diameter. Using a sharp knife, cut each 'log' into 1/2 inch pieces. Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten.

  • Preheat oven to 375 degrees F (190 degrees C).

  • Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.

  • Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.

Nutrition Facts

175 calories; protein 4g 8% DV; carbohydrates 32.1g 10% DV; fat 3.1g 5% DV; cholesterol 0mg; sodium 176.1mg 7% DV. Full Nutrition
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Reviews (90)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/27/2003
I've made this recipe a few times now, and each time added more sugar and salt (it was quite bland the first time). Adding 2/3 cup sugar and 2 tsp salt makes it delicious! Just like I remember. Also don't forget to sprinkle the tops with bread crumbs before baking to make it authentic. Read More
(279)

Most helpful critical review

Rating: 3 stars
01/08/2009
I tried to make this recipe three times and failed each time. I did exactly what the recipe directed and it did not work. Read More
(38)
103 Ratings
  • 5 star values: 54
  • 4 star values: 30
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 3
Rating: 4 stars
05/27/2003
I've made this recipe a few times now, and each time added more sugar and salt (it was quite bland the first time). Adding 2/3 cup sugar and 2 tsp salt makes it delicious! Just like I remember. Also don't forget to sprinkle the tops with bread crumbs before baking to make it authentic. Read More
(279)
Rating: 5 stars
04/05/2007
My first attempt and it was perfect! I was expecting it to be really dense and hard but it came out soft and nice. It tastes a little bland but I think that's how authentic pan de sal should taste like. Perfect with a slice of cheddar cheese -- my all time favorite Filipino breakfast! *JUST A TIP: Make sure that the water is warm to the touch, not boiling hot. Otherwise, the yeast will die & the bread will not rise at all. Thanks for the recipe Michele! Read More
(195)
Rating: 4 stars
01/18/2008
my kids love it i just feel that something is missing it's kinda hard too i want my pan de sal crunchy outside but soft inside i follow the recipe what did i do wrong? Read More
(171)
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Rating: 5 stars
07/07/2009
My wife always craves for pan de sal and we have to drive 30 miles just to get them pre-packed and cold so I was glad to find this recipe online. My wife and kids loved it so much...I've made this 10 times in 2 months...no kidding! Here are the additions/changes I made to the original recipe based on other reviews and to suit our tastes: replace 1/4 cup of vegetable oil with 2 tbsp of butter and 2 tbsp vegetable oil; add 4 egg yolks (yes, no whites); 1 cup of sugar; 2 tsps salt; 1 pack or 2 1/4 tsps of active dry yeast and cut in logs about the size of 1 large AA egg. If you want your pan de sal dense, just let the logs rise for about 30mins to 1 hour. The longer you let it rise the less dense or softer the pan de sal gets. I let it rise for as long as 2 hours. If you want it brown or crunchy on top, lightly spread the top of the logs with vegetable oil. When the vegetable oil drips to the sides of the logs, that's too much and it will burn the bottom of the bread. Sprinkle some bread crumbs over the vegetable oil to make it more authentic. It takes a long time to prepare this but it's worth it... I like it that I can make something my wife really loves. Enjoy! Thanks for posting this recipe! Read More
(141)
Rating: 5 stars
03/03/2006
Thanks Michelle! I've used this recipe 3 times in the last 5 weeks and I just can't have enough. The crust was crispy and the inside just airy enough but not too dense. Tastes really good. This very much resembles what is known as "putok" pan de sal in the Philippines. I freeze cooled pan de sal so 1 recipe lasts a week. I just grab however many I need from the freezer and put it straight in the toaster oven (no thawing!)on low to medium heat for 5-7 minutes and it's like having fresh baked pan de sal everytime. Read More
(54)
Rating: 5 stars
07/09/2003
My husband swears this is just like his mom used to make. Very tasty rolls. Read More
(40)
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Rating: 5 stars
08/13/2003
I made these for my filipino boyfriend they brought tears of joy! Read More
(39)
Rating: 3 stars
01/08/2009
I tried to make this recipe three times and failed each time. I did exactly what the recipe directed and it did not work. Read More
(38)
Rating: 4 stars
03/24/2003
I am very new at baking. I used the recipe twice. The pandesal tasted good. I have one concern with the instruction on size. I may have done something wrong but 1/2 inch cylinder by 1/2 inch length seems too small. So in later batches I had to make to cuts to 1 inch cylinder by 1-1/2 inch long. Read More
(32)
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