Pandesal

Yeast:

1. Dissolve yeast in warm water. Make sure the water is warm. Not HOT and not COLD. WARM. This is important to activate the yeast and make sure that it will rise the dough later.

2. To proof yeast, add sugar and let stand for 10 minutes. If the mixture doubles in volume then yeast is active.

Dough:

1. In a large bowl, combine flour, sugar, warm water, salt and shortening and mix until well combined. If you are using a mixer, you can use the hook attachment. Add yeast mixture and mix slowly. If the mixture is too wet, add more flour and mix until well combined.

2. Knead the dough in the mixer for about 10 minutes more. To test the dough if it’s ready, pinch a piece and stretch it into a square. The dough is ready if it’s elastic enough to be stretched into a translucent sheet of dough. If it tears continue kneading.

3. Grease a large bowl with oil using a paper towel. Place the dough in the bowl, cover the bowl with plastic wrap and let the dough rise to about twice its size or about an hour. Best to place it in a warm and dark area.

4. When it is twice its original size already, punch the dough, knead again to redistribute the yeast, and divide the dough into two pieces. Roll each piece of dough into a rectangular sheet and then roll the sheet into a log, about 20 inches long and 2 inches in diameter. Let the dough rest for an hour. *do not dust too much with flour because it'll be more difficult to roll and form.

5. Using a dough cutter or a flat knife, cut the log into 1-inch thick pieces. Roll each piece in breadcrumbs, place on a baking tray with the cut side up. Make sure there is enough space, about two inches, between pieces. Sprinkle dough with more breadcrumbs and let the dough rest for one more hour before baking. In our case, we cut pieces of dough and rolled them into balls then let them rest. This'll make round pandesals instead of the usual shape. You can also put some filling in the dough like adobo. Just seal it and let it rest for a while before baking.

6. Meanwhile, preheat the oven to 350 degrees F or 180 degrees C.

7. Bake the bread for 20 minutes or until the pan de sal becomes lightly toasted. Pan de sal is best enjoyed straight from the oven but these rolls freeze really well. Place rolls in a freezer bag and store in the freezer for up to a month. To reheat them, toss frozen rolls in the microwave or toaster oven.

*This recipe is adapted from Kulinarya.

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