Pan de Sal

Ingredients

• 500g bread flour, plus extra for dusting
• 70g caster sugar
• 7g instant yeast
• 1 tsp salt
• 1 large egg
• 60g unsalted butter, softened
• 220ml warm milk
• 100g dried breadcrumbs, for coating

Before you cook

• Warm the milk until just lukewarm, not hot.
• Combine the flour, sugar, instant yeast and salt in a large bowl.

Steps

1. Make a well in the dry ingredients and add the egg and warm milk.
2. Mix with your hands or a wooden spoon until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 3 minutes.
4. Add the softened butter and knead it into the dough for 8 more minutes, until smooth, soft and elastic.
5. Shape the dough into a ball and place it in a lightly oiled bowl.
6. Cover the bowl and let the dough rise in a warm place for 1 hour, until roughly doubled in size.
7. Punch down the dough and turn it out onto a floured surface.
8. Divide the dough into 16 equal pieces and roll each into a smooth ball.
9. Roll each ball into a short log about 8cm long, tapering slightly at the ends.
10. Roll each log in the dried breadcrumbs until fully coated.
11. Arrange the logs on a baking tray lined with baking paper, spaced 4cm apart.
12. Cover the tray loosely and let the rolls prove for 45 minutes, until visibly puffed.
13. Preheat the oven to 190C (170C fan) while the rolls prove.
14. Bake the rolls for 15 minutes, until pale golden on top and firm to the touch.
15. Cool the rolls on a wire rack for at least 10 minutes before serving.