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Filipino

Pandesal

Soft Filipino bread rolls with a lightly sweet crumb and a fine coating of toasted breadcrumbs. Serve them warm, split open, with butter, kesong puti, or a cup of hot coffee.

Pandesal — Filipino — ChefSnap
2 hrsPrep
15 minsCook
10Serves
MediumDifficulty
400 kcal per serving11g protein 67g carbs 10g fat
Watch it made — PandesalWatch it madeSavor Easy · 3:59

Ingredients

Method

  1. Stir the warm milk, warm water, yeast, and 1/2 tbsp sugar together in a bowl and let stand for 5 to 10 minutes until foamy.
  2. Add the bread flour, remaining sugar, egg yolk, softened butter, oil, and salt to the yeast mixture and mix until a shaggy dough forms.
  3. Knead on a lightly floured surface for 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky.
  4. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
  5. Gently punch down the dough, shape it into a short log, and roll it in the breadcrumbs until evenly coated.
  6. Cut the log diagonally into 4 pieces and place them cut-side up on a parchment-lined baking tray.
  7. Sprinkle any remaining breadcrumbs over the rolls, cover loosely, and let rise for 30 to 40 minutes until puffy.
  8. Heat the oven to 350°F or 175°C.
  9. Bake the pandesal for 13 to 15 minutes until lightly golden and hollow-sounding when tapped.
  10. Cool for 5 minutes, then serve warm.

Common questions

Can I substitute all-purpose flour for bread flour in pandesal?

Yes, but the rolls will be slightly less chewy and a bit softer. If using all-purpose flour, hold back 1 to 2 tablespoons of liquid at first and add only if the dough feels too dry.

How do I know when the dough has been kneaded enough and proofed enough?

The dough is ready when it feels smooth, elastic, and springs back slowly after a poke. After the first rise, it should roughly double in size and look airy; the second rise should make the rolls puffy.

What are the most common mistakes when making pandesal?

Common mistakes are killing the yeast with milk that is too hot, adding too much flour, and overbaking. Also avoid under-kneading, which gives dense rolls, and proofing too long, which can make them collapse in the oven.

How should I store pandesal, and can I freeze it?

Store cooled pandesal in an airtight container at room temperature for 1 to 2 days. For longer storage, freeze in a zip-top bag for up to 2 months. Rewarm in a low oven or toaster until soft.

What is the best way to serve pandesal?

Serve it warm, split open with butter, cheese, jam, peanut butter, or condensed milk. It also works well for breakfast sandwiches with eggs, ham, or tuna salad. A quick reheat brings back the soft texture.