Brie Cheese spread on Pandesal Plus Creamy Bacon Shallots Onion Potatoes & Spinach Soup Dinner!
Memories of home...Pandesal is "THE classic Filipino bread". These salt-bread rolls are widely enjoyed throughout the day, they are almost synonymous to rice in Filipino meals.
1 (1/4 ounce) package active dry yeast
¼ cup warm water
1 cup lukewarm milk
2 ounces butter, room temperature
½ cup sugar
1-1/2 teaspoons salt
2 eggs, beaten
4-1/4 cups flour and ¼ to ½ cup more for kneading
½ cup fine breadcrumb
In a large bowl,, combine water and yeast. Allow to sit for 10 minutes until mixture becomes bubbly. Stir well.
In a small bowl, combine milk, butter, eggs, sugar and salt. Stir together until incorporated..
Add milk mixture and 2 cups flour to yeast mixture. Using an electrix mixer, beat to combine. Gradually add the remaining 2-1/4 cup flour in ½ cup increments and continue to combine all ingredients.
On a lightly-floured surface, turn over dough and knead, lightly adding flour as necessary, for about 10 minutes or until smooth, supple and elastic.
In a lightly-oiled large bowl, place dough. Cover with film and allow to rise for about 1 to 1-1/2 hours or until double in size.
On a lightly-floured surface, transfer dough and divide into 24 pieces. Shape each piece into a ball and roll on breadcrumbs to coat. Arrange balls about 1-inch apart on a lightly-greased baking sheet. Cover with a cloth and allow to rise for about 1 to 1-1/2 hours or until double in size.
Bake in a 350 F oven for about 15 to 20 minutes or until golden brown. Serve hot.