Pan de Sal is a beloved Filipino bread roll, known for its soft, fluffy interior and lightly sweet flavor. Traditionally enjoyed for breakfast, these rolls are often paired with butter, cheese, peanut butter, or dipped into coffee. This version is made with active sourdough starter instead of commercial yeast, giving the buns a gentle depth of flavor while keeping the classic Pan de Sal texture everyone loves.
The photos you see here feature a fun Valentine’s twist with purple-tinted dough, but the recipe below is for the traditional, non-dyed version. Whether you keep them classic or add color for a special occasion, these buns are always a hit.
Because this is an enriched sourdough dough, it benefits from a longer fermentation. Plan to start about 24 hours before you want to serve them.
These sourdough Pan de Sal buns are a family favorite in our home — soft enough for kids, flavorful enough for adults, and perfect as a grab-and-go breakfast or an easy addition to any morning spread.
Why You’ll Love This Pan de Sal
- Authentic Pan de Sal flavor and texture
- Naturally leavened with sourdough
- Soft, fluffy crumb with a mild sweetness
- Great for kids and adults alike
- Perfect for breakfast, snacks, or on-the-go eating
How to Serve Pan de Sal
These sourdough Pan de Sal rolls are incredibly versatile:
- Spread with butter, cheese, or peanut butter
- Paired with eggs for breakfast
- Enjoyed plain as a snack
- Perfect for lunchboxes or grab-and-go mornings
They’re best enjoyed fresh, but keep well for 2–3 days in an airtight container and freeze beautifully for longer storage.
Sourdough Pan de Sal
Ingredients
- 150 grams milk
- 45 grams butter melted
- 220 grams active sourdough starter
- 470 grams all-purpose flour
- 100 grams granulated white sugar
- 1 tsp salt
- 2 large eggs room temperature, lightly beaten
- 72 grams vegetable oil
Instructions
- Heat the milk just until warm, then remove from heat. Add the butter and stir until melted. Set aside and allow the mixture to cool until lukewarm. (In a pinch, you can just put the butter and milk in a bowl together in the microwave for short bursts until the butter is mostly melted, stirring after every 20seconds or so).
Combine the Ingredients
- In a large bowl (or the bowl of a stand mixer), combine the flour, starter, and butter/milk mixture.
- Mix by hand until just combined. Cover and let rest for 30 minutes.
- Add the sugar, salt, eggs and oil to the mixing bowl and using a dough hook, mix until smooth and elastic. Dough should pass the windowpane test, but may need to rest for 10min before passing the test.
Bulk Fermentation
- Cover and let the dough rise until doubled in size, about 8–12 hours, depending on room temperature and starter activity. Overnight fermentation works very well for this recipe.
Shape
- Divide the dough into 15 equal portions (approx. 75g each) and shape into smooth balls. To shape, pinch the edges up and into the centre and the flip it onto the counter (seam side down) and cup your hand over it and start circling it to form a tightly shaped "ball".
- Lightly spray or grease your baking pan and arrange the dough balls evenly.
Final Rise
- Cover and let rise again for another 6–8 hours, until the buns are puffy and have risen (they should fill the pan now).
Bake
- Preheat oven to 350°F
- Bake for 12–15 minutes, until lightly golden. If the buns don’t sound hollow when flicked, return them to the oven for an additional 3–5 minutes.