In My Kitchen

I think this was my 4th batch of pandesal/dinner rolls . The key is let dough rise and knead as much as you can. I found out also that by putting the baking dish on the very top rack inside the oven. It helps to even up the color, on my first try I put it in the middle rack it end up cooking the bottom of pandesal faster than the top. The bottom is crunchy while the top look like its not even cook yet. This is very easy to make. 6 cups all-purpose flour 1/3 cup white sugar 1 1/2 tsp salt 1/4 cup cooking oil 2 tsp dry yeast or 1 packet 2 cups lukewarm water 1 tsp white sugar Soften yeast in lukewarm water with 1 teaspoon sugar added. Set aside for 5-7 minutes. In a bowl, mix together sugar, salt, and shortening. Add softened yeast and half of flour (3 cups). Blend well. Gradually add the remaining flour and continue mixing until dough ceased to stick on the side of the bowl.Transfer dough on a slightly floured board, knead until smooth. Form into a ball and place in a slight