Pandesal

Pandesal

19 ounces (4 cups) unbleached bread flour, plus extra as needed
1 1/2 teaspoons instant yeast
2 teaspoons salt
1 to 2 tablespoons sugar, depending on sweetness level desired
1 egg, lightly beaten
1 tablespoon vegetable oil
1 1/3 cups cold water, about 40º F (see note 1 below)
1/4 cup bread crumbs (approximately)

Cooking Instructions: 

1.  In the bowl of a stand mixer, whisk together the flour, yeast, salt, and sugar.  Add the egg, oil, and water.  Using the dough hook, mix on low speed until all the flour is moistened, about 1 minute.  Increase the speed to medium-low, and knead for 5 to 6 minutes.  The dough should clear the sides of the bowl, and should be smooth and just a little sticky to the touch.  Add a little extra flour or water during the kneading process, if necessary to achieve the proper consistency.
2.  Transfer the dough into a lightly oiled bowl.  Cover tightly with plastic wrap, and refrigerate immediately.  Chill the dough overnight (or up to 3 days), checking periodically and pressing it down if it starts to rise.  Two to three hours before shaping, take the bowl out of the refrigerator, and let come to room temperature before proceeding.  If the dough starts to rise more than double its original size, press it down to deflate, and proceed with the recipe.
3.  Turn the dough out onto a lightly floured surface.  Gently press the dough into a flat oval.  Starting with one long side, roll up into a long cylinder, pressing to seal the dough as you roll.  Rolling underneath your palms, and pulling gently as needed, lengthen the cylinder into a long, thin rope, 1 to 2 inches in diameter, depending on the size of rolls desired.
4.  Scatter the bread crumbs across the work surface.  Gently roll the dough in the bread crumbs until completely coated.

If the crumbs do not stick, spray the dough with a little water, then coat again.

Cover loosely, and let rest for 5 to 10 minutes.  Lightly grease a large baking sheet, or line with parchment paper.
5.  Using a wooden bench scraper (not metal), or the dull back side of a knife, cut the rope of dough into 1 inch pieces.

Transfer each piece to the prepared baking sheet, cut side up.
Leave around 1 inch of space between each piece.  Cover loosely with lightly oiled plastic wrap, and let sit at room temperature until doubled in size, about 1 hour.  The rolls should touch each other as they rise.  Thirty minutes before baking, preheat the oven to 425º F.
6.  When fully risen, bake the rolls at 425º F for 10 minutes, then rotate the pan 180º.  Continue baking for an additional 5 to 10 minutes, or until well browned.  Transfer to a rack to cool thoroughly.

Notes:
1.  If you prefer to have your pan de sal the same day you make the dough, use room temperature water, and do not refrigerate the kneaded dough.  Simply let it sit, covered, at room temperature until doubled in size, about 1 hour.  Proceed with the recipe.
2.  In step 5, you can use whatever device you prefer to cut the individual rolls.  The only caveat is to choose something extremely dull, as even a metal bench scraper will make too clean a cut.  The goal is to pinch the dough a bit as you cut it, making it stick a little and not open too much as it rises.  Wood is ideal, but whatever you have around will surely do the trick.  The back of a knife worked well for me, but please be extremely careful when handling a knife thusly – it’s easy to slip!