Why Make This Recipe
Pandesal are delightful little bread rolls from the Philippines that are loved for their soft texture and slightly sweet flavor. They are perfect for breakfast with a cup of coffee or as a tasty snack throughout the day. Making them at home is not only fun but also fills your kitchen with a warm, inviting aroma that brings everyone together. Plus, there’s something special about enjoying homemade bread that you simply can’t find in a store-bought loaf.
How to Make Pandesal
Ingredients:
- 2 ¼ teaspoon active dry yeast
- 1 ¼ cup (285 g) whole milk (warmed to 100-105℉)
- 3 cups (390 g) all-purpose flour
- 1 ½ cups (195 g) bread flour
- 1 ½ teaspoon kosher salt
- 3 tablespoons (43 g) unsalted butter (room temperature)
- â…“ cup (70 g) granulated sugar
- 2 large eggs (room temperature, lightly whisked)
- Breadcrumbs, as needed
{image_template}
Directions:
- Activate the yeast: Warm the milk until it is between 100-105°F. Pour it into the bowl of a stand mixer and sprinkle the yeast over the top. Add 2 teaspoons of the sugar, stir gently, and let it stand for 5-10 minutes until foamy and fragrant.
- Prepare dry ingredients: In a large bowl, whisk together the all-purpose flour, bread flour, and salt. Set this mixture aside.
- Combine wet ingredients: Add the remaining sugar, butter, and lightly whisked eggs to the yeast mixture in the stand mixer.
- Mix the dough: Attach the dough hook to the mixer. With the mixer on low speed, gradually add the flour mixture in three parts, allowing each addition to incorporate before adding the next. Once all the flour is added, increase the speed to medium and knead for 5-7 minutes until the dough becomes a smooth, elastic ball that pulls away from the sides of the bowl.
- First rise: Transfer the dough to a lightly oiled bowl, turning it once to coat. Cover the bowl tightly with plastic wrap and let it rise at room temperature for about 1 hour, until it has doubled in size.
- Shape the rolls: Punch down the dough and turn it out onto a clean surface. Divide it into 24 equal portions (each about 35-40g). Roll each portion into a smooth ball.
- Coat with breadcrumbs: Pour breadcrumbs into a shallow bowl. Dip the top of each dough ball into the breadcrumbs, coating them generously. Place each ball, breadcrumb-side up, on a parchment-lined 18×13-inch baking sheet, spacing them about 1½ inches apart. Cover loosely with plastic wrap.
- Final proof: Let the rolls proof at room temperature for 20-30 minutes, until they are puffy and nearly doubled in size.
- Bake: Preheat the oven to 350°F. Remove the plastic wrap and bake the rolls for 20-25 minutes, until golden brown and fragrant. Transfer them to a wire rack and enjoy them warm or at room temperature.
How to Serve Pandesal
Pandesal are best enjoyed fresh and warm. You can serve them plain, or spread a bit of butter, jam, or cheese on top for an extra treat. They also make a great pairing with coffee or tea for a cozy breakfast or snack.
How to Store Pandesal
To store your pandesal, let them cool completely, then place them in an airtight container. They can be kept at room temperature for up to two days. If you need to store them longer, you can freeze them in a zip-top bag for up to a month. Just thaw them at room temperature and warm them in the oven before serving.
Tips to Make Pandesal
- Make sure your milk is just warm, not hot, to properly activate the yeast.
- For a sweeter bread, feel free to add a bit more sugar to the dough.
- If the dough feels too sticky, sprinkle a little more flour as needed while kneading.
Variation
You can add different ingredients to your pandesal for fun variations. Try mixing in grated cheese, chocolate chips, or even sweet potatoes for an interesting twist!
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast! Just mix it in with the dry ingredients and skip the activation step with warm milk.
How do I know when my dough has risen enough?
The dough should have doubled in size. You can gently poke it with your finger; if the indentation remains, it’s ready for shaping.
Can I make pandesal gluten-free?
Yes, you can use a gluten-free flour blend to make pandesal. Keep in mind that the texture might differ slightly but it will still be delicious!
Pandesal
Ingredients
Method
- Warm the milk until it is between 100-105°F. Pour it into the bowl of a stand mixer and sprinkle the yeast over the top. Add 2 teaspoons of the sugar, stir gently, and let it stand for 5-10 minutes until foamy and fragrant.
- In a large bowl, whisk together the all-purpose flour, bread flour, and salt. Set this mixture aside.
- Add the remaining sugar, butter, and lightly whisked eggs to the yeast mixture in the stand mixer.
- Attach the dough hook to the mixer. With the mixer on low speed, gradually add the flour mixture in three parts, allowing each addition to incorporate before adding the next. Once all the flour is added, increase the speed to medium and knead for 5-7 minutes until the dough becomes a smooth, elastic ball that pulls away from the sides of the bowl.
- Transfer the dough to a lightly oiled bowl, turning it once to coat. Cover the bowl tightly with plastic wrap and let it rise at room temperature for about 1 hour, until it has doubled in size.
- Punch down the dough and turn it out onto a clean surface. Divide it into 24 equal portions (each about 35-40g). Roll each portion into a smooth ball.
- Pour breadcrumbs into a shallow bowl. Dip the top of each dough ball into the breadcrumbs, coating them generously. Place each ball, breadcrumb-side up, on a parchment-lined 18×13-inch baking sheet, spacing them about 1½ inches apart. Cover loosely with plastic wrap.
- Let the rolls proof at room temperature for 20-30 minutes, until they are puffy and nearly doubled in size.
- Preheat the oven to 350°F. Remove the plastic wrap and bake the rolls for 20-25 minutes, until golden brown and fragrant. Transfer them to a wire rack and enjoy them warm or at room temperature.