Pan de Sal Recipe | Filipino Bread Rolls | Soft & Fluffy Pan de Sal

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Ingredients:
• 360 grams all-purpose flour (approximately 3 cups) + about ¼ cup flour extra, only use if necessary
• 1 teaspoon fine salt
• 50 grams (¼ cup) granulated sugar, add less if preferred
• 1 small packet or 7 grams instant yeast
• 57 grams (¼ cup) melted butter
• 1 whole egg, large
• ¾ cup whole milk
• ½ cup breadcrumbs

Notes:
1.) Kneading: Knead between 8-10 minutes or until smooth and supple. If using stand mixer, 8 minutes under medium speed is okay. Only add more flour only if necessary. The dough might be a little tacky or wet for the first few minutes, don't be tempted to add more flour while kneading. Instead, you can rub your hands with a little vegetable oil including your counter top :)
2.) First Proofing: Transfer to a lightly oiled bowl and cover and let dough rise at room temperature for 1 or 1 1/2 hour or until the dough has doubled in size.
3.) Second Proofing: Allow bread rolls to rise for 20-30 minutes or until bread rolls have puffed up.
3.) Baking Time: Bake in a pre-heated oven (170 degrees Celsius) for 18 minutes or until fragrant and golden brown. Best eaten when still warm. Enjoy! :)

More notes:
1. ) Proper proofing is very vital and this is one of the determining factor if you will have a very good and soft bread or it may end up very dense
2.) Do not add more flour if not needed. Too much flour will dry out the dough and the resulting dough will be dense. If the dough sticks on your finger, get a little vegetable oil.
3.) Keep dough covered at all times during proofing to prevent from drying out. I try to avoid plastic wrap as much as possible and I use tea/kitchen towels only. Make sure it is clean.
4.) Before baking, simply touch the side of the dough lightly with your fingertip - this is also called as the dimple test. If you touch the dough and it bounces back but the indentation remains, the dough ready for the oven.
5.) If using stand mixer, you can knead the dough in medium speed (#6) for 8 minutes.
6.) While baking, check your bread after passing the 16 minute mark and turn your baking sheet if needed to make sure that the bread browns evenly. But be careful and be quick in opening your oven door as keeping it open for longer time will reduce the inside temperature.
7.) ADDITIONS - For even tastier Pan de Sal, add about 3 tablespoons of whole milk powder to your dough. You may also add 1 egg yolk!

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Best regards,
Romel from The Introvert Kitchen