Pandesal (Filipino Bread Rolls)

4.92 from 23 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 Time25

Cook Time30

Dough Resting Time1 30

Total Time2 25

Course: Breakfast, Side Dish

Cuisine: Filipino

Servings: rolls

Author: Maryanne Cabrera

Ingredients

2 ¼ teaspoon active dry yeast (7 g)
1 ¼ cup whole milk (285 g) warmed to 100-105℉
4 cups all-purpose flour (520 g) or mixture of APF + BF*
1 ½ teaspoon kosher salt (Diamond Crystal kosher salt)
1 Tablespoon salted or unsalted butter (15 g) softened, room temp
2 Tablespoons grapeseed oil (25 g) or other neutral flavored oil*
⅓ cup granulated sugar (70 g) divided
2 large large eggs room temp, lightly whisked
breadcrumbs as needed

Instructions

Activate the yeast: Warm milk to 100-105°F and pour into the bowl of a stand mixer. Sprinkle yeast over the milk and add 2 teaspoons of the sugar. Stir and let stand for 5-10 minutes until foamy and fragrant.
Prepare dry ingredients: In a large bowl, whisk together flour and salt. Set aside.
Combine wet ingredients: Add remaining sugar, butter, oil, and lightly whisked eggs to the yeast mixture in the stand mixer.
Mix the dough: Fit mixer with dough hook attachment. With mixer on low speed, add flour mixture in three additions, allowing each to incorporate before adding the next. Once all flour is added, increase to medium speed. Knead for 5-7 minutes until dough forms a smooth, elastic ball that pulls away from the bowl sides.
First rise: Transfer dough to a lightly oiled bowl, turning once to coat. Cover tightly with plastic wrap. Let rise at room temperature for about 1 hour, until doubled in volume.
Shape the rolls: Punch down dough and turn out onto a clean surface. Divide into 24 equal portions (Weigh for precision. Each piece should be 35-40g). Roll each portion into a smooth oval ball.

*Keep dough covered to prevent dry "elephant skin" from forming. Use plastic wrap, kitchen towel, or upside down bowl to cover dough while you work.

Coat with breadcrumbs: Pour breadcrumbs into a shallow bowl. Dip the top of each dough ball into breadcrumbs, coating generously. Place breadcrumb-side up on a parchment-lined 18×13-inch baking sheet, spacing 1½ inches apart. Cover loosely with plastic wrap.
Final proof: Let rolls proof at room temperature for 20-30 minutes, until puffy and nearly doubled in size.

Ready to bake when dough passes the "poke test." If the indentation springs back slowly or leaves a small indentation, it's ready!

Bake: Preheat oven to 350°F. Remove plastic wrap and bake for 20-25 minutes, until golden brown and fragrant. Transfer to a wire rack. Serve warm or at room temperature.
All images and text ©The Little Epicurean.

Notes

Dough Tips:

Proofing times are based on 72°F room temperature with relative humidity. Cold kitchens need longer rising time. LISTED TIMES are estimates, use visual cues to determine if the dough is ready.
Keep dough covered with plastic wrap at all times to prevent drying.
Dough may feel slightly sticky or tacky after kneading. Don't add more flour or the rolls will be dense.
For best results, weigh ingredients with a kitchen scale.

Storage and Leftovers:

Room temperature: 3 days in an airtight container (best within 24 hours)
Refrigerate unbaked dough: Up to 24 hours after first rise
Freeze baked rolls: Up to 2 months (reheat before serving)

Ingredients: Use 4 cups (520 g) all purpose flour or use a combination of 3 cups (390 g) all-purpose flour and 1 cup (130 g) bread flour. Use mixture of butter and oil listed in recipe, or use 3 Tbsp (43 g) butter.

Nutrition