Pandesal is the most popular bread in the Philippines for a good reason! With a golden, crumb-coated exterior, slightly sweet taste, and soft, fluffy texture, this Filipino-style bread roll is delicious on its own or with your choice of filling. Perfect for breakfast or as a snack!
Servings: 24 Servings
- 1/4 cup warm water
- 1 package (1/4 ounce) 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
In a stand mixer 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 a dough hook, 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.
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