Luto-Luto: Pan de Sal

 PAN DE SAL

Pan de Sal is a Filipino bread roll. We've had many barkada memories with pan de sal, butter, and Coke. Apparently, we could talk as much as we could eat! It took me many tries to baking pan de sal as I learned that working with yeast and proofing can be quite tricky. I didn't know baking involved chemistry :)

INGREDIENTS	PROCESS
3 cups bread flour	1.    In a big bowl, mix flour sugar, and salt.
¼ cup sugar
1 tsp. salt
1 ¼ cup milk, lukewarm	2.    Pour-in milk, egg, butter. Mix well.
1 egg, beaten
3 tbsp. butter, melted
1 ½ tsp. instant dry yeast	3.    Fold-in yeast until sticky dough forms. 4.    Forma dough ball, coat with oil. 5.    Cover and proof or place in warm area for about 30 minutes to 1 hour until dough ball doubles in size. 6.    Punch dough to let out excess air.
	7.    Divide dough into 2 equal parts.  Roll dough into a log. 8.    Cut log into 6 equal parts. Roll dough into balls.
¼ cup breadcrumbs	9.    Roll dough balls on breadcrumbs.
	10. Distribute onto baking sheet with about 1’-gap between dough. 11.Leave to rise until double in size.
While dough is rising, preheat oven to 370°F.
	12.Bake for 15 minutes.
STORAGE: Store in airtight container in room temperature for up to 2 days.
ENJOY J