Corned Beef Pandesal

pandesal with corned beef filling on a serving platter

4.56 from 9 votes

Pandesal with corned beef filling is the perfect midday snack! Soft, fluffy, and meaty, this Filipino-style bread roll is sure to be a family favorite!

Prep Time4

Cook Time30

Total Time4 30

Course: Baked Goods, Snack

Cuisine: Filipino

Servings: Servings

Calories: 168kcal

Author: Lalaine Manalo

Ingredients

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

¼ cup warm water
1 package (¼ ounce) package 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
½ cup fine breadcrumbs

US Customary - Metric

Instructions

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 2-¼ 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 ½ 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 ¼ 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 ½ hours or until double in size.
Bake in a 350 F oven for about 15 to 20 minutes or until golden brown. Serve hot.

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