Pandesal

 


Another childhood favorite of mine and my childhood friends. My mom would make a huge batch for us to all share and a separate bowl just for my friend Lori Kmech. She would power down a dozen all by herself. What's funny is that I only realized, thinking about them now after studying Spanish for several years that it actually means "bread of salt". I also added this picture, because my mom always made them this shape versus round.

Ingredients

12 cups flour
7 tablespoons yeast
3 cubes butter
2 teaspoons salt
5 cups water

Directions

Mix flour and salt in a big bowl. 

Dissolve 1/2 cup sugar in 1 cup water, then sprinkle yeast. Melt butter and add to sugar water. Then pour into dry ingredients. Knead dough until elastic. Let rise for 2 hours then divide and form into long rolls. Rise for another 30 minutes. Cut into portions. Rise for another hour.

Roll thin like making hopia. Then roll into jelly roll and cut into bun size.

Bake at 400℉ until golden brown.

NOTES:
You can use the same dough for Spanish bread. FILLING: Mix 3 cubes butter w/ sugar and put inside dough. Brush top w/ evaporated milk.

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