I just received the latest issue of Saveur Magazine the other day where they list their 100 favorite things and in that issue was a little blurb by Kellie Evans about these wonderful rolls that she used to east after church that were made by the Filipino women in her community. They had a picture of these rolls and the description was so good I knew I had to try them out and find the recipe. Luckily, the recipe was in Saveur a little further back and these could not be much easier to make. There is minimal kneading you need to do and you get wonderful rolls from it.

Pan de Sal

6 cups bread flour, plus more

1 cup plus 1 tablespoon granulated sugar

1 1/2 teaspoons kosher salt

2 1/2 cups milk, heated to 115 degrees

1 tablespoon dry active yeast

4 tablespoons unsalted butter, melted, plus more

1 egg

1 cup plain bread crumbs

Whisk the bread flour, 1 cup of the sugar, and the salt in a bowl. Stir the remaining 1 tablespoon of the sugar, 1 cup of the milk and the yeast in another bowl; allow the mixture to sit until it is foamy, about 10 minutes. Add the remaining milk, plus the melted butter and the egg; whisk until it is smooth. Slowly stir in the dry ingredients until the dough comes together. On a lightly floured surface, knead the dough until it is smooth, about 3 minutes. Transfer the dough to a lightly greased bowl and cover it loosely with plastic wrap, Set the bowl in a warm place until it has doubled in size, about 1 hour.

Place the bread crumbs on a plate. On a lightly floured work surface, divide the dough into 4 equal pieces. Working with 1 piece at a time, pat the dough into a 4 inch by 9 inch rectangle about 1/2 an inch thick. Working from one long end, roll the dough into a tight cylinder. Cut the dough crosswise into five 1 1/2 inch rolls. Gently coat the cut sides of the rolls with the bread crumbs. Place the rolls cut side up on a parchment paper-lined baking sheet spaced about 2 inches apart. Cover the rolls loosely with plastic wrap and set the sheets in a warm place until the rolls have doubled in size, about 1 hour.

Heat the oven to 350 degrees. Bake the rolls until they are golden brown, about 15 to 20 minutes. Serve.

These rolls are incredibly soft and very sweet. They went really well with the soup I made for dinner last night and I think they would perfect for just about dinner or great for sandwiches at lunch or dinner. I actually cut the recipe in half because the original recipe I have shared makes 20 rolls. I cut mine a little smaller and got 14 rolls out of the batch and they still proofed up to be big so I think you can make them even smaller if you want to get more from the batch. One thing to remember about this recipe is that you do not want to overwork the dough and knead it too much so it you get the nice fluffy rolls.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!