Pan de Sal (Filipino Bread Roll)

Pan de sal is the most popular type of bread in the Philippines. It has become a necessity for Filipino breakfasts.  It is  great with corned beef, egg, cheese, jam, peanut butter, liver spread, shredded pork, or just about anything.  Some choose to eat it on its own, but my favorite way of eating it is with butter and sugar.

Pan de sal is one of the many things that I missed when Iwas new in Canada and we had to go to a Filipino store to buy some. Thanks to my former neighbor and dear friend, I am now able to make my own pan de sal. I have been making pan de sal since 1994 and I am proud to say that I have perfected it.  The trick is to let it rise for many hours after you form it into a roll.  I usually let it rise the whole afternoon (5 hours) and bake it while I make dinner.This recipe uses  a bread machine to make the dough.

Letting the pan de sal rise

 Click here to see the recipe for Making Pan De Sal By Hand Without a Bread Machine.

5.0 from 2 reviews

Pan de Sal (Filipino Bread Roll)
 
Prep time
Cook time
Total time
 
Author:
Serves: 24 rolls
Ingredients
  • 1 cup lukewarm milk
  • 2 tablespoon butter
  • ½ cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • 4 cups all purpose flour
  • 2 ¼ teaspoon bread machine yeast
  • Breadcrumbs
Instructions
  1. In the pan of the bread machine, add ingredients in the order listed above, starting with the milk and finishing off with the yeast.
  2. Select bread type setting to dough/pasta to make the dough.
  3. When the cycle is complete (2 hours), transfer dough into a lightly floured surface.
  4. Divide dough into 24 pieces. Shape each piece into a ball, roll in breadcrumbs and place in a baking pan.
  5. Cover with a cloth and let rise for at least one hour or until almost double in size.
  6. Bake in 225°F oven for 20 minutes and then increase the oven temperature to 325 degrees. Bake for another 10-15 minutes or until golden brown. Serve and enjoy!

Comments

  1. Sarah says

    This could be easily made by hand, correct? I don’t have a bread machine but really want to try this recipe.

    • Liza says

      Okay lang, but it is better to coat the dough with breadcrumbs because it gives the pandesal a distinct flavor and aroma.

  2. Riza says

    Hi Liza,
    I already made pandesal using your recipe and it is very succesful thank you so much for sharing your knowledge to everyone. More power and God bless you.

    • Liza says

      Thanks Riza! Glad you were able to make the pandesal. My family still prefers mine over the store bought ones, especially when they are freshly baked. They like eating it with melted butter and sprinkled with sugar :)

  3. Liza says

    i follow ur recipe, but it didnt turn right, i dont know why, it didnt rise as much also hard and dry. do u think i put too much flour when i was kneading when i also kneading i keep putting d remaining flour, but didnt use everything.

    • Liza says

      Hi Liza,
      There are many factors why the pandesal turned hard and dry. Here are few suggestions based on my experience;
      1. Make sure the milk is lukewarm
      2. Try using less flour, start with 4 1/4 cups of flour and then gradually add more when kneading.From my experience, it is better to have a sticky dough (but not too sticky). It usually produces soft pandesal.
      3. Lastly,give the dough more time to rise ( after it has been shaped into balls). In winter time, I usually make it in the morning and let it rise the whole afternoon. Or if you want fresh pandesal for breakfast, make it at night, let it rise overnight and bake it the next morning.
      Hope these help :)

  4. Michelle says

    Tried and followed your recipe to the letter (with the exception of using an egg replacer) and a batch of pan de sal is just fresh out of the oven. And I am blown away (so are my parents)! The rolls came out crisp on the outside and soft on the inside. I’ve tried a few other recipes and none of them came quite as close to the pan de sal I grew up eating. The aroma, taste and mouth feel of these rolls took me right back to my childhood. Thanks for sharing and ending my quest for the best pan de sal recipe.

  5. Michelle says

    Hi Liza. Just thought I’d let you know that I also made Spanish bread using your pan de sal recipe. For the filling, I mixed 1/2 cup softened butter, 3/4 cup (or less) brown sugar, 1/2 tsp vanilla extract until well incorporated. Didn’t have breadcrumbs so I left it out. The dough yielded 32 rolls (approx. 30 grams each). Can’t thank you enough for the superb bread recipe.

  6. len says

    Shared your recipe with friends, relatives and they all love the Pandesal. So easy to follow and the bread always comes out perfect. Thank you.

  7. Mariz says

    Ms. Liza where did you buy the bread machine yeast? what is the difference of using all purpose flour instead of bread flour on the bread making machine?

    My aunt is sending me a bread making machine. I would love to make her these.

    • Liza says

      Hi Mariz,
      I am pretty sure you can find bread machine yeast in most supermarkets. I bought mine at Safeway. As for which flour to use, I normally use all purpose flour to make pandesal. But today I used bread flour and I did not notice any significant difference. It tastes the same and has a similar texture. Thanks for writing and enjoy your bread machine :)

    • Liza says

      Hi,
      It depends on how many teaspoons of yeast in the pack. If it is good for 500 grams of flour, then it should be okay.

  8. says

    Hi Liza, Thank you for sharing this step by step procedure and it works, and the pandesal is soft and delicious, pero bakit ang pag rise nya ay hindi paumbok kundi palapad, any additional clue? Thank you very much and God Bless!

    Tony

    • Liza says

      Hi Tony,
      Glad that you were able to try my pandesal recipe :) I don’t know why the dough did not rise “paumbok”. My only guess is either you let the dough rise too long or did not knead the dough enough. Hope this help :)

  9. says

    Hi Liza,

    I let the dough rise overnight, or maybe the dough was still soft? I knead for 15 minutes. Anyway it is just minor, I will try again until perfected and I will let you know again. Thank you once again for your wonderful recipe..

    Best regards

    tony

    • Liza says

      Hi Fraulein,
      You may omit the egg but the texture of the pandesal might be different. It might not be as soft as the one with the egg.

  10. Banana says

    Hi! I will try your recipe tom. I’m in search for a good pandesal recipe. Just wondering though if the pandesal stays soft even after a few days.? Other recipes i tried, the bread becomes so hard the day after.

    • Liza A says

      Hi,
      If you let the dough rise for a long period of time, it will yield pandesal that stays soft even after a few days. And make sure don’t use too much flour when you are kneading the dough; a sticky (not wet) dough will also produce a softer pandesal. Hope these help and thanks for stopping by!

  11. Marco says

    Great recipe! Weve been baking our own pan de sal version for at least 5 years. The ones that we used to bake hardens up after it cools off. I tried your recipe without my wife’s knowledge. When my kids tried it, everybody was floored on how soft and yummy it was… needless to say, we are dropping our previous recipe and adopting yours as our family’s official pan de sal recipe. Thank you!

  12. Mitch says

    Hi Liza,

    I’m so lucky to come across your site as i am starving for pandesal here in land down under. Would love to try your recipe soon and invest on this breadmaker machine. Just want to ask the kind of milk you used and is lukewarm really necessary? Have you tried fresh milk? I’m excited to try this! :)

    Cheers!

    • Liza A says

      Hi Mitch,
      I always use fresh milk, 2%, skim or even homogeneous, whichever you prefer. You don’t have to warm it up but I find it produces better pandesal if you do. Take care and thanks for stopping by!

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