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Pandesal on a plate with a cup of coffee on the side
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4.14 from 236 votes

Pandesal

Pandesal are perfectly sweet, soft, and fluffy. Delicious with butter, jam, or other fillings, these Filipino bread rolls make a great breakfast or snack.
Prep Time30 minutes
Cook Time20 minutes
Rising3 hours
Total Time3 hours 50 minutes
Course: Baked Goods
Cuisine: Filipino
Servings: 24 Servings
Calories: 138kcal

Ingredients

  • ¼ cup warm water
  • 1 package (¼ ounce) active dry yeast
  • 1 cup lukewarm milk
  • 2 ounces butter, room temperature
  • 2 eggs, beaten
  • ½ cup sugar
  • 1 ½ teaspoons salt
  • 4 ¼ cups flour plus ¼ to ½ cup more for kneading
  • ½ cup fine breadcrumbs

Instructions

  • In a stand mixer bowl, combine water and yeast. Allow to sit for 10 minutes or until the 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 a dough hook, beat to combine.
  • Gradually add the remaining 2 ¼ cups flour in ½ cup increments and continue to combine all ingredients.
  • On a lightly floured surface, turn over dough and knead, sparingly adding the remaining ¼ 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 ½ 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 ½ hours or until double in size.
  • Meanwhile, preheat oven to 350 F.
  • Bake in the preheated oven for about 15 to 20 minutes or until golden brown. Serve hot.

Video

Notes

  • Make sure the temperature of the water used for proofing is between 105 F to 115 F, as hot liquids (about 135 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 ¼ cups of flour for the dough and about ¼ to ½ cups 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.
  • Do the windowpane test to know if the dough has been kneaded enough. Take a little portion of the dough and stretch it out with your fingers. It should form a thin and translucent window in the center without breaking.
  • 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 it 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 a long baton with a 4 to 5-inch diameter. Cut each baton horizontally into 12 portions.

Nutrition

Calories: 138kcal | Carbohydrates: 24g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 91mg | Potassium: 47mg | Sugar: 4g | Vitamin A: 95IU | Calcium: 22mg | Iron: 1.3mg