The Little Epicurean

Aug 20 2015

Pandesal (Filipino Bread Rolls)

Pandesal (Filipino Bread Rolls) | the little epicurean

Every country/cuisine/city has a nationally beloved bread. Think French croissants, San Francisco sourdough, and Italian focaccia. I introduce you to one my favorites- pandesal (also commonly spelled as pan de sal). Pandesal is the quintessential bread roll of the Philippines.

They look very similar to dinner rolls like Parker House rolls. However, the main different, being that pan de sal is pretty much served anytime of day except during dinner. It’s a classic breakfast or mid-snack.

Pandesal (Filipino Bread Rolls) | the little epicurean

It’s a slightly sweet, soft and fluffy white bread roll that tastes amazing with salty cheese. I like it with gouda, edam, or smoked cheddar. It’s best served warm fresh from the oven. As a kid, I loved eating it with peanut butter. Sometimes when I’m feeling crazy, I’ll eat it with sweetened condensed milk and salted butter… and then I dip it in sweet coffee. It’s a delicious combo…no matter how weird it may sound. Trust. It’s delicious. It’s also terrifically awesome with Filipino hot chocolate (tsokolate). (I’ll definitely have to share a recipe for that drink later this fall.)

They also make fabulous little ham and cheese sandwiches. They are kind of similar to Hawaiian sweet rolls in texture, except way less sweet in flavor.

Pandesal (Filipino Bread Rolls) | the little epicurean

I think bread making is uber relaxing. Whenever I’m stressed out or mad, baking a batch of bread always seems to calm me down. Maybe it’s the learning to be patient part that does the trick? Or perhaps it’s the repetitive rolling of the bread? After the dough is divided into 24 pieces, each is rolled into a ball and dipped into bread crumbs.

Pandesal (Filipino Bread Rolls) | the little epicurean

No, I think it’s the delicious and aromatic end result that calms my nerves. A kitchen filled with the scent of freshly baked bread is pretty hard to beat.

Pandesal (Filipino Bread Rolls) | the little epicurean

Print Recipe

Pandesal (Filipino Bread Rolls)

Yield: 24 rolls

Ingredients:

  • 2 1/4 tsp active dry yeast
  • 1 1/4 cup whole milk, warmed to 100-105 degrees F
  • 3 cups all purpose flour
  • 1 1/2 cups bread flour
  • 1 1/2 tsp fine sea salt
  • 3 Tbsp unsalted butter, room temperature
  • 1/3 cup granulated sugar
  • 2 large eggs, lightly whisked
  • breadcrumbs, as needed

Directions:

  1. Dissolve yeast in warm milk. Add 2 tsp of sugar. Stir to combine. Let stand for 5-10 minutes until yeast has activated and mixture is foamy.
  2. In a large bowl, whisk together all purpose flour, bread flour, and salt. Set aside.
  3. Pour yeast mixture into the bowl of a stand mixer fitted with a hook attachment. Add remaining sugar, butter and lightly whisked eggs.
  4. With the mixer running on low speed, add the flour mixture in three additions. Once all the flour has been added, increased speed to medium. Continue to knead until dough comes together to form a smooth ball.
  5. Remove from mixing bowl and transfer to a lightly oiled bowl. Cover with plastic wrap and let dough rise at room temperature for 1 hour. Punch dough down and divide into 24 equal parts.
  6. Roll dough into balls and dip the top of the bread roll into breadcrumbs. Place breadcrumb side up on a parchment lined baking sheet. Cover dough balls with plastic wrap to prevent dough from drying out. Allow bread rolls to rise for 15-20 minutes, until bread rolls have puffed up.
  7. Preheat oven to 350 degrees F. Remove plastic wrap and bake for 20-25 minutes until fragrant and golden brown. Eat bread rolls warm or at room temperature.

The Little Epicurean

Pandesal (Filipino Bread Rolls) | the little epicurean

Pan de Sal (Filipino bread rolls)

76 Responses to “Pandesal (Filipino Bread Rolls)”

  1. August 20, 2015
    6:31 am

    They look delicious! That golden brown could not be more perfect.

  2. August 20, 2015
    8:23 am

    Maryanne these rolls look so light and fluffy! I am always looking for new bread recipes to challenge my skills in the kitchen! I think I can definitely make these! These will be perfect for some game day sandwiches this football season!

  3. August 20, 2015
    8:52 am
    M says...

    I’m totally making these this weekend to satisfy my Asian bread craving!

  4. August 20, 2015
    10:33 am

    these look so fluffy! i think the closest thing i’ve tried to these are hawaiian sweet rolls, so i’m excited to expand my bread horizons (:

  5. August 20, 2015
    10:23 pm

    When I was growing up our local bakery was managed by lovely Filipino ladies, and I’m sure these are similar to the rolls that we used to buy from them all the time. I would have them in my lunch box with ham and butter and they were always my favourite lunch! Now I have those bakery secrets! Thank you!

  6. August 25, 2015
    10:30 pm

    These look incredibly delicious! These would make perfect little sandwiches :)

  7. September 8, 2015
    8:36 am
    tekla says...

    They look so yummy and fluffy. Do you think I can substitute whole wheat flour and get the same results?

    • Maryanne Cabrera replied...

      No, you’ll have to add more milk if you use whole wheat flour.

  8. September 26, 2015
    12:21 am
    Lyds says...

    I’m allergic to eggs. Can I omit it or what can I substitute? These looks yummy.

  9. March 24, 2016
    6:03 am
    Sharon says...

    Thank you for the awesome recipe! My daughter loved it so much! :D

  10. April 1, 2016
    7:01 am
    alicia says...

    I have tried to make pandesal at least 4 times this week alone. I have had trouble getting my dough to rise. However, I tried this recipe last night and finally…. I got my dough to rise. However….. When baking I found that the bottom of the buns cooked much faster and were browned before the tops were even close to being cooked. What are your recommendations? Place the rack higher?

    • Maryanne Cabrera replied...

      To ensure that your dough rises, make sure the yeast is active. The dough should feel slightly warm after mixing. Keep the dough at room temperature (about 72 degrees F) to rise. If the bottoms of the buns are cooking too fast, try double stacking your sheet tray. Also, use the middle rack when baking. Hope that helps.

  11. April 18, 2016
    11:16 am
    hms says...

    Can I use instant yeast instead of active dry yeast?

    • Maryanne Cabrera replied...

      Yes, you can use instant yeast. However, you will have to decrease the amount of instant yeast by 25%.

  12. April 19, 2016
    4:58 am
    maya says...

    Hi, can this dough be frozen for baking later ?

    • Maryanne Cabrera replied...

      Hi Maya, no you cannot freeze this dough for later baking.

  13. April 26, 2016
    3:57 am
    Rico says...

    Can i use breadman ( breadmaker) to mix the dough? Do you recommend to change the amount of yeast?

    • Maryanne Cabrera replied...

      Sorry, I don’t have any experience using breadmaker machines.

  14. May 5, 2016
    12:49 am
    Jade says...

    Hi I’m just wondering because i tried this recipe. And after doing all the process and baking i just noticed my bread is so dense? And not as fluffy as I expected. I hope you can help me. Thanks!

    • Maryanne Cabrera replied...

      Hi Jade, sorry to hear that. Did you allow the bread to rest and rise before baking? Perhaps the yeast was not fully activated. It could also be dense because the dough was overworked.

  15. May 13, 2016
    6:56 pm
    Nicole says...

    Maryanne these look amazing! I didn’t realise until you mentioned it that bread making IS theraputic.. Maybe its because I know I’m going to get my freshly baked carb fix once the baking part is done but whatever it is, it works!

    Can’t wait to try these rolls the next time I’m in the mood for some therapy!

    • Maryanne Cabrera replied...

      Thanks Nicole! Yes, I think bread making is super relaxing… and the delicious end product is always a plus! Hope you like the recipe! :)

  16. May 19, 2016
    9:52 am
    Pedro says...

    Your recipe looks very good, however I would like to see the amount of each ingredient in liters, grams and so on. Could you publish this here, please? Maraming salamat po!

  17. June 15, 2016
    4:51 am
    Fatima says...

    I’d like to thank you for sharing this awesome Pandesal Recipe!.. I’ve tried it and it was so good! ..my mom was very pleased and even said that its got the same taste of pandesal from her fave bakery way back from her hometown in the Philippines…again thank you much!!!

    • Maryanne Cabrera replied...

      That’s wonderful to hear! I’m so glad you and your mom enjoyed it! :)

  18. August 2, 2016
    7:38 pm
    Anne says...

    Hi Maryanne , will try this pandesal recipe sometime .:D Btw , what’s the size of your sheet pan ? Thanks in advance !

    • Maryanne Cabrera replied...

      Hi! I use a half sheet pan. It’s 13 x 18-inches.

  19. August 13, 2016
    12:23 pm
    Roselle says...

    I tried the recipe and it was amazingly delish! Way better than the pandesal i buy near our house!!! Thanks so much for sharing this!

  20. August 14, 2016
    3:40 am
    Aileen says...

    I made these knina and it was a hit!!!! Salamat! I have been on a long quest for the THE pandesal. I think my quest ends here hehehehe… last few recipes i tried did not have the right softness and texture that i want… thank you!!! I did a variation though, 1 dozen i made was adobo stuffed pandesal and the rest were plain. Yum!!!

    • Maryanne Cabrera replied...

      Thats’s wonderful to hear! Thank you so much for trying out the recipe! :)

  21. September 5, 2016
    4:33 pm
    Ella says...

    Thanks for the recipe! Best I’ve tried so far. The previous ones I’ve tried were dense and were more like pandesal putok. I’ll be making these again this week once I get the Coco Jam I ordered :)

  22. September 19, 2016
    7:05 am
    Paul Jinks says...

    Hi Ella,
    my wife misses these very much and I am going to have a go. Is mixing with milk essential can water be used?
    I don’t have a bread mixer machine and I read you can over work the dough. How long should I knead it by hand?
    Also like another person commented; here in the UK we use grammes, litres and Centigrade degrees. I guess I just need to convert to the nearest english equivalent. If it works out I will let you know.

  23. October 16, 2016
    2:38 am
    My-My says...

    Hi! This recipe is just perfect! Have tried it once and my husband said it was perfect! Now I’m thinking of doing it again but is it okey to leave the doughcovered overnight ready for baking the following morning? Thank you

    • Maryanne Cabrera replied...

      If you want to make the dough ahead of time, I suggest putting in the fridge covered overnight. Bring it back to room temperature before baking. DO NOT leave it out overnight at room temperature because it will continue to proof and rise. The dough will taste very yeasty if you let it rise too much.

  24. November 13, 2016
    8:34 pm
    La Cuisine De MaiaDon says...

    Girl your pandesal recipe is on point!!! This became my go to recipe for pandesal! Though this version is the on the sosyal side because of the butter, milk and egg component compared to just flour, oil, yeast, sugar, water and salt version. This recipe is moist and fluffy even if it gets cold! I’m a huge fan now!

    • Maryanne Cabrera replied...

      Thanks! That’s wonderful to hear! (I’ve tried making it with oil, but butter tastes so much better!)

  25. December 5, 2016
    6:25 am
    M says...

    Hi! I have a quick question. After combining all the ingredients, my dough seems to be too liquidy/wet and won’t form into any proper shape. Is it supposed to be that way? Or should I add more flour?

  26. December 20, 2016
    11:16 pm
    Anon says...

    Hello. Thank you for the recipe. I have a question regarding using instant yeast. I simply need to decrease the amount of instant yeast by 25%, right? But for may baking class in school, we need to document the notable changes. And the chef has assigned me to use this recipe. The instant yeast won’t react the same way as active dry, would it? So should I just put a note that I used instant yeast? I can’t finy active dry yeast anywhere near where I am :( Thank you

    (There’s no way I can contact the chef by the way huhu)

  27. December 22, 2016
    7:55 pm
    Rea Mallari says...

    Hi! I only have salted butter on hand. Can I use this instead of the unsalted and just don’t add anymore salt?

    Thank you.

    • Maryanne Cabrera replied...

      Yes, you can used the salted butter. Instead of adding 1 1/2 tsp salt, just add 1/4 tsp.

  28. January 7, 2017
    1:18 am
    glocy says...

    Hi can use the baking powder intsead of yeast? I couldn’t find yeast here in norway.

    • Maryanne Cabrera replied...

      No, you can not substitute baking powder for yeast. Yeast is widely available for purchase online.

  29. January 13, 2017
    9:40 am
    Sandy says...

    What should I do my oven can inly heat up maximum to. 300 C?

  30. January 15, 2017
    10:29 pm
    Maria says...

    Hello! First time trying this recipe and it is an immense success! Followed the recipe to the tee and it resulted in a fluffy, light, perfectly sweet roll. My parents have been wanting pan de sal ever since we left the Philippines and they really really love how this turned out. This is going to one of my more frequently used recipes. Thank you for sharing this!

    And to sandy from Jan 13, this recipe is not in the metric system. I don’t know how your rolls turned out, but i hope that neither your oven nor your dignity were damaged. 350 degrees Fahrenheit is equal to approximately 177 degrees Celcius.

  31. January 17, 2017
    2:19 am
    Gordon Davies says...

    It would be nice to see the recipe quantities in ounces . Can’t get my head round cups.

  32. February 8, 2017
    9:05 am
    Jing says...

    Hi! I wanna try the recipe but i have a question? Whats the alternative of bread flour?

    • Maryanne Cabrera replied...

      High protein flour (at least 13% protein) would be be a good substitute.

  33. February 13, 2017
    5:53 am
    Nona says...

    Hi Ms. Maryanne,
    I just made your recipe and followed exactly what you posted and I guess I owe you a lot! You will make me a millionnaire soon by selling these gems!

    I have tried many recipes of Pandesal and thought I have perfected it already but when I bumped into your post, not only did the picture of your Pandesal stroke me and lured me to give it a go- and that was the best thing I´ve ever done!

    You should be proud Ms. Maryanne, you did a good job helping us out especially away from home…

    A million thanks to you. I wish I could post some of the pictures here.
    Anyways, many thanks again.

    Keep it up.
    xxx

    • Maryanne Cabrera replied...

      Hi Nona,
      Thank you so much for your message. I am so glad you like the recipe! It’s definitely one of my favorites and I make it often!

  34. February 25, 2017
    11:38 pm
    Poldi says...

    Hello there Maryanne! Ive been searching pandesal recipes looks like i finally hit the jackpot with this one. im from the philippines and i dont know where i can get those powdereed bread crumbs u rolled on top of the dough? what e have here in the local stores are like the one u used for shrimp or chicken tempura to make it crispier. where do u think can i find the breadcrumbs that u used? and also can i double or multiply the recipe to yield more pcs i have a big family and having 24 pcs just aint enough for merienda :D thank you!

  35. March 2, 2017
    11:21 am
    Cristina says...

    Mine didn’t come out right! When I was kneading the dough, it kept falling apart and I was using my kitchen aid. It rised, so I thought it was going to turn out good. The outside was hard before it even turned golden brown. The taste isn’t anything like pandesal. What am I doing wrong?? I followed the recipe exactly.

    • Maryanne Cabrera replied...

      I’m sorry to hear that. I’ve tested this recipe several times before sharing it and I’ve made this recipe over a dozen times with consistent results.

  36. March 2, 2017
    11:23 am
    Cristina says...

    What kind of flour do you use?

    • Maryanne Cabrera replied...

      The recipe lists all-purpose flour and bread flour. I use the brand King Arthur Flour.

  37. March 21, 2017
    1:45 am
    Hilda says...

    My house smells like panaderia de manila! 24 pieces gone in 30 seconds. Thank you for the wonderful recipe.

  38. March 26, 2017
    3:07 pm
    Amie says...

    Hi. I cannot find a plain bread flour here in my area but there is bread flour mix, can i use it? If not, can i just use all purpose? Is there a difference?

    • Maryanne Cabrera replied...

      Bread flour mix is not the same as bread flour. Bread flour has a higher protein content than all-purpose flour.

  39. March 30, 2017
    10:56 am
    Mia Rue says...

    I just made it… and i love it… its just i used bigger sheet and it didnt stick together… next time i will use smaller one… and not good on the sizes… but i will definetly do it again and agagain…

    Thanks for the recipe

    • Maryanne Cabrera replied...

      Thanks for trying out the recipe! I’m so glad you liked it!

  40. April 5, 2017
    6:14 pm
    Grace says...

    Hi Mary Anne this is a very good Pandesal recipe of all I tried. A+++ for you sweet heart. We love it. Thanks iha for sharing you’re lovEly to take time out to share this pandesal. It’s yummy and light and no words I can describe it just like home. Thanks a lot.

    • Maryanne Cabrera replied...

      Hi Grace, thank you so much for trying out the recipe. I’m glad you enjoyed it! It’s one of my favorites :)

  41. April 6, 2017
    8:07 am
    Irish says...

    I wished u have a video making pandesal. Looks soo good

    • Maryanne Cabrera replied...

      Thanks! I’m still learning how to make videos… maybe soon :)

  42. April 7, 2017
    12:49 am
    avhic says...

    Hello. I am trying your pan de sal recipe now. I am so excited to see how it is. Waiting for the dough to rise, as I am writing. Thank you.

  43. April 25, 2017
    11:00 pm
    Reynaliza says...

    I love it when i try your recipe mam maryanne cabrera. I was hoping if you will cunduct a seminar and I am willing to attend that personally… Thank you and Gobless you more for sharing this knowledge to us…

  44. May 3, 2017
    12:44 pm
    Florabel says...

    Hi , can I use self rising flour instead of plain flour

    • Maryanne Cabrera replied...

      No. Self rising flour contains baking powder and salt.

  45. May 5, 2017
    3:15 am
    Charles says...

    Can i omit bread flour from the engredients?

    • Maryanne Cabrera replied...

      No, the bread flour is necessary. You can substitute regular all-purpose flour, but the final texture of the bread will be slightly different.

  46. May 9, 2017
    1:52 pm
    Gladys says...

    I tried the recipe and it was amazing. Thank you so much for sharing this! I will definitely do it again.

    • Maryanne Cabrera replied...

      That’s wonderful to hear! I’m so glad you liked it! :)

  47. May 21, 2017
    4:54 pm
    April P. says...

    I followed the directions, except that I did not use dry yeast. I can only find instant yeast. I mixed all the dry ingredients and followed the rest based on the procedure listed. It turned out similar to the pandesal I grew up with.

    • Maryanne Cabrera replied...

      That’s great to hear! Thanks for trying out the recipe!

  48. May 22, 2017
    3:11 pm
    Everly Laurente says...

    Maryanne…. this is delicious but mine came out heavey although it’s soft. Also, if i wanted the bread ficers to be more stretchy what should i do?

    • Maryanne Cabrera replied...

      The heaviness of the bread could be due to overmixing and not allowing the dough enough time to rest. I suggest allowing the dough to rest a little longer before baking.

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