Pan De Sal II

Ingredients

• 0.3 ounce active yeast dry
• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.5 cup butter 
• 2 tablespoons bread crumbs dry for topping
• 6 cups flour all-purpose
• 2 cups milk 
• 1.5 teaspoons salt 
• 0.8 cup sugar white

Equipment

• baking sheet
• sauce pan
• oven
• mixing bowl

Directions

1. Heat the milk in a small saucepan until it bubbles; remove from heat.
2. Add the butter and sugar; stir until melted.
3. Let cool until lukewarm.
4. Pour the cooled milk mixture into a large mixing bowl.
5. Add the yeast and stir to dissolve.
6. Add the salt, baking soda, baking powder and 4 cups of the flour; stir well to combine.
7. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
8. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
9. Preheat oven to 375 degrees F (190 degrees C).
10. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces and form into rounds.
11. Place the rolls on 2 lightly greased baking sheets. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
12. Sprinkle with bread crumbs and bake at 375 degrees F (190 degrees C) for about 15 to 20 minutes or until the tops are golden brown.