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 difference, being that pan de sal is pretty much served anytime of day except during dinner.
It’s a classic breakfast or midday snack.
Pandesal or Pan de Sal
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.
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.
This recipe makes 24 bread rolls. Each dough ball is dipped into bread crumbs before baking.
Use store-bought bread crumbs, or easily make your bread crumbs using stale white bread.
Use a digital kitchen scale for even bread portions.
Filipino Bread Roll Ingredients
These bread rolls are made with very simple ingredients:
- all-purpose flour & bread flour
- active dry yeast
- whole milk
- kosher salt
- unsalted butter
- granulated sugar
- large eggs
- bread crumbs
It’s best to use a combination of all-purpose flour and bread flour to achieve the perfect chew.
Don’t Stress. Relax, it’s just bread!
I think bread making is uber relaxing. As such, whenever I’m stressed out or mad, I bake a batch of bread to calm down.
Maybe it’s the learning to be patient part that does the trick? Or perhaps it’s the repetitive rolling of the bread?
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)
Yield: 24 rolls
- 2 1/4 teaspoon 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 teaspoon fine sea salt
- 3 Tablespoons unsalted butter, room temperature
- 1/3 cup granulated sugar
- 2 large eggs, lightly whisked
- breadcrumbs, as needed
Dissolve yeast in warm milk. Add 2 teaspoons of sugar. Stir to combine. Let stand for 5-10 minutes until yeast has activated and mixture is foamy.
In a large bowl, whisk together all-purpose flour, bread flour, and salt. Set aside.
Pour yeast mixture into the bowl of a stand mixer fitted with a hook attachment. Add remaining sugar, butter, and lightly whisked eggs.
With the mixer running on low speed, add the flour mixture in three additions. Once all the flour has been added, increase speed to medium. Continue to knead until dough comes together to form a smooth ball.
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.
Roll dough into balls and dip the top of the bread roll into breadcrumbs. Place rolls breadcrumb side up on a parchment lined 18x13-inch baking sheet. Cover dough with plastic wrap to prevent from drying out. Allow bread rolls to rise for 15-20 minutes, until bread rolls have puffed up.
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.
All images and text ©The Little Epicurean.
- Serve these bread rolls warm or at room temperature.
- Delicious with salty cheeses like gouda, edam, or smoked cheddar.
- Also great with peanut butter, sweetened condensed milk, or salted butter.
Storage and Leftovers:
- Keep cooled leftovers in an airtight container for up to three days. Reheat in the microwave, oven, or toaster oven.
I used an 18×13-inch baking sheet tray, also known as a”half sheet.”