Pan de leche Recipe

The soft and tender pan de leche is your classic dinner roll. Translated as “milk bread,” we serve it slathered in butter, filled with ice cream, or just eaten as is. In some Visayan-speaking provinces, specially made smaller pan de leche are skewered together, brushed with barbecue sauce and grilled alongside chicken and pork barbecue to make sinugbang pan de leche (barbecued milk bread).
Pan de Leche

Ingredients:
6 cups all-purpose flour ( sifted)
1 sachet of dry yeast or 3 teaspoons
1 cup sugar
1 large egg
3 tablespoons margarine
1/2 teaspoon salt
400 ml of warm fresh milk

Procedure:
1. Divide the flour then set aside the other 3 cups.
2. Combine all the ingredients, then mix very well, after mixing everything knead the mixture, get the 3 cups flour that we reserved, then add gradually to the mixture, knead until the texture of the dough is firmer and dryer but still soft and won't stick on the hand. Knead very well. Cover with cloth and allow to raise for 60 minutes or until double in size.
3. After procedure #2 knead for few minutes then get a portion and form into balls and arrange in a greased baking pan, then let rise until double in size. ( a good dough rise in 45 minutes)
4. Bake for 20 minutes or until done in a pre-heated oven at 180C.
5. Allow to cool then serve.