Pan De Sal
 

Pan De Sal





2 cups warm water (110 degrees F/45 degrees C)

2 teaspoons active dry yeast

1/3 cup white sugar

1/4 cup vegetable oil

1-1/2 teaspoons salt

6 cups all-purpose flour



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.





Makes 20 servings