Hannah's Pan de Sal – Filipino rolls

Ingredients for 1 servings:

• 1 cup milk
• 75 g butter
• 1 egg(s)
• 1 tsp, leveled salt
• ½ cup sugar
• 4 cup(s) wheat flour
• 15 g dry yeast
• ½ cup breadcrumbs

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 5 minutes

Filipino rolls that are first salty and then sweet! With a breadcrumb crust. Cup recipe

First, heat the milk gently for 30 seconds. Place the egg in hot (not boiling!) water for one minute, then whisk lightly. Soften the butter. Then combine all the ingredients except the breadcrumbs and knead thoroughly. Let it rest in a warm place for 45 minutes, until the dough has doubled in size (Tip: Lightly press two fingers into the dough; if it leaves an indentation without springing back, it’s rested enough). Divide the dough into 24 small, oval pieces and roll them in the breadcrumbs. To prevent the rolls from rising like ciabatta rolls, place them on a smaller baking sheet and let them rise for another 30 minutes. Meanwhile, preheat the oven to 190°C (375°F). Bake the rolls for 15 minutes, or until the tops are golden brown.