Pan de Sal Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Sugar: Adds a touch of sweetness to the bread.

Salt: Enhances the flavor of the bread.

Instant yeast: Helps the dough rise, making it light and fluffy.

Warm milk: Activates the yeast and adds moisture to the dough.

Vegetable oil: Adds richness and helps keep the bread moist.

Egg: Adds structure and richness to the dough.

Bread crumbs: Coats the dough balls, giving Pan de Sal its unique texture.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself. This helps develop the gluten structure, making the bread light and airy. If the dough is too sticky, sprinkle a little flour on your work surface, but be careful not to add too much as it can make the bread dense.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can give the pan de sal a chewier texture.

• sugar - Substitute with honey: Honey adds a different flavor profile and moisture to the bread.

• salt - Substitute with sea salt: Sea salt can provide a slightly different taste and texture.

• instant yeast - Substitute with active dry yeast: Active dry yeast can be used but needs to be dissolved in warm water before adding to the dough.

• warm milk - Substitute with warm water: Warm water can be used if you want a dairy-free option, though it may slightly alter the flavor.

• vegetable oil - Substitute with olive oil: Olive oil can add a richer flavor to the bread.

• egg - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace the egg for a vegan option.

• Allow the Pan de Sal to cool completely at room temperature before storing. This prevents condensation, which can make the bread soggy.

• Store Pan de Sal in an airtight container or a resealable plastic bag. This helps maintain its softness and prevents it from drying out.

• For short-term storage, keep the Pan de Sal at room temperature. It will stay fresh for up to 2 days.

• If you plan to keep the Pan de Sal for longer, consider freezing it. Wrap each roll individually in plastic wrap or aluminum foil to prevent freezer burn.

• Place the individually wrapped Pan de Sal in a large resealable freezer bag or an airtight container. Label the bag with the date to keep track of freshness.

• Pan de Sal can be frozen for up to 3 months. When ready to enjoy, thaw the rolls at room temperature or reheat them directly from the freezer.

• To reheat, preheat your oven to 350°F. Place the Pan de Sal on a baking sheet and bake for about 5-7 minutes, or until warmed through.

• Alternatively, you can microwave the frozen Pan de Sal for about 20-30 seconds. Place a damp paper towel over the roll to keep it from drying out.

• For a crispier texture, you can toast the thawed Pan de Sal in a toaster oven for a few minutes until golden brown.

• Enjoy your Pan de Sal with your favorite soups, stews, or simply with a spread of butter or jam.

• Preheat your oven to 350°F. Wrap each 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 warm and soft.

• For a quick reheat, use a microwave. Place the pan de sal on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 20-30 seconds. Be careful not to overheat, as this can make the bread chewy.

• If you have a toaster oven, set it to 350°F. Place the pan de sal directly on the rack or on a baking sheet. Heat for 5-7 minutes, checking frequently to ensure they don't get too crispy.

• For a stovetop method, heat a non-stick skillet over medium-low heat. Place the pan de sal in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until warmed through.

• If you prefer a softer texture, steam the pan de sal. Fill a pot with a small amount of water and bring to a simmer. Place the pan de sal in a steamer basket and cover. Steam for about 5 minutes, or until they are soft and warm.

• Mixing bowl: Use this to combine the flour, sugar, salt, and yeast, and later to mix in the wet ingredients.

• Measuring cups: Essential for accurately measuring the flour, sugar, and warm milk.

• Measuring spoons: Necessary for measuring the salt and yeast.

• Whisk: Helpful for beating the egg before adding it to the mixture.

• Wooden spoon: Useful for mixing the ingredients until a dough forms.

• Stand mixer with dough hook attachment: Optional, but can be used to knead the dough more efficiently.

• Clean countertop or large cutting board: Ideal for kneading the dough by hand.

• Greased bowl: Needed for letting the dough rise.

• Plastic wrap or clean kitchen towel: To cover the bowl while the dough is rising.

• Bench scraper: Useful for dividing the dough into 16 pieces.

• Baking sheet: For placing the dough balls on before baking.

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

• Oven: Preheated to 350°F for baking the Pan de Sal.

• Cooling rack: To cool the baked Pan de Sal after they come out of the oven.

Prepare ingredients in advance: Measure and set out all ingredients before starting to save time during the baking process.

Use a stand mixer: A stand mixer can knead the dough more efficiently, reducing the time spent on manual kneading.

Warm environment for rising: Place the dough in a warm spot to speed up the rising process.

Preheat the oven early: Ensure the oven is preheated to the correct temperature before the dough is ready to bake.

Divide dough quickly: Use a bench scraper to quickly and evenly divide the dough into pieces.