| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Warm; (not hot) Water |
| 2 1/2 |
ts |
Yeast |
| 2 |
tb |
Sugar |
| 1 |
c |
Evaporated milk |
| 3 |
c |
Bread flour |
| 1/2 |
ts |
Salt |
| 3 |
tb |
Butter; melted |
| 1 |
|
Egg |
| 1/4 |
c |
Sugar |
|
|
Bread Crumbs/Sugar |
INSTRUCTIONS
SPONGE
DOUGH
This PandeSal recipe is a combination of two - One from this list,
submitted by whrose (she didn't sign her name!) whose daughter-in-law is
from the Philippines, and the other recipe from my sister-in-law who is
also from the Philippines. They are absolutely delicious and would make a
wonderful addition to Merry Mary's knock-down-the-walls-we're-cutting-loose
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 1-1/2
hours.
Punch down dough and divide it into 20-24 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 1-1/2
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
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