Name: Pan De Sal Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 25 min
Yield: 30
Cuisine: Filipino
Ingredients: 2 cups warm water; 2 tsp active dry yeast; ⅓ cup white sugar; ¼ cup Vegetable Oil; 1½ tsp salt; 6 cups all purpose flour

Pan de Sal is a classic Filipino bread roll that is typically served for breakfast. It's simple, tasty, and versatile. It's also a great beginner's recipe if you're new to baking bread. Despite its name, which translates to 'bread of salt', it's more sweet than salty because it uses a generous amount of sugar.

Photos of Pan De Sal Recipe

All ingredients for this Pan de Sal recipe are fairly common and should be easily found in most supermarkets. The key ingredient is active dry yeast, which is essential for the dough to rise. If it's not available in your local market, you can find it in the baking aisle of any large supermarket or online.

Ingredients for Pan de Sal Recipe

Warm water: This is used to activate the yeast. It should be warm but not hot to the touch.

Active dry yeast: This is a crucial ingredient for any bread recipe as it makes the dough rise.

White sugar: This gives the bread its slightly sweet flavor.

Vegetable oil: It's used to make the dough moist and tender. You can also use other neutral oils.

Salt: This enhances the flavour of the bread.

All-purpose flour: This is the base of the dough. Bread flour can also be used for a chewier texture.

One reader, Karalee Camarillo says:

This pan de sal recipe is a game-changer! The bread turns out soft and fluffy, with a perfect hint of sweetness. The aroma while baking is simply irresistible. I love how easy it is to follow the instructions, and the end result is always a hit with my family. Highly recommended!

Karalee Camarillo

Techniques for Crafting the Perfect Pan de Sal

How to activate yeast: Yeast needs to be activated in warm water with a small amount of sugar to help it ferment and rise the dough. It should be left for about 10 minutes until it becomes creamy and frothy.

How to knead dough: Kneading the dough is essential to develop the gluten and create a smooth, elastic texture. It should be kneaded for about 10 minutes on a lightly floured surface until it becomes supple and elastic.

How to shape the dough: After the dough has risen, it should be divided into equal pieces, formed into cylinders, and rolled out to the desired thickness. Then, it should be cut into smaller pieces and shaped into rolls before allowing them to rise again.

How to test for doneness: To ensure the pan de sal is fully baked, it should be golden brown and sound hollow when tapped on the bottom. This indicates that the bread is thoroughly cooked and ready to be enjoyed.

How To Make Pan De Sal

Pan de sal is a Filipino bread roll that’s tender on the inside and crisp on the outside. It’s topped with some crisp bread crumbs too.

Preparation: 15 minutes

Cooking: 20 minutes

Rest and Rise Time: 1 hour 50 minutes

Total: 2 hours 25 minutes

Serves:

Ingredients

2cupswarm water,(110 degrees F)
2tspactive dry yeast
⅓cupwhite sugar
¼cupvegetable oil
1½tspsalt
6cupsall purpose flour

Instructions

Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve.
Let stand until creamy, about 10 minutes.
In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth.
Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, ½ cup at a time, until the dough pulls away from the sides of the bowl.
Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth, supple and elastic.
Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil.
Cover with a damp towel or plastic wrap and let sit in a warm place for about 1 hour until the dough has doubled in volume.
Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the ‘log’ is ½ inch in diameter.
Using a sharp knife, cut each ‘log’ into ½ inch pieces. Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten.
Preheat oven to 375 degrees F.
Cover the rolls with a damp cloth and let rise for about 30 minutes until doubled in volume.
Bake at 375 degrees F for about 20 minutes until golden brown.

Nutrition

Calories: 116.97kcal
Fat: 2.13g
Saturated Fat: 0.16g
Trans Fat: 0.01g
Monounsaturated Fat: 1.38g
Polyunsaturated Fat: 0.42g
Carbohydrates: 21.41g
Fiber: 0.75g
Sugar: 2.29g
Protein: 2.69g
Sodium: 105.01mg
Calcium: 4.39mg
Potassium: 29.36mg
Iron: 1.17mg
Vitamin C: 0.00mg

Technique Tip for Enhancing Your Pan de Sal

When kneading the dough, it's important to use the heel of your hand to push and fold the dough. This technique helps to develop the gluten in the flour, resulting in a bread that is light and airy. Additionally, when letting the dough rise, ensure it's in a warm, draft-free area. This will encourage the yeast to activate and help the dough to double in size. Lastly, when cutting the dough into pieces, try to keep them as uniform as possible. This will ensure even baking and a consistent texture throughout all your pan de sal.

Time-Saving Tips for Pan de Sal Recipe

Prep ahead: Prepare the dough the night before and let it rise in the refrigerator overnight. This will save time in the morning.

Use a stand mixer: Utilize a stand mixer with a dough hook attachment to knead the dough, saving time and effort.

Bake in batches: Instead of baking all the rolls at once, bake in batches to ensure even cooking and save time.

Organize ingredients: Measure and organize all ingredients before starting to streamline the process.

Set a timer: Use a timer to keep track of rising and baking times, allowing you to multitask efficiently.

Preheat oven early: Preheat the oven while the dough is rising to save time in the baking process.

Proper storage: Store the baked pan de sal in an airtight container to keep them fresh for longer, reducing the need for frequent baking.

Substitute Ingredients For Pan De Sal Recipe

warm water - Substitute with milk: Milk can add richness and flavor to the bread, making it softer and more tender.
active dry yeast - Substitute with instant yeast: Instant yeast can be added directly to the dry ingredients without proofing, saving time in the baking process.
white sugar - Substitute with honey: Honey can add a subtle sweetness and moisture to the bread, as well as a hint of flavor.
vegetable oil - Substitute with melted butter: Butter can add a rich and creamy flavor to the bread, enhancing its overall taste and texture.
all purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can result in a chewier and more structured texture for the bread.

Presenting Pan de Sal: Tips for Serving

Elevate the bread rolls with a touch of elegance: Present the pan de sal on a rustic wooden board or a stone platter to add a touch of warmth and authenticity to the presentation.
Incorporate a visual contrast: Pair the golden-brown pan de sal with a vibrant, fresh herb-infused compound butter to create a striking visual contrast that will captivate the judges' attention.
Emphasize precision: Arrange the pan de sal in a precise, geometric pattern on the serving platter to showcase the chef's attention to detail and dedication to the craft.
Highlight the artisanal quality: Display the pan de sal in a handwoven bread basket lined with a clean, crisp linen napkin to emphasize the artisanal quality and care that goes into creating this classic Filipino bread.
Incorporate natural elements: Garnish the platter with a sprig of freshly picked rosemary or thyme to infuse the presentation with a touch of natural beauty and aromatic appeal.
Create a sensory experience: Serve the pan de sal alongside a small dish of smoked salt to engage the judges' senses and elevate the overall tasting experience.
Emphasize simplicity: Present the pan de sal on a minimalist, modern serving board to highlight the simplicity and purity of this beloved Filipino bread.
Showcase cultural heritage: Incorporate traditional Filipino elements, such as woven banana leaves or indigenous pottery, into the presentation to honor the rich cultural heritage from which the pan de sal originates.

Essential Tools for Making Pan de Sal

Mixing bowl: A large, round bowl used for mixing ingredients, often made of stainless steel, glass, or plastic.
Measuring cups and spoons: Essential for accurately measuring ingredients in both liquid and dry form.
Baking sheets: Flat, rectangular metal sheets used for baking and can be lined with parchment paper or silicone mats.
Sharp knife: A tool with a sharp blade used for cutting and portioning dough or other ingredients.
Oven: A kitchen appliance used for baking and heating food items, essential for baking the pan de sal.
Damp cloth: A clean, damp cloth used for covering the dough while it rises, helping to maintain the right level of moisture.
Plastic wrap: Used for covering the dough while it rises, helping to create a warm and moist environment for proofing.
Food processor: Optional for kneading the dough, providing a quick and efficient way to achieve a smooth and elastic texture.

Storing and Freezing Pan de Sal for Later

Here are the detailed storing and freezing guidelines for pan de sal:

Allow the pan de sal to cool completely on a wire rack before storing or freezing. This will prevent them from becoming soggy or developing condensation.
To store at room temperature, place the cooled pan de sal in an airtight container or resealable plastic bag. They will stay fresh for up to 3 days at room temperature.
For longer storage, you can refrigerate the pan de sal in an airtight container or resealable plastic bag for up to 1 week. To reheat, simply microwave for 10-15 seconds or until warmed through.
To freeze, wrap each pan de sal individually in plastic wrap or aluminum foil, then place them in a freezer-safe container or resealable plastic bag. Label the container or bag with the date and freeze for up to 3 months.
When ready to eat, remove the desired number of pan de sal from the freezer and let them thaw at room temperature for about 30 minutes. You can also reheat them directly from frozen by placing them in a preheated 350°F (175°C) oven for 5-10 minutes or until heated through.
For best results, consume the pan de sal within the recommended storage times to ensure optimal freshness and texture.

How To Reheat Leftover Pan de Sal

To reheat leftover pan de sal, preheat your oven to 350°F (175°C). Place the rolls on a baking sheet and cover them loosely with aluminum foil. Bake for 5-7 minutes, or until they are heated through and the crust is slightly crispy. This method helps to restore the texture and freshness of the rolls.
Another option is to use a toaster oven. Set the temperature to 350°F (175°C) and place the pan de sal directly on the rack. Toast for 3-5 minutes, or until they are heated through and the crust is crispy. This method is quick and convenient, especially if you only have a few rolls to reheat.
For a softer texture, you can microwave the leftover pan de sal. Place the rolls on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 15-20 seconds, or until they are heated through. The damp paper towel helps to prevent the rolls from drying out during reheating.
If you want to add a touch of flavor to your reheated pan de sal, brush them with melted butter or olive oil before reheating. You can also sprinkle them with grated cheese, garlic powder, or herbs for an extra burst of flavor.
For a crispy exterior and a soft interior, you can reheat the pan de sal in a skillet. Heat a small amount of butter or oil in a skillet over medium heat. Add the rolls and cook for 1-2 minutes on each side, or until they are heated through and the crust is crispy.

Interesting Fact About Pan de Sal

Pan de sal is a popular bread roll in the Philippines, often enjoyed as a breakfast staple. It is traditionally coated with breadcrumbs and is best served warm.

Is Making Pan de Sal at Home Cost-Effective?

This pan de sal recipe is highly cost-effective for a household. The ingredients, such as flour, yeast, and sugar, are affordable and commonly found in most kitchens. With a rating of 9/10, this recipe offers great value for money. The approximate cost for a household of 4 people is around $5, making it an economical choice for a delicious homemade treat.

Is Pan de Sal Healthy or Unhealthy?

The pan de sal recipe, while delicious, is not particularly healthy due to its high content of refined flour and sugar. Here's a breakdown of the nutritional concerns:

Refined all-purpose flour lacks fiber and essential nutrients found in whole grain flours
High sugar content contributes to excessive calorie intake and potential health issues like diabetes and obesity
Vegetable oil is often high in unhealthy fats, such as saturated and trans fats

However, the recipe does offer the opportunity to incorporate healthier ingredients and make some simple substitutions to improve its nutritional value without compromising taste.

To make this recipe healthier, consider the following suggestions:

Replace half or all of the all-purpose flour with whole wheat flour, which is higher in fiber, vitamins, and minerals
Reduce the sugar content by half or substitute with a natural sweetener like honey or maple syrup
Use a healthier oil, such as olive oil or coconut oil, which contain beneficial fats like monounsaturated and medium-chain triglycerides
Incorporate additional healthy ingredients, such as flaxseed meal, chia seeds, or rolled oats, to boost the fiber and nutrient content
Experiment with adding dried fruits, like raisins or cranberries, to naturally sweeten the bread and provide extra nutrients

By making these adjustments, you can transform the pan de sal recipe into a more wholesome and nutritious bread that still satisfies your cravings for a soft, fluffy, and flavorful treat.

Editor's Opinion: Thoughts on Pan de Sal

This pan de sal recipe is a classic and delightful treat. The instructions are clear and easy to follow, resulting in a soft and fluffy bread with a slightly sweet flavor. The use of warm water and yeast creates a lovely aroma, and the dough's rise time allows for a perfect texture. The end result is a golden brown, crusty exterior with a soft, pillowy interior. This recipe is a wonderful way to bring the warmth and aroma of a bakery into your own home.

Enhance Your Pan De Sal Recipe with These Unique Side Dishes:

Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of garlic and butter, perfect for soaking up the flavors of the pan de sal.

Grilled Vegetable Salad: A colorful and flavorful mix of grilled vegetables, drizzled with a tangy vinaigrette, to complement the warm and fluffy pan de sal.

Braised Beef Stew: Tender chunks of beef slow-cooked in a rich and savory broth, served alongside the freshly baked pan de sal for a hearty and satisfying meal.

Similar Recipes to Try If You Love Pan de Sal

Beef Stroganoff: This classic Russian dish features tender strips of beef in a creamy mushroom sauce, served over a bed of buttery egg noodles.

Mango Salsa: Fresh and vibrant, this mango salsa is the perfect accompaniment to grilled fish or chicken, adding a burst of sweet and tangy flavor.

Butternut Squash Soup: Velvety smooth and comforting, this butternut squash soup is seasoned with warm spices and a hint of sweetness, making it the perfect fall or winter meal.

Appetizers and Desserts That Complement Pan de Sal

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing large mushrooms with a mixture of cream cheese, garlic, and herbs. Top with breadcrumbs and bake until golden and crispy for a delicious start to any meal.

Bruschetta: Elevate the classic bruschetta by topping toasted baguette slices with a flavorful mixture of diced tomatoes, fresh basil, garlic, and balsamic glaze. This refreshing and vibrant appetizer is sure to impress your guests.

Desserts:

Tiramisu: Create a luscious, creamy dessert with layers of coffee-soaked ladyfingers and mascarpone cheese, dusted with cocoa powder for a touch of bitterness. Serve it chilled for a refreshing and indulgent treat.

Pavlova: Craft a delicate and airy meringue base topped with whipped cream and an assortment of fresh fruits such as berries, kiwi, and passionfruit. The contrast of the crispy meringue and the soft cream, along with the burst of flavors from the fruits, makes for a delightful and elegant dessert.

Why trust this Pan De Sal Recipe:

This recipe for pan de sal is a tried and tested favorite, passed down through generations. The use of active dry yeast ensures a perfect rise, while the addition of vegetable oil creates a soft and tender crumb. The balance of white sugar and salt enhances the flavor, and the gradual addition of all purpose flour guarantees the ideal texture. With meticulous attention to detail and traditional techniques, this recipe promises to deliver authentic and delicious pan de sal every time.

Share your thoughts on the Pan De Sal recipe in the Recipe Sharing forum and let us know if you have any tips or variations to enhance this classic Filipino bread roll.

FAQ:

How long does it take to make pan de sal using this recipe?

The total time to make pan de sal using this recipe is approximately 2 hours and 30 minutes, including preparation, rising, and baking.

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast instead of active dry yeast. You can use the same amount of instant yeast as the active dry yeast called for in the recipe. However, you can mix the instant yeast directly with the dry ingredients without proofing it in warm water.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour instead of all-purpose flour, but the texture and flavor of the pan de sal may be slightly different. Whole wheat flour tends to absorb more liquid, so you may need to adjust the amount of flour or water in the recipe accordingly.

Can I freeze the dough for later use?

Yes, you can freeze the pan de sal dough for later use. After the first rise, you can shape the dough into rolls and place them on a baking sheet. Once they are frozen solid, transfer the rolls to a resealable plastic bag and store them in the freezer for up to 2 months. When ready to bake, allow the rolls to thaw and rise at room temperature before baking.

How should I store the baked pan de sal?

Once the pan de sal is baked and cooled, store them in an airtight container or resealable plastic bag at room temperature. They are best enjoyed fresh but can be stored for up to 2-3 days. If you want to keep them longer, you can freeze the baked rolls and reheat them in the oven when ready to eat.