Pandesal are the most popular bread in the Philippines for a good reason! With golden, crumb-coated exterior, slightly sweet taste, and soft, fluffy texture, these Filipino-style dinner rolls are delicious on their own or with choice of filling. Perfect for breakfast or as a snack!
Although I am comfortable with pie crusts and do well with simple coconut macaroons, cheese cupcakes and chocolate cupcakes, I find baking with yeast a whole different kind of beast. But since one can’t have a Filipino cooking blog and not have a recipe for the most popular Filipino bread, I stepped out of my comfort zone and set out to make the best homemade pandesal ever which I found on Lisa’s Salu-salo blog.
After baking a batch today following her recipe and enjoying a couple of pieces slathered with copious amounts of Chez Whiz, I realized, sometimes, our fears become our limits. Making pandesal is not as difficult as I thought. In fact, the hardest part is waiting for the dough to rise!
Why is it Called Pan de Sal?
Pan de sal which is Spanish for bread of salt is traditionally made with wheat flour, yeast, water, and a pinch of salt added to the dough. Over the years, ingredients such as eggs, milk, and butter were incorporated to the basic recipe resulting in a sweeter than salty flavor.
Pandesal is the staple bread of the Philippines. Widely enjoyed throughout the day for breakfast, as a snack or as part of a larger meal, its place in our cuisine is almost synonymous to that of rice. While the soft, fluffy rolls are fantastic on their own, it’s also common to serve them hot from the oven with an equally hot cup of coffee for dipping or with choice of fillings such as cheese, coconut jam, margarine/butter, and peanut butter.
My personal favorite is stuffing them to brim with pancit bihon guisado. So good!
Tips for Making Pandesal
- Make sure the temperature of the water used for proofing is within 95 F to 115 F as hot liquids (about 120 F and above) will kill the yeast.
- The purpose of activating or proofing the yeast is to ensure it’s alive and active before proceeding with the recipe. If bubbles don’t appear on the surface of the mixture after about 6 to 10 minutes, it might be the liquid is too hot or the yeast is too old.
- You will need 4 1/4 cups of flour for the dough and about 1/4 to 1/2 cup when kneading. Add the remaining flour sparingly and just until the dough is manageable. Knead the dough until it is smooth, elastic, and no longer sticky.
- Yeast grows and multiplies best at 75 F to 85 F. If your house is too cold, turn on the oven to the lowest setting for about 2 minutes, turn off, and place the dough in the center of the oven to rise.
- If you prefer the cylindrical shape of traditional pandesal, divide the dough into two parts and shape each into long baton with 4 to 5-inch diameter. Cut each baton horizontally into 12 portions.
Pandesal
Ingredients
- 1/4 cup warm water
- 1 package (1/4 ounces) active dry yeast
- 1 cup lukewarm milk
- 2 ounces butter, room temperature
- 2 eggs, beaten
- 1/2 cup sugar
- 1-1/2 teaspoons salt
- 4 1/4 cups flour and 1/4 to 1/2 cup more for kneading
- 1/2 cup fine breadcrumbs
Instructions
- In a large bowl, combine water and yeast. Allow to sit for 10 minutes or until mixture becomes bubbly. Stir well.
- In a small bowl, combine milk, butter, eggs, sugar, and salt. Stir together until incorporated.
- Add milk mixture and 2 cups flour to yeast mixture. Using an electric mixer, beat to combine.
- Gradually add the remaining 2 1/4 cups flour in 1/2 cup increments and continue to combine all ingredients.
- On a lightly floured surface, turn over dough and knead, sparingly adding the remaining 1/4 cup flour as necessary, for about 10 minutes or until smooth, supple and elastic.
- In a lightly oiled large bowl, place dough. Cover with film and allow to rise for about 1 to 1 1/2 hours or until double in size.
- On a lightly floured surface, transfer dough and divide into 24 pieces. Shape each piece into a ball and roll on breadcrumbs to coat.
- Arrange balls about 1-inch apart on a lightly greased baking sheet. Cover with a cloth and allow to rise for about 1 to 1 1/2 hours or until double in size.
- Bake in a 350 F oven for about 15 to 20 minutes or until golden brown. Serve hot.
Video
Nutrition
I tried making your pandesal, me and my family cannot get over how good it came out. My niece would snob on her cereal when she knows she has pandesal from me, and my aunt ate 5 pandesal in one sitting. It became a staple in our household to have pandesal. Thank you so much for sharing your recipe with us.
Thank you, Xin, for the feedback. I am glad you enjoyed the pandesal. Nothing beats the aroma and taste of freshly baked bread 🙂
This is the best pandesal recipe, hands down. I made it early this morning so we can have hot, tasty pandesal for breakfast. It was super yummy. The only adjustments I made was I increased the time of the first rise to 3 hours and in lieu of bread crumbs, I used very finely crushed Ritz crackers. Other than that, the recipe was spot on. Salamat.
Thanks for the feedback! Nothing beats a hot and fresh pandesal with coffee for breakfast 🙂
Tried this and it was great. Bread flour din po ginamit ko instead na AP flour katulad sa ibang comment. Sana meron pang ibang pang baking recipe.
I’ve haven’t tried this with bread flour. Definitely on my to-do list as I am curious of the difference if any. 🙂
It was a very very good recipe and i recommend to make it using bread flour because what i have read using bread flour gives you a soft bread… My family loves it … Even the next morning.. Its still soft and compact.not airy in the inside like commercialized pandesal… I will definitely make it again .. Thank you so much for this recipe.. I feel im in the Philippines gain
Thanks for the tip 🙂
I made it !!!!! 😊😊😊😊😊😊.. And my family very much like it.. It was very soft even on the next day.. I made it using bread flour and ot was really very very very very good… I will definitely make this again….
Yay! Nothing is more satisfying than the aroma of freshly-baked bread especially if we made it ourselves 🙂
Mm sounds good cant can’t wait put the yeast in my fridge. Anong klase butter ginamit mo po?
Unsalted butter 🙂
Thank you for this recipe – I just got back from the PI and really missed the fresh hot pandesal. Gave a try this morning and they were wonderful.
I am glad you enjoyed them!
Good morning miss Lalaine, Pandesal is the 3rd recipe that I’ve tried from your recipe collection and this is so yummy!!! I made them last night and reheated two and oh my goodness! they just melt in your mouth as i take bites after bites, I did used breadflour then rolled each pandesal dough in butter before rolling it in the bread crumbs. I think this recipe is better than valerios, that’s just my hubble opinion. Thanks again for sharing!!
Thanks for the tip and the feedback 🙂 I’m sure dipping in butter made them more flavorful 🙂
Hi po. I stumbled upon this recipe after looking for a shirogi pandesal recipe. Sana po meron kayong recipe. Thank you po in advance
Hello Raymond,
I am sorry, I’ve never heard of Shirogi pandesal. Magreresearch ako and will try to post it soon.
Does the butter need to be melted
The butter is at room temperature. Not melted but soft so it’s easy to incorporate with the milk and eggs.
Hello Lalaine. Pwede ba akong gumamit ng bread flour instead of all-purpose flour?
Hello Ginger,
I am sorry but I’ve never tried bread flour for this so I won’t be able to say for sure. Here is an article that might may be able to help you http://blog.kingarthurflour.com/2016/07/21/substitute-bread-flour-all-purpose-flour/
I made this, Lalaine! THANKS (‘really, really happy!)! I made a post and linked to yours.
ask ko lang po, pwede pobang ibake yung pandesal after 7 to 8 hours? di po ba masisira yung dough?
Umalsa na ba?
Umalsa na ba yung dough?
opo, umalsa na sya, balak ko po kasing gawin sa gabi ko sya ipeprepare para kinabukasan ng umaga ibebake ko nalang po sya.
thank you nga po pala sa pagshare nyo ng recipe, nagustuhan po ng asawa at mga anak ko. 🙂
Thank you sa feedback, I am glad it worked out. Usually kasi pag sumobra alsa nang dough, bumabagsak siya.
TOO MUCH FERMENTATION…IT WILL TASTE SOUR
Hi Ms Lalaine! Just tried your recipe ng pandesal and it was perfect! I just used bread flour instead of AP. Thank u very very much!!
You’re welcome, Kate. I am glad the recipe worked well for you!
Hi po. Pwede po bang makagawa nito kahit na walang mixer? Pano po gagawin? Please reply 🙂
Hindi ko na-try without a mixer but I am sure you can mix it by hand. Medyo mas matagal lang.
Maam lalaine, ano pong klaseng flour ang gagamitin? Salamat po 🙂
Hello Socorro
All purpose flour 🙂
How many pieces does this make? Can I half the recipe? Thanks!
may i a ask lang po ako may idea po b akayo bakit tumitigas agad yung ginagawa ko g bread hand kneading po ang gamit ko and it takes 30 minutes inaabot pag masa ko. is it because of longer time kneading?do you know the tanzhung method in mixing it in a doug? sabi kasi nakakapag palambot dw sa bread . pls answer me thanks
Did you measure the flour properly? Too much kasi will make the bread tough 🙁
Thanks for the recipe. We enjoyed the pandesal. Its my 1st time to bake one and my wife loved it.
Thank you po sa recipe ng pandesal nyo..Marami po akong natry pero yung recipe nyo ang the best kasi ang sarap at sobrang lambot, wala akong maipintas kaya thanx so much sa lahat ng bumubuo sa KAWALING PINOY..God bless!
Salamat po sa feedback. I am glad nagustuhan niyo yung pandesal. 🙂
Hello po! Bakit po ung pandesal ko hnd ngbbrown sa top pero ung bottom brown na?
hello po bago lang po ako sa site nyo nakailang beses nakong gawa ng pandisal ibat ibang recipe masarap pag bagong luto ang problema pag malamig na matigas minsan namn parang kulang sa liquid .bukas yung recipe mo naman ang itatry ko sana maging ok po .ask ko din po pano po ang tamang storage nya para di masyadong manigas kahit malamig na thank u po
Hi Lalaine! I made this during the holiday weekend and it turned out very well. Although, I did a few things differently. I can’t tolerate regular milk so I used soy milk. Same amount. Also, I wanted the pandesal fresh for my family’s breakfast in the morning so I did most everything the day before. The only thing I did the following day was to bake the pandesal. If you will permit me to be a little melodramatic. The work you do is very empowering to people, like me, that has never cooked nor baked anything from scratch. With your guidance, I am truly experiencing the joy of Filipino cooking. Thank you.
hi ms lalaine! i want to try this recipe, but i just wanna ask, if im going to make the dough a night before, sa second rising po ba pwede sya ng overnight then bake in the morning?
this recipe is so good! i just used bread flour and 2% milk. the rest is the same. thank you for the recipe… i feel like im in the Philippines while eating pandesal
hi! Can I use instant dry yeast instead of active dry yeast?
Yes, you can. 🙂 Here’s a link to read regarding the difference of the two http://www.thekitchn.com/whats-the-difference-between-active-dry-yeast-and-instant-yeast-54252
I tried your recepin didnt turn well. Nasusunog every time na papalitan ki ng temp. And mapakla sya. Please advise me
Hello Lan
I don’t really know bakit nasusunog ang pandesal. What temperature do you set your oven? I am assuming mapakla dahil maybe sunog?
The best pandesal recipe so far! I’very tried several recipes before but this seems to be the best. I wish I could share a photo of the finished product 🙂 btw, I used bread flour instead of AP came out excellent!
Thanks Lalaine, for sharing this recipe. The search is over. 😀 ☆☆☆☆☆
Thank you, Jill, for the feedback. I’ve never tried this with bread flour but I’ve read somewhere that it does make for a softer bread 🙂
These were perfect! Glad I can finally make my husband’s favorite bread.
Hi Lalaine,
I’m just about to try and bake pandesal but I need to ask about the flour. Can I use any kind of flour (wheat flour, rye flour, stifted rye??) I live in Sweden and these are the kinds of flour available in the supermarket. I love pandesal and it is the best bread I know.
Thank you very much and I look forward to hearing from you!
Tack,
G
Hello Gloria
I’ve never tried baking this pandesal other than with all purpose flour. Whole wheat creates a bit more dense product and as it absorbs more liquid, so you might need to adjust the amounts of liquid in the recipe. Unfortunately, I haven’t tried it myself so I won’t be able to help you in terms of measurements.
Good morning Lalaine,
I’m now eating the pandesal. It turned out well to my surprise. The milk that I had at home had expired. (discovered it too late/all shops have closed) I substituted it with Nido milk mixture. I don’t use milk regularly, not even on my coffee, and it just stays in the fridge. BUT, I sometimes take spoonfuls of Nido…. as is! The pandesals’ texture are very good. I baked it yesterday night, tried one, and now I’ve just eaten another two… still soft like a pandesal at my local bakery back home. I’ve been wanting to eat pandesal for so long. We don’t have that here where I am. Now, I can bake it for my Filipino frieends. I’ve just googled it and decided to use your recipe. Thank you for sharing your recipes (will try the others soon)! Your website helps me remember the good food in the Philippines. Maraming salamat!
All the best,
Gladies
Hi Gladies
Yey! I am glad your pandesal adventure was successful. I am fortunate that I live in Southern California and we have a robust Filipino community here. There is a panaderia I can go to buy pandesal. But of course, nothing beats homemade straight from the oven.
Thanks for the feedback.
P.S. I eat Nido powder, too. I always keep a can on hand and everytime I want something sweet, I take a spoonful 🙂
Hi Lalaine, this is my first to be on your site. I browse on page that has the Pancit Malabon, and I am very impress on how you make. I am from Malabon and your technique is just like mine. I just don’t go overboard on seafoods also I go on a shorter version. When I make the sauce if there is no ground pork, I just beat some eggs and I pound some garlic and I toast them. i also boil pork bones and I have this bamboo strainer to cook the soak noodles to the boiling water with pork bones. Here in Massachusetts is not like California that you can buy the ingredients that you need to make some other Pilipino foods. There are some Chinese and Vietnamese stores but not like in California. Keep up the good work, you are a pretty good cook.
Thank you so much, Lina, for your feedback. My Pancit Malabon was result of many years of trial and error and my family and friends seem to enjoy it as much I do 🙂
Indeed, I am lucky, being a blogger of Filipino recipes, to be in Southern California where I have better access to Filipino products. Have you tried Amazon for the products you can’t find in regular stores?
Hi, what kind of bfeady should I look for in the grocery. All I can find are big ones like for tempura. Thanks!
I use regular bread crumbs (not panko). If you can’t find any, just process a few pieces of dry bread in a food processor until almost powder-like 🙂
My third time to bake in my entire life and the result of this recipe was amazing! I botched the procedure, but the pandesal was still yummmyyyy! I burned the bottm of the bread though, need to watch out for that next time. Thank you for this recipe! One question though, how do we store the pandesal so it lasts a couple of days?
Hi. What kind of milk do you use and do you need to preheat the oven?
Hello Kristy
I use fresh milk (homogenized milk). Please preheat the oven to 350 F. Happy baking 🙂
Pwede bang gumamit ng instant dry yeast instead of active dry yeast?
Hello Janette
Yes you can. You just need to adjust a bit of the proofing time as instant has faster rise time 🙂
I dont always write a review about the foods that i bake/cook but when I do it means that i am well satisfied about it. The bread came out amazing it was crunchy on the outside super fluffy on the inside, my family loved ,there is nothing good than a fresh hot pandesal out off the oven thanks for sharing your recipe till next time:D
Thank you so much, Rommel. I really appreciate your taking the time to leave a feedback. I am glad you enjoyed this pandesal. Nothing is really better than fresh and hot pandesal, definitely my favorite with Lily’s peanut butter 🙂
Hi,
Pwede po bang gumawa ng pandesal without yeast? Ano po effect, if ever?
Salamat po!
Regards,
Jeunx
Jeunx
I am sorry, essential ang yeast sa pandesal. The bread won’t rise without it.
Hi laiaine
Just want to answer a few questions you have had to help with your baking, glad you loved it.
Most breads with yeast are made with a strong flour or “bread flour” rather than A.P. flour this is because it has a stronger gluten content, which holds the carbon dioxide gas created during fermentation for a better crumb structure in the finished bread. I have lived here in the Philippines for 6 years and have only come across “bread flour” once in a supermarket. So we have to use A.P. flour, which is mainly used for cakes and biscuits. The trick is don’t work the flour so much when kneading , so if you are making the dough by hand everything should be fine.
As for the question of freshness, first why do you still have some yummy Pan de Sal left after 3 days???
but the real answer is, this is homemade not store bought you know all your own ingredients and you have no nasty chemicals in there ( i.e. preservatives ) so the bread will start to go after more than 1 day.
Hope i’ve helped answer some questions , now go out and enjoy baking and keep up the great work. Use those ovens people
Thanks, Simon, for the tips. 🙂
Hi Ms. Lalaine, i tried just now your recipe, the taste is good. However, my dough became flat. What could be the reason? Pls help?
over rising will turn your bread flat.
Thanks, Louise, for the tip 🙂
hi lalaine.. i just tried making pandesal the other day from you tube using wheat bread flour and i was disappointed with the result.. planning to try one more so i searched in the net and i found your blogs.. i will give it a try and i will let you know how it came out…
Hello Princess
Yes, please, let me know how it turned out. I’ll be glad to hear about your pandesal-making adventures 🙂
Out of this world amazing! My dad hugged me and thanked me for making this because he has been craving Pandesal and it’s just not readily available to him where we are. I couldn’t believe the bead that came out my oven. I was both shocked and amazed by how authentic it tasted.i wish I could post a picture.
Yey! I am so glad you and your dad enjoyed the pandesal along with beautiful memories. I would love to see your pictures. You can email them to me, if you like, and I will post them here on Kawaling Pinoy?
Thanks.
I tried this recipe and it was great out of the oven and the first day. But as the days passed the pandesal became heavy and didn’t stay light and airy. What can I do to fix it?
HI Jessamine
Go sparingly on the adding flour when you are kneading the dough. Too much flour makes the bread tough and dry 🙂
I live in Ireland perhaps its the flour as there are about 30 different types of wheat . Where does the flour come from China or Australia.I can never get the Pandelsal soft like in the Philippines.I have used strong ,plain and self raising flour .The Pandesal should be so soft that you can squeeze it flat almost like paper.
goodday to you Ate I would like to try your Pandesal recipe but first I would like to know what type of flour you use here, is using strong flour like the bakers are using is acceptable. Thanks
Hello Che
Regular all-purpose flour lang ang ginagamit ko sa paggawa nang pandesal. I am sure you can use strong flour or what we call bread flour here in the U.S. in making this pandesal but I am not sure kung anong measurements sa yeast and other ingredients because I’ve never used it. I am not sure also kung iba ang texture dahil strong flour has a higher gluten content.
Ur recioe looks nice, will try this week end, sorry van u helo, convert the 2/14 tsp, means 2 and 1/4 tsp of yeast? Thanks
Hi Regina
I am sorry for the typo. Yes 1/4 ounce is 2-1/4 teaspoons. 🙂
I tried baking this one lazy Sunday for breakfast, I read 10-20mins and got excited that I get to eat newly baked pan de sal. Reading on, I found out that we had to wait a couple of hours. Hahaha! BUT the result is so good and tasty so it was really worth it. Some people I know said they baked pan de sal but they were not able to eat it bed. it was too hard. We ate this pan de sal for 3 days and it stayed soft. Thanks! I posted pictures on my google.com/+melindamendez73
Hot and fresh breads rolls are always worth the wait 🙂
Saw your pictures on Google+. I loved your idea of baking them in a muffin pan. Will try that next time. Thanks, Melinda.
Tried it yesterday …. Boy oh boy everyone loved it !!!!
Yey! I am glad everyone enjoyed them. Nothing beats hot and fresh pandesal straight from the oven 🙂
What do i do if my pan de sal did not rise
Hi KC
I am sorry to hear that. Please check this link for useful tips on how to “fix” dough that didn’t rise properly http://www.wikihow.com/Fix-Dough-That-Won't-Rise
Hello po! itatanong ko lang po kung pwede i market o gamitin sa business yong recipe nyo. salamat po
Jr Alan
Hello Alan
Of course! The recipes are here for you to enjoy and use as you please. Good luck sa business and hoping for you the best.
Hi Lalaine,
I am wondering if you have a recipe of pandesal using a bread maker? If you do have kindly share cause I have a bread maker at home.
Thanks!
Millet
Millet
I’ve never tried making pandesal with a bread maker but here is a recipe I found online http://allrecipes.com/recipe/pan-de-sal—filipino-bread-rolls/
Lalaine, my father is alergic to eggs. Can pandesal be baked without them or is there a substitute?
Hi Richard
Here is a recipe I found online that does not use eggs
http://allrecipes.com/recipe/pan-de-sal-i/
Hope this helps 🙂
Hi! Is it ok if I replace the active dry yeast with Instant dry yeast? Did you use bread flour or APF? Thanks in advance
Hi Mary
Yes, you can substitute instant dry yeast. The difference is the dough will rise faster with instant than with the active yeast. I used all-purpose flour. Happy baking!
Hi, Ms. Lalaine,
I just want to ask what type of milk did you use? For the yeast, what is it in terms of tsp? Thank you so much. I will surely try your recipe. God bless.
Liza
Hi Liza
I used homogenized milk. 1/4 ounce is 2-1/4 teaspoons.
BTW, the best pandesal here in Southern California is from Valerio’s Bakery. 🙂
Yes Valerios is the best, but let us know if you are planning to put up a panaderia. Yours will be the best! I baked your recipe so many times and it is always so good =). I just have to watch out on the oven time. Sometimes mine comes a little underbaked or overbaked. But.. the taste is fabulous!
Aleli, you made my day 🙂 I am glad to know I’ll have at least one solid customer if I did open a panaderia. 🙂
Thanks for your reply, Ms. Lalaine! Yup, i heard abt valerio’s bakery there. No relation though. Sayang! My brother in law who is a resident there is an avid customer.
I’m into baking now and my husband is requesting for pandesal. I tried a few recipes and i didnt get what i want.
Then i came into your website. Hopefully, i will make good this time.
Thanks for sharing your recipes and for taking time to answer inquiries as well.
God bless you always.
Happy cooking,
Liza
I hope you’ll like this one. 🙂
Hi,
Can i bake this inside an electric oven? Should i place it near the top, middle or near the bottom of the oven?
I don’t see why you can’t. Like most in most baked goods, middle rack would be best.
Thank you so much for this recipe 🙂 It was my first time ever to bake pandesal and everybody was happy, enjoyed every bite of it.
It also depend on what flour you will use, Use bread flour or all purpose flour. What i thought before that all flour in the market are just the same. So just like you the pandesal i made was too heavy. I tried some recipes and i always comeback to one recipe i tried at youtube. Ang napansin ko lang mas masarap yong medyo basa ang dough pag naluto, pag tuyo matigas yan for sure and dont like it. But i give this recipe a try….
Thanks for the tips, Rebecca 🙂
Hi..i’d try to make pandisal kaso nung na bake ko na po,ang bigat nya..sobrang siksik..msarap naman po ang lasa sabi ng mga anak ko..bakit po kaya nangyari yun?tnx…
Hello Susan
Tumitigas ang pandesal pag nasobrahan nang arina, dapat sparingly lang ang pagdagdag nang flour when kneading. Hope this helps 🙂
HI Lalaine,
I truly enjoy making your pandesal recipe. My first batch started with a bread that came out too soft. The second batch was a little under baked. The third, fourth and fifth one was a hit! I learned to start with 2 cups of flour to begin with, then add on in portions to get the right consistency. Room temp and warm ang butter, eggs and milk. Yung water for the yeast I followed your advice. I make sure na 110F talaga ang temp. I used cornmeal instead of breadcrumbs – just an option kasi that is what i have in my pantry.
To those who are having a hard time making this recipe… don’t give up! It is so worth the effort =).
Thanks, Aleli, for the feedback and tips. I am glad you had success with the recipe. 🙂
Susan,
Pag me nambato sa iyo pwede mong ipambato ang pandesal mo hehe. Joking aside I had the same experience and sort of discouraged me in baking pandesal again (not that i bake really). I am staying in UAE and the pandesals sold here don’t taste as good as those back in Pinas. I am going to try Lalaine;s recipe definitely.
Hello Philip
I think with all types bread, yung amount nang flour ang culprit ang dahilan pag tumigas. Use flour sparingly pag nagknead-knead. Please let me know how it turns out 🙂
hi lalaine, is there an available ready mix flour for breads ,esp ensaymada?thank you and God bless
Hello Lalaine,
Thank you so much for posting this Pandesal Recipe. I will definitely try it this weekend. I go to a place called Valerios Bake Shop in here in Cerritos, CA. Around 7:30am the pandesal comes freshly baked and so good to eat. But when I come later in the day, it is not the same anymore. Now my family can enjoy HOT PANDESAL anytime of the day =).
Hi lalaine! Please feature more baking stuff…I am new baking and I find your recipes here very easy and practical. Thank you:)
Hello Sheryl lyn
I’ll try 🙂
Hi Lalaine,
I am truly enjoying your site and hoping to make the pandesal. This morning I tried to make brioche and it turned out so dry. I did not cover it and baked it in a small Le Creuset type of dish. Does it matter what kind of baking tray I use? I plan to use a large cookie tray with edges for the pandesal. How warm is warm water? Thanks and hope to hear from you!
Hello Aleli
I just used a regular baking sheet (cookie sheet, actually) and they turned out ok. The water should be about 105-110 degrees.
Is it okay to make the dough at night and wait the following morning to bake? I want it freshly baked for breakfast. Just wondering.
Hello Dina
I apologize but I’ve never tried waiting the next morning to bake the dough. I am assuming it is possible depending on how warm the area where the dough is proofing. I am going to research this and will let you know.
Looks good! I might try your recipe. Did you use bread flour or apf?
Hi Mary
I used all-purpose flour
I have never made pandesal before because I am afraid that it will mot turn out on how it is suppose to be. Pandesal is such a staple in my childhood. It brings good memories that baking/making it and not succeed in it will tarnish my childhood treasure. For now, I will just enjoy looking at your pictures and maybe one day, I will get the courage to make pandesal on my own.