Pan De Sal I

Recipe View Activate the Yeast: In a small mixing bowl, combine warm water, yeast, and 1 teaspoon of sugar. Stir until dissolved and let stand until creamy and frothy (approximately 10 minutes).

Recipe View Combine Wet and Dry Ingredients: In a large mixing bowl, whisk together the remaining sugar and vegetable oil until smooth. Add salt, 1 cup of flour, and the yeast mixture. Stir well to combine. Gradually add the remaining 5 cups of flour, 1/2 cup at a time, mixing until the dough begins to pull away from the sides of the bowl.

Recipe View Knead the Dough: Turn the dough onto a lightly floured surface. Knead for 8-10 minutes until the dough becomes smooth, supple, and elastic. This is crucial for the texture of the rolls.

Recipe View First Rise: Lightly oil a large mixing bowl. Place the dough in the bowl, turning to coat it with oil. Cover the bowl with a damp towel or plastic wrap and let it rise in a warm place until doubled in volume (approximately 1 hour to 1 hour 30 minutes).

Recipe View Shape the Rolls: Turn the risen dough onto a lightly floured surface. Divide it into 4 equal pieces. Shape each piece into a cylinder, then roll it out until the 'log' is 1/2 inch in diameter. Using a sharp knife, cut each log into 1/2-inch pieces. Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten slightly.

Recipe View Second Rise: Cover the shaped rolls with a damp cloth and let them rise until doubled in volume (approximately 30-45 minutes).

Recipe View Bake: Preheat oven to 375 degrees F (190 degrees C). Bake the rolls for 18-22 minutes, or until golden brown. Keep a close watch to prevent burning.

Recipe View Cool and Serve: Remove the baked rolls from the oven and let them cool slightly on a wire rack before serving. Enjoy warm!