Have you ever imagined of mixing soy sauce to your bread dough? Well, I did and I love the result! As a pan de sal lover, I recommend that you try this as well.
This recipe is derived from our famous Pan de Sal. Instead of using sal or salt, I substituted it with the Kikkoman Soy Sauce. The end result? It has this unique, subtle and very mild taste that you will like for sure. Plus, it has this light caramel color. This variety of pan de sal will be even more perfect with cheese or any other savory filling although sweet palaman (filling) will just be fine!
- 350 grams bread flour + extra flour for dusting
- 1 small packet or 7 grams instant yeast
- 50 grams brown sugar
- 2 teaspoons Kikkoman Soy Sauce
- 60 grams melted butter, still warm to the touch
- 1 whole egg
- 1/2 cup whole milk
- about ½ cup breadcrumbs
- In a medium-sized mixing bowl, combine the flour, yeast and brown sugar. Whisk until well blended and make a hole in the middle.
- Add the egg, melted butter, milk and Kikkoman Soy Sauce and mix using a wooden spoon.
- On a lightly floured surface, turn over dough and knead between 8-10 minutes or until smooth and supple. Only add more flour if necessary. Continue to knead until dough comes together to form a smooth ball.
- Transfer to a lightly oiled bowl and cover and let the dough rise at room temperature for 1 or 1/2 hour or until the dough has doubled in size.
- Punch the dough down and divide into 10 equal parts – this recipe will make 10 pan de sal rolls for about 67-68 grams each.
- Roll into balls and roll into breadcrumbs after. Arrange on to the prepared baking sheet. Cover the dough with a tea towel for final proofing. Allow bread rolls to rise for 20-30 minutes or until bread rolls have puffed up.
- Bake in a pre-heated oven at 170 degrees Celsius for about 15-18 minutes or until fragrant and golden brown.
- Proper proofing is very vital and this is one of the determining factor if you will have a very good and soft bread or it may end up very dense.
- Do not add more flour if not needed. Too much flour will dry out the dough and the resulting dough will be dense. If the dough sticks on your finger, use a little vegetable oil.
- Keep dough covered at all times during proofing to prevent from drying out.
- For best results, use a scale to weigh out ingredients.
- If you don’t have bread flour, all-purpose flour is okay to use as substitute.
- Before baking, simply touch the side of the dough lightly with your fingertip – this is also called as the dimple test. If you touch the dough and it bounces back but the indentation remains, the dough is ready for the oven.
- If using a stand mixer, you can knead the dough at the medium speed (#6) for 8 minutes.
- While baking, check your bread after passing the 13 minute mark and turn your baking sheet if needed to make sure that the bread browns evenly. But be careful and be quick in opening your oven door as keeping it open for longer time will reduce the temperature inside.
Storage and Leftovers:
- For any leftover bread, store in an airtight container for up to three days. Reheat in the microwave, oven, or toaster oven if needed.
Did you make this recipe?
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