These soft sweet crescent rolls are called Spanish rolls in the Philippines. They have more eggs and are sweeter than regular pan de sal, almost as rich as ensaimada. Just like pan de sal they are rolled in very fine bread crumbs before baking making them uniquely Filipino. I filled the crescent shaped rolls with brown sugar and vanilla paste. So soft, so delicious specially when freshly baked and hot.
8 comments:
Wow, those look delicious!!
yummmmm... fresh and hot! they'd be awesome dipped in hot choco...or coffee. :)
thanks again, Ms. Oggi
enjoy your weekend!
Abby, they are so yummy!
Maiylah, with hot chocolate, yum yum.
They look so good. I have been meaning to make spanish rolls.
Joy, I made the other half of the dough into plain rectangular shapes. They were filled with cheese. They're also good.
can you share the recipe pls:)....
Hi Ms. Oggi, can you please share the recipe, pls.
Anonymous@8/615
The Baliwag-style pandesal recipe is here. Roll pieces into crescent shape (filled or plain).
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