Go Back
–+ servings
Soft-Filipino-Pandesa
No ratings yet

Soft Filipino Pandesal

Soft, fluffy, and lightly sweet, this homemade Filipino pandesal has a tender center and the traditional breadcrumb-coated crust. It is an easy, family-friendly bread recipe made with simple ingredients and is perfect for breakfast, snacks, or serving warm with butter, cheese, or jam.
Servings 12 rolls
Prep Time 25 minutes
Cook Time 15 minutes
Rise Time 1 hour 30 minutes

Equipment

  • Large mixing bowl
  • * Measuring cups and spoons
  • * Whisk or fork
  • * Dough scraper or knife
  • * Baking tray
  • * Baking paper
  • * Clean kitchen towel or plastic wrap

Ingredients

  • 3 cups all-purpose flour plus a little extra for kneading
  • ⅓ cup granulated sugar
  • 1 tsp salt
  • 1 cup milk lukewarm
  • 1 large egg lightly beaten
  • 4 tbsp unsalted butter melted and slightly cooled
  • 1½ tsp instant dry yeast
  • ½ cup fine plain breadcrumbs or grounded kaak
  • 1 tsp olive oil for coating the bowl

Instructions

  • In a large mixing bowl, combine the flour, sugar, and salt.
  • Pour in the lukewarm milk, beaten egg, and melted butter. Mix until the ingredients are mostly combined.
  • Add the instant dry yeast and continue mixing until a sticky dough forms.
  • Transfer the dough to a lightly floured surface. Knead for 5 to 10 minutes, until the dough becomes smooth, soft, and elastic. Add only a small amount of extra flour if needed.
  • Shape the dough into a ball and lightly coat it with oil. Place it in a clean bowl and cover with plastic wrap or a kitchen towel.
  • Leave the dough in a warm place for 45 to 90 minutes, or until doubled in size.
  • Gently punch down the dough. Divide it into two equal portions and roll each portion into a log.
  • Cut each log into six equal pieces to make 12 rolls.
  • Shape each piece into a smooth ball.
  • Place the breadcrumbs in a shallow bowl. Roll each dough ball in the breadcrumbs until evenly coated on all sides.
  • Arrange the rolls on a lined baking tray, leaving at least 1 inch of space between them.
  • Cover loosely and leave to rise for another 30 to 60 minutes, or until visibly puffy and nearly doubled in size.
  • Meanwhile, preheat the oven to 180°C
  • Bake for 13 to 15 minutes, or until the sides and tops are lightly golden.
  • Remove from the oven and serve warm.

Notes

  • Ingredients:
All-Purpose Flour or Bread Flour: All-purpose flour gives the pandesal a soft and tender texture.
Bread flour can be used in the same quantity for a slightly chewier, more structured result. Different flour brands absorb liquid differently, so avoid adding too much flour while kneading.
The dough should remain soft and slightly tacky.
Sugar: Use ¼ cup sugar for lightly sweet pandesal.
For a sweeter, bakery-style flavor, use ⅓ cup sugar.
You can increase the sugar to ½ cup, but the rolls will taste noticeably sweeter, may take longer to rise, and can brown more quickly in the oven.
Yeast:  This recipe uses instant dry yeast, which can be added directly to the flour mixture.
Check that the yeast is fresh and not expired. If using active dry yeast, dissolve it in the lukewarm milk with a small amount of the sugar and leave it for 5 to 10 minutes, until foamy.
Milk Temperature:  The milk should be lukewarm, not hot.
Hot milk can damage the yeast and prevent the dough from rising properly.
Tips:
  • Do Not Add Too Much Flour:  The dough may feel sticky at first, but it will become smoother as you knead.
Adding too much flour can produce dense or dry pandesal.
  • Rising Time: Rising times depend on the temperature of your kitchen.
In a warm room, the dough may rise more quickly. In a cooler room, it may take longer. Watch the dough rather than relying only on the clock.
  • Breadcrumbs: Use fine, plain breadcrumbs rather than seasoned or coarse breadcrumbs for the traditional pandesal coating.
  • Storage: 
Store completely cooled pandesal in an airtight container at room temperature for up to 2 days.
Warm briefly before serving to restore its soft texture.
  • Freezing:
Freeze the cooled rolls in a freezer-safe bag for up to 2 months.
Thaw at room temperature and reheat briefly in the oven, air fryer, or microwave before serving.
  • Serving Suggestions: 
Serve warm with:
* Butter
* Cheese
* Jam
* Peanut butter
* Chocolate spread
* Scrambled eggs
* Tea, coffee, or warm milk
Author: annacookingconcept
Course: Breakfast, brunch, Snack
Cuisine: filipino
Diet: Vegetarian
Keyword: breakfast bread, dinner roll, filipino bread, pandesal