Pan de Sal-Filipino Bread rolls

Pan de Sal-Filipino Bread rolls


40 people made this

About this recipe: The dough for these rolls is made from a bread maker. No more kneading. These rolls are fantastic, best I've ever had. Bread improver is easy to find in some countries, but if it is not available you may leave it out.


Serves: 20 

  • 10 g (2 1/2 tsp) active dry yeast
  • 445 g (3 1/4 cups) bread flour
  • 4 g (3/4 tsp) bread improver
  • 50 g (1/4 cup) sugar
  • 2 g (1/4 tsp) salt
  • 25 g (2 tsp) margarine
  • 2 eggs
  • 235 ml (1 cup) canned evaporated milk
  • 235 ml (1 cup) canned evaporated milk
  • 35 g (1/2 cup) dry bread crumbs

Prep:3hr  ›  Cook:8min  ›  Ready in:3hr8min 

  1. Place the yeast, bread flour, bread improver, sugar, salt, margarine, eggs, and 1 cup of evaporated milk into a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press start.
  2. When the cycle has ended, remove the dough from the machine, and form into 2 inch balls. Dip each ball in the remaining evaporated milk, then in the dry bread crumbs. Place the rolls on a baking sheet crumb-side up. Cover loosely with a cloth or plastic, and let rise until doubled in size, about 30 minutes.
  3. Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 8 minutes, or until golden brown on the top and bottom.

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