Time 2h Yield 24 serving(s) Number Of Ingredients 8 Steps:
Microwave milk on High for 30 seconds; Warm uncracked egg to room temperature by placing in hot water for 60 seconds, then beat lightly; Melt or soften butter to room temperature. Select “Dough” cycle; Add all ingredients, EXCEPT for breadcrumbs, in the order your machine requires. First Rise: When the machine is done kneading, the dough will be sticky (gooey dough means moist pan de sal); Place dough in a bowl greased with Pam spray and spray top of dough with more Pam; Cover and let rise in a warm place for 45 minutes, or until doubled in volume (To test: gently poke dough with two fingers; if it leaves an impression without springing back, it is doubled). Second Rise: Gently deflate dough with your fist, then use a plastic spatula to divide dough into 24 ovals and roll them in the breadcrumbs. Line up ovals in a 9x13" ungreased cake pan with the rolls touching; that way, the pan de sal use each other for height support and not spread out like ciabatta; Let rise a second time for 30 minutes; Meanwhile, preheat oven to 375 deg. F. Bake for 15 minutes, or until tops are golden brown.
Time 2h20m Yield 15 Number Of Ingredients 9 Steps:
Heat the milk in a small saucepan until it bubbles; remove from heat. Add the butter and sugar; stir until melted. Let cool until lukewarm. Pour the cooled milk mixture into a large mixing bowl. Add the yeast and stir to dissolve. Add the salt, baking soda, baking powder and 4 cups of the flour; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Preheat oven to 375 degrees F (190 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces and form into rounds. Place the rolls on 2 lightly greased baking sheets. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Sprinkle with bread crumbs and bake at 375 degrees F (190 degrees C) for about 15 to 20 minutes or until the tops are golden brown.
Yield 20 Number Of Ingredients 6 Steps:
Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes. In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl. Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour. Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each piece into a cylinder and roll 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. Preheat oven to 375 degrees F (190 degrees C). Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes. Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.
Time 3h20m Yield 24 rolls Number Of Ingredients 8 Steps:
Combine shortening, sugar, salt and boiling water in a large mixing bowl. Cool to lukewarm. Add warm water and sprinkle in dry yeast. Stir until dissolved. Let stand for 5 minutes. Add flour gradually and turn out on a lighlty floured board. Knead until smooth and elastic. Place in a greased bowl and brush with shortening. Cover and let rise in warm place until double in size- about 1- 1 1/2 hour. Punch down and turn out on a lighlty floured board. Divide dough into 24 equal parts and shape into ovals. Roll lightly in bread crumbs. Place on greased cookie sheet. (spread 6 inches apart). Cover, let rise in warm place, free from draft, until light- about 1 hour. Bake at 425 degrees, for 15-20 minutes or until golden brown.
