Pan de Sal

I've started to experiment making Filipino food, and pan de sal seemed pretty straightforward and I had all the ingredients on hand -- yeast, water, salt, flour (King Arthur unbleached white all-purpose).

After proofing the yeast,



Kneading together the flour+salt and proofed yeast,



Then I kneaded the dough until silky and stretchy, about 10 minutes (yeah, by hand, ouch),


Let rise until double,


Shape into logs and then cut into rounds,


And let the rounds double in size, and then bake, (some are sprinkled with Hawaiin sea salt),


Yum!