In the write-up for the magazine, Kellie Evans describes pan de sal as "pillowy rolls that the Filipino women in our Catholic congregation would bring along with them from home. The rolls, which take a tumble in bread crumbs before proofing and baking, have a sweet and tender, spongy interior."
A recipe for the pan de sal is also included in that issue of Saveur Magazine.
|Image Credit: Saveur Magazine|
Pan De Sal (Sweet Filipino-Style Bread Rolls)
MAKES 20 ROLLS
6 cups bread four, plus more
1 cup, plus 1 tbsp. sugar
1 1⁄2 tsp. kosher salt
2 1⁄2 cups milk, heated to 115°
1 tbsp. active dry yeast
4 tbsp. unsalted butter, melted, plus more
1 cup plain bread crumbs
1. Whisk four, 1 cup sugar, and salt in a bowl. Stir 1 tbsp. sugar, 1 cup milk, and yeast in another bowl; let sit until foamy, about 10 minutes. Add remaining milk, plus the melted butter and egg; whisk until smooth. Slowly stir in dry ingredients until dough comes together. On a lightly floured surface, knead dough until smooth, about 3 minutes. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1 hour.
2. Place bread crumbs on a plate. On a lightly floured surface, divide dough into 4 equal pieces. Working with 1 piece at a time, pat dough into a 4" x 9" rectangle about 1⁄2" thick. Working from one long end, roll dough into a tight cylinder. Cut dough crosswise into five 1 1⁄2" rolls. Gently coat cut sides of rolls in bread crumbs; place cut side up on parchment paper–lined baking sheets, spaced about 2" apart. Cover loosely with plastic wrap; set in a warm place until doubled in size, about 1 hour.
3. Heat oven to 350°. Bake rolls until golden, 15-20 minutes.