Mimi's Whole Wheat Pan De Sal

Pan De Sal or salt bread was introduced to the Philippines by the Portuguese in the 16th century and it stuck. Filipinos stuffed these tasty little rolls with whatever they can. Scrambled eggs with garlic, onion and tomatoes, Pancit, Hot dogs with mayo, Sardines, Peanut butter, stuffed with nothing but dipped in coffee and to my daughter who will probably grow up with her mom baking them for her to stuff with Nutella until she has her own rug rats.

Not very many things are more pleasant than freshly baked Pan De Sal for breakfast... or lunch... or dinner in our household.

Mimi's Whole Wheat Pan De Sal

breakfast of champs. Pan De Sal and Nutella

ingredients

Pan De Sal

3 cups flour (1 1/2 cups whole wheat flour and 1 1/2 cups bread flour)

1/2 cup white sugar

1 tsp salt

1 tsp instant yeast

1 tbsp unsalted butter (melted but not hot) or vegetable oil

1 cup water (with whole wheat flour, you might need to add a little more water. adjust accordingly)

1/2 cup bread crumbs

Mixer: incorporate all the dry ingredients then add the water and butter and with the dough hook attachment, kneed for about 5 minutes or until dough is smooth and elastic. If the dough hook does not catch the dough due to size of mixing bowl, you may also knead by hand for 7 to 10 minutes.

Rest the dough for 10 minutes

Cut the dough in to two equal portions, shape in to logs and cut each log in to 6 pieces

Lightly roll on to breadcrumbs

Let rise until doubled then bake in a preheated oven at 375 for 20 minutes.

1 hour or more to double

Enjoy!

 Cheese Pimento

Scrambled Egg Filipino Style