1 cup water
½ cup whole (full-fat) milk
2½ teaspoons dry active yeast
2 ½ teaspoons sugar
4 cups all-purpose flour
2 teaspoon salt
4 tablespoons (½ stick/2oz.) room temperature butter
You can substitute butter with vegetable shortening or margarine, but the bread tastes better with butter
1 large beaten egg for brushing the rolls
French Bread Roll - Pan Frances Salvadoreño
Add the milk and water together in a bowl and heat until lukewarm (120 ° F / 49° C). Add and dissolve the sugar. Add the yeast and stir until dissolved. Cover the bowl with a lid or plastic wrap. Set aside for the yeast to activate and become bubbly, about 5 minutes.
Sift the flour and salt into a large mixing bowl and make a well in the center.
Once the yeast is bubbly add the liquid to the flour. Add the butter. Mix together using a large wooden spoon until well combined. It will still be a little sticky.
Lightly flour a flat surface using a sieve. Tip the dough onto the floured surface and knead for about 10 – 12 minutes, or until the dough stops sticking to your fingers and is smooth. Add extra flour whilst kneading if the dough is too sticky. This may vary with different brands of flour.
Alternatively you can use a table mixer with a dough hook. Knead for about 5 minutes, or until the dough comes together, is smooth and comes away from the sides of the bowl. Add flour as needed until you have the desired dough. Do not overmix as the dough may become tough.
Lightly grease a clean bowl and add the dough. Lightly grease a sheet of plastic wrap and cover the bowl tightly. Set aside in a warm place to prove and double in size, about 30 minutes to 1 hour. If the room is too cold (or air conditioned), place the bowl in your microwave or the oven to rise.
Pre-heat the oven to 350 ° F (180 ° C).
Lightly grease (or spray with cooking spray), 1 or 2 baking sheets, as needed depending on their size.
Remove the plastic wrap from the bowl and knock down the dough. Remove the dough from the bowl onto a lightly floured surface. Divide the dough into 10 pieces. They will weigh about 3oz. /80 g each. You can weigh the dough to get the total weight and then divide by 10, but it doesn’t have to be exact.
Roll each piece into a ball and place about 2 inches apart on the baking sheet s they will spread when baking. If you prefer ‘hot dog-shaped’ rolls, roll the dough ball into a sausage shape of about 2 inches thick.
Lightly cover with plastic wrap and place in the baking sheets in a warm place for the rolls to double in size, about 30 minutes to 1 hour.
When the rolls are ready brush them with beaten egg using a pastry brush. If you prefer a lighter glaze mix a tablespoon of milk to the egg.
Bake in a pre-heated oven for 15 – 20 minutes, or until lightly browned and golden. They should sound ‘hollow’ when you tap the underside with a fingernail.
Enjoy straight from the oven or place on a wire rack to cool before bagging or wrapping.
If you want them more “tostadito” (browned and crispy) leave them for another 5 - 8 minutes after switching off the oven.