Pan De Sal - Filipino Bread Rolls

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I grew up eating pan de sal for breakfast or merienda (snack). My favorite was Baliwag-style, enriched with milk, butter and egg. Knead dough in bread machine, then shape and bake in regular oven. Breadcrumbs provide that distinctive crunchy crust. Masarap (delicious)! ****UPDATE**** (Jan. 12, 2006) I recently converted this into a 2-lb sandwich loaf in the machine, with the following modifications: Decrease bread flour to 17-1/2 oz (or remove 2 TBL), and most importantly, decrease bread machine yeast to 2 tsp only (if you don't, the dough will over rise and hit the lid). Don't roll dough in breadcrumbs. Finally, select the "Sweet" cycle and "Light Crust" setting. **Please note: Whether you make rolls or a loaf, make sure to check the dough ball; it should be as sticky as the back of a Post-it Note. Otherwise, add up to 2 TBL of flour or water, as needed.**

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Ingredients [?]

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  • add   3 teaspoons bread machine yeast
  • add   1/2 cup breadcrumbs
  • add   1/2 cup sugar
  • add   1 egg
  • add   4 cups bread flour (4 cups weigh 18 oz)
  • add   5 tablespoons unsalted butter (do not use "spreads")
  • add   1 teaspoon salt
  • add   1 cup skim milk (110-115 deg. F)


  1. Microwave milk on High for 30 seconds; Warm uncracked egg to room temperature by placing in hot water for 60 seconds, then beat lightly; Melt or soften butter to room temperature.
  2. Select "Dough" cycle; Add all ingredients, EXCEPT for breadcrumbs, in the order your machine requires.
  3. First Rise: When the machine is done kneading, the dough will be sticky (gooey dough means moist pan de sal); Place dough in a bowl greased with Pam spray and spray top of dough with more Pam; Cover and let rise in a warm place for 45 minutes, or until doubled in volume (To test: gently poke dough with two fingers; if it leaves an impression without springing back, it is doubled).
  4. Second Rise: Gently deflate dough with your fist, then use a plastic spatula to divide dough into 24 ovals and roll them in the breadcrumbs.
  5. Line up ovals in a 9x13" ungreased cake pan with the rolls touching; that way, the pan de sal use each other for height support and not spread out like ciabatta; Let rise a second time for 30 minutes; Meanwhile, preheat oven to 375 deg. F.
  6. Bake for 15 minutes, or until tops are golden brown.