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Nutritional Info
  • Servings Per Recipe: 51
  • Amount Per Serving
  • Calories: 70.5
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 46.2 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 0.4 g
  • Protein: 1.5 g

View full nutritional breakdown of Home made pandesal (bread rolls) (51 rolls) calories by ingredient
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Home made pandesal (bread rolls) (51 rolls)

Submitted by: JESINC2010
Home made pandesal (bread rolls) (51 rolls)

Number of Servings: 51

Ingredients

    * 2 cups warm water (110 degrees F/45 degrees C)
    * 2 teaspoons active dry yeast
    * 1/3 cup white sugar
    * 1/4 cup vegetable oil
    * 1 1/2 teaspoons salt
    * 6 cups all-purpose flour

Directions


Directions

1. Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.
2. In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
3. Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour.
4. Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the 'log' is 1/2 inch in diameter. Using a sharp knife, cut each 'log' into 1/2 inch pieces. Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten.
5. Preheat oven to 375 degrees F (190 degrees C).
6. Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
7. Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.

Makes 51 small bread rolls



Number of Servings: 51

Recipe submitted by SparkPeople user JESINC2010.






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