I grew up eating pan de sal for breakfast or merienda (snack). My favorite was Baliwag-style, enriched with milk, butter and egg. Knead dough in bread machine, then shape and bake in regular oven. Breadcrumbs provide that distinctive crunchy crust. Masarap (delicious)! ****UPDATE**** (Jan. 12, 2006) I recently converted this into a 2-lb sandwich loaf in the machine, with the following modifications: Decrease bread flour to 17-1/2 oz (or remove 2 TBL), and most importantly, decrease bread machine yeast to 2 tsp only (if you don't, the dough will over rise and hit the lid). Don't roll dough in breadcrumbs. Finally, select the "Sweet" cycle and "Light Crust" setting. **Please note: Whether you make rolls or a loaf, make sure to check the dough ball; it should be as sticky as the back of a Post-it Note. Otherwise, add up to 2 TBL of flour or water, as needed.**
