Pandesal is a beloved Filipino bread roll enjoyed for breakfast or as a snack and pairs well with many fillings. My family loves it warm with butter or cheese, and we often have it with ham, corned beef, or other savory spreads. Its soft, slightly sweet interior and breadcrumb-coated crust make it a versatile favorite.
You don’t need a bread machine to make this recipe. I have a separate version adapted for bread machines, but this recipe is the traditional, hand-made method. If you prefer to use a machine, you can search for the bread machine version; otherwise follow the steps below to make pandesal by hand.
INGREDIENTS
Pandesal is made from a handful of simple pantry ingredients:
- All-purpose flour – the foundation of the dough
- Sugar – gives the rolls a gentle sweetness
- Active dry yeast – for rising and light texture
- Unsalted butter – adds richness and tenderness
- Milk and eggs – help create a soft, fluffy crumb
- Breadcrumbs – coat the outside for a slightly crisp crust
HOW TO MAKE PANDESAL
Begin by dissolving the yeast in warm water and let it sit for about 10 minutes until foamy. In a separate bowl, combine lukewarm milk, softened butter, beaten eggs, sugar, and salt. Add about two cups of flour to the yeast mixture, then stir in the milk mixture until smooth. Gradually add the remaining flour until the dough comes together.
Turn the dough onto a lightly floured surface and knead for about 8–10 minutes, adding flour as needed, until it becomes smooth, elastic, and no longer sticky. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about one hour.
After the first rise, punch down the dough and divide it into 24 equal pieces. Shape each piece into a ball, roll it lightly in breadcrumbs, and place the rolls on a baking pan lined with parchment paper, leaving space between them. Cover with a clean cloth and allow the rolls to rise again until nearly doubled, about one hour.
Preheat your oven and bake the rolls until they are golden brown. A suggested method is to start at a lower temperature, then increase the heat partway through baking to achieve an even, golden crust while keeping the interior soft. Remove the pandesal from the oven and let them cool briefly before serving warm.
Pandesal
Liza Agbanlog
Pin Recipe
Ingredients
- 2 ¼ teaspoons active dry yeast
- ¼ cup warm water
- 1 cup lukewarm milk
- 2 tablespoon unsalted butter at room temperature
- ½ cup sugar
- 1 teaspoon salt
- 2 eggs, beaten
- 4 ½ cups all purpose flour or more as necessary
- Breadcrumbs
Instructions
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Dissolve the yeast in ¼ cup warm water in a large bowl. Let sit for 10 minutes until foamy, then stir.
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Combine lukewarm milk, butter, beaten eggs, sugar, and salt in a separate bowl.
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Add the milk mixture and 2 cups of flour to the yeast mixture. Mix until smooth, then gradually stir in the remaining flour, adding more if necessary.
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Turn the dough onto a lightly floured surface and knead, adding flour as needed, until smooth and elastic, about 10 minutes.
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Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise for about 1 hour or until doubled in size.
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Punch down the dough, transfer to a floured board, divide into 24 pieces, shape each into a ball, roll in breadcrumbs, and arrange on a parchment-lined baking pan.
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Cover with a cloth and let rise again for about 1 hour or until nearly doubled.
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Bake starting at a lower temperature and finishing at a higher temperature to achieve a golden crust while keeping the interior soft. Bake until the rolls are golden brown, about 30–35 minutes total, checking to avoid overbaking.
Video
Nutrition
Calories from Fat 16