This is another one of Ronald's specials. It is called "pandesal" which I think is pretty confusing because I always associate 'sal' with salt, but that is probably too many years doing french/spanish.
We made it for Lunar New Year in Trevs (which was awesome) along with some of Ronald's Biko.
The bread is sweet and by dunking the dough in breadcrumbs it has an extra je ne sais quoi! Well worth the effort!
We made it for Lunar New Year in Trevs (which was awesome) along with some of Ronald's Biko.
The bread is sweet and by dunking the dough in breadcrumbs it has an extra je ne sais quoi! Well worth the effort!
Ingredients (makes 44 rolls)
Method
Mix the flour, 200g sugar and salt together in one bowl. In another bowl, mix the milk, yeast and 2.5 tsp sugar. Leave to stand for about 5 mins - the yeast should do things.
Then pour the flour mix in with the flour mix and stir up. It should turn into a thick dough. If it is too sticky to handle, add more flour. Then knead on a floured board.
Leave covered for an hour to rise.
Now divide the mix into small fist sized chunks, roll into flat A5 sized pieces and roll up. Cut into piece and then dunk the 'wet' (ie. freshly cut side) in some breadcrumbs - you can make breadcrumbs by rubbing a slice between your hands.
Cook for 20 mins at 180 on baking paper.
- 375g flour
- 200g sugar + 2.5 tsp extra
- Tsp salt
- 100ml milk, warmed
- 2 yeast sachets
- 2 pieces of bread
Method
Mix the flour, 200g sugar and salt together in one bowl. In another bowl, mix the milk, yeast and 2.5 tsp sugar. Leave to stand for about 5 mins - the yeast should do things.
Then pour the flour mix in with the flour mix and stir up. It should turn into a thick dough. If it is too sticky to handle, add more flour. Then knead on a floured board.
Leave covered for an hour to rise.
Now divide the mix into small fist sized chunks, roll into flat A5 sized pieces and roll up. Cut into piece and then dunk the 'wet' (ie. freshly cut side) in some breadcrumbs - you can make breadcrumbs by rubbing a slice between your hands.
Cook for 20 mins at 180 on baking paper.
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