Pan de Sal Recipe

All-purpose flour: The main ingredient for the dough, providing structure and texture.

Warm milk: Activates the yeast and adds moisture to the dough.

Sugar: Feeds the yeast and adds a slight sweetness to the bread.

Active dry yeast: Leavens the dough, making it rise and become fluffy.

Butter: Adds richness and flavor to the bread.

Salt: Enhances the overall flavor of the bread.

Bread crumbs: Coats the dough balls, giving the rolls their distinctive texture.

When kneading the dough, ensure that you use the heel of your hand to push the dough away from you, then fold it back over itself. This technique helps develop the gluten structure, making the bread light and airy. If the dough is too sticky, add a little more flour, but be careful not to add too much, as it can make the bread dense.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the bread denser.

• warm milk - Substitute with warm almond milk: Almond milk is a good dairy-free alternative that still provides the necessary liquid and slight sweetness.

• sugar - Substitute with honey: Honey adds a natural sweetness and can help keep the bread moist.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used directly without needing to be activated in warm water first.

• butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral taste.

• bread crumbs - Substitute with panko bread crumbs: Panko bread crumbs are lighter and crispier, providing a different texture but still effective for coating.

• Allow the pan de sal to cool completely at room temperature before storing. This prevents condensation and sogginess.

• For short-term storage, place the rolls in an airtight container or a resealable plastic bag. They will stay fresh for up to 2 days at room temperature.

• To extend freshness, store the pan de sal in the refrigerator. Use an airtight container or resealable bag to keep them moist. They can last up to a week this way.

• For freezing, wrap each roll individually in plastic wrap to prevent freezer burn. Then, place them in a resealable freezer bag or airtight container.

• Label the container with the date to keep track of freshness. Pan de sal can be frozen for up to 3 months.

• When ready to enjoy, thaw the rolls at room temperature for a few hours or overnight in the refrigerator.

• For a freshly baked taste, reheat the thawed pan de sal in a preheated oven at 350°F (175°C) for about 5-7 minutes or until warm.

• Alternatively, you can microwave the rolls for 20-30 seconds, but be cautious as this method may make them slightly chewy.

• If you prefer a crispy exterior, lightly mist the rolls with water before reheating in the oven. This will help recreate the freshly baked texture.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the pan de sal in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10 minutes or until they are warm and soft.

• Microwave Method: Place the pan de sal on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Check and add more time if necessary, but be careful not to overheat as they can become tough.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the pan de sal directly on the rack or on a baking tray. Heat for about 5-7 minutes until they are warm and slightly crispy on the outside.

• Steaming Method: If you prefer a softer texture, you can steam the pan de sal. Place them in a steamer basket over boiling water. Cover and steam for about 5 minutes or until they are heated through.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the pan de sal in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, until they are warm and slightly toasted.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the pan de sal in the basket in a single layer. Heat for about 3-5 minutes, checking halfway through to ensure they are warming evenly.

• Mixing bowl: A large bowl used to combine the warm milk, sugar, and yeast, and later to mix in the flour and other ingredients.

• Measuring cups: Essential for accurately measuring the flour, milk, sugar, and bread crumbs.

• Measuring spoons: Used to measure the active dry yeast, salt, and melted butter.

• Whisk: Useful for mixing the warm milk, sugar, and yeast together until frothy.

• Wooden spoon: Ideal for gradually mixing the flour into the yeast mixture until a dough forms.

• Floured surface: A clean, flat area dusted with flour where you will knead the dough.

• Dough scraper: Handy for dividing the dough into 16 pieces after it has risen.

• Baking sheet: Used to place the dough balls on for their final rise and for baking.

• Kitchen towel: Needed to cover the dough while it rises to prevent it from drying out.

• Oven: Preheated to 375°F (190°C) for baking the rolls until they are golden brown.

• Pastry brush: Useful for brushing melted butter onto the dough balls before rolling them in bread crumbs.

• Cooling rack: Allows the baked rolls to cool evenly after they come out of the oven.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This will streamline the process and prevent any delays.

Use a stand mixer: If you have a stand mixer, use it to knead the dough. This will save you time and effort compared to kneading by hand.

Warm environment for rising: Place the dough in a warm spot to help it rise faster. You can use an oven preheated to 100°F (38°C) and then turned off.

Preheat the oven early: Start preheating your oven while the dough is having its final rise. This ensures the oven is ready when you are.