Pandesal is soft, buttery, and slightly sweet flavors. Its fluffy center combined with a crisp golden brown outer layer of bread crumbs makes every bite delightful. This popular Filipino yeast-raised bread roll or pandesal recipe is worth making at home.
In the Philippines, pandesal is a staple breakfast for most Filipino household. When I was growing up, across the street was a bakery and every morning we’d buy pandesal to go with our breakfast for the whole family. It was hot and baked fresh from the oven every single day. We’d always know when it was ready because we could smell it from our house. We are so lucky to have a bakery that was just a few steps away from our house.
Pandesal is commonly served hot and may be eaten by itself or dipped in coffee, tsokolate (hot cocoa) or a glass of milk. Some people including my husband loves to spread butter (or margarine). I on the otherhand loves to compliment it with cheese, peanut butter, or homemade jam.
ingredients and substitutions
- Active dry yeast – Yeast helps to give a light, fluffy, and sponge-like texture of the bread. It also provides flavor, aroma, and nutritional value of bread. You can use instant yeast as a substitute. The latter requires less time to proof so it may be best to use it when you are in a hurry.
- Lukewarm milk – Lukewarm milk (not hot or cold) will help activate the dry yeast making it bloom. Check the photo below for the dry yeast activitation. You can use water as substitute.
- Granulated sugar – We want our pandesal to be slightly sweet with sugar. Sugar is also useful to provide food for the yeast. Add 1 more tablespoon if you want extra sweet.
- Salt – Adds flavor and one of the main ingredients.
- Butter – You can use shortening, avocado oil, or coconut oil as substitute.
- Eggs – As a binder and adds flavor.
- All purpose flour – All purpose flour is very easy to find and the most accesible in the grocery store but you can use bread flour if you want light and airy bread. Just use 1:1 ratio.
- Breadcumbs – To coat our bread. You can use oatmeal or cornmeal as substitute.
instructions
- Dissolve the yeast in lukewarm milk with one tablespoon of sugar, stir to combine, and let it stand for 10 minutes.
- Using a stand mixer bowl, combine butter, salt, egg, remaining sugar, and half of the flour. Using a dough hook, beat to combine. Slowly add the rest of the flour. Add more flour or water if needed.
- Transfer the dough to a floured surface and and continue kneading with your hand until the dough is soft, smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth and let it rise for 2 hours or until doubled in size.
- Punch down the dough and divide into two equal parts. Roll them into a log and divide each of them into 20-24 pieces. Shape each piece into a ball and roll on breadcrumbs to coat. Place on silicone matt or baking sheet and let it rise again, about 1 hour or until doubled in size. If your kitchen is warmer, it may need less time to rise.
- Bake in a preheated oven at 350 Fahrenheit for about 15 to 20 minutes or until the outer layer is golden brown and crispy. Enjoy with a morning coffe or milk.
Top Tips
- The milk or water to activate the yeast should be lukewarm or about 110 Fahrenheit – 115 Fahrenheit. Hotter than that might kill the yeast. If the yeast did not turn foamy or bubbly after 10 minutes. Discard the mixture and start over again.
- Yeast grows and multiplies best at 75 degrees fahrenheit to 85 degrees fahrenheit. If your house is too cold, turn on the oven to the lowest setting for about 3 minutes, turn off, and move the dough in the center of the oven to rise faster.
- Stand mixer will ease the kneading process but you can just use hands to knead for about 15 minutes making sure your dough is smooth, elastic and no longer sticky. You can also avoid overkneading by hands.
frequently asked questions
Not kneading enough will make your pandesal hard. Pandesal dough should be soft, smooth and elastic after kneading.
1. Make sure that your dough is not too dry or too sticky either. While kneading, just add the flour slowly to make sure your dough it not too dry.
2. Kneading your dough enough will result to a soft and fluffy pandesal. Make sure not too over knead it.
3. Sugar is a bread tenderizer. By adding sugar to the dough, bread will be softer and keep soft for longer.
Pandesal is the one of the most popular bread rolls in Philippines. Pan de sal comes from the Spanish word meaning “bread of salt” for the pinch of salt added to the dough.
1. The milk or water temperature is too hot it will kill the yeast and prevent the rise. If its not hot enough, the yeast will not have the heat needed to bloom.
2. The yeast was old. Check the expiration date.
3. The yeast touched salt.
4. Not enough time to let it rise.
5. The kitchen is too cold. (check above tips)
Yes! Your bread will taste just as fine without breadcrumbs.
From my own experience, overproofing the dough makes it flat instead of rise. Make sure to check the dough from time to time while proofing.
Why we love this recipe
- It is soft, fluffy and slightly sweet flavors rather than salty. The combination of all the ingredients in this recipe makes pandesal one of the best bread rolls if you ask me. It is perfectly balance with flavors.
- Easy and simple to prepare and make with just a few ingredients. I learn to make my own bread rolls. It takes some trial and error for me when I was a beginner but it becomes easier as I make it regularly. I believe that making it homemade is extra special and tasty.
- It is so versatile. You can have it for breakfast with your coffee, tea, or milk. We spread butter, peanut butter or cheese. Some people have it for snack, light lunch, or dinner. Adding some fillings such as fried or sunny side up eggs, sardines or meat are some great ideas. You can also eat pandesal with pancit on the side.
- It is satisfying and keeps you full for few hours.
storage and reheating tips
Countertop – While pandesal is best eaten while it is fresh from the oven, you can keep them in your countertop for 3 days. Cool down completely and store in an air-tight container to stay soft and fresh. I do not recommend storing them in the fridge as it will dry out.
Freezer – Pandesal is freezer-friendly and will last for a long time in the freezer in an air-tight container. It also stays fresh in the freezer rather than refrigerator. Thaw on the countertop for 20-30 minutes or until it reaches room temperature.
Reheat – To reheat, you can use microwave, oven or toaster. Reheating until soft and warm through.
Pandesal Recipe
Equipment
- Oven
- Baking rack
- Silicone mat or baking sheet
Ingredients
- 2 teaspoon active dry yeast
- 1 cup lukewarm milk
- 1/4 cup granulated sugar
- 2 large egg
- 4 tablespoon butter
- 4 1/2 cups all purpose flour
- 1 cup breadcrumbs
Instructions
- Dissolve the yeast and add 1 tablespoon of sugar in lukewarm milk. Let it stand for 10 minutes to bloom.
- In a stand mixer bowl, combine salt, remaining sugar, butter, eggs, yeast mixture, and half of the flour. Using a dough hook, beat to combine. Gradually add the rest of the flour 1/2 cup at a time. Add more flour if needed to get the right consistency.
- Transfer the dough to a floured surface and and continue kneading with your hand until the dough is soft, smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth and let it rise for 2 hours or until doubled in size.
- Punch down the dough and divide into two equal parts. Roll each of them into a log and divide into 20-24 pieces. Shape each piece into a ball and roll on breadcrumbs to coat. Arrange balls about 1-inch apart on a silicone mat or baking sheet. Cover with a cloth and allow to rise for about 2 hours or until doubled in size.
- Bake in a preheated oven at 350 degrees Fahrenheit for about 15 to 20 minutes or until crisp and golden brown. Serve while hot.
Hello! I love pandesal! Im definitely making this!! Looks perfect!