Pan De Sal - Bread Machine

I made Pan De Sal yesterday for my mum seeing as it was Mother's Day and she always nags me to make it every once in awhile. Pan De Sal are sweet filipino bread rolls, eaten traditionally with keso (cheese) or simply being dunked in kape (coffee) or milo. I remember travelling to the Philippines last year for the first time in 14 years and every chance I got I made sure to eat these.





 I used Manang's recipe for these bread rolls which you can find by clicking here. I pretty much followed her recipe step by step up to just before it goes into the oven. It was then I incorporated what I use to do with the old Pan De Sal recipe I use to follow. This is the recipe for making the dough in a bread machine, which I find is much easier and a lot less mess to clean up!





I suggest that you follow her recipe straight through or follow my slight modifications of the process.





Ingredients - This makes for a 1 pound loaf

1/2 cup evaporated milk (her recipe states for normal milk, but I usually use evap.)

1 large egg

1 Tbsp butter chopped up

3/4 tsp salt

2 cups high grade flour

1 Tbsp sugar

1 1/2 tsp instant yeast

evaporated milk, extra to dip bread rolls in

bread crumbs, enough to coat bread rolls





Place all the ingredients(apart from the last two) in the order that your bread machine manufacturer states is best. Set the machine to the dough cycle and let it do it's work! Mine took about an hour and 20 minutes, if I remember correctly.





Clear and prepare the table where you will work on the dough. It's best to line it with baking paper and slightly grease it. Place the dough on top and roll into a log. Cut into individual rolls, 3-4 cm length and 2-3 cm in thickness. I'm not really a perfectionist when it comes to this so mine turned out to be slightly different sizes.





Line a baking tray with baking paper and grease with a bit of shortening or whatever you have. Dip each roll into the evaporated milk and then a plate of breadcrumbs until the whole roll is coated. Place on the tray. Leave a space between each roll.







Eat with whatever filling you like (even corned beef goes great with this) or eat it by itself! This recipe doesn't really make very sweet Pan De Sal rolls so maybe add a couple more tablespoons of sugar in. Check out Manang's site for a more detailed process (she has a slide show of pictures of the process!