Pandesal is a beloved Filipino bread roll enjoyed for breakfast or as a snack. Soft and slightly sweet, these rolls pair beautifully with butter, cheese, ham, corned beef, or any favorite filling. In my family we often eat them warm with butter and cheese, but they also make a great vessel for savory fillings—always a crowd-pleaser.
You don’t need a bread machine to make this recipe. I do have a version adapted for bread machines for those who prefer it, but the recipe below is the traditional, hand-made method. It’s straightforward and rewarding, producing soft, fluffy rolls with a slightly crisp breadcrumb-coated crust.
INGREDIENTS
Pandesal uses simple pantry ingredients:
- All-purpose flour – the base for the dough
- Sugar – gives the rolls their gentle sweetness
- Active dry yeast – for the rise
- Unsalted butter – for tenderness and flavor
- Milk and eggs – contribute to a soft, rich crumb
- Breadcrumbs – for the classic coating that creates a light crust
HOW TO MAKE PANDESAL
Start by dissolving the yeast in warm water and let it sit about 10 minutes until foamy. While the yeast blooms, whisk together the lukewarm milk, room-temperature butter, beaten eggs, sugar, and salt. Add about two cups of flour to the yeast mixture, then pour in the milk mixture and mix until smooth. Gradually add the remaining flour until a soft dough forms.
Turn the dough onto a lightly floured surface and knead for about 10 minutes until it is smooth, elastic, and no longer sticky. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise until doubled in size—about an hour.
After the first rise, divide the dough into 24 equal portions. Shape each portion into a ball, roll it in breadcrumbs to coat, and arrange the rolls on a parchment-lined baking pan. Cover with a clean cloth and allow the rolls to rise again until nearly doubled, about another hour.
Bake the rolls starting in a lower oven temperature to set their shape, then increase the heat to finish and develop a golden crust. The result should be evenly golden, soft inside, with a lightly crisp breadcrumb exterior—perfect for serving warm with butter, cheese, or any filling you like.
Pandesal
Liza Agbanlog
Pin Recipe
Ingredients
- 2 ¼ teaspoons active dry yeast
- ¼ cup warm water
- 1 cup lukewarm milk
- 2 tablespoon unsalted butter at room temperature
- ½ cup sugar
- 1 teaspoon salt
- 2 eggs, beaten
- 4 ½ cups all purpose flour or more as necessary
- Breadcrumbs
Instructions
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Dissolve the yeast in ¼ cup warm water in a large bowl. Let stand for 10 minutes until foamy, then stir.
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In a separate bowl combine lukewarm milk, butter, beaten eggs, sugar, and salt.
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Add the milk mixture and 2 cups of flour to the yeast mixture. Mix until smooth, then gradually stir in the remaining flour until the dough comes together.
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Turn the dough onto a lightly floured surface and knead, adding flour as necessary, until smooth, elastic, and no longer sticky—about 10 minutes.
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Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise for 1 hour or until doubled in size.
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Transfer the dough to a floured board and divide into 24 equal pieces. Shape each into a ball, roll in breadcrumbs, and place on a parchment-lined baking pan.
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Cover the pan with a clean cloth and let the rolls rise again for about an hour, until nearly doubled in size.
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Bake in a 225°F oven for 20 minutes, then increase the temperature to 325°F and bake another 10–15 minutes until golden brown. Remove from oven and cool slightly before serving.