Name: Great Filipino Pan De Sal Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 210 min
Ingredients: 4 1/4 cups All-purpose Flour; 1/2 cup Sugar; 2 1/4 teaspoons Instant Yeast (such as SAF); 1 1/2 teaspoons Kosher Salt ( for table salt use half as much by volume or the same weight); 1 cup Whole Milk; 1/4 cup Vegetable Oil; 2 Eggs (large ); 1 Egg Yolk (large ); 1/2 cup Breadcrumbs (plain)

Jump Print Recipe

Filipino Pan De Sal recipe is a soft and somewhat sweet staple in most Filipino homes. Often served as breakfast bread or an afternoon snack, Pan De Sal goes well with numerous fillings and spreads. Served with butter, cheese, jam or savoury choices like meat or eggs, it’s become an element of Filipino dining. The Filipino Pan De Sal is more than a bread. It represents the love and comfort shared by friends and families.

The Filipino Pan De Sal recipe originated during the Spanish colonial period, when techniques used in European bread making were localized. The name Pan De Sal literally means “bread of salt,” although it is more mildly sweet, unlike other breads. The recipe has developed over time to provide Filipinos the light and fluffy texture and distinct taste they like now. This evolution reflects the versatility of Filipino cuisine.

The most endearing part of the Filipino Pan De Sal recipe is it brings back memories. Some Filipinos associate the smell of freshly baked Pan De Sal with mornings with family and often with a cup of coffee or hot chocolate. This particular bread has grown to be a part of everyday life – it offers food & conveniences. Its simplicity and accessibility causes it to be a favourite among all generations.

The Filipino Pan De Sal recipe also speaks about community in Filipino culture. Generally baked in neighbourhood bakeries and sold early in the early morning, Pan De Sal is often bought hot from the oven. This buying of fresh bread daily creates ties between bakers and their communities. A brown paper bag with warm Pan De Sal is a familiar sight in Filipino homes these days.

Another excellent aspect of the Filipino Pan De Sal recipe is its versatility. It’s tasty by itself but Pan De Sal is also a base for many things. From easy buttered slices to elaborate sandwiches, its neutral, slightly sweet flavour goes well with almost all foods. This particular adaptability has made it a choice for fast mornings, snacking and as a side dish with stews and soups.

The Filipino Pan De Sal recipe has also spread outside of the Philippines as Filipino communities all over the globe have introduced brand new audiences to this bread. Bakeries and home cooks continue to share this classic bread worldwide. It is universally charming for being adaptable and familiar, and consequently a favourite of people who encounter it.

To sum up, the Filipino Pan De Sal recipe is a celebration of tradition, community and versatility. Its soft texture, mild sweetness and cultural significance have made it part of Filipino cuisine. Whether fresh from the bakery, loaded with favorite spreads or even shared with family and friends, Pan De Sal remains a source of joy and comfort. The Filipino Pan De Sal recipe is more than bread; it’s more than bread. It represents home, connection along with a longing for simple, meaningful food.

Table of Contents

Ingredients For the Filipino Pan De Sal Recipe

All-purpose Flour
Sugar
Instant Yeast
Kosher Salt
Whole Milk
Vegetable Oil
Eggs
Egg Yolk
Breadcrumbs

Cooking Instructions For the Filipino Pan De Sal Recipe

Mix the flour, sugar, yeast, and salt in the bowl of a stand mixer that has a dough hook attached. Mix until thoroughly blended on low speed. Mix the eggs, oil, milk, and egg yolk until a shaggy dough forms, which should take around two minutes. Turn the speed up to medium and keep mixing until the dough is smooth and separates from the bowl’s sides (it will be sticky and clinging to the bottom of the basin), which should take about ten minutes.

Using a bowl scraper, move the dough to a large bowl that has been lightly greased. Cover the bowl loosely with plastic wrap and let it at room temperature (75°F/24°C) for approximately 1 1/2 hours, or until it has doubled in size.

Use parchment paper to line a baking sheet with a rim. A shallow, wide basin should be filled with breadcrumbs. Do not deflate the dough after turning it onto a sanitized, floured surface. 16 equal parts (2 1/3 ounces; 65g each) should be divided. Cup the dough under your palm, working in fast circular motions to make a smooth ball, one bit at a time. Place the part in the breadcrumb bowl, roll it up to coat all sides equally, and then move it to the baking sheet that has been prepared.

On the prepared baking sheet, repeat with the remaining dough sections, separating them by approximately 1 inch. Wrap loosely in plastic wrap and let rise at room temperature (75°F/24°C) for approximately an hour, or until nearly doubled in size. (Alternatively, wrap securely in plastic wrap and place in the refrigerator for 10 to 12 hours, or overnight, until it is soft and puffed).

Set the oven rack in the middle position and preheat the oven to 350°F (180°C) 30 minutes before baking. Bake the pandesal for about 20 minutes, or until it is puffy and golden brown.

Serve right away after transferring to a serving platter.

Helpful Suggestions For the Filipino Pan de Sal Recipe

When preparing the Filipino Pan de Sal Recipe, using the right ingredients and techniques is key to achieving soft, fluffy rolls with a slightly crisp crust. Start by ensuring that your yeast is fresh and active. To do this, proof the yeast in warm water with a bit of sugar; it should foam within a few minutes. For the dough, use all-purpose flour or bread flour, as they provide the ideal texture.

Knead the dough until it becomes smooth and elastic, which typically takes about 8–10 minutes. Let the dough rise in a warm, draft-free area until it doubles in size. When shaping the rolls, coat them lightly with breadcrumbs to give the Pan de Sal its signature crust. For the best results, bake the rolls in a preheated oven and keep an eye on the time to avoid overbaking. Serve the Pan de Sal warm, as they are most delightful fresh out of the oven.

These rolls are versatile and can be enjoyed plain, with butter, or filled with savoury or sweet spreads. If you want to customise the recipe, you can add a touch of sweetness or flavour by incorporating ingredients like honey or milk.

Storage Instructions For the Filipino Pan de Sal Recipe

Proper storage of the Filipino Pan de Sal Recipe ensures the rolls remain soft and enjoyable for days. Once baked, allow the Pan de Sal to cool completely at room temperature. To keep them fresh, store the rolls in an airtight container or a resealable plastic bag. Keep them at room temperature for up to 2 days. If you plan to store them longer, freezing is the best option.

Wrap each roll individually in plastic wrap or aluminium foil, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. When you’re ready to enjoy the frozen Pan de Sal, let them thaw at room temperature or microwave them for a few seconds to warm them up. For a fresher taste, you can reheat the rolls in an oven set to 175°C (350°F) for about 5–7 minutes.

Avoid refrigerating Pan de Sal, as it tends to dry out the bread. By following these storage tips, you can preserve the texture and flavour of the Pan de Sal, making them as delightful as the day they were baked.

FAQ For the Filipino Pan de Sal Recipe

Question: What type of flour is best for the Filipino Pan de Sal Recipe?

A: The best flour for the Filipino Pan de Sal Recipe is all-purpose flour or bread flour, as both provide a soft and fluffy texture with a slightly crisp crust.

Question: Can I make the Filipino Pan de Sal Recipe without breadcrumbs?

A: Yes, you can make the Filipino Pan de Sal Recipe without breadcrumbs, but the breadcrumbs give the rolls their signature crust. If omitted, the texture will be slightly different.

Question: How can I make the Filipino Pan de Sal Recipe sweeter?

A: To make the Filipino Pan de Sal Recipe sweeter, you can add more sugar to the dough or include a touch of honey or condensed milk for additional sweetness.

Question: Can I freeze the Filipino Pan de Sal Recipe for later use?

A: Yes, you can freeze the Filipino Pan de Sal Recipe by wrapping the rolls individually and storing them in a freezer-safe bag or container. They can be frozen for up to 3 months.

Question: How do I reheat the Filipino Pan de Sal Recipe without drying it out?

A: To reheat the Filipino Pan de Sal Recipe without drying it out, place the rolls in an oven set to 175°C (350°F) for 5–7 minutes or microwave them for a few seconds to warm them.