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Pan de Sal - Filipino Bread Rolls
March 13, 2011

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.

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