Pandesal (Filipino rolls) are a soft, slightly sweet, and fluffy bread often enjoyed for breakfast or as a snack in the Philippines. They’re perfect when served with butter, cheese, or even jam. Here’s a simple recipe to make Pandesal at home!
Pandesal (Filipino Rolls) Recipe
Ingredients:
- 2 1/2 cups all-purpose flour
- 1/2 cup warm milk (110°F/43°C)
- 1/4 cup sugar
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 1/4 cup vegetable oil (or melted butter)
- 1 teaspoon salt
- 1 egg
- 1/4 cup fine breadcrumbs (for coating)
- 1 tablespoon butter (for brushing, optional)
Instructions:
- Activate the Yeast:
- In a small bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until the yeast becomes frothy. If it doesn’t foam, your yeast might be inactive, and you should try a new packet.
- Prepare the Dough:
- In a large bowl, combine the flour and salt. Create a well in the center, then pour in the activated yeast mixture, the egg, and the oil (or melted butter).
- Stir until the mixture starts coming together into a dough. If the dough feels too sticky, add a little more flour, a tablespoon at a time, until it’s workable.
- Knead the Dough:
- Transfer the dough to a floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic. You can also knead it in a stand mixer with a dough hook for about 5-6 minutes.
- First Rise:
- Lightly oil a clean bowl and place the dough inside, turning it to coat in the oil. Cover the bowl with a clean kitchen towel or plastic wrap.
- Let it rise in a warm area for 1-1.5 hours or until it has doubled in size.
- Shape the Pandesal:
- Punch down the dough to release any air. Transfer it to a floured surface and divide it into 12-16 equal pieces (depending on your desired size).
- Shape each piece into a ball, then roll it in the breadcrumbs to coat each roll. This gives Pandesal its signature crispy outer layer.
- Second Rise:
- Place the shaped dough balls on a baking tray lined with parchment paper, leaving about 1-2 inches of space between each one.
- Cover them with a clean towel and let them rise for another 30-45 minutes, or until they puff up and almost double in size.
- Bake:
- Preheat the oven to 350°F (175°C).
- Bake the rolls for 15-20 minutes, or until they are golden brown on top.
- Finish:
- Optional: Brush the rolls with melted butter right after baking for extra softness and flavor.
- Let the rolls cool slightly before serving.
Serving Suggestions:
- Enjoy Pandesal fresh out of the oven, warm and soft, with butter, cheese, or your favorite jam.
- You can even use them for making Filipino breakfast sandwiches with scrambled eggs, cheese, or even longganisa (Filipino sausage).
Pandesal is best enjoyed the same day, but if you have leftovers, store them in an airtight container for up to 2 days or freeze them for later use.
Enjoy your freshly made Pandesal! Let me know how it turns out!