Pandesal (corrupted from the Spanish pan de sal, meaning “bread of salt”) is a common bread roll in the Philippines made of flour, eggs, yeast, sugar, and salt.
- 2 teaspoons yeast
- 1 ½ cups warm water
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons shortening
- 4 ½ – 5 cups sifted All purpose flour
- breadcrumbs, as needed
- Dissolve yeast in ¼ cup of water. In a bowl, combine the remaining water, sugar, salt and shortening.
- Add 4 cups of the flour and the yeast mixture. Mix well then transfer to a floured surface and knead until smooth and elastic.
- Use the remaining flour for dusting the table and your hands if the dough gets sticky. Place dough on a greased bowl, cover and let it rise until double in bulk.
- Preheat oven to 350°F/177°C. Place risen dough on a floured surface. Flatten with your hands to form a rectangle about 16 x 3 inches.
- Starting at one end, roll up the dough with the right hand while sealing with the left hand to form a cylindrical strip of dough.
- Roll in bread crumbs. Let it rest for 15 to 20 minutes.
- Cut dough into pieces about 1 ½-inch thick.
- Place in baking sheet cut side up.
- Let the dough pieces rise until light, for approximately 1 hour.
- Bake in the preheated oven for 15 minutes or until golden brown.
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