In the Philippines, where I was born and raised, pandesal or saltine bread is a local favorite. Instead of dinner rolls, we prefer breakfast buns because lunch and dinner are meant to be eaten with rice, the staple carbohydrate source, as compared to potatoes and bread in other regions of the world.
When we moved to the U.S. in the East Coast, this is one food I truly missed. So the first few months that I spent in the kitchen, I tried my hand at baking these wonderful buns and had quite a success.
Now that I discovered sourdough bread, I thought, why not combine the health benefits of sourdough with the yummy-goodness of hot pandesal.
After a couple of trials-and-errors, finally, I’m satisfied with this new take on pandesal. Let me call this the pandesour pullout bread. It’s very easy to make. I used the same dough recipe that I had for sourdough bread and added a few extra steps:
Here goes my take on sourdough bread turned pandesal:
1) Once the dough has risen to twice its size, shape it into small balls. If you want more uniform shapes, feel free to use a cookie cutter, or alternatively, roll into a log and cut into 1-inch size.
2) Lay out on a round baking pan or Dutch oven. Let rise until it doubles in size.
3) Sprinkle with plain bread crumbs before baking in a pre-heated oven at 350F for 30-45 minutes, depending on what pan you used.
Don’t forget this last step in the process because that’s how this bread can make its claim as an official pandesour. Without it, it’s just plain old breakfast bun or dinner roll. It’ll have some identity crisis of sorts (as though it hasn’t had one already, being a sourdough bread and pandesal rolled into one).
Let me know how your kitchen experiment turns out!
Post your comments below.