The dough for this traditional Philippine bread is rolled to achieve a pillow-soft texture, and then dusted with bread crumbs prior to baking. For step by step instructions, see Shaping Pan de Sal. This recipe first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article Pan de Sal.
- 6 cups bread flour, plus more
- 1 cup plus 1 tbsp. sugar
- 1 1⁄2 tsp. kosher salt
- 2 1⁄2 cups milk, heated to 115°
- 1 tbsp. active dry yeast
- 4 tbsp. unsalted butter, melted, plus more
- 1 egg
- 1 cup plain bread crumbs
Whisk flour, 1 cup sugar, and salt in a bowl. Stir 1 tbsp. sugar, 1 cup milk, and yeast in another bowl; let sit until foamy, about 10 minutes. Add remaining milk, plus the melted butter and egg; whisk until smooth. Slowly stir in dry ingredients until dough comes together. On a lightly floured surface, knead dough until smooth, about 3 minutes. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1 hour.
Place bread crumbs on a plate. On a lightly floured surface, divide dough into 4 equal pieces. Working with 1 piece at a time, pat dough into a 4″ x 9″ rectangle about 1⁄2″ thick. Working from one long end, roll dough into a tight cylinder. Cut dough crosswise into five 1 1⁄2″ rolls. Gently coat cut sides of rolls in bread crumbs; place cut side up on parchment paper-lined baking sheets, spaced about 2″ apart. Cover loosely with plastic wrap; set in a warm place until doubled in size, about 1 hour.
Heat oven to 350°. Bake rolls until golden, 15–20 minutes.