Pan de Sal Recipe

All-purpose flour: The main ingredient for the dough, providing structure and texture.

Warm water: Activates the yeast and helps form the dough.

Sugar: Feeds the yeast and adds a touch of sweetness.

Vegetable oil: Adds moisture and richness to the dough.

Salt: Enhances the flavor of the bread.

Active dry yeast: Leavens the dough, making it rise and become fluffy.

Bread crumbs: Coats the dough balls, giving the rolls a crunchy exterior.

When kneading the dough, ensure you use the heel of your hand to push the dough away from you, then fold it back over itself. This technique helps develop the gluten structure, resulting in a smoother and more elastic dough. If the dough feels too sticky, sprinkle a little more flour on the surface, but be careful not to add too much as it can make the bread dense.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content of the bread.

• warm water - Substitute with milk: Milk can make the bread softer and add a richer flavor.

• sugar - Substitute with honey: Honey adds a natural sweetness and can help keep the bread moist.

• vegetable oil - Substitute with olive oil: Olive oil provides a richer flavor and has healthier fats.

• salt - Substitute with sea salt: Sea salt can enhance the flavor with its mineral content.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and doesn't need to be activated in water first.

• bread crumbs - Substitute with panko: Panko bread crumbs are lighter and can give a crispier texture to the bread.

• Allow the pan de sal to cool completely at room temperature before storing. This prevents condensation, which can make the bread soggy.
• For short-term storage, place the rolls in an airtight container or a resealable plastic bag. Store at room temperature for up to 2-3 days.
• If you prefer to keep them longer, wrap each roll individually in plastic wrap or aluminum foil. Place the wrapped rolls in a resealable plastic bag or an airtight container and store in the refrigerator for up to a week.
• To freeze pan de sal, wrap each roll tightly in plastic wrap or aluminum foil. Then, place the wrapped rolls in a resealable freezer bag, removing as much air as possible before sealing. Label the bag with the date.
• Store the frozen rolls in the freezer for up to 3 months. For best results, use them within this time frame to maintain optimal flavor and texture.
• When ready to enjoy, thaw the frozen pan de sal at room temperature for a few hours or overnight in the refrigerator.
• To refresh the rolls, preheat your oven to 350°F (175°C). Place the thawed rolls on a baking sheet and bake for 5-10 minutes until warmed through and slightly crispy on the outside.
• Alternatively, you can microwave the thawed rolls for about 20-30 seconds on medium power. Be cautious not to overheat, as this can make the bread chewy.
• For an extra touch, brush the reheated pan de sal with a bit of melted butter or olive oil before serving. This adds a delightful richness and enhances the flavor.

• Preheat your oven to 350°F (175°C). Wrap the pan de sal in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10 minutes or until they are warmed through.

• For a quicker method, use a microwave. Place the pan de sal on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 20-30 seconds. Check if they are warm enough; if not, continue heating in 10-second intervals.

• If you have an air fryer, preheat it to 320°F (160°C). Place the pan de sal in the basket and heat for 3-5 minutes. This method will give you a slightly crispy exterior while keeping the inside soft.

• For a stovetop method, use a steamer. Bring water to a boil in the steamer pot. Place the pan de sal in the steamer basket, cover, and steam for about 5 minutes. This will keep the rolls moist and soft.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the pan de sal directly on the rack or on a baking sheet. Heat for about 5-7 minutes or until they are warmed through.

• Mixing bowl: A large bowl used to combine the ingredients for the dough.

• Measuring cups: Used to measure out the flour, sugar, vegetable oil, and water accurately.

• Measuring spoons: Used to measure the salt and yeast precisely.

• Wooden spoon: Useful for mixing the ingredients together before kneading.

• Damp cloth: Used to cover the dough while it rises to prevent it from drying out.

• Baking sheet: A flat sheet used to place the dough balls on for baking.

• Parchment paper: Lining the baking sheet to prevent the dough from sticking.

• Rolling pin: Optional, but can be used to help shape the dough balls evenly.

• Oven: Preheated to 375°F (190°C) for baking the rolls.

• Cooling rack: Used to cool the rolls slightly before serving.

• Greased bowl: Used to let the dough rise without sticking.

• Floured surface: A surface dusted with flour to knead the dough on.

• Bread crumbs: Used to coat the dough balls before baking.

Prepare ingredients ahead: Measure and set aside all ingredients before starting. This will streamline the process.

Use a stand mixer: If you have a stand mixer, use it to mix and knead the dough. It saves time and effort.

Proof in a warm oven: To speed up the rising process, place the dough in a slightly warm oven.

Shape and freeze: Shape the dough balls and freeze them. Bake directly from frozen when needed.

Double the batch: Make a double batch and freeze half. This way, you have pan de sal ready for future use.