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pandesal with corned beef filling in a bowl
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4.41 from 5 votes

Corned Beef Pandesal

Corned Beef Pandesal is the heartier cousins of our classic Pandesal. Soft, fluffy and bursting with meaty corned beef, this Filipino-style bread roll is the perfect anytime snack!
Prep Time4 hrs
Cook Time30 mins
Total Time4 hrs 30 mins
Course: Baked Goods, Snack
Cuisine: Filipino
Servings: 24 Servings
Calories: 168kcal


For the Corned Beef

  • 1 tablespoon canola oil
  • 2 cloves garlic, peeled and minced
  • 1 small onion, peeled and chopped
  • 1 can (12 ounces) corned beef

For the Dough

  • 1/4 cup warm water
  • 1 package (1/4 ounce) package 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 ¼ to ½ cup more for kneading)
  • 1/2 cup fine breadcrumbs


Make the Corned Beef Filling:

  • In a wide pan over medium heat, heat oil.  Add the onions and garlic and cook until softened. 
  • Add the corned beef and cook, breaking apart to pieces, for about 5 to 7 minutes or until heated through. Season with salt and pepper.
  • Remove from pan and allow to completely cool.

Make the Bread:

  • In a bowl of your stand mixer, combine water, and yeast. Let mixture sit for 10 minutes until it becomes bubbly. Stir well.
  • In a small bowl, combine milk, butter, eggs, sugar, and salt. Stir together until incorporated.
  • Add the milk mixture and 2 cups of the flour to the yeast mixture. With the dough hook attachment, mix everything together on medium speed until incorporated. 
  • Gradually add the remaining 2-1/4 cup flour in ½ cup increments and continue to combine all ingredients.
  • On a lightly floured surface, turn over the dough and knead, lightly adding flour as necessary, for about 10 minutes or until smooth, supple and elastic.
  • In a lightly oiled large bowl, place the dough. Cover with plastic film and allow to rise for about 1 to 1 1/2 hours or until double in size.
  • Transfer dough to a lightly-floured surface. Divide into 24 pieces and flatten each portion with the palm of your hands to about 1/4 inch thick.
  • Spoon about a tablespoon of the corned beef in the center of the dough. Fold the edges of the dough over the filling and pinch the ends while twisting it slightly to seal.
  •  Roll each ball of dough in breadcrumbs and arrange them 1-inch apart on a lightly-greased baking sheet with the seams side down. 
  • 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.



Calories: 168kcal | Carbohydrates: 23g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 361mg | Potassium: 92mg | Sugar: 5g | Vitamin A: 95IU | Vitamin C: 4.1mg | Calcium: 24mg | Iron: 1.4mg