Pandesal

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Pan de sal is the classic Filipino bread roll, translating to bread of salt. While the original version was much saltier, the pandesal of today is sweeter. Americans would likely liken it to a King’s Hawaiian roll.

I love to eat my pandesal with ube halaya | jelly, jam. Growing up I would make pandesal into an ice cream sandwich, or make Filipino pineapple glazed ham and queso de bola (Edam cheese) sliders.

The Goldilock’s recipe makes for a reasonably sized pandesal, making it manageable for a small snack… or for eating more than one !

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Pan de sal (Godilock’s USA)

This recipe is adopted from the Goldilock's USA Facebook, though I converted to weight measurements as follows:
1 cup flour = 135 g
1 tsp = 3g instant yeast
1 cup granulated sugar = 200 g
1 cup shortening = 205 grams
Course: Breakfast, Merienda, Side Dish
Cuisine: Filipino, Pilipix
Keyword: Asian, Baking, Bread, Filipino, Filipinx, Goldilocks, Merienda, Pinoy, Snack

Equipment

  • Stand mixer

Ingredients

  • 6 grams Instant yeast (2tsp)
  • 1 1/4 cup water, room temperature
  • 270 grams AP flour (2 cups sifted)
  • 270 grams Bread flour (2 cups sifted)
  • 100 grams Granulated sugar (1/2 cup)
  • 12 grams Diamond Kosher salt (2 tsp)
  • 24 grams vegetable shortening (1/8 cup)
  • Bread crumbs for dusting

Instructions

  • Pre-heat oven to 350°F
  • In a mixing bowl with dough hook or flat beater attachment, place the siftedall-purpose flour, bread flour, sugar, and salt. Mix for 1 minute at low speed.
  • Add the remaining water and dissolved yeast. Mix at medium speed for approximately 4 minutes.
  • Add the shortening and continue mixing at medium speed until gluten is slightly developed.
  • Transfer the dough in a greased bowl and cover with plastic.6. Let the dough rest for about 15 minutes at room temperature.
  • Punch down and roll into a cane shape or “baston” of about ½” diameter.
  • Cut the dough into pieces weighing 30 grams each.
  • Arrange pieces with the flat side facing up in a 12” x 16” baking pan. Make 3 rows with 8 pieces per row.
  • Sprinkle top with breadcrumbs.
  • Let the dough rise until it doubles in size. (Approximately 1 hour at room temperature)
  • Once the dough has risen to double its original volume, bake for 13 to 15 minutes or until golden in color.

Notes

  • When using instant yeast, it’s ok to skip the blooming step (#2)
  • You can do the first proof (step 5) in the refrigerator overnight for a more developed flavor. I let it come back to room temperature before moving on to the next step
  • For larger pan de sal, double it to 120 grams and adjust bake times accordingly. 
  • If using a thermometer, the target internal temperature is 185-190*F

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