|

Sourdough Pan De Sal (Filipino Dinner Rolls)

Print

“ Get The Bigger, Better, Beginner Proof Sourdough Starter ”

Sourdough Bread Recipe: Pan De Sal (Filipino Dinner Rolls)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Roselle Blore @howtomakesourdough
  • Prep Time: 6-8hrs for the sweet stiff sourdough starter to come to peak
  • Fermentation Time: 4hr room temp proof + 8hr cold proof + 2-4hr final proofing
  • Cook Time: 20-35 min
  • Total Time: 24hrs
  • Yield: 2530 sourdough Filipino dinner rolls 1x
  • Category: Sourdough Baking

Ingredients

Scale

Sweet Stiff Sourdough Starter

  • 50g sourdough starter
  • 150g flour
  • 70g water
  • 20g sugar

Sourdough Bread Dough

  • 460g bread flour
  • 60g sugar
  • 10g salt
  • 2 eggs
  • All of the sweet stiff starter
  • 90g milk
  • 100g heavy cream
  • 50g butter
 

Instructions

Step 1 – FEED STARTER/MAKE THE LEVAIN

  • Take 50g of your sourdough starter and feed it 150g bread flour + 70g water + 20g sugar
  • Wait for it to 3x in size –it will be ready when the top stops doming and starts to crater a little

Step 2 – MIXING

  • In your stand mixer, mix dough ingredients (except the butter) until you get a windowpane
  • Then add in the butter. Mix again until you get a windowpane (mixer at speed 2 for around 10-16 min)

Step 3 – BULK FERMENTATION/1st RISE

  • Roughly shape the dough into a taut ball and put it in a greased bowl
  • Bulk proof for 4hrs at 74F (gauge time if your room is cooler or warmer)

Step 4 – COLD PROOFING/2nd RISE

  • Cold proof in your fridge overnight (~8hrs)

Step 5 – PAN DE SAL SHAPING

  • Take out the dough, weigh and divide into equal balls and shape tautly into buns
  • Then put directly onto a buttered 9×13 cookie sheet (or lined with parchment paper)
  • This recipe at 1x scale makes TWO 9×13 cookie sheets of:
    • 30 small dinner rolls (6 across x 5 down) –what you see in the pic
    • 25 medium rolls (5 x 5)

Step 6 – FINAL PROOFING/3rd RISE

  • Final proof (room temp) the rolls in the cookie sheet
  • Cover lightly because we don’t want it to dry out
  • Final proof this for 4-6hrs at room temp (74F),
  • or until *ALMOST* double, around 75-80% rise

Step 7 – SOURDOUGH BAKING

  • Egg-wash and bake in a pre-heated 350F oven for 20-35 min (meaning, check on it every 5-10 min at the 20 min mark)
  • Baking times will depend on how big the rolls are,
  • you as the baker will have to gauge how long to bake by checking on the oven around the 20 min mark

Notes

For authentic Filipino pan de sal, sprinkle breadcrumbs on top after egg wash

Leave a Reply

2 Comments

  1. Desi Wilson says:

    Hello Roselle! I completely love your posts and have learned so much from you!
    I usually start my bread a week before Thanksgiving, then I freeze them already baked. I’d really like to try a different way so my rolls taste “just out of the oven goodness” lol
    After making the bread, can I freeze my unbaked rolls?
    If so, do I then bake right from the freezer?
    Thanks in advance!!
    Happy Thanksgiving!
    Desi

  2. Desi Wilson says:

    Hello Roselle! I completely love your posts and have learned so much from you!
    I usually start my bread a week before Thanksgiving, then I freeze the them already baked. I’d really like to try a different way so my rolls taste “just out of the oven goodness” lol
    After making the bread, can I freeze my unbaked rolls?
    If so, do I then bake right from the freezer?
    Thanks in advance!!
    Happy Thanksgiving!
    Desi