“Filipino favorite afternoon snack (merienda). Its very good!”
READY IN:
2hrs 20mins
SERVES:
6-12
YIELD:
24-36 rolls
UNITS:
US

Ingredients Nutrition

  • 1 cup lukewarm water
  • 12 cup vegetable oil
  • 2 eggs (room temp)
  • 1 teaspoon salt
  • 12 cup sugar
  • 4 34 cups bread flour (I suggest bread machine flour)
  • 1 tablespoon fast rising yeast (I suggest for bread machine yeast)
  • breadcrumbs

Directions

  1. If you have a bread machine, add all ingredients (except the bread crumbs) in the order suggested by the manufacturer. Usually the liquid ingredients then dry ingredients. Select DOUGH cycle. But I suggest to combine lukewarm water and yeast and let it stand for 5 minutes before adding all the ingredients, then follow procedure 5-11.
  2. To knead the dough manually, Combine lukewarm water and yeast. Stir. Let it stand for 5 minutes. Combine all ingredients except bread crumbs. (liquid ingredients then dry).
  3. Knead the dough until smooth and elastic.
  4. Place in a greased bowl. Let it stand in warm place to rise, covered for 1.5-2 hrs or until doubled.
  5. Punch down the dough and turn out on a lightly floured board.
  6. Divide dough into 24 equal parts and shape into ovals.
  7. Roll lightly in bread crumbs.
  8. Place on greased cookie sheet.
  9. Cover, let rise in warm place, free from draft, until light and double- about 2-4 hrs to achieve light and fluffy bread. (Tip: I usually make the dough the night before, let it stand, 'till ready to bake it in the morning. So, you'll have fresh bake pan de sal at breakfast with kraft cheese -- yummy).
  10. Bake at 375 degrees, for 15-20 minutes or until golden brown.
  11. Enjoy!

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