Home · Recipes · Desserts & Baking · Breads & Rolls · Yeast Breads Pandesal (Filipino Bread Rolls) Author: Maryanne CabreraPublished: Aug 20, 2015Updated: Oct 16, 2023 View Recipe351 ReviewsThis post may contain affiliate links. Read our disclosure policy. I introduce you to one my favorites- pandesal (also commonly spelled as pan de sal). Pandesal is the quintessential bread roll of the Philippines. 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 (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. It’s also wonderfully awesome with Filipino hot chocolate (tsokolate). 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. I use an 18×13-inch baking sheet tray, also known as a”half sheet.” Filipino Bread Roll Ingredients These bread rolls are made with very simple ingredients: all-purpose flour & bread flouractive dry yeastwhole milkkosher saltunsalted buttergranulated sugarlarge eggsbread 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 super 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. Scroll down for Pandesal Troubleshooting and FAQ. For visual tips, check the “highlights” section of my Instagram page. Ingredients FAQ Can I use different flours? I don’t have bread flour. For best results, use a combination of all-purpose flour and bread flour as listed in this recipe. I use a AP Flour with a protein content of 11.7% and a Bread Flour with 12.7% protein content.If you don’t have bread flour, use all-purpose flour for the entire recipe.DO NOT use whole wheat flour. You will have to adjust the amount of milk in the recipe.DO NOT use self-rising flour. That flour contains baking powder and salt. Can I use water instead of milk? Yes, you use water in place of milk. However, milk provides more flavor. Milk also produces a softer crust.Instead of whole milk, you may also use low-fat or reduced-fat milk. In a pinch, you can also use 1/2 canned evaporated milk and 1/2 water. Can I use a different salt? Not all salt is created equal. Some salts are saltier than others.For consistency, I only use Diamond Crystal Kosher Salt.Diamond Crystal is less salty than Morton’s kosher salt, table salt, and fine sea salt. Pandesal Troubleshooting Why is my dough dense? Why didn’t the dough rise? When the yeast is mixed with warm milk and sugar, it should smell fragrant like beer after 5 minutes. It should bubble and expand. If not, throw out your yeast. It is no longer suitable for baking.Check the “best by” date or “expiration date” on your yeast package. Better yet, try this Yeast Freshness Test. Dough will rise slowly in a cold environment. As such, it will need more time to proof and rest. Instead of relying on the listed proofing times, check the volume and appearance of the dough. The breadcrumb won’t stick to the dough It’s important to keep the dough soft and moist. Keep the dough covered with plastic wrap to prevent dough from drying out during scaling/portioning, resting, and proofing. If dough is exposed, it will create an “elephant skin” outer shell. This will prevent the breadcrumbs from sticking to the dough. Why is my baked bread so dense? The bread isn’t soft and fluffy. For best results, use the weighted measurements in the recipe. Work in a room with an ambient temperature of 72-75 degrees F. The two most common problems: 1.) Overworked dough has been mixed too much or handled too much. This creates too much gluten. The overdevelopment of gluten makes the dough tight and elastic. Overworked dough needs more resting time to relax and loosen up.2.) Overproofed dough has risen past its optimal point. It will rise too much and then sink. The sunken dough will bake dense. It will no longer have the energy to rise in the oven. Underproof dough hasn’t been given enough time to rise and expand. This, too, will cause the bread to bake up dense. Pandesal (Filipino Bread Rolls) 4.94 from 16 votes Pandesal is the quintessential bread roll of the Philippines. The slightly sweet bread is soft and fluffy. It's best enjoyed with salty cheese or peanut butter. Prep Time: 25 minutes minutesCook Time: 30 minutes minutesDough Resting Time: 1 hour hour 30 minutes minutesTotal Time: 2 hours hours 25 minutes minutes Servings: 24 rolls Print Recipe Pin Recipe Rate Recipe Ingredients▢ 2 1/4 teaspoon active dry yeast▢ 1 1/4 cup (285 g) whole milk, warmed to 100-105 degrees F▢ 3 cups (390 g) all-purpose flour▢ 1 1/2 cups (195 g) bread flour▢ 1 1/2 teaspoon kosher salt (Diamond Crystal kosher salt)▢ 3 Tablespoons (43 g) unsalted butter, room temperature▢ 1/3 cup (70 g) granulated sugar▢ 2 large eggs, lightly whisked▢ breadcrumbs, as needed Instructions 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, until dough has doubled in volume*. 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 18×13-inch baking sheet. Cover dough with plastic wrap to prevent from drying out. Allow bread rolls to rise for 20-30 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. NotesDough Notes: Listed times for dough resting/rising is based on standard 72 degree F room temperature. Dough may need more time to rise if ambient temperature of room is too cold. Keep dough covered with plastic wrap at all times to prevent dough from drying out. Dough may be a bit sticky or tacky after kneading. Do not add more flour. Too much flour will dry out the dough. The resulting dough will be dense. For best results, use a scale to weigh out ingredients. If you don’t have bread flour, sub in all-purpose flour. Serving Suggestions: 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. NutritionCalories: 125kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 162mg | Potassium: 54mg | Fiber: 1g | Sugar: 4g | Vitamin A: 85IU | Vitamin C: 0.001mg | Calcium: 23mg | Iron: 1mg Author: Maryanne Cabrera Course: Breakfast, Side DishCuisine: Filipino Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Sarah | Broma Bakery says: August 20, 2015 They look delicious! That golden brown could not be more perfect. Reply
Mary Ann | The Beach House Kitchen says: August 20, 2015 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! Reply
M says: August 20, 2015 I’m totally making these this weekend to satisfy my Asian bread craving! Reply
Heather (Delicious Not Gorgeous) says: August 20, 2015 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 (: Reply
Amy @ Thoroughly Nourished Life says: August 20, 2015 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! Reply
Kathleen @ Yummy Crumble says: August 25, 2015 These look incredibly delicious! These would make perfect little sandwiches :) Reply
tekla says: September 8, 2015 They look so yummy and fluffy. Do you think I can substitute whole wheat flour and get the same results? Reply
Maryanne Cabrera says: September 8, 2015 No, you’ll have to add more milk if you use whole wheat flour.
Lyds says: September 26, 2015 I’m allergic to eggs. Can I omit it or what can I substitute? These looks yummy. Reply
Dette says: August 4, 2020 Made this and it was perfect! Now wondering if I could use this as base for ube flavored pan de sal.. Would you be able to recommend the right amount of flavoring to be added?
Ria says: November 17, 2020 My husband is vegan and we use Bob’s Red Mill’s egg replacement powder with great results. ?
alicia says: April 1, 2016 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? Reply
Maryanne Cabrera says: April 2, 2016 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.
Maryanne Cabrera says: April 19, 2016 Yes, you can use instant yeast. However, you will have to decrease the amount of instant yeast by 25%.
Rico says: April 26, 2016 Can i use breadman ( breadmaker) to mix the dough? Do you recommend to change the amount of yeast? Reply
Marianne says: September 26, 2019 Hi Rico, With this recipe, bread maker was the bomb bread maker is the one doing the hard work for me It will do the kneading,I just leave the dough in the bread maker until it rises.
Jade says: May 5, 2016 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! Reply
Maryanne Cabrera says: May 12, 2016 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.
Nicole says: May 13, 2016 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! Reply
Maryanne Cabrera says: May 14, 2016 Thanks Nicole! Yes, I think bread making is super relaxing… and the delicious end product is always a plus! Hope you like the recipe! :)
Pedro says: May 19, 2016 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! Reply
Fatima says: June 15, 2016 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!!! Reply
Maryanne Cabrera says: June 15, 2016 That’s wonderful to hear! I’m so glad you and your mom enjoyed it! :)
Anne says: August 2, 2016 Hi Maryanne , will try this pandesal recipe sometime .:D Btw , what’s the size of your sheet pan ? Thanks in advance ! Reply
Roselle says: August 13, 2016 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! Reply
Aileen says: August 14, 2016 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!!! Reply
Maryanne Cabrera says: August 21, 2016 Thats’s wonderful to hear! Thank you so much for trying out the recipe! :)
Ella says: September 5, 2016 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 :) Reply
Paul Jinks says: September 19, 2016 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. Reply
My-My says: October 16, 2016 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 Reply
Maryanne Cabrera says: October 18, 2016 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.
La Cuisine De MaiaDon says: November 13, 2016 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! Reply
Maryanne Cabrera says: November 21, 2016 Thanks! That’s wonderful to hear! (I’ve tried making it with oil, but butter tastes so much better!)
M says: December 5, 2016 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? Reply
Jackie says: January 18, 2021 Mine was pretty sticky too, but I followed her advice and didn’t add any more flour. When I went to shape them, it was still pretty sticky, so I put just the tiniest bit of flour on my board. That did the trick! I admit I’m a bit challenged in making them all the same size, but I did my best. They can’t out light and fluffy and taste great, so I must have done something right! I’m glad these came out so nicely. I’d never had, or even heard of it before, but my Filipino neighbor passed away 2 days ago and I wanted to make something comforting for his family. I hope they like them?
Anon says: December 20, 2016 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) Reply
Rea Mallari says: December 22, 2016 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. Reply
Maryanne Cabrera says: December 22, 2016 Yes, you can used the salted butter. Instead of adding 1 1/2 tsp salt, just add 1/4 tsp.
glocy says: January 7, 2017 Hi can use the baking powder intsead of yeast? I couldn’t find yeast here in norway. Reply
Maryanne Cabrera says: January 8, 2017 No, you can not substitute baking powder for yeast. Yeast is widely available for purchase online.
sharina says: October 13, 2020 Sandy, I hope you see this, but the recipe calls for 350 F, which is equivalent to approximately 180 C. Don’t burn your bread ?
Maria says: January 15, 2017 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. Reply
Gordon Davies says: January 17, 2017 It would be nice to see the recipe quantities in ounces . Can’t get my head round cups. Reply
Jing says: February 8, 2017 Hi! I wanna try the recipe but i have a question? Whats the alternative of bread flour? Reply
Maryanne Cabrera says: February 8, 2017 High protein flour (at least 13% protein) would be be a good substitute.
Nona says: February 13, 2017 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 Reply
Maryanne Cabrera says: February 16, 2017 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!
Poldi says: February 25, 2017 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! Reply
Maryanne Cabrera says: February 27, 2017 You should be able to find bread crumbs at the supermarket. Otherwise, you can make your own breadcrumbs. Here is a link to the recipe: http://allrecipes.com/recipe/140386/toasted-breadcrumbs/ Yes, the recipe can be easily doubled or tripled :)
Ria says: November 17, 2020 Hi Poldi, I tried making my own breadcrumbs for this. Get some old bread and bake them at 250F, 10 mins per side. Once they are hard enough, use a food processor; or put them in a ziploc bag and use a rolling pin to crush them. ?
Cristina says: March 2, 2017 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. Reply
Maryanne Cabrera says: March 2, 2017 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.
Maryanne Cabrera says: March 2, 2017 The recipe lists all-purpose flour and bread flour. I use the brand King Arthur Flour.
Hilda says: March 21, 2017 My house smells like panaderia de manila! 24 pieces gone in 30 seconds. Thank you for the wonderful recipe. Reply
Amie says: March 26, 2017 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? Reply
Maryanne Cabrera says: March 26, 2017 Bread flour mix is not the same as bread flour. Bread flour has a higher protein content than all-purpose flour.
Mia Rue says: March 30, 2017 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 Reply
Grace says: April 5, 2017 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. Reply
Maryanne Cabrera says: April 6, 2017 Hi Grace, thank you so much for trying out the recipe. I’m glad you enjoyed it! It’s one of my favorites :)
avhic says: April 7, 2017 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. Reply
Reynaliza says: April 25, 2017 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… Reply
Maryanne Cabrera says: May 12, 2017 No, the bread flour is necessary. You can substitute regular all-purpose flour, but the final texture of the bread will be slightly different.
Gladys says: May 9, 2017 I tried the recipe and it was amazing. Thank you so much for sharing this! I will definitely do it again. Reply
April P. says: May 21, 2017 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. Reply
Everly Laurente says: May 22, 2017 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? Reply
Maryanne Cabrera says: May 23, 2017 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.
Camille Malabanan says: June 26, 2017 Hi, I wanted a freshly bake bread in the morning. If I’m going to prepare this in the morning, I have to wake up very early. Can I make this dough at night and after it rises, can I keep it on the fridge first? Thanks ! :) Reply
MARIA NANALI says: August 8, 2017 Added another half a sachet of the yeast to make it a little fluffier… :) love your recipe! Reply
Linda says: August 11, 2017 My husband is from the Philippines and I made him these rolls. He was very happy and took some with him this morning for his snack between hospital rounds and patients. Excellent recipe. I have tried others but this one is the best. Good tip about what to do about the bottoms cooking faster than the tops too. Thank you. I loveD making these. It brought back happy memories of his childhood in the Philippines. Reply
Maryanne Cabrera says: August 11, 2017 That’s so wonderful to hear! I’m so glad it brought your husband happy memories! Thank you for trying out the recipe!
Maryanne Cabrera says: August 30, 2017 No, this requires the use of an oven. The bread will no brown in a steamer.
mimi says: September 2, 2017 I tried many pandesal recipe and it’s all flop. The problem usually it soft when freshly bake and hard a day after. I’ll let you know the outcome. Reply
alma says: October 11, 2017 I’ve been making pandesal for 3 times now using a slight difference in the ingredients and totally different procedure like yours. But I wanted to try yours. I made this recipe 3 days ago, I thought It wouldnt come out good as my dough was very sticky that I have to add another 1/2 cup of flour. Maybe because of humidity as I live in the Middle East. But was happy with the result. The pandesal was soft and still soft on the 2nd day. But I baked it for only 15minutes as I dont want a brown bread. I just like it white. Thanks for the recipe. Reply
Viktor Melenkovic says: November 22, 2017 Hi Maryanne, The flavor of this recipe is on point but I’m afraid I’m a new baker and it’s my first try of making bread, I made this recipe yesterday but I feel that I’ve done something wrong, the taste was good albeit abit floury and the pan de sal were a bit dense, I am not sure about my kneading techniquethough, for how long am I suppose to let my KA (hook attachment) knead my dough?Can you give me some approximation in minutes so I have an idea? It was sticking on the sides of the bowl after quite some time and I am not getting that smooth ball so I added flour, which helped then I kneaded the dough by hand?Will it eventually pull clean of the sides and form a smooth ball had I not interfered? any suggestions please? Thank you. Reply
Maryanne Cabrera says: November 22, 2017 It will take 5-7 minutes to knead the dough until it forms a smooth ball. If the dough is sticking, scrape it down with a spatula and continue to mix. Do not add additional flour. After 7 minutes of kneading in a stand mixer, if the dough is still sticking, simply scrape it out of the bowl and move on to the next step. There are many factors that can affect the dough- such as the temperature and humidity of the room. I hope that helps! I’ll be making a video for this recipe in the near future :)
MARIA says: November 23, 2017 Hi. Can I add chia seeds in this recipe? If so do I add them while kneading it or after kneading and shaping the dough? Thank you. Reply
monique says: December 9, 2017 HI, If you do not have a KA, I’m assuming you would knead by hand? If so, for how long and what do you look for to know it is ready? Thanks! Reply
Nilda Mantovani says: December 20, 2017 MaryAnne, your pandesal recipe is beyond great tasting pandesal I would want to have. It is easy and can easily be made. Thank you to you and more power in the food business. Reply
Wagner says: January 9, 2018 Tried it but didn’t look well. The bottom part was almost burned and the top parts still white as it should be golden brown. Feel bit upset don’t know what’s wrong despite that I have followed the instruction Reply
Maryanne Cabrera says: January 9, 2018 I’m sorry to hear that the recipe didn’t work for you. What kind of baking sheet did you use? Darker metal sheets will absorb more heat than lighter colored baking sheets. That may have caused the bottom of the bread to cook a lot faster. Was your oven set to convection (circulated air) or conventional setting? That may also affect the temperature of the oven.
monique says: January 9, 2018 Hi Maryanne, Thanks for the recipe! I’m new to baking bread, and I have a few questions: 1) Is the bun supposed to be crusty on the top? Mine turned out crusty on the outside and a little on the dense-side for the interior. I’m thinking I should have left it rise a bit more. I did 1 hour first and then 15 minutes before I baked it. 2) When it came out of the oven, it smelt kind of floral-ly rather than like pan de sal. Also, the buns were smaller and most didn’t quite touch each other. Any idea why? 3) When I added the active dry yeast to the warmed milk, it didn’t quite dissolve. It did become foamy on top after 10 minutes of sitting though. Is dissolving the yeast imperative? I LOVE pan de sal and would like to try the recipe again, but hoping you can help me out with the above. Thanks so much! Reply
Maryanne Cabrera says: January 9, 2018 Hi Monique, 1.) No, the bread is not supposed to be crusty on top. Make sure the dough is covered with plastic wrap after rolling. When the dough is exposed to too much air, it will form an undesirable dry crust. Resting time may vary depending on the temperature and humidity of your kitchen. 2.) I’m not sure why the bread smells like that. 3.) Yes, you should dissolve the yeast in the warm milk. Make sure the yeast is not expired. Old yeast or dead yeast could result in dense bread that does not rise.
Lasse says: January 12, 2018 I made these for my wife today and her sisters were really impressed by the result! Super delicious rolls… Reply
Lasse says: January 12, 2018 I forgot to mention that my wife and her sisters are all filippinas… :-)
allyson says: February 4, 2018 Would it be okay to convert this recipe into half of the measurements and make 12 pandesal instead? I’m still practicing so 24 breads would be too many if I make a mistake. I love your blog by the way. Very classy, elegant, and informative. :) Reply
Kimmy says: February 18, 2018 Thank you so much for sharing this recipe. I have been craving pandesal for years. I tried your recipe but made a snafu. I forgot to add sugar and I had already started kneading when I realized it. I folded in the sugar and continued kneading, crossing my fingers and hoping I saved it. Well the baked pandesal tasted good but could use a little bit more sugar. But the biggest thing for me is that the inside is too doughy for my liking. I like it light and soft and almost “airy”. How do I achieve that? Thank you in advance. I would appreciate any baking tip. FYI, it was my first time baking breads. Reply
Maryanne Cabrera says: February 18, 2018 Thank you for trying out the recipe. The addition of the sugar is important. When the sugar is initially mixed with the yeast, it helps to jump start up the activation of the yeast. The second addition of the sugar helps to continually feed the yeast and ensure proper dough proofing. The “proofing” of the dough is responsible for the texture of the finished bread. If mixed properly, the bread should be soft and fluffy on the inside.
Victor says: February 28, 2018 Great recipe. Works every time. Consistently great results. I found that I can skip the bread flour by adding one tbsp of gluten powder to the mix. Thank you for posting the recipe. Reply
Yuki says: March 1, 2018 Hello! This recipe is exactly what I need right now, but I’m someplace where they don’t sell measuring cups (gasp!). I do, however, have a kitchen scale. Is there any chance you can put the gram equivalent in the recipe as well? I tried converting but it didn’t turn out well. Cheers! Reply
Cecil mendoza says: April 8, 2018 Hi Mary Anne, I am only cooking for 2. Would it turn out the same if I divide all ingredients in half? Reply
Maryanne Cabrera says: April 9, 2018 Hi Cecil, I would suggest making the recipe as it. Eat half of the rolls and keep the others stored in the freezer.
J says: April 11, 2018 I made these last night but it turned out so dense and slightly hard! I live overseas and it gets cold here, currently at 12 degrees. Do you think it had something to do with the temperature? Reply
Maryanne Cabrera says: April 17, 2018 How old is the yeast you used? Most importantly, temperature can greatly affect yeast. If it’s too cold or too hot, it will be not activate properly.
joy says: April 17, 2018 finally found the perfect recipe for pan de sal, tried other recipe and this is the best. Just finished baking my bread, so soft and fluffy. Salamat Maryanne :) Reply
KrIs says: July 3, 2018 Hello, i used vegetable shortening instead of butter and lahat all purpose flour lang since we dont have bread flour. Will it make a bug difference po kaya? Hopefully i will have good results, can’t wait. Thank you for sharing! Reply
Dano says: July 11, 2018 My completed rolls came out looking nice and golden brown but moist in the middle. After reading over the comments, I think I over kneaded the dough. How many mins should I knead using a kitchen aid mixer? Thanks Reply
Maryanne Cabrera says: July 13, 2018 Overkneading will result with dense, tough bread. You mention that the rolls were “moist in the middle”- do you mean that it wasn’t cooked inside? If so, try rotating the baking sheet 2-3 times during baking to ensure even cooking. Sometimes one side of the oven emits more heat (hot spots).
Dano says: July 13, 2018 Thank Maryanne! I plan to try again until I get it right. Yes, the center was moist or spongy and the rolls became hard after cooling. I tested the rolls at 22, 24, 25 and 26mins(dark brown) in the oven. Thanks again.
Nancy says: July 20, 2018 Can I use all purpose flour for pandesal instead of adding bread flour..? Thx! Reply
Maryanne Cabrera says: July 26, 2018 Yes, it okay to substitute APF. However, the texture will be slightly difference because bread flour has more protein than all-purpose flour.
Andrew A says: August 7, 2018 Hello, Thank You so much for the recipe. I can’t wait to try it. I do have 2 questions.. How long do you usually have to mix the dough in your stand mixer? Do I need to flatten the bread balls before they cook? I have read some recipes that say it will rise as it cooks… Or should I leave them as little ball shapes and cook them that way? Reply
Maryanne Cabrera says: September 10, 2018 I use a combination of all-purpose flour (about 10% protein) and bread flour (about 12-14% protein). If you only use protein flour, the resulting bread will not be as soft and fluffy.
filip says: September 17, 2018 thank you for the recipe. i try them out and they are very delicious. Reply
Chit says: October 24, 2018 I must say this is the best one for me! Been trying different recipes including friends treasured ones! But nothing satisfies me! And I was looking for a recipe again and I based my decision on the photos when I googled it. And you know your recipe photo was enticing to me. And guess what out of the oven what I did looks exactly like yours and the taste…wow! Jackpot! Thank you. Will be visiting you online again and again! Reply
Maryanne Cabrera says: October 26, 2018 That’s so wonderful to hear! I am so happy you enjoyed the recipe! Please visit again! :)
Eula Mallari says: October 26, 2018 Hello po! I only have instant dry yeast. What changes do i have to do? Would you mind helping me? I am about to make pandesal but don’t have active dry yeast. Thank you in advance!!! ??? Reply
Maryanne Cabrera says: October 29, 2018 If you are using instant dry yeast, no need to active the yeast in step 1. Add the instant dry yeast with the other dry ingredients in step 2. Add the milk in step 3. Follow remaining directions as is.
Irisdiane says: November 11, 2018 I came across your website searching for Pandesal recipe.I followed your recipe but i stuff some meat on it and Voila!!!They were so good and the bread was fluffy!Thank you very much! Reply
Chel says: December 10, 2018 Hello ms maryanne can i subtitute the butter into shortening or margarine? Reply
Maryanne Cabrera says: December 10, 2018 I have only tested this recipe with unsalted butter. You can substitute margarine, if preferred. I don’t suggest using shortening for this recipe.
Dors says: December 15, 2018 I have successfully made this pandesal recipe, thank you for sharing ? Reply
Maryanne Cabrera says: January 22, 2019 No, pastry flour has a protein content of 9%. Bread flour as protein content of 14-16%.
Rebecca U Karlin says: January 28, 2019 I have tried your Pandesal recipe and they turned out so beautiful and d yummy.. Reply
Mary grace n. Gan says: February 13, 2019 Just checked your blog about PandeSal. Loved it. Wanted to follow your posts about baking Reply
Anna Y says: February 15, 2019 Just found this recipe online. Made them and they were perfect! Crusty on the outside and fluffy on the inside. Followed the recipe exactly as written. Thank you. Reply
Maryanne Cabrera says: February 18, 2019 That’s wonderful to hear! Thank you for trying out the recipe!
Andi says: March 4, 2019 Hi! Excited to try this recipe out. May I know the size of the baking tray you used? Thanks :) Reply
Sheila says: May 13, 2019 This looks yummy! Can I substitute whole with 2% milk instead? Thank you! Reply
AARON says: May 16, 2019 Tried this and was successful on my first try. I would alter this and instead to 2:1, I’d probably do a 3:2 ratio of flour to bread flour for a slightly gummier texture. I’d also add more sugar/stevia to make it a little sweeter Reply
Farah DeevA says: June 8, 2019 Since I can’t finish a whole batch (and sharing is out of the question ?), I’d like to know if these stay soft until the next day. Reply
Maryanne Cabrera says: June 9, 2019 Yes, keep cooled bread in an airtight container. It should remain soft. Otherwise, simply reheat in a toaster oven or in the microwave with a cup of water to keep the bread moist.
Nan H says: June 15, 2019 Many years ago my husband Steve and I were stationed at Clark Airbase in the PI on the island od Luzon (I believe). Much of the nightlife there was meeting with friends and go to some of the bars near the base in Angeles City. Well after had been enjoying ourselves and that usuually meant we had imbibed in a few drinks. That was usually when the “bread boys would start making the rounds on their bicycles. We would buy a couple bundles and it was so fresh, warm and had the perfect amount of sweetness! Is probably saved me from many a hangover. So as our appetites increased we would drive to this clearing where there were little stands with families BBQing all different types of meats on little wooden skewer. They all had their secret sauces. I sure would enjoy some of that bbq pork right now, the ones with 7up in the sauce. I sure miss some of the great food and friends we made while we were stationed there. I’m going to try to make some bread from your recipies, if im lucky it may be the same yummy bread that we ate over there. Peace! Reply
Geraldine says: June 16, 2019 I followed your recipe it came out fine, but i feel like i can taste and smell the yeast on the pandesal when i eat it Reply
Joy San simeon says: July 5, 2019 Sorry. Step 4 is not clear. I followed the steps but my pandesal didn’t turn out good. The dough was not as smooth as I expected. I was doing the pandesal for the very first time. “. Continue to knead until dough comes together to form a smooth ball.” — For novice cooks, this can easily be misinterpreted. Please add the time as a second measure as to when to stop the kneading. for example: “. Continue to knead until dough comes together to form a smooth ball.Usually this takes from 30-40 minutes kneading…” – Reply
Maybel says: July 11, 2019 Can i use evaporated milk?and if i use instant yeast.how many teaspoon Reply
Alex says: August 2, 2019 The recipe was good, but mine came out smelling and tasting a little of yeast even though I followed the instructions to the letter. Any suggestions? Reply
Jose jery trogani says: August 19, 2019 I want to know how to bake breads and cakes. Many thanks! Reply
Joy Panem says: August 30, 2019 Hi Maryanne, How do I make homemade breadcrumbs for the Pandesal recipe. Please advise. Thank you. Reply
Maryanne Cabrera says: August 30, 2019 There is a link in the blog post for how to make homemade breadcrumbs.
Desiree says: September 21, 2019 Wow I’m loving this pandesal I just made some with your receipe. I’m saving this receipe definitely gonna make it all the time. It’s nice eat some freshly baked pandesal thank you.. Reply
Maryanne Cabrera says: September 26, 2019 Thank you! That’s wonderful to hear! This is one of my favorite recipes!
Marianne says: September 26, 2019 Hi Maryanne This is the bomb! i honestly can say that I have attempted a few times before I have successfully reached the desired fluffiness/texture. Sometimes, the outcome is not so good, the outer part of the bread is tender and doesn’t look fluffy (even Proofing for 30 mins.).. I wonder why…. Thanks again for this recipe. Reply
Maryanne Cabrera says: September 26, 2019 Hi Marianne, thanks for trying out the recipe. I’m sorry to hear you had some trouble. I’ve made this recipe countless times with excellent results. Here are some possible reasons the bread isn’t working out: 1. Are you covering the dough while it is resting and proofing? Exposing the skin of the dough to air will cause it to form an undesired skin that bakes rubbery. 2. Are you proofing the dough at room temperature (about 70-75 degrees F)? Too cold and the dough will not rise properly. Too hot or too humid and the dough will rise too fast causing it to overproof. 3. Overproofing (over-resting) the dough will also cause the dough to collapse and lose structure. Overproofed dough will be not fluffy, nor will it expand during baking. The baked bread will end up hard and dense.
kate says: October 26, 2019 how much sugar can i add without affecting the texture? thank you! :) Reply
Maryanne Cabrera says: October 26, 2019 Adding too much sugar will affect the rising and proofing of the dough. I suggest sticking to the 1/3 cup listed in the recipe.
Jean says: March 1, 2020 I just tried this over the weekend and it turned out great! Finally, a pandesal recipe that works. Thanks MaryAnne. Reply
Adie says: March 9, 2020 If I used instant dry yeast instead of active yeast, do i still need to dissolve it in water? because the instructions says that i no longer need to do that and I could directly add it to the dry ingredients, but whenever I watch/search recipes for pandesal they always instruct to dissolve it in water even if they are using instant yeast Reply
Maryanne Cabrera says: March 18, 2020 No need to dissolve instant yeast in water. However, I would still do it out of habit.
Bård Olsen says: March 31, 2020 always better result when you activate yeast in 37 degree celcius fluid. Sugar helps it activate. Hard to get it to activate cold into dough.
Sarah says: March 17, 2020 Thanks Maryanne for this recipe! I want to try making it but want to lessen the quantity of 24 pan de sals into 12. Should I simply use half of the ingredients? Will the proportion be right and results same in terms of flavor and quality? Reply
Maryanne Cabrera says: March 18, 2020 I suggest keeping to the 24 rolls. Once cool, you can freeze the other 12 rolls for later use. Cutting the recipe in half works, but I find it’s more difficult working with a smaller dough. It will not knead well in the stand mixer. A smaller dough would have to be mixed together by hand.
Sarah says: March 20, 2020 Got it! One more thing, I can’t find active dry yeast in supermarkets around me. I only have the easy bake yeast this one specifically (https://www.tesco.com/groceries/en-GB/products/271257713). Should I use it the same way as the active dry yeast or just put it directly with the flour? Thank you again ?
Bård Olsen says: March 31, 2020 I dont use stand mixer. I use table spoon until dough starts to form and has no runny parts then just pour it onto countertop and knead using a tiny bit flour until it no longer sticks. I use dry yeast…just make sure milk is not above 40 degrees celcius or you kill the yeast.
Flordeliz says: March 20, 2020 …since i don’t have butter, i used 2tbsp oil and it turned out great…i also used all bread flour thank you for sharing… Reply
Maryanne Cabrera says: March 26, 2020 Thanks for trying out the recipe! Yes, oil or shortening can be used in place of the butter :)
Maria Arellano says: March 23, 2020 Hi I tried the recipe but the bread became hard when it was cold. I really miss the pandesal that you can buy at the bakeries by the corner. I don’t know what I did wrong, kindly tell me please. Thank you. Reply
Maryanne Cabrera says: March 26, 2020 There are several reasons the bread turned out hard: 1.) perhaps the yeast was old or past its expiration date, 2.) dough was underproofed or not given enough time to rise, 3.) dough was overbaked causing dough to dry out, 4.) baked bread left out at room temperature instead of air tight container after cooling.
Tiffany says: March 25, 2020 Hi! Really want to make these! I have everything but only have 2% milk? Any thoughts or suggestions? Thank you :) Reply
Maryanne Cabrera says: March 26, 2020 Yes, you can use 2% milk. Low fat or reduced fat milk work. For sweeter bread, you could even use canned evaporated milk. Happy baking!
Jen em says: March 29, 2020 It is so hard to separate them in equal pieces as the sough was too sticky. I oiled my hands after letting it rise just so I could handle it. What did I do wrong?! Reply
Bård Olsen says: March 31, 2020 Not enough flour. add flour gently additionally until it no longer sticks to hands. Use hands to knead the dough. it should be soft and fluffy and have no moist parts. It is easier to knead after first rise. If it is perfect you can knead it almost without flour on countertop. Dont use plastic countertop as it sticks easily.
Bård Olsen says: March 31, 2020 I love to use this recipee. Although i follow cup size of google and use 3 eggs and when i mix it i add additional flour until it just become as compact it no longer sticks to my fingers. My wife is from Manila and her first reaction to my first making was…”omg it taste like home made from the bakery next to where i come from in Valenzuela!” So one happy norwegian asawa who can make his mahal even more happy! Thanks for this recipee! Bård Norway Reply
Luisa says: April 10, 2020 Unsaltef butter is most often unavailable in most grocery stores and supermarkets here. Can i use salted butter instead? And if so should there be any changes or adjustment in the ingredients? Reply
Enchie lye says: April 15, 2020 Pag po ba wheat flour kailangan po bng dagdagan ung gatas or ileless? Reply
Rowena says: April 18, 2020 What brand of kosher salt do you use? I’ve read from Bon Appétit that Morton requires less than Diamond Crystal so just double checking. :) can’t wait to make this! Reply
Maryanne Cabrera says: April 22, 2020 Great question! I’ve updated the FAQ with the details. I use Diamond Crystal kosher salt.
Aileen says: April 18, 2020 This recipe made 24 perfect pan de sals in our home today! I have not baked a single bread until this quarantine…it’s also my first time making pan de sal at home, but I tried doing dinner rolls and other stuff at home over the past weeks. I have no mixer at home so I had to do the kneading by hand and following everything else in your recipe. Thank you very much! Will try your other recipes…Have a blessed Sunday! Reply
Maria says: August 2, 2020 How much instant yeast to use for this recipe? It was mentioned to reduce it by 25%, so that’s about 1 1/2 teaspoon? Please confirm. Thanks
Luisa g. Frades says: April 19, 2020 Thank you so much for your pandesal recipe, my first time to bake it, the taste and texture so perfect, i did not roll each dough but form into a log and cut into pieces, yield 30 pcs. Will bake again. God bless you always;) Reply
Maryanne Cabrera says: April 23, 2020 Yes, you can use levain instead of commercial yeast (baker’s yeast). However, levain will give the pandesal a slight sour taste.
Jean says: April 19, 2020 Hi, was looking through the comments and the FAQS, couldnt find the answer for this: Can we substitute Kosher’s salt with table salt? I read that if we do it normally in recipes, adjustments have to be made? Thank you, and looking forward to making this soon :) Reply
Maryanne Cabrera says: April 23, 2020 Hi! I’ve updated the FAQ with info regarding salt. Table salt is much saltier than kosher salt. For consistency, all my recipes use Diamond Crystal Kosher Salt.
ELVIE Flores says: April 22, 2020 looks yummy pandesal…Is it ok to use 3rd class flour plus all purpose flour? instead of butter can i use vegetable oil? Reply
Maryanne Cabrera says: April 23, 2020 I don’t suggest using 3rd class flour. It has very little protein. Simply use all-purpose flour for the entire recipe. Yes, you can use vegetable oil, but it won’t taste as good as using butter.
Regina says: April 22, 2020 Just make my pandesal this morning using your recipe. I was yum. My kids loved it. Thank you. Reply
Rose says: April 24, 2020 Hello I would love to try this out! I see that this recipe calls for Active Dry Yeast, but I have SAf gold instant yeast, how much would I use for this recipe? Reply
Maryanne Cabrera says: April 29, 2020 Same amount of yeast.No need to dissolve the yeast in milk. Mix milk with other wet ingredients. And then, add the instant yeast with the flour mixture.
Sincere herrera says: April 26, 2020 What is the result if i use all purpose flour in the entire recipe? Thank you and God bless. Reply
Maryanne Cabrera says: April 29, 2020 The bread will not have the same “chew” if you use all-purpose flour for the entire recipe. However, it will still work!
Maryanne Cabrera says: April 29, 2020 It depends on the strength of your mixer. On my mixer, I knead it for about 3-5 minutes at medium speed.
Yhett says: April 29, 2020 When you mean bread flour, flour that they used when baking artisan bread? Which brand do you use? Thanks Reply
Maryanne Cabrera says: May 1, 2020 I use King Arthur Flour’s unbleached bread flour. It has a protein content of 12.7%
Rose says: April 30, 2020 Thank you for this recipe. I am testing it right now. My pandesal from another recipe didn’t turn out well. I hope this one will. When you say, ” Continue to knead until dough comes together to form a smooth ball,” how long will that take on your mixer if it’s adjusted to #4 speed? (I have a kitchenaid mixer). I am not used to feeling my mixer getting warm so I don’t know if I am kneading it too long. Can you kindly give me a time frame? I did it for 15 minutes and it still didn’t form a ball, yet my mixer was getting warm so I stopped it and transferred it to a bowl to wait for it to rise. Your advice is appreciated. Thank you! Reply
Maryanne Cabrera says: May 2, 2020 For visual tips, please see the Instagram stories labeled “pandesal” in my highlights. Kneading time ranges from 3-7 minutes depending on the strength of your mixer. The temperature/humidity of your kitchen also makes a difference. Depending on the shape of your mixing bowl, the dough may not shape into a ball. As longs the dough easily pulls away from the sides of the mixing bowl, it’s good to go. I hope that helps!
Ruvelyn molon says: May 3, 2020 HI, i just want to ask.. is the 2 1/4 tsp of active yeast is a 1 sachet of how many grams? Thanks. Reply
Doreen says: May 4, 2020 I tried your pandesal recipe and its perfect! I noticed in your video that dough is bot too sticky, while mine was too sticky with dough left in my hands. Do you have any suggestion on why my dough is too sticky or how to handle it so that it doesn’t stick to much in my hands. Thank you very much! God loves you. Reply
Kym says: May 8, 2020 Hi, Is there a version of this pandesal but with ube? Like ube pandesal? :) Reply
Maryanne Cabrera says: May 15, 2020 No, I currently do not have an ube pandesal recipe. I’m working it, though!
Joey C says: May 11, 2020 Its May 12, 2020 here in the philippines. Still in lockdown due to the corona virus…. meaning we have plenty of time to cook and bake… we baked pandesal before but i find this more yummy and fluffy…(with lots of butter of course.. hehehe) im from the north and in our town there is this bakery that has this kind of pandesal that’s called crack pandesal. It has a crispy outside and it’s soft and chewy inside… this ingredients remind me of that pandesal… thanks madam for this wonderful pandesal! Reply
Maryanne Cabrera says: May 15, 2020 Thank you for trying the recipe! I’m so happy to hear you enjoyed it. Stay safe!
Leah says: May 13, 2020 This looks delicious! Is whole milk better than evaporated milk? If I were to substitute evaporated milk to the whole milk, how much should I use? Thanks Reply
Maryanne Cabrera says: May 15, 2020 Evaporated milk is sweeter. I prefer to use whole milk. Please see blog post FAQ regarding evaporated milk substitution.
Maryanne Cabrera says: May 15, 2020 Changing the flour will not make your pandesal softer. You will need to adjust the amount of yeast used.
Riva Takahashi says: May 14, 2020 I just made this—the pan de sal turned out perfect! My three kids said it tastes just like the ones from the bakery! It’s true! Thank you so much for sharing the recipe! I will definitely make it again! Reply
Maryanne Cabrera says: May 15, 2020 Yay! That’s wonderful to hear! Thank you for trying the recipe! :)
Suzedel flores caballes says: May 19, 2020 Hi MaryAnn! A friend of mine, who is a chef gave me this recipe. I am going to try this out. It would be the first bread I am going to bake. It is my husband’s love for pandesal that pushes me to do so. I live baking but didn’t have a formal culinary training (which I am delighted to undergo). Thank you for these and I hope to hear from you and get more recipes in the future. I lived in Los Angeles for five years 2013-2018 and now back in the Philippines. I miss the Umami Burger in Pasadena??. God bless and stay safe. Reply
carmelita Navarro says: May 20, 2020 i trully appreciate your explanation. it is simple and easily understood. my only concern is im using Nuwave oven. i notice i notice it is much hotter than a regular oven. can you help me? Reply
Maryanne Cabrera says: May 26, 2020 This specific recipe cannot be prepared ahead of time. The dough cannot sit too long before being baked.
Maria says: May 25, 2020 I saw your recipe and I’m excited to try it out. I do have a question thou, what if I don’t have the electric mixer and just manually knead it, what is the proper technique not to overdo the dough? Thanks a lot! Reply
Maryanne Cabrera says: May 26, 2020 You can certainly make this dough by hand. Kneading by hand takes some practice.
Zaida Reyes says: May 26, 2020 Hi Maryanne! Ibaked the pandesal but it came out heavy and not soft and fluffy. I followed your instructions and still came out heavy and not soft and fluffy.I put 1 cup of sugar instead of 1/3 because I like sweet pandesal How long do I need to knead the dough after I mix all the ingredients in the mixer and what speed. I use kitchenaid mixer.The pandesal was good andmy family likes it but it’s not soft and fluffy. What did I do wrong. Please help! Thanks Reply
Maryanne Cabrera says: May 26, 2020 Baking is a science. My recipes use specific ratios and measurements for a reason. You added too much sugar and killed the yeast causing the dough to become dense and heavy. Please follow the recipe to achieve the same results as my photographs. If you are looking for a sweeter pandesal you have to adjust the amount of yeast and moisture in the dough.
Luz Galindez says: May 26, 2020 Pandesal is correctly spelled this way than Pan de Sal which means and translated as Bread of Salt. Pandesal is believed to mean, Pan de almusal or Bread for Breakfast. Pan de Sal is a misnomer for this bread as it is not salty but rather sweet.. Pandesal, however, is correctly eaten for breakfast. Reply
Rose says: May 30, 2020 Hello I have a stabd mixer and wanted to know How long after adding in the flour do knead the dough for? I ahve read others say 15-20min would you say that is about right? Reply
Maryanne Cabrera says: June 1, 2020 If you use a stand mixer, it should only take 5 minute or so to knead the dough together. It takes 10-15 minutes if you knead by hand.
Alodia Yu says: June 5, 2020 Hi, I made this and my first to make pandesal! It turns as out great! Love the mixture of AP flour and bread flour, works well! Just the right softness! Thank you for sharing your recipe and I’m glad i found your blog! Hope you can make ensaymada and share the recipe too! ☺️ Reply
Maryanne Cabrera says: June 9, 2020 Thank you for trying the recipe! I’m glad you enjoyed it! I actually have an ensaymada recipe on the blog already. However, I’ll be making more variations soon :)
Maryanne Cabrera says: June 9, 2020 Yes, you can use equal amount of instant yeast. I don’t recommend using whole wheat flour for this recipe because it will make the dough very dry. You will have to adjust the amount of liquid to compensate.
maricel says: June 11, 2020 HI i just want to ask something. can i use instant dry yeast instead?? Reply
Maria mejia says: June 17, 2020 Hi I try to do your recipe its yummy! My husband and my kids really like it. I just want to ask to make 24pcs of pandesal what is the scale to make 24pcs. Thank you Reply
John Pierre Dormido says: June 18, 2020 Is it possible to tweak this recipe to become ube pandesal. Just curious. Thanks. Reply
Maryanne Cabrera says: June 21, 2020 I have an ube pandesal recipe at my other website: https://www.lovefilipinofood.com/ube-cheese-pandesal/
Maryanne Cabrera says: June 21, 2020 No. You can use bread flour or all-purpose flour. Third class flour does not have enough protein.
Evelyn says: June 26, 2020 I made Pandesal yesterday and it was very good. I followed your instructions but I changed the ingredients to low calories. I am a sick person and to eat Pan de Sal.. I used alternatives sugar, semi-complet bread flour and Himalayas salt.. It tasted good. Thank you for your. Recipes.. Reply
Maryanne Cabrera says: June 27, 2020 Thank you for trying out the recipe! Glad it worked with your modifications.
Leah says: July 1, 2020 Can I use Crisco shortening instead of butter? Will it make it softer? thanks! Reply
Maryanne Cabrera says: July 1, 2020 You can use shortening, but it will reduce flavor of bread. No, the shortening will not necessarily make the bread softer.
Maryanne Cabrera says: July 16, 2020 I have an ube pandesal recipe on my other blog: https://www.lovefilipinofood.com/ube-cheese-pandesal/
Marissa says: July 13, 2020 This recipe is a keeper. I wonder if I can make this without eggs, do I need to make any adjustments? Thank you~ Reply
marissa capalad guinto says: July 13, 2020 Why is my bread bottom part burnt? I set he temp at 350 degrees.Is it because I didnt line my baking tray? Reply
Maryanne Cabrera says: July 16, 2020 Use a kitchen oven thermometer to monitor the temperature of your oven. Also, do not use dark pans because they absorb more heat and will likely overcook your product.
KIMIKO says: July 19, 2020 Hi I tried your pandesal recipe and it was super yummy. It turned out pretty well, I don’t have a mixer though so I knead it for about 7 mins and achieved a smooth dough it proofed well too! Thank you for sharing your recipe. Reply
Teetin says: July 21, 2020 I tried it. but the cake is a bit dry. Maybe I had a little error in the water ratio. I will do better next time. Reply
Donna says: July 24, 2020 OMG! I literally tried many many pandesal recipes and none of them turned out light and soft! It always comes out dense! Your recipe is definitely a game changer! Thank you sooooo much for sharing this recipe! This definitely will be my go to pandesal recipe! Reply
Adriana says: July 25, 2020 All I have is instant yeast, can I use that in lieu of active yeast? And who would I include that into the mixture? Reply
Eiren buenviaje says: July 31, 2020 Hello, would I still use the same amount of flour if I won’t be using a mixer? I’m planning to hand-knead and mix all on my own. Thank you. Reply
Maryanne Cabrera says: July 31, 2020 Yes, ideally you want to use the same amount of flour listed in the recipe. Adding too much additional flour will cause the resulting bread to be tough or dense.
Tabriz Ahmed says: August 8, 2020 hi!so nice bread and so tasty,delicious but i want to know this breads is haalaal? for muslim. write me details please thank you tabriz ahmed Reply
Lisa says: August 26, 2020 It came out so great! Very easy to follow I am sure. Thank you much for this detail post! Reply
Monique says: September 18, 2020 Im pretty new to baking but would really love to try making this. I have a kitchenaid mixer, can you advise what number setting on the mixer you used to mix the ingredients? Im still new to using my mixer and unsure what slow, medium, fast etc is as it goes 1 2 4 6 8 10… hope you can help me! Thank you so much!! Reply
Lurlyn says: September 24, 2020 I have a Kitchenaid too and have made this recipe at least 20 times. Once all the flour has been added I turn up the speed to 4 and time it for 6 minutes. It comes out perfect every time. Hope this helps you.
Maryanne Cabrera says: September 28, 2020 Slow or low speed would be number 1-2. Medium speed is 4-6. Fast or high speed is 8-10.
Dandre says: September 21, 2020 Thank you for sharing the recipe. This is now my go to recipe for pan de sal after trying several other ones. Reply
Lurlyn says: September 24, 2020 These rolls are sooooo yummy I make them on a weekly basis! Love, love, love. Thank you for sharing this recipe. Reply
tessie says: September 26, 2020 Made pandesal last night for the first time. Your recipe is almost fool proof. Followed it to the t and was so amazed with the outcome. Though my dough was sticky when being kneaded using a mixer, I followed your tip to move to the next step after 7 minutes of kneading. This is a recipe for keeps! Thanks for sharing! Reply
Maryanne Cabrera says: September 28, 2020 Thanks for trying out the recipe! So happy to hear you loved it!
Ann says: September 28, 2020 I don’t have a scale, how to achieve evenly sized pandesal? Thanks! Reply
Maryanne Cabrera says: September 28, 2020 Using a scale is the best way to evenly divide the dough. Measuring by eye will not yield equal results.
Catherine says: October 14, 2020 The first time I made it, I was not successful but I adjusted a few things and got it right on the second, third, fourth……and nth time. Always a hit with my 3 boys, parents, in-laws and friends! Thanks for the recipe! Reply
Felipa says: November 8, 2020 i baked the pandesal yesterday and it was really good. we ate it with butter. my hubby, mom, daughter and i liked it very much. its easy to do ? Reply
Maryanne Cabrera says: November 16, 2020 Thank you for sharing! That’s so wonderful to hear. I’m so glad you and your family enjoyed the recipe :)
Ria says: November 17, 2020 They were perfect!! I was impressed at how they tasted like the ones we buy from the kanto bakery? back home. I ate so many rolls in one sitting it’s not even funny! My husband, who’s never had it before, said it’s a keeper too. Forwarded this to a Filipino friend. I will probably be making this once a week! Thanks a lot for the recipe. I’m gonna check if you have an ensaymada recipe too. Or maybe cheese bread! Just an advice for some of you guys who live in chilly areas. Since we like to keep our house below 70deg, I used my gas oven as a dough proofer. Heated it up to 100F for maybe 2 minutes, turned it off, waited little bit for it to cool down (probably 2 more minutes), and put my covered bowl of dough in there with the door slightly ajar. Checked on it after 15-20 mins and it was perfect. ? Reply
Ria says: November 17, 2020 By the way, this can easily be made vegan! I used olive oil butter, oat milk, and egg replacer with no problems. For beginner bakers out there, I found that adding a dough conditioner works extremely well for consistent results.
Maryanne Cabrera says: November 30, 2020 Thank you for trying the recipe! I’m so glad you enjoyed it! Thanks for sharing your tips with others :)
Celestina says: February 7, 2021 Thank you for sharing your amazing recipe. I’d modified the ingredients by using APL Whole Wheat, Chick Peas and honey instead of sugar and seasoned bread crumbs. It turns out really good without modifying the measurements of the ingredients except only the honey. Reply
Myra says: February 10, 2021 I’m trying Your recipe to make Pandesal Cross. My fingers crossed that look The same in your picture and good I loved your all Recipes. But I’m keeping trying To be perfect Thank you Myra from Canada Reply
Gumi says: March 3, 2021 After trying so many times different recipes and failed but this is one is just perfect. Mine turned out just like what the picture is shown above ❤️ Happily found this recipe. I hope you will do ube cheese pandesal recipe using ube essence thank u ☺️ Reply
Maryanne Cabrera says: March 12, 2021 Thank you for trying the recipe! I’m glad you enjoyed it! I have an ube cheese pandesal recipe on my other website: https://www.lovefilipinofood.com/ube-cheese-pandesal/
Gumi says: March 3, 2021 I just made it ❤️ And it turned out perfect just like what the picture is shown above ❤️ Hope u will do ube cheese pandesal as well ☺️ Reply
Maryanne Cabrera says: March 15, 2021 You can mix the dough together by hand. It’s a bit more time consuming, but it can be done!
Maryanne Cabrera says: March 22, 2021 That’s great! Thank you for trying the recipe! I appreciate you taking the time to leave a comment :)
Ebu Villanueva says: August 22, 2021 I Love these pandesals, thank you Little Epicurean for sharing your recipe! Will try baking them soon! ?❤️? Reply
Jenn3h says: September 21, 2021 Hi. Can I make the dough in advance? Like at night m then bake in the morning? Reply
Maryanne Cabrera says: September 22, 2021 Hi, I personally have not made the dough in advance. I will give it a try next week. I would shape the dough and dip in breadcrumbs. Cover with plastic wrap (or keep in airtight container) and keep in the fridge overnight. This will slow down the rise of the bread. The following morning, leave covered bread out at room temperature until it is no longer cold and the dough has puffed up. Bake as usual.
Abbie says: October 23, 2021 Whats the use of breadcrumbs? Can I bake my pandesal without breadcrumbs? Reply
Maryanne Cabrera says: October 24, 2021 Breadcrumbs add texture to the finished rolls. It also protects the dough from drying out during proofing and it keeps the bread top soft during baking. You can bake it without the breadcrumbs but the resulting pandesal will be a bit crustier.
Mari Chari Quiambao says: November 11, 2021 Hi. I tried this recipe last night. I’m not a baker, but followed instructions to a T. The dough was super tacky and hard to handle. I did end up having to add a quarter cup of flour and had to oil substantially to get the dough into a manageable state that I could cut and measure the pieces. It baked fine but just wondered what I did wrong with the dough or if it was supposed to be that tacky and wet. Do you have suggestions? Other videos I saw on making pan de sal had these nice round balls of dough to work with but not me (LOL). Thanks. Reply
Ludy Link says: January 14, 2022 I made these Filipino bread rolls (pandesal for a Filipino church potluck. Never made them before so I tried it. It was such a hit the ladies in the kitchen setting up the food like it so much there was nothing left for the potluck. Now for every potluck I make pandesal. Reply
Shannon says: January 18, 2022 Thanks for the recipe! I was fairly happy with it and enjoyed the taste. My boyfriend’s Lola used to make them and he was feeling nostalgic. One thing we both noticed is that they were a bit dense. You mentioned that dense pandesal could be a sign of overworking or underproofing. How will I know when the dough has been mixed enough? What are signs of under or over kneading? Also, how much can I work the dough when rolling the buns? Thanks so much! I’m hoping to perfect these. Fingers crossed! Reply
Shannon says: January 20, 2022 I just tried making this again. The only difference is that I had bread flour on hand this time instead of only using all-purpose. I measured everything with my kitchen scale but the dough turned out soooooo dry. It wouldn’t even come together in the stand mixer, so I wound up working it together by hand. I thought that I may have used medium eggs instead of small eggs so I tried to knead one in after the fact (not sure if that is a good or bad idea), but it didn’t really help. Would using old bread flour (about two years) create dry bread? Also, my milk was 104°, but the yeast didn’t dissolve. It was a brand new jar. Thankfully, it did bloom, but it also clumped. Does anybody know what could have gone wrong? I think I followed the recipe to the letter (up to trying to salvage it with a third egg). Thanks! Reply
Elaine says: February 22, 2022 I tried several pandesal recipes and this by far is the best! My family loved it as well. As long as it’s in a sealed container, it’s freshness was kept for a long time! Reply
Sheri says: March 11, 2022 Wow, Maryanne! You totally cracked the code on this! The pandesal recipe is perfect. Your instructions were easy to follow, and the pandesal looks and tastes like it’s from a Filipino bakery! Reply
Armi Felix says: March 13, 2022 i am so disgusted with this recipe. I have been making pandesal for a while and I across your recipe and I got interested in trying. I have followed all your instructions and even did all the measurements as stated. i even watched the video several times before I started doing this…. THIS RECIPE BROKE MY KITCHEN AID.. IT WAS SO DENSED THAT THE HOOK WON’T MOVE. I AM SO ANGRY RIGHT NOW!!!! FOR THE READERS DO NOT DO THIS RECIPE. SO DISGUSTING, YOU NEED TO PAY FOR MY KITCHEN AID. MAD, MAD, MAD. SHAME ON YOU! Reply
Maryanne Cabrera says: March 28, 2022 Yes. 1 cup of sugar is 200 grams. 1/3 cup is roughly 70 grams of sugar.
Maria says: July 24, 2022 Made it this morning cos I got up early. Will definitely make this again. Thanks for the recipe. They are so good. Reply
Jane Barnes says: November 3, 2022 I am regularly using your recipe, they’re really good, in fact i bake and sell to friends and deliver commercially to an Asian store Reply
Joy Goldesberry says: September 2, 2023 Thank you! I love this recipe! I make it for my Lola all the time now. Have it memorized! Reply
Alice N Chains says: September 15, 2023 My go to recipe when making pandesal. I have played around with the original recipe like using a mix wholemeal and regular flours. I have swapped butter with olive oil. Have also used just egg whites as opposed to whole eggs. In all instances, the rolls all came out delicious and soft. Thank you so much for this recipe. Reply
Suzette Cabreros says: December 11, 2023 Hi..maryanne, i would like to know how many grams the weight each of the balls dough..tks Reply
Marge says: March 23, 2024 Hi, I started a pandesalan, and I just learned from my former baker. He used to rest the dough over night on our trays, and still, this is the method that we use now, we use a roller to knead them. Recently, I bought a dough kneader to knead it easily. We make 18 to 23 kilos of pandesal a day. But I noticed that our pandesal is too soft or has risen too much even after it is sold and densed when baked.I tried to reduce the kneading time to 7 minutes, but it’s still the same. What will I do? We start baking 4 in the afternoon and the store opens at 4am the following day. Reply
Sheena C. says: April 13, 2024 Hi!! I don’t have a standing mixer, can I just knead the dough by hand instead? Thanks! Reply
Maryanne Cabrera says: April 15, 2024 Yes, you can knead the dough by hand. It takes a little longer, but works just as well.
Kimberley says: June 2, 2024 Thank you so much for this recipe! This was my first time making pan de sal and it turned out wonderful! I had some coffee today and dipped a toasted pan de sal in my coffee… it brought me back to those moments when I’d sit with my mom in the morning and drink coffee and eat pan de sal with her. Thank you for sparking those memories up again! <3 Reply
Kat says: July 26, 2024 Hi! Can you store it in the freezer? And if yes, for how long? Thank you! Reply