Description
Pandesal is a traditional Filipino bread roll known for its soft, fluffy texture and slightly sweet taste. This homemade version features a tender crumb with a golden crust coated in fine breadcrumbs, perfect for breakfast or merienda paired with butter, cheese, or your favorite spread.
Ingredients
Yeast Mixture
- 1/4 cup warm water
- 1 package (1/4 ounce) active dry yeast
Wet Ingredients
- 1 cup lukewarm milk
- 2 ounces butter, room temperature
- 2 eggs, beaten
- 1/2 cup sugar
- 1 1/2 teaspoons salt
Dry Ingredients
- 4 1/4 cups all-purpose flour plus 1/4 to 1/2 cup more for kneading
- 1/2 cup fine breadcrumbs
Instructions
- Proof yeast: In a stand mixer bowl, combine the warm water and active dry yeast. Let it sit for about 10 minutes or until the mixture becomes bubbly and frothy, indicating that the yeast is active. Stir well to incorporate.
- Combine milk, butter, eggs, sugar, and salt: In a separate small bowl, mix together lukewarm milk, room temperature butter, beaten eggs, sugar, and salt until the mixture is well combined and smooth.
- Add milk mixture and flour to yeast mixture: To the bowl with the proofed yeast, add the milk mixture along with 2 cups of flour. Using the dough hook attachment on the stand mixer, begin beating the ingredients to combine.
- Incorporate remaining flour: Gradually add the remaining 2 1/4 cups of flour in 1/2 cup increments while continuing to mix with the dough hook. Combine all ingredients until a rough dough forms.
- Knead the dough: Transfer the dough to a lightly floured surface. Knead by hand, adding small amounts of the reserved flour as needed, for about 10 minutes until the dough is smooth, supple, and elastic.
- First rise: Lightly oil a large bowl and place the kneaded dough inside. Cover the bowl with plastic wrap and allow the dough to rise in a warm place for about 1 to 1 1/2 hours or until it doubles in size.
- Shape into balls: Turn the risen dough onto a lightly floured surface and divide into 24 equal pieces. Shape each piece into a smooth ball, then roll each ball evenly in fine breadcrumbs to coat.
- Second rise: Arrange the breadcrumb-coated dough balls about 1 inch apart on a lightly greased baking sheet. Cover with a clean cloth and let them rise again for about 1 to 1 1/2 hours until doubled in size.
- Preheat oven: While the dough is rising the second time, preheat your oven to 350°F (175°C).
- Bake: Bake the risen dough balls in the preheated oven for 15 to 20 minutes or until the pandesal are golden brown on top. Remove from oven and serve hot for best flavor and texture.
Notes
- Use lukewarm liquids to avoid killing the yeast; water and milk should be about 100-110°F (37-43°C).
- Kneading the dough well develops gluten for a soft and elastic crumb.
- Allowing the dough sufficient rise time ensures light and fluffy pandesal.
- For best results, serve pandesal warm, straight from the oven.
- You can store leftover pandesal in an airtight container and reheat in the oven before serving.
