How to Make Pandesal: Classic Filipino Bread Rolls
How to Make Pandesal: Classic Filipino Bread Rolls
Contents
Pandesal is a soft, slightly sweet Filipino bread roll traditionally eaten for breakfast. It’s made with flour, yeast, sugar, and salt, then rolled in breadcrumbs before baking. This versatile bread can be enjoyed plain or filled with cheese, butter, or other toppings.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
- 4 cups (500g) all-purpose flour
- 1/4 cup (50g) sugar
- 1 tsp (5g) salt
- 1 packet (7g) active dry yeast
- 1 cup (240ml) warm milk
- 1/4 cup (60ml) vegetable oil
- 1/4 cup (30g) fine breadcrumbs (for coating)
- 1 tbsp (15ml) water (for egg wash)
Instructions
- Activate yeast: Dissolve yeast and 1 tbsp sugar in warm milk. Let sit for 5-10 minutes until frothy.
- Mix dry ingredients: In a large bowl, whisk together flour, remaining sugar, and salt.
- Combine wet ingredients: Add oil and yeast mixture to the dry ingredients. Mix until a dough forms.
- Knead dough: Transfer to a floured surface and knead for 10 minutes until smooth and elastic.
- First rise: Place dough in a greased bowl, cover with a cloth, and let rise for 1 hour or until doubled.
- Shape rolls: Punch down dough and roll into a log. Cut into 12 equal pieces and roll each in breadcrumbs.
- Second rise: Place rolls on a baking sheet, cover, and let rise for 30 minutes.
- Bake: Preheat oven to 350°F (175°C). Brush rolls with egg wash. Bake for 15-20 minutes until golden.
Tips for Perfect Pandesal
- Texture: For softer rolls, don’t overbake - they should be light golden brown.
- Variations: Add 1/2 cup ube halaya (purple yam jam) or grated cheese before baking for flavored versions.
- Storage: Best eaten fresh but can be stored in an airtight container for 2 days.
Frequently Asked Questions
Why is my pandesal dough not rising?
If your dough isn’t rising, your yeast might be inactive (check expiration date) or the liquid temperature was too hot (should be warm, not boiling).
Can I make pandesal without breadcrumbs?
While traditional pandesal uses breadcrumb coating, you can omit it - the bread will just have a slightly different texture.
What’s the difference between Spanish bread and pandesal?
Spanish bread (pan de kastila) is richer with eggs and butter, often filled with sweet spreads, while pandesal is simpler and slightly salty-sweet.
Related guides
- Champorado (Filipino Chocolate Rice Porridge)
- Ensaymada: Filipino Sweet Bread Recipe
- Longsilog Recipe: Filipino Sausage with Garlic Rice and Eggs
- Tapsilog: Filipino Breakfast Favorite