Cheese Pandesal

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Soft, fluffy pandesal stuffed with melty cheese! At my house, this is the kind of bun that disappears within minutes of coming out of the oven. Cheese pandesal is a variation on the classic Filipino bread roll.

Prep Time20

Cook Time20

Resting Time2

Total Time2 40

Course: Breakfast, Side Dish, Snack

Cuisine: Filipino

Servings:

Author: Maryanne Cabrera

Ingredients

1 ½ teaspoon dry active yeast (see notes for instant yeast)
¼ cup water warmed to 100-110℉
¾ cup whole milk or 2% milk, warmed to 100-110℉
50 g granulated sugar divided (set aside 5 g or 1 teaspoon)
406 g all-purpose flour divided (set aside 16 g)
20 g whole milk powder or nonfat milk powder
1 teaspoon kosher salt
1 large egg room temp, whisked
28 g unsalted butter softened room temp
170 g Kraft Singles American cheese or other quick melt cheese*, divided into 12 equal portions (about 14 g each)
30 g plain breadcrumbs

Instructions

Activate Yeast: Sprinkle yeast and 1 teaspoon sugar over warm water and warm milk. Whisk together and let sit for 5 minutes to activate.
Set aside 16 grams (2 Tbsp) of all-purpose flour.
Mix Dry. In the bowl of a stand mixer, add in other flour (390 g), remaining sugar (45 g), milk powder, and salt. Add in activated yeast mixture. Attach dough hook to stand mixer. Mix on low speed for about 1 minute.
Mix Wet. Add in whisked egg and continue to mix on low speed for another 2 minutes until dough starts to form. Add in softened butter. Increase to medium speed and knead for about 2 minutes.
Add in remaining 16 grams all-purpose flour. Continue to knead on medium speed until dough is smooth, elastics, and pulls away from the sides of the mixing bowl.
First Rise. Transfer dough to a greased bowl. Cover and let rise at room temperature for about an hour, until dough as doubled in size.
Portion. Punch down risen dough. Weight dough and divide into 12 equal portions (about 65 g each). Let portioned dough rest 5 minutes.

Keep dough covered to prevent "elephant skin" from forming. Use plastic wrap, clean kitchen towel, or upside down bowl to cover dough as you divide and shape.

Shape. Work with once piece of dough at a time. Flatten dough. Place one portion of cheese in center of dough. Pull up sides of dough to cover cheese. pinch seams together to encase cheese. Turn dough cover (seam side down) on clear work surface and roll into an oblong (oval shape).
Coat. Turn dough over and dip the smooth top side into breadcrumbs. Place breadcrumbs side up (seam side down) onto parchment lined 9x13-inch baking sheet. Read with remaining dough.
Final Proof. Cover assembled dough. Let proof at room temperature for about one hour to puff up and nearly double in size. (Timing is estimate, look at visual cues.)

Ready to bake when dough passes the "poke test." If the indentation spring back slowly or leaves as small indentation, it's ready! Otherwise, let it rest more.

Bake. Preheat oven to 350℉. Remove dough covering. Bake for 20-23 minutes, rotating pan midway through baking, until tops of bread are lightly brown. Cool in pan for 5 minutes before pulling apart and eating.

Best enjoyed while pandesal is warm and cheese is melted and gooey.

Notes

Instant Yeast: Omit step one of yeast activation. Set aside 16 grams APF. Then, add yeast to dry ingredients along with warm water and water milk in Step 3.

Storage: Fresh baked rolls may be stored in a covered container for up to 24 hours. After that time, it is best stored in the fridge to prevent mold or spoilage.

Keep in an airtight container in the fridge for up to three days.
To reheat: place on chilled cheese pandesal on microwave safe plate alongside a mug of water. Heat for 20 second intervals until bread is warm and soft.

Nutrition