Recipe - Pan De Sal Rolls

SPONGE
One fourth cup Warm; (not hot) Water
2 One half teaspoon Yeast
2 tablespoon Sugar
1 cup Evaporated milk

DOUGH
3 cup Bread flour
One half teaspoon Salt
3 tablespoon Butter; melted
1 Egg
One fourth cup Sugar
Bread Crumbs/Sugar

This PandeSal recipe is a combination of two One from this list,
submitted by whrose (she didn't sign her name!) whose daughterinlaw is
from the Philippines, and the other recipe from my sisterinlaw who is
also from the Philippines. They are absolutely delicious and would make a
wonderful addition to Merry Mary's knockdownthewallswe'recuttingloose
birthday party!

Sponge: Dissolve yeast in water; add sugar. Heat evaporated milk until
warm. Combine with yeast mixture. Let set 10 minutes, or until bubbly.

Dough: Add all but bread crumb mixture to the yeast sponge. Mix well. Knead
until smooth and elastic, 8 to 10 minutes. Transfer to well greased bowl.
Cover and allow to rest in warm spot until dough has doubled, 1 to 11/2
hours.

Punch down dough and divide it into 2024 rolls (or larger, if preferred).
Form into ovals and roll in the bread crumb/sugar mixture. Place on greased
baking sheets and let rise until doubled in size, approximately 1 to 11/2
hours.

Heat oven to 375F. When rolls have doubled, bake for 15 to 20 minutes, or
until rolls are golden.

Serve warm. (Marilou douses them in melted butter or margarine then heats
in the microwave They are eaten every morning for breakfast in the
Philippines.)

Source: Marilou T. Elliott/whrose (from TNT Recipe List)

Posted to TNT Recipes Digest by "Peggy L. Makolondra"
pmakolon@mail.wiscnet.net on May 05, 1998