This recipe is SO easy that my 12yr old son made it today. We didn't have the bread improver but it still came out delicious! Soft and tasty just like the stores!
YUM! Turned out perfect just like the pan de sal i buy at the commissary (sp?) on base! As per the previous reviewer I let the rolls rise in a 150 degree oven for 30 minutes then baked for about 8-9 minutes. I come from a Filipino family and everyone just loved them will make again and again! UPDATE I just made these again using regular all-purpose flour (thought I had bread flour but didn't) which I sifted. I've never used bread improver because I can't find it in my area these STILL turned out wonderful. It's really hard to mess up this recipe!
Very easy recipe especially with a bread machine. Floured my hands and a cutting board to make working with the dough easier. Let the rolls rise in a warm oven (150 degrees) for half an hour since they weren't rising much when sitting on the kitchen counter. Bake time was about 12 minutes.
As a long time baker, I know I could be overly critical, but... I made these a few weelast weekend to go with our Asian BBQ. No one cared for them and didn't eat them. They were heavy and overly sweet. I decided to try them again since these got so many high ratings. This time I made a bunch of changes and did a bit more digging into these rolls. I switched out to All Purpose. A much lighter and tender roll. NO BREAD IMPROVER! Bread improver is overly used by bakers who think that it "improves". Truth is, you can't make an already bad bread better by using it. I used whole milk, not canned. 1 egg, not two, 2 tsp of instant yeast. I noticed in the first batch the strong egg and chemical smell was the first notes of the bread. Used real, unsalted butter and Panko bread crumbs. I think a good option might be a mixture of rice flour, yeast, a touch of sugar and water.. painted on the bread before the rise. When it rises, it will crackle.. much like a dutch crunch vienna loaf. The second batch came out much lighter, better and tastier.
Very easy and doesn't take too long to make...all things considered! I left out the bread improver--didn't have it didn't know what it was so I looked it up. Apparently a sub is crushed vitamin c with a bit of water and it's to help proof the bread when you don't have time to do it. So...not really needed at all then! And these were fine without it. They are very soft and yes a tad bland but most pple eat rolls with butter or oil dip anyway so it's no big deal. I ended up with more rolls than stated since I'm not good at dividing up dough. The little ones were just as good though. thanks for the recipe!
These turned out brilliantly! Some notes: 1) They brown quickly. In my oven (two batches) 8 minutes was not enough 10 minutes was a tiny bit too much (but still divine). 2) I cut the dough as suggested by another reviewer. Easy and looked really spiffy. 3) 2 inches of unrisen dough I found made the pan de sal a bit bigger than you'd get in the Philippines. 4) size didn't really matter though as all rolls big and small turned out around the same time! 5) I used lightly salted breadcrumbs and in the dough a slightly heaping 1/4 teaspoon of salt. Not too salty I think just right. 6) Def no bread improver needed here so don't sweat that if you don't have it.
This reipe is convenient to make in the bread machine. A little bit bland maybe I'll add a little bit more salt next time.
I make this every week without bread improver and using a bread machine on dough cycle. I get lots of compliments. I use this recipe to make AN PAN Cinnamon rolls Hamberger buns and dinner rolls. And sometimes - just like the recipe says - rolling in breadcrumbs! This is a keeper!
easy and really good. For an Italian twist add some dried herbs and parmesan to the breadcrumb topping. The dough was a bit sticky but I just kneaded in a little more flour. Definitely will make again!
