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Pandesal is a soft and fluffy bread, with golden crust and irresistible aroma, is a staple in Filipino households! Why settle for store-bought when you can easily recreate this delectable treat in the comfort of your own kitchen?
Ingredients You’ll Need
- Flour
- Milk
- Eggs
- Yeast
- Salt
- Breadcrumbs
- Oil
- Sugar
Notes and Substitutions
- Flour: You can either use all-purpose flour or bread flour for this pandesal recipe. Using bread flour though is better because it is rich in protein to produce more gluten.
- Yeast: Using instant yeast or dry-active yeast will give you the same result but dry-active yeast requires an extra step to activate by adding warm water or milk.
- Oil: I used vegetable oil for this recipe but you can also use canola oil, lard, or butter for softer texture and that buttery taste.
- Milk: You can usewhole milk, evaporated milk, or water to make these fluffy classicFilipino bread rolls.
How to make this recipe
Step 1: Mix the dough
- In a stand mixer mixing bowl, combine the flour, instant yeast, sugar, and salt.
- Create a well in the center and pour in the warm milk, egg and vegetable oil. If using dry active yeast, you’ll need to leave it in a bowl of warm water for 10–15 minutes.
- Mix the ingredients until a dough forms.
- Fix mixing bowl in the mixer with dough hook attachment and beat at low-medium setting for 12 minutes or until dough is smooth, elastic and doesn’t break when pulled.
Step 2: Kneading the dough
- Transfer the dough onto a lightly oiled surface.
- Knead the dough for about a minute then shape into a ball.
- Place the kneaded dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1-2 hours or until it doubles in size.
Step 3: Shape the rolls
- Punch down the risen dough to release air bubbles.
- Divide the dough into small portions and shape them into balls.
- Roll each ball in breadcrumbs to coat evenly.
- Place the coated balls on a baking sheet lined with parchment paper, leaving space for them to expand.
Step 4: Second rise
- Cover the shaped pandesal with a kitchen towel and let them rise for another 30-45 minutes.
- Preheat your oven to 370°F (180°C).
Step 5: Bake
- Bake the pandesal in the preheated oven for 15-20 minutes or until they turn golden brown.
- Rotate the baking sheet halfway through for even baking.
- Once baked, let the pandesal cool on a wire rack.
- Serve them warm with your favorite spread or enjoy on its own.
Recipe FAQs
Pan de salis Spanish for “salt bread”. But it is actually mild in taste with a little touch of sweetness. Itis a commonbreadroll in thePhilippines that you will see on display at local bakeries and is usually served for breakfast but can also be eaten any time of day.
Several factors can affect the dough’s rise, such as expired yeast, cold environment, or too much salt. Check the yeast’s expiration date, ensure the milk is warm enough, and measure salt accurately.
Knead the dough until it becomes smooth and elastic. A good test is the “windowpane test” – stretch a small portion of the dough, and if it forms a thin, translucent membrane without tearing, it’s ready.
Over-kneading the dough or not allowing it to rise adequately can result in dense pandesal. Follow the recommended kneading and proofing times for a light and fluffy texture.
Yes, you can refrigerate the dough after the first rise. Cover it tightly and let it come to room temperature before shaping and proceeding with the second rise.
What to serve with pandesal
These rolls are good on their own with your favorite morning drink like coffee, tea orhot chocolate. To enjoy it to the fullest, here are some more suggestions!
- Peanut butter– spread ateaspoonof your favoritepeanut butterand you’re set!
- Coconut jam – This sweet coconutty spread is one of our favorite.
- Cheesepimiento – Try our homemadecheesepimiento recipe withpandesaland let us know what you think.
Tips for making Pandesal
- Invest in a kitchen scale, accurate measurements gives better results.
- You can also do manual kneading of the dough if you don’t have a stand mixer. Sure it’ll take some time and muscle to do but just think of it as an exercise.
- Ideal rise temperature to proof dough are between 26°C to 32°C / 80°F – 90°F. So, you might want to consider this if you’re planning on making bread
Other bread recipes you may like
Star Bread
Siopao Asado
Mamon
Putong Bigas (Steamed Rice Cake)
This pandesal recipe that I have been keeping for the longest time has helped me overcome home-sickness when we moved abroad. I shared it with family and friends and they have nothing but good things to say. It makes the best, soft and buttery pandesal that we are used to back home.
Pandesal
Pandesal especially when freshly baked is the best way to start your day! This Filipino bread roll that is soft and fluffy has a mildly sweet and salty taste that goes well with you favorite spread!
5 from 3 votes
Print Pin Rate
Course: Bread, Breakfast, Snack
Cuisine: Filipino
Keyword: bread rolls, pandesal, pandesal recipe
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Resting Time: 1 hour hour 30 minutes minutes
Total Time: 2 hours hours 5 minutes minutes
Servings: 20 pieces
Calories:
Author: Bebs Lott
Ingredients
- 500 grams or 3 ⅓ cups bread flour (or all-purpose flour)
- 2 tsp instant yeast
- ¼ cup sugar (or ⅓ if you want it on the sweeter side)
- 1 tsp salt
- 1 ¼ cup warm milk (or warm water)
- 4 tbsp vegetable oil (or canola oil)
- 1 whole egg
- 1 cup fine bread crumbs (for coating)
Instructions
In a mixing bowl place bread flour, sugar, instant yeast and salt. Stir with a wire whisk to incorporate all ingredients.
Add warm milk/water, egg and vegetable oil then mix with a spatula until rough dough forms. Fix mixing bowl in the mixer with dough hook attachment and beat at low-medium setting for 12 minutes or until dough is smooth, elastic and doesn't break when pulled.
Grease clean counter top or flat surface with a bit of oil and place dough on top to avoid dough sticking. Knead for a couple of seconds then shape it into a ball.
Transfer in another bowl and coat with thin layer of oil so it will not dry out while rising. Cover with plastice wrap. Let it rise for 1 hour or until double in size.
When dough doubled in size you know you achieved a good rise. Lightly press on the dough to release the air/gas inside. Dump the dough on a clean work surface and roll into a log shape. Cut and using a kitchen scale, weigh 45 grams of dough.
Place breadcrumbs in a small plate and dredge cut dough onto the bread crumbs. Arrange in a baking sheets and cover with a kitchen towel to rest for 30 minutes or when it doubles in size.
While waiting for the final rise, pre-heat the oven at (375°F or 180°C°). When the dough have rested for 30 minutes, place them in the oven and bake for 25 minutes at (375°F or 180°C°) . NOTE: baking time may vary according to oven used
Remove from oven and serve while hot or you can serve them for breakfast the next morning. Just reheat in the microwave or oven and serve warm. Bon Appetit!
Video
Notes
- If you are using dry active yeast, you need to activate by adding 1 cup of lukewarm water and set aside for 5 minutes or when bubbles form. When the yeast mixture is activated (bubbles forming on top of the mixture), pour in with the dry ingredients.
- If kneading by hand, continue kneading until you reach a smooth and elastic dough.
Tried this recipe?Share it with us! @amiablefoods or tag #amiablefoods!
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Very clear and easy to follow instructions. My pandesal turn out well and very delicious with a bit of butter and match with coffee. Thanks Ameable. Highly recommended recipe.Reply
Hi Glen,
Thank you for the great review! I’m happy that you enjoyed our pandesal recipe. Cheers to more happy baking!Reply
Easy to follow recipe
My pandesal turned out perfect! ❤️❤️❤️Reply
Hey Claire,
Thank you for the awesome review! Cheers!Reply
Very easy to follow recipe especially for new bakers👍🏼… most importantly the outcome is fabulous… soft and tasty!😍Reply
Hi Alo,
I’m over the moon that you are enjoying the recipe. Thank you for the great feeddback!Reply
Thank you for your ideas…my kids really like it..
Reply
Hi Mikay,
You’re very much welcome and I’m happy your kids like it!Reply
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