My Mom’s Pan de Sal

I had always thought that pan de sal means “bread of the morning,” but it actually means “salted bread.” This is interesting because these rolls are anything but salty. They’re sweet, covered in breadcrumbs, and are really yummy for breakfast, lunch, snack, or as a corned beef sandwich.

Usually, my mom will either make me some of her pan de sal or she and my dad will go by a Filipino bakery and pick up a brown paper bag full of hot pan de sal just for us. There are also other goodies that they will pick up for us, but that is probably a whole other blog post!

My mom is out of town for the next few months though which means no pan de sal unless I go by the bakery myself. I barely have a chance to go grocery shopping, so my next option is to try making pan de sal myself.

I used my mom’s recipe, which starts the dough out in a bread machine. I was so glad for that. I didn’t have much motivation to make bread by hand yesterday.

 

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This is our monster bread machine. It takes up a ton of space but only makes a 1.5 pound loaf. Eventually, I want to get a bread machine that makes a 2 pound loaf.

The dough was very sticky when it came out of the bread machine after the dough cycle was done. I should have added more flour to the dough before I tried to cut it into pieces. I didn’t realize that I didn’t place them on the pans the right way.

The rolls are supposed to look like they have been cut off of a dough log, so their tops should be flat.

The rolls after 30 minutes of rising time. They probably could have used a little bit more rising time, 15 – 30 minutes longer.

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My 2-year-old daughter was helping me make the pan de sal. She made more of a mess than helping me, but that was okay. I was glad that she wanted to hang out with me. This is her little bit of pan de sal dough that she got to help me make.

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The rolls weren’t as puffy as I would have liked them, but as usual, my kids didn’t care. They love homemade bread in any form, good or not so good. You don’t want these rolls to get too dark, a light crust is best.

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Hot pan de sal is yummy with butter, or cheese, or anything else you can think of to put on it. Eat them right out of the oven!

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I decided to try some homemade Meyer lemon curd on the pan de sal. Delicious! Probably my favorite way to eat pan de sal though is toasted with a slice of cheese inside, until the cheese is melty.

My Mom's Pan de Sal

  • Servings: around 20 rolls
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Ingredients:

  • 3½ cups bread flour
  • 1/2 cup sugar
  • 4 Tbsp butter
  • 1½ cups warm water
  • 1 tsp salt
  • 2 envelopes yeast (I used my bulk active dry yeast, so it was 4½ tsp yeast)

Method:

Place ingredients in bread machine in the order specified by manufacturer. Use the dough cycle. The dough cycle on my machine is about 1 hour and 50 minutes. Transfer the dough on a lightly greased and floured surface. Stretch and form into a log. Sprinkle with breadcrumbs. Slice every 1-1½ inch intervals. Coat each slice with breadcrumbs. Lay on sliced side on baking pan, 1 to 2 fingers apart. Let rise in a warm place for 30 minutes. Preheat oven to 325 degrees F. Bake for 25 minutes.

I will probably be trying this recipe again soon. Especially since I have now made it for my kids and they know I can make it. I get requests from them all the time to make something. Just today, Matthias was asking me if I could make macarons again! I should have told him, “You don’t know what you are asking of me, my child!”

-Lynn

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Baking Bread: Hawaiian Sweet Bread

My oldest son loves the King’s Hawaiian sweet rolls that you can buy at the grocery store. Sometime last week he asked if I could try making those rolls. He has a lot of confidence in my ability!

I actually had a hard time finding a recipe that would work for me. I ended up using a recipe from Taste of Home.  It makes a triple batch and uses potato flakes. I really wanted to use the potato flakes to help make them soft. I don’t have any pineapple juice on hand, but I did have mango nectar, so I used that instead. And I needed to make a large batch because I have a feeling that these will disappear quick. I am even hoping to give some of it away, but I am not sure if that will happen!

This bake took me about 4 hours total to finish. I took a lot of pictures, so this post will have quite a few of those.

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I was going to need all my counter space so I used one of my cabinets as a recipe holder.

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My mango nectar, whey, and water mixture. I still have whey from when I made ricotta last week, so I used whey instead of milk.

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My candy thermometer once again came in handy for getting the mango juice and milk mixture up to 125 degrees F.

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The mixture begins with only 3 cups of flour so after adding the mango juice and milk mixture, the batter was very runny. I am glad I didn’t try to use my handheld mixer for this! The batter would have ended up all over me! Mixing the batter by hand worked fine.

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The dough after adding 4 cups of flour. It came together very quickly.

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My spatula wasn’t up to the challenge of stirring the dough! It broke! Fortunately, it was a clean break and there weren’t any spatula pieces left in the dough. I guess I should have used a wooden spoon or a sturdier spatula.

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This dough got sticky pretty quickly once I started kneading it. I think I added maybe 1/4 up of flour more than in the recipe. This is after about 6 – 8 minutes of kneading.

Here are the pics of the rise progression of the dough. This dough was a monster! This is probably a good thing though since I needed the large amount of dough to make 3 batches of bread.

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The dough is ready to be split into 3 parts. It was pretty easy to work with at this point. I think this is my favorite part so far of breadmaking. Getting to shape the dough.

I made a 9 x 13 pan of larger rolls, which I am hoping to use for sliders for dinner tomorrow, a loaf pan for sandwich bread, and some mini rolls to taste after baking. I let them rise for another 45 minutes once they were shaped.

Two of the pans after the 45 minute rise. I had already put the mini-rolls in the oven to bake and I wasn’t able to get a picture of them.

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The pans ended up needing the same amount of baking time. 20 – 25 minutes. The mini-rolls needed to be moved to the top rack though for about 2 minutes. They were too pale after 20 minutes and needed browning.

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One of the mini-rolls. These were definitely soft and fluffy! I don’t think they are EXACTLY like the Hawaiian rolls from the store, but they still taste pretty good! I think they might need a little more salt, of all things. I think I will probably try pineapple juice next time and see if that makes them closer to what I am thinking.

My kids keep asking if they can have some of the bread so I know that they approve! It’s nice to have such willing taste-testers even if I don’t think the recipe came out quite like I wanted!

-Lynn

UPDATE: In case anyone tries this recipe as a sandwich loaf, I just wanted to let you know that the loaf WILL need longer in the oven than the rolls! I would probably bake it for about 25-30 minutes instead of 20-25 minutes. My loaf had a collapsed and underdone middle.

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