Pandesal (Philippines' version of rolls)

1/2 c water

1/4 c evap milk

1/2 c fresh milk

1 egg (in room temp. TIP: I set the egg out overnight)

1/2 c sugar

5 tbsp softened butter

2 tbsp oil

4 c flour

3 tsp active dry yeast

bread crumbs

Direction

Combine water, evap milk and fresh milk then heat in microwave for 35 sec. (TIP: the mixture should be lukewarm not hot).  In a bowl, pour lukewarm liquid mixture and add all ingredients according to list of  order. Mix well with a dough mixer (if you dont have one, pwede n un wooden spoon! then mix it manually). 

Mix it for 20 mins.

Sprinkle a little bit of flour on your working surface. Turn the dough out. Knead the dough w/ your hands by folding it when pushing it with the base of your palm. Knead for 15 mins. Dust w/ flour if needed. Remember the dough needs to be a little bit sticky, so do not add to much flour when kneading.

Put the dough back in the bowl. Cover loosely w/ a damp, clean cloth or plastic wrap sprayed w/ nonstick cooking spray. Set the dough in a warm, draft free place. Keep the dough covered until it doubles in size.

Preheat oven to 375F ( 190C )

Spray 2 baking sheets w/ non stick cooking spray.  When the dough is ready, scoop a small amount (about the size of an egg), shape it by putting your palm together. Place on baking sheet, 1 1/2 inch apart. Sprinkle w/ bread crumbs. Cover and leave in warm corner until doubled. Bake for 15 mins or until golden brown. 

Ensaymada

Ingredients:
5 cups bread flour (separate 1 + 1 + 3)
1/2 cup sugar
2 envelopes Fleischmann’s RapidRise Yeast (1 envelope is 0.25 oz = 2-1/4 tsp)
1 tablespoon salt
1 cup milk
1/2 cup water
2/3 cup shortening 
1 cup mashed potato
2 eggs
3 egg yolks
2-oz grated sharp cheddar cheese, added to the 3-cup flour above
melted butter (approximately 1 stick)
softened butter (approximately 1 stick to 1-1/2)(for rolled method)


Directions
Combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and shortening until very warm (120º to130ºF). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in mashed potato, eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Detach dough hook and cover dough plus hook loosely with plastic wrap; refrigerate 2 hours. Remove from fridge and add the 3 egg yolks, stir setting on the mixer. Remove hook from the dough this time and cover loosely again with plastic then refrigerate for another 1-22 hours.

The next stage will make use of a method depending on how hardworking you are or how time pressed you are.

Coiled: If you got lots of time, do the old-fashioned way of coiling like katol by pinching off pieces from the chilled dough about the size of a small pandesal. Get only a few at a time and chill the rest of the dough again because it becomes harder to handle when warmer; it becomes too sticky. Sprinkling flour on work surface helps lessen the stickiness. Shape the dough into a long rope about a foot long and coil as previously illustrated in older posts. Place on greased baking pan and brush with melted butter. See this post for step-by-step slideshow on how to shape into coils.

Rolled (para sa tinatamad): Get a chunk of dough about the same as one that you have for 2-lb recipes of bread (or about the size of a grapefruit or suha). Flatten to disk, fold over the four edges like that of an envelope, and roll to make a rectangle about 8 x 10 inches. Place a generous layer of softened butter except near the edges. Roll tightly from the long end. Cut in 1 to 1-1/2 inch intervals. Dip one end of cut side in melted butter then place on baking pan. Brush the rest of the surfaces with melted butter.