You do not need a bread machine to make this recipe. However, I’ve made these bread rolls so many times over the years that I have a version specifically for the bread machine. If you own a bread machine, I recommend checking out the bread machine version. However, for those who do not have a bread machine at home, this pandesal recipe is made the old fashioned way- by hand!
INGREDIENTS
Pandesal is made with a few simple ingredients.
- All purpose flour – the main ingredient in bread recipes
- Sugar – these rolls are a little bit sweet because of the sugar
- Yeast – needed for the dough to rise
- Butter – basic ingredient helps with the soft and fluffy texture
- Milk and Eggs – basic bread ingredients that help with the soft and fluffy texture
- Breadcrumbs – contributes to the crunchy crust
HOW TO MAKE PANDESAL
To make pandesal, add the yeast to the warm water and leave it to sit for about 10 minutes. Meanwhile, combine the milk, butter, eggs and salt. Then, combine and mix the milk mixture, flour and the yeast until smooth. Knead the dough until elastic and place it into a greased bowl. Cover the dough in plastic wrap and let it rise until doubled in size. Divide the dough into 24 equal ball-shaped pieces and roll it in breadcrumbs. Place the balls of dough onto a baking pan and cover in a cloth. Let the dough rise one more time until doubled in size again. Finally, bake until golden brown, resulting in perfectly golden brown bread rolls that are sure to please the crowd!
Pandesal
Ingredients
- 2 ¼ teaspoons active dry yeast
- ¼ cup warm water
- 1 cup lukewarm milk
- 2 tablespoon unsalted butter at room temperature
- ½ cup sugar
- 1 teaspoon salt
- 2 eggs, beaten
- 4 ½ cups all purpose flour or more as necessary
- Breadcrumbs
Instructions
- Dissolve the yeast in ¼ cup warm water in a big bowl. Let stand for 10 minutes, and then stir well.
- In a bowl, combine milk, butter, eggs, sugar and salt.
- Add milk mixture and 2 cups flour into the yeast mixture. Beat with a wooden spoon or electric mixer until smooth. Gradually stir in remaining flour, adding more if necessary.
- Transfer dough to a lightly floured surface. Knead dough, adding flour as necessary, until dough is smooth, elastic and no longer sticky (around 10 minutes).
- Place dough in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour or until double in size.
- Transfer dough to a lightly floured board. Divide dough into 24 pieces. Shape each piece into a ball, roll in breadcrumbs and place in a baking pan lined with parchment paper.
- Cover with a cloth and let rise for at least one hour or until almost double in size.
- Bake in 225 F oven for 20 minutes and then increase the oven temperature to 325 F while keeping the bread in the oven. Bake for another 10-15 minutes or until golden brown.
Video
Nutrition
Just made the Pandesal for my husband who hasn’t had these since his childhood – OMG they turned out perfectly. He is soooo happy :). Looking forward to making him more of his Filipino favourites. Thank you for the great recipes!!!
I made the recipe today for thanksgiving! Came out super nice – perfect w/ the pineapple glazed ham! Thanks!
You are welcome Binky! Yes, ham and pan de sal are a great combo. Take care and stay safe!
first time to make pandesal and followed this recipe! came out perfect, i used star margarine and instant yeast. thanks!
Awesome!
I’ve tried different recipes and this is the best pandesal recipe. Thank you
You’re welcome Dawn!
Hi! Thanks for the wonderful recipe. It proved extra helpful for a research project we’re doing. Although, we’re still in the planning stage and we need to finalize our sample size before baking. Any idea how many pieces of pandesal roll would we need to bake get 400 grams? Much thanks.
I made this recipe using evaporated milk and made them small in size and it turns out great. Soft and tasty and my son loves them👍👍
That’s great!
Hi ask ko lang po kung walang yeast okay lang na bread improver ang gamitin?
Sorry but I am not familiar with bread improver.
Hi ask ko lang bakit po nung nilagyan ko ng cheese sa loob, nabuka po sya.. ano po kaya problem
Hi Aaliyah,
I am not sure what happened but here are my thoughts:
1. the cheese that was placed in the dough is too big – make sure to use small cubes of cheese
2. the cheese was not placed in the center of the shaped dough –
3. the shaped dough was not properly sealed
Can I use a stand mixer doing this? Will it change the texture of the pandesal?
Yes, you can use a stand mixer to mix the dough.
Just to clarify… I can use the stand mixer with the dough hook attachment when I knead the dough? Do I run the stand mixer for 10 mins ( step 4) ? Thanks 🙂
Hi Dana,
Yes, you can use a stand mixer to mix and knead the dough. Let the mixer knead until the dough comes together and forms a smooth ball ( about less than 10 minutes).
Thanks!
Hi, Liza! I’ve made your recipe a few times and they always come out tasty. Right now I have some sourdough starter due to the shortage in yeast from the stores. Have you ever made this with wild yeast? I am wondering how much to use and if I have to add less liquid. Thanks so much!
I am not familiar with sourdough starter so I don’t know how much to use for this recipe.
Tanong ko lang po bakit po matigas tjng gawa ko ng pandesal? My active yeast naman po. Madmi npo ako nasasayang na flour. Hindi po nakakain yung ginawa ko kasi sobra tigas.. sana po matulungn nyo ko slmat po.
Most likely you didn’t proof your dough long enough or you’re in a cold place or your yeast is dead. This recipe called for active DRY yeast and not just active yeast.
Hello! do you need to sift the flour?
I normally do not sift the flour when I make this recipe.
Hello Liza , I’m curious why some recipe calls for butter and oil. Or oil alone. But yours with 2tbsp butter only in the same amount of flour. What difference will that make ? Thank you.
Hi Jj,
I use 2 tablespoons of butter whenever I make this pan de sal recipe. Using more butter gives the pan de sal a yummy and richer flavor. Others use oil instead of butter because oil keeps the pan de sal stays soft longer. Hope these help!
Hi Liza, thank you for this recipe. My sister from Australia has been using it for years with great success and she shared it with me. WhenI tried the recipe for the first time, I opted to do the baking in the early morning so we can enjoy hot pandesal for breakfast. Because of this, I followed your instruction in the review section. After the 1st rise of the dough, I kneaded then rolled them into balls, dipped in breadcrumbs and arranged them in the baking pan and covered them with damp dish towel and let it rise (2nd rise) overnight in the counter. I live in Los Angeles and it is now warm, a good environment for the dough, I would say. After 4 hrs, I checked the dough and it has already doubled in size, still shaped though the top was sticking to the damp towel. I decided to just let it be. When I woke up at 7:30am, the entire dough had collapsed and flattened. What do you think caused that. Thank you for replying to all comments.
Hi Dawn,
You might have overproofed the dough. Since you live in LA where it is now warm, I would suggest that;
1. After kneading and shaping the dough into balls, let it rise (2nd rise) on the counter until double in size. Then place them in the fridge overnight.
2. The next morning, allow the shaped dough warm up to room temperature before baking.
hello po.ask ko lng po naka ilan ulit n puh ako gumawa ng pandesal kya lng po medyu matigas at hindi umaalsa yung dough.ano pu pwd kung gawin?active yeast po gamt kung yest.
Hi Abigail,
Check if your yeast is still active. You can do this by combining the yeast with 1/4 cup water and 1 teaspoon sugar. Let the mixture stand for 10 minutes. The yeast should be foaming up and double in size after 10 minutes. If the the yeast isn’t bubbly, your yeast is no longer active.
Can i make dough rise (1st rise) overnight in the refrigerator?
Hi April,
Yes, you can let the dough rise (1st rise) in the fridge overnight. The next day, shaped the dough into balls and let it rise again before baking.
If I leave the dough to 1st rise overnight? How long do I let it sit before rolling and do a 2nd rise at room temperature?
hello! can i use cornmeal instead of breadcrumbs?
Hi Paula,
Yes, you can use cornmeal instead of breadcrumbs. Take care and happy New Year!
Hi same with me..but in my case I forgot to put yeast on my mixture..I put yeast the last so it did not dissolve.I can still see the small bits of yeast on the dough?please help if what should I do?it is still safe to eat?thank you so much..
Hello,
What should I do if the yeast is no longer active? I am using active dry yeast.
Thank you
Hi Leah,
There is no way to revive “inactive” yeast. You need to open a new packet.
superb recipe and perfect results
i am tickled pink
my gf is a filipino and our neighboors are filipinos too
i shared with them and they loved it a lot
the second time around i was feeling bols so put some white garlic and herb cheese in bout half and they were equally tasty
all buns are fluffy and slightly sweet as pandesal should be
i put a light eggwash on mine then sprinled on the breadcrumbs
baked for 25 min at 325F and wowie
awesome looking and tasting
only bun recipe ill ever use again
salamit salamit Liza 😊
You’re welcome Chris! So glad that you had success with this pan de sal recipe and were able to ‘put your own spin on it’. Take care and thanks for writing 🙂
Hi. I just recently bought “yeast” from the grocer store in a tub. Is it fresh yeast? Then if so; what’s the amount that I should be adding in?
Hi Jane,
Check whether the yeast is active dry or instant and then for every 4 cups of flour, use 2 1/4 teaspoons of active dry or 1 3/4 teaspoons of instant yeast. Hope these help!
My first pan de sal – turned out great! Thank you for the recipe.
You’re welcome Janette! Glad you had success with this recipe. Take care!
what will happen to pandesal of i have no available yeast here now?
Hi Kiyomi,
I know it is hard to find any yeast nowadays. There are many sites online that tells what to substitute for yeast and also teaches you how to make homemade yeast. Check it out if you are interested.
This was sooo good! My whole family devoured it pretty much the first day. My question is, can I make the dough one day and keep it resting/rising overnight and then bake it the next day? If I do, should I leave the dough out or in the fridge? Thanks!
Hi Grace,
Glad your family loved it! Yes, you can make this ahead of time. You can leave the shaped balls (step 6) covered with dish towel and let it rise on the counter overnight and bake them the next morning. Hope these help!
Thank you 🙂
You’re welcome!
Hi Lisa, can I use brewer’s yeast powder instead of dry yeast? Dry or active yeast are sold out.
I have not used brewers’s yeast powder in making pan de sal but I have read somewhere that it can be use in making bread. You can give it a try if you like.
Hi! Thinking of doing this a night ahead as well, should i cover with a damp towel or dry?
You can cover the shaped dough with dry kitchen towel. Make sure not to over proof for it will have a strong after taste when baked.
Hello po! Won’t consistency change if you use whole wheat flour? Do I reduce amount of whole wheat flour?
Hi Alison,
Yes, using 4 1/2 cups of whole wheat flour for this recipe changes the texture and taste of the pan de sal. I recommend using 3 cups of all purpose flour and 1 cup whole wheat flour for a start, adding more whole wheat flour as needed. Hope this helps!
Hi po! I’m planning to make pandesal but I have questions regarding substitutions of ingredients since my son has allergies to dairy. Can I use soy milk and an egg replacer?
Thank you!
Hi Leen,
Yes, you may use soy milk for this recipe. I have used soy milk before and the pan de sal came out okay. I have not used egg replacer before but I am pretty sure you can use it to replace the eggs. Hope these help!
I have made this recipe with soy milk, vegan margarine, and powdered egg replacer. But I use only about 3 to 3-1/2 cups of flour. I first add two cups flour, mix, and then slowly add the third cup. I transfer to to a board for kneading and can gradually work in another 1/2 cup (at most), before the dough starts to feel too dry. The vegan version is good but not as good as the original recipe. I’ve made the original and have impressed my Filipino family. Thank you, Liza, for a great recipe
You’re welcome!
Can I use self-raising flour to make pandesal? If yes do I still need yeast?
Hi Charmie,
Self-rising flour will not work for this recipe.
Based in NZ here, not a baker but missing this all-time favourite bread from PH! Made this before dinner and baked it after dinner. My friends all loved it (all Filipinos) and we decided to have second dinner! Although we were already full! Can’t resist. I’m so glad I found this recipe, so easy to follow and it’s still soft even the next day! 😊
Hi Alice,
That’s awesome! Glad you and your friends enjoyed it. Take care and thanks for your feedback :0
Ano po ba ang sikreto para hindi tumigas agad ang pandesal? Thanks
Hi Gelai,
From my experience, storing cooled pan de sal in an airtight container at room temperature helps them stay nice and soft. After three days, I would then store them in the fridge. This seldom happens because my pan de sal would all be consumed by then. I hope this helps!
Is the temp and time the same when using a glass tray instead?
Hi Chris,
I have not used a glass baking pan to make pan de sal but I know for sure that the baking temperature and time are not the same if using a metal one.
mam,ung una k po gnwa,bumula nmn po ng kunti ung yeast, umalsa nmn po kunti,then after ko po mabaked parang nging cookies sya😄,tumigas po…what po kulang or mali sa ngawa ko?☺️..thabks po
Hi Rowena,
Try using less flour. Start with 4 cups muna and then when kneading add a bit more if the dough is too sticky. Also add more rising time (2nd rise when the dough has been shaped into balls).
I don’t have regular milk. Can I use sweetened condensed milk or almond milk instead? If so, then how much should I use? I’m looking forward to making this 🙂 Thank you!
Hi Teresa,
I don’t recommend using sweetened condensed for this recipe. Almond or evaporated milk should be okay to use. Hope these help!
Hello..can i use baking flour fot this recipe .thanks for your time
Hi Merita,
I am not sure which baking flour you are referring to. I only used all-purpose for this recipe but I have seen others use a combination of bread flour and all-purpose flour. I don’t think cake or pastry flour will work for this recipe. Hope these help!
Hi Liza,
Thank you for the recipe, my kids and my husband devoured it. I made it twice now and I live in a high desert – elevation: 6,000 ft above sea level and I didn’t have to tweak the recipe. It’s perfect and delicious just the way it is. Maraming Salamat! 😉
You’re welcome Jing! Glad you had success with the recipe and that your family liked it. Actually, I just made a batch yesterday. My husband and I enjoyed them with corned beef with onions. Take care and thanks for the feedback 🙂
First time to make this… and my family loved it! I decided to use all purpose flour. Thank you for this recipe, Liza!
Yay! That’s awesome 🙂
How long usually is the first and second rise? Can I double the recipe if I need more or I need to do it in batches?
Hi Juris,
The first and second rise can take 2 hours or more depending on the humidity of environment. It is better to make batches if you want to double the recipe.
Hi. I would just like to ask…is it okay if i use bread flour instead of all purpose flour for this recipe?
Hi France,
I have seen recipes that use a combination of bread and all purpose flour but have not seen using bread flour only. You can try using bread flour but the texture and taste of the finished product might be different.
I think I’ll just stick with the all purpose flour then. Thank you!
Hi.
Thanks for your recipe.
Just wondering what is the reason behind baking it at a low temperature for 20 minutes then increasing it to a higher temperature after?
Hi Natalie,
I find that baking the pan de sal at a low temperature first gives it additional time to rise. Therefore, it produces fluffier and soft pan de sals. Hope this helps!
I had pandesal in my friends’ house and I loved it so I tried to make it myself! It tastes exactly like the one my friend made and the recipe was quite easy to follow 🙂 I’ll be using this recipe again and again, thank you for the recipe!!
You’re welcome! Glad that you found this recipe easy and useful. Take care and stay safe!
Hi I saw some recipe that they use bread flour and all purpose flour combined, can I just use regular all purpose flour? Is it okay to use instant rapid yeast? If so, how much should I put for 4cups of flour? Thank you.
Hi June,
My pan de sal recipe uses all purpose flour. Yes, it is okay to use instant rapid yeast. Use only 1 3/4 teaspoons for 4 cups of flour and add it to the dry ingredients. Hope these help!
Thanks!
You’re welcome!
My batch came out way too dense. How can I fix this for next time?
Hi Jon-Jon,
If your pan de sal turned out too dense, try using less flour next time. Start with 4 cups and then gradually add more if needed. Hope this helps!
Hi Liza, Thanks for sharing… mine too came out too dense… but the flavor is good.. Decreasing flour as you suggested :). Thank you
Make sure the water you add to the yeast is between 100-110F and add a little sugar to it as well so the yeast doesn’t die. It won’t rise properly if you kill the yeast.
Hi,
I couldn’t find any YEAST on the market due to lockdown. What is the alternative ingredient for this? Please reply. Thank you so much!
Hi Gina,
I am also having a hard time finding any yeast ( bread machine, active dry, instant yeast) 🙁 I can’t think of any pan de sal recipe that does not use yeast.
Hi! I have instant yeast. I think that doesn’t need to be dissolved in water. How do I use it for this recipe? Thank you so much.
Daisy
Hi Daisy,
If you are using instant yeast, you don’t need to dissolved it in water. Use only 1 3/4 teaspoons instead of 2 1/4 teaspoons and add it to the dry ingredients. Hope these help!
Hi, if i use instant yeast, do I omit the water in the recipe? Thank you!
Yes, you omit the water and add the instant yeast with the dry ingredients.
Thank you! I made a half batch. My sister liked it. Will try it without water next time.
Great!
Hello,
I’m under quarantine and decided to bake some bread to relieve boredom. I came upon your recipe, and I have to say, this is the best pandesal I’ve had in a while. It tasted exactly like the ones they sold back home in those insulated boxes on bikes! It was fluffy inside and crispy outside. I wish I could post a picture of it here, because it was absolutely delicious and beautiful. I did roll the dough into a more oval shape because that’s how they were in my town before. I gave some to the pinay grandma living across the street from me, and she agreed that it’s very much like the ones sold back home. Thank you so much for sharing this simple, delicious!
That’s awesome Leah! I am so happy it turned out well. Take care and thanks for the feedback:)
Liza,
I only have powdered milk. If I rehydrate, can I use it instead of milk? I ran out of milk today and am avoiding going to the market. I am trying to see how long I can last without buying groceries during this quarantine.
Yes, it should be okay to use rehydrated powdered milk.
Hello, we just baked this tonight, and it turned out fluffy, soft, milky and just wonderful! Being under quarantine, we used our limited stock of flour and last carton of evap milk, and it’s all worth it!
My first try last week was a flop, but after going through the comments, this time I used only 4 cups of flour in total, 1 1/2 tsp instant yeast, and skipped the water. Now we can have fresh bread even while stuck at home! Altho next time, we may need to use veg oil in place of butter, and a tedious trip to the grocery for milk, given the restrictions and all.
Or can I Just use water instead of milk?Anyway, we will enjoy this for breakfast tomorrow. Maraming salamat recipe!
Hi Diay,
I am happy that you had success with this recipe. I have not used water in making pan de sal but I have heard others who used it to replace the milk. Hope this helps!
Tried it today. Used instant dry yeast, read the comments and reduced the amount. It was so sticky i had to add about a cup of flour more. Hopefully it wont be hard.. i am leaving it overnight, do you pre heat the oven?
Yes, you preheat the oven.
Hi Lisa,
Can i shape the balls, let it rise then store it in the fridge overnight to bake them the following morning ?
Thanks !
Hi William,
In my experience, it’s best to leave them in room temperature overnight, covered with a dish towel. I hope that helps!
Hi Liza!
Planning to make your recipe. Can I use whole wheat flour instead? 🙂
Hi Ysabel,
Yes, you can use whole wheat flour instead of all purpose flour.
Hi Liza,
I wanted to try your pan de sal recipe. I want to ask you if I can sub coarse semolina for breadcrumbs? That’s what I have right now.
Thank you.
Hi Jennifer,
I am pretty sure you can use coarse semolina instead of breadcrumbs. Hope this helps!
hi! what type of milk should i use? is any kind okay?
Hi Ally,
I normally use 1% partly skimmed milk but any other milk like homogeneous and 2% milk may also be used. Hope these help!
Thank you for your recipe. In 2 weeks, I have done this three times already. 🙂 My family loved it. However, my trial #3 didn’t come out great, too much flour i think and it didn’t rise enough. Is there a difference if I used instant dry yeast instead of the active yeast?
Hi Cheyenne,
I am so happy you are able to make this pan de sal recipe for your family. My grown up kids always ask for homemade pan de sal whenever they come home to visit. Here is a link that explains clearly the difference between instant dry yeast and active yeast: https://www.thekitchn.com/whats-the-difference-between-active-dry-yeast-and-instant-yeast-54252. Take care!
I only have instant yeast. I have read the above link above. My question is where should i mix my instant yeast? Into the wet ingridients or dry ingridients? I hope you reply. I want to make this!
Hi Anne,
If you are using instant yeast, use only 1 3/4 teaspoons instead of 2 1/4 teaspoons. You don’t need to proof the yeast, just add it to the dry ingredients. Hope this helps!
Would that mean i can omit the 1/4 cup of warm water?
Yes, you omit the 1/4 cup of warm water if you are using instant dry yeast. Hope this helps!
Hi ma’am Lisa, thank you for the recipe. My son Luke loves this. I am baking it now with him.
Hi Lester,
I am glad you were able to make the pan de sal with your son 🙂 Take care and thanks for writing!
Hello ms Liza 😊 I came across your website while searching for a pan de sal recipe. Made it yesterday with little tweaks and it came out great 👍 Just got a little burned because our oven doesn’t have the digital setting or the like but taste-wise it’s better than the other recipes. Thanks for sharing. PS I made a loaf from half of the dough and it’s better with the store-bought kind. God bless you.
Hi Ezra,
I am glad you were able to try my pan de sal recipe and had success with it 🙂 Take care and thanks for writing!
Hi friend! Can you detail the procedure for me if I plan to make the dough the night before and then bake in the morning? Should I store it after letting it rise once? Using the fridge? Help!
Hi Christina,
Here are the steps to follow if you are planning to make the dough the night before and bake them the next morning:
1. Follow steps 1 to 6
2. Cover the shaped dough (balls) with dish towel and leave them on the counter at room temperature overnight.
3. The next morning, follow step 8
Hope these help!
Hi hindi po ba mag over rise if hindi ipapasok sa fridge?
Hi Sab,
Yes, there is a chance of the dough to over rise when left on the counter overnight. If you live in a warm place, it’s better to place the dough in the fridge overnight.
Thankyou so much po
Hi mam, ginawa ko ang recipe ninyo using hollandia instant yeast.. Texture is good, siksik ang kinalabasan pero po lasa pong yeast yung nagawa ko pandesal. Maganda sana kinalabasan. Ano po dapat gawin n mawala ang lasa ng yeast dun sa bread. Ano po mas marecoomend ninyi na yeast n mainam po. Salamat po
Hi Donna,
Too much yeast or over-proofed dough will result in pan de sal with unpleasant, yeasty taste.
Thanks for this lovely recipe! I just made it and it was so good!!! I had only had almond milk on hand and it worked out fine. Also, I only used about 4 cups of flour.
Ate it with egg and cheese with a side of coffee. Perfect snack!
You’re welcome Jen! Pan de sal with egg and cheese is an awesome combo. Take care and thanks for writing 🙂
Hello ma’am Lisa,
May I asked, if I could use bread flour instead of all purpose flour? Thank you so much for a positive response ^_^. I have not tried it yet.
Hi Grace,
I have not seen any pan de sal made from bread flour alone. Usually it’s made from all-purpose flour or a combination of all-purpose and bread flour.
Thank you for your recipe! YUM!
You’re welcome Icay!
Hello Ms. Lisa,
I keep searching for the right recipe for pandesal and i found it in this recipe, so tasty, soft . Thank you ao much for sharing. I just used 3 1/2 cups instead of 4 cups.
Hi Ging,
I am glad you were able to try this pan de sal recipe. Take care and thanks for writing!
Hi po. Ask ko lang po kung pano aalsa ng maalsang maalsa yung pandesal. Kc yung ginawa ko po eh siksik n siksik ang laman kaya medyo matigas pag lumameg. Sinunod ko nmn po yung nasa recipe at ilang oras ko din pong pinaalsa pero ganun pa rin po ang kinalabasan. Siksik p din po yung laman nya. Salamat po.
Hi Bhajho,
Subukan mong bawasan ang flour, imbis na 4 1/2 cups gamitan ng 4 cups lang.
Hi, I have not done it yet.. but I just want to ask question.
If I am not going to cook all the dough, can I keep the rest of the dough in the fridge?
Hi Anne,
It is ok to keep the rest of the dough in the fridge for a short time. It is best to use it within 48 hours. Hope this helps!
I finally did the pandesal! Thanks Ms. Liza! It was so delicious, I am so happy that I was able to do it right! Prayers while kneading helps a lot! 🤣 wonderful recipe! Thank you so much!!!
You’re welcome Anne!
Hi liza among all the recipes i found on the net i have chosen yours to follow and im not wrong, its better than store bought pandesal . Thanks for sharing this traditonal bread recipe.
You’re welcome Michelle! Glad you were able to try this recipe. Take care!
I followed every step of this recipe and my pandesal came out so hard.
Oh no! Try decreasing the amount of flour. From my experience, sticky dough produces soft and fluffy pan de sal. Hope this helps!
Hi Liza! I just want to ask if you have a YouTube procedure of making this pandesal without bread machine?
Sorry Richard, I don’t have youtube procedures of my recipes.
Hello! Can I knead the dough with a stand mixer? How long? Thank you!
Yes, Alexia you can use a stand mixer. Beat the ingredients until well combined.
Can I freeze it and bake some other time?or will it change the quality of the bread?
Hi Jovette,
I have not tried freezing the dough and yes, freezing it might change the quality of the bread.
HI Liza
I have frozen unbaked rolls many times with good success if used within 6 months. To do so, shape into balls after first rise, place on a pan as though you’re going to rise again but place in freezer. Once frozen, place rolls into ziplock freezer bag.
To cook, place frozen rolls into pan and let thaw and rise for 2-3 hours in warm place. Bake as usual.
You can also make brown-n-serve rolls by baking rolls at 275 for 25 minutes, freezing, then thaw and bake 5-7 minutes at 425.
Your recipe is very close to my Texasas kolache recipe.
Regards
Jim
Hi Jim,
Thanks for the information. I’ll keep it in mind.
I have made following your recipe. My family loved it. Thank you so much. Mind you, I have tried other recipe and yours the best. It was lightly crunchy on the outside and fluffy on the inside.
That’s great! My family loves pan de sal too, especially spread with butter and sprinkled with sugar 🙂
Thank you so much for the recipe! I never thought I can make a good batch on my first try. Just a question – how do you think I can make it more moist? Thank you!
Hi Nina,
Sticky dough means moist pan de sal which means less flour. So instead of 4 cups of flour, start with 3 3/4 cups and then add a little bit of flour if needed. Hope this helps!
Tried your pan de Sal recipe and turned out so good.
My children and husband loves it!
Thank you for this recipe.
That’s awesome!
Hello, so I’am currently making Pan de Sal using you recipe. But along the way while I’am makit it, the dough did not rise. I don’t know what the problem is, could you please tell me what I did wrong?
Hi Charles,
There are several factors on why the dough did not rise; dead yeast, cold environment or it could be as simple as giving the dough more time to rise. Hope these help!
Hi Lisa, I made your pandesal last night and baked it this morning. It was easy to make. 👌 However, mine did not turned as I expected it to be. It did expand but did not rise. I don’t know what went wrong. Masyadong Siksik and it’s not soft like the usual pandesal. But it’s delicious!!! I want to try again, can you please help me. Thank you so much!
Hi Keysi,
Thanks for trying my pan de sal recipe. If you like your pan de sal soft and fluffy (which how my family and I like our pan de sal) and not siksik, try using less flour. Start with 4 cups of flour and then gradually add more as you knead the dough. Based on my experience, a sticky dough will produce soft and fluffy pan de sal. As for the dough not rising, two things came to my mind; the yeast that you used and the humidity. These two factors sometimes affect how dough rises. Hope these help!
Thank you for your reply Liza. I will make again and this time less flour. Godbless!
Hello Lisa,I haven’t try making pandesal yet but ,can I replace yeast with baking powder? Thank you
Hi Krista,
Sorry, I have not used baking powder in making pan de sal so I don’t know what the finished product would be.
Yeast is ideal for bread-making, because the rise happens before baking — giving you more control over the finished product — but it does require time.
For cakes, muffins, pancakes, or any other baked goods that go straight into the oven without rising, baking soda or baking powder are the way to go.
Hi Liza,
When you let it rise overnight, is it the first rise or the second rise? Also how many hours is that?
Thank you!
I normally let it rise ( second rise) overnight, around 8-10 hours. In order to do this, I would normally start making the dough around 5 or 6 in the afternoon and then let the dough rise (first rise) until double in size, about 1-2 hours, depending on the humidity of the environment. I would then divide the dough into 24 balls, rolled them in breadcrumbs and place them on a baking sheet lined with wax paper. I would cover them with damp kitchen towel. By this time, it would be 8 or 9 o’clock at night. I would then let it rise ( second rise) overnight, from 9 pm to 7 am. I would simply put them into the oven and bake them. Hope these help!
Hello,
Do you put the dough in the fridge or just at room temperature? Planning to make your pan de sal this weekend and thinking of mixing the dough in the evening so we can have freshly baked pan de sal for breakfast. Current temperature here is 17. Thank you in advance. 🙂
Hi Paula,
I left the dough overnight on the counter covered with damp towel. 17 degrees F is a perfect temperature for making pan de sal. Your dough will rise nicely overnight 🙂
Hi, for the overnight rise, do you mean 17C (62F)? 17F is quite cold! Many thanks!
Sorry my mistake! Yes, I meant 17 degree C not F.
Do you have a YouTube Channel or a Facebook page?? Can you plss make a video with this recipe and post it in either YouTube or Facebook plss. I love the recipe!
Hi Anne,
I don’t have a video of any of my recipes yet but that is something that I am thinking of doing sometime in the future. Thanks for writing and take care!
Hi!
Thank you so much for this recipe!!!
Tried this recipe 2x and got it perfectly. I want to make another batch but ran out of butter… can i use either margarine,Cisco shortening or just plain cooking oil instead?
Hi Evie,
I am so glad you had the chance to try this recipe and had success with it. It should be okay to use vegetable oil instead of butter.
Thank for your post I been baking Pandesal for a while. I did some modifications, I used 1/2 C sourdough starter instead of water. I used Almond milk instead of cows milk and I add 2-3 Tbsp of flaxseed. After kneading the dough I place it inside the fridge over night. The following day knead it again and shape it into bun. Let it double the size before I bake it. Thank you again. It’s great bread!
Thank you for sharing your recipe! I made them today, and I really enjoyed it. So soft and fluffy. And lets not forget, it was totally easy. Love it 🙂
Hi Kristine,
I am so glad you were able to try this recipe and had success with it 🙂 Take care and thanks for writing!
Thanks for sharing this recipe! I made this today and it was awesome!!
You’re welcome Jah!
Been searching for an easy pan de sal recipe since my husband keeps on asking me to make this bread for him. (Its his favorite since we were living in the phils) now im just waiting for my dough to rise. Hope it will turn out really good, since this is also my first time to bake pan de sal. *fingers crossed!
Thanks for your easy recipe.
Lots love
You’re welcome! Let me know how it turned out. Take care 🙂
Hi Ms Liza! May I ask if ano position ng rack sa oven? 2 racks kasi nagagamit ko. Madalas medyo sunog yung ilalim ng pandesal, pero yung ibabaw hindi naman. Can you give some advice? Thank you!
Hi Ana,
I normally position the rack in the center of the oven. If you are using two racks, try positioning one in the upper and the other on the lower thirds of the oven. For even baking, try rotating the baking pan halfway through the baking time. So when you increase the oven temperature to 325 degree F, continue baking for 8 minutes and then switch the baking pans (the pan in the lower rack will now be on top and the pan on top will now be at the bottom). Continue baking until golden brown. Hope these help!
Hi, Liza!
I’m looking forward to making pandesal with your recipe.. This’ll be my first attempt, and I don’t have much luck with plain bread buns (I have mastered only the cinnamon rolls), so I’m keeping my fingers (and toes!) crossed I could pull this off and avoid making pandesal bricks haha!
Can self raising flour be used, I don’t have yeast.atm.
Hi Arlene,
You cannot use self-rising flour because it has baking powder in it.
Hi Liza want to try this recipe, been craving for pan de sal. Just want to ask regarding step 3. Does it have to be specifically “add milk mixture and flour to yeast mixture”? Can I do it the other way around that is add the yeast mixture to the milk mixture and then add flour? I only have one big bowl that’s why it’s a bit tricky
Hi Mel,
It should be okay to combine milk mixture to the yeast mixture and then add 2 cups flour. Mix until smooth before adding the rest of the flour. Hope these help!
What’s the purpose of such a low baking temperature to start versus just baking them at 350 degrees?
Hi Leslie,
In my experience, baking the buns at a low temperature first helps them to rise more and bake more evenly.
I have followed your recipe and the dough did rise, unfortunately in the oven it sort of shrunk back again and didn’t turn out to be the fluffy and light pandesal i expected. and also, the outside of the bread was hard. thank you 🙂
Hi Cali,
I am sorry it did not turn well for you 🙁 I wish I can tell you what went wrong but there are many factors to consider. Take care and thanks for writing!
Hi I am a filipina living in Australia and I have been craving for pandesal for months! I finally decided to bake my own, and used your recipe. Mind you, I am not an experienced baker, but your recipe is so detailed and easy to follow that my pandesals turned out wonderful! Thank you for letting me experience a little bit of home again. <3
Glad to be of help. Take care and thanks for writing 🙂
Ate liza, can I use instant dry yeast?
Yes, you can use instant yeast instead of active dry dry yeast. But you need to consider the following though;
1. Use less amount of yeast if you are using instant yeast, so use 1 1/2 tsp instead of 2 1/4 tsp
2. you don’t need to dissolve instant yeast in water, so skip step 1 of the procedure and instead add the instant yeast directly with the flour and milk mixture in step 3.
Hope these help 🙂
hello, if I want to make half of the recipe, do I half all the ingredients?
Hi Cali,
I have not tried making half of the recipe but here’s a link that might help: http://www.heandsheeatclean.com/blog/2014/10/splitting-recipe-in-half-simple-guide-printable. Hope that helps!
Hi does this stay soft for days?
Hi Rio,
The pan de sal should stay soft at room temperature for couple of days. What I would normally do though is to put them in the fridge and just warm it up in the microwave for a few seconds before consuming.
While looking for a Pan de sal recipe, I stumbled onto your beautiful website. You and your son have done a great job! I especially like the added nutritional information. I look forward to trying some of your recipes. Thanks for posting them all!
Thanks so much Carolina for the kind words. Take care and enjoy browsing through the site 🙂
Hi Lisa,
I was wondering if we can replace evap milk with regular milk. I know that vitamin D milk isn’t available in the PI (and they make some of the best pandesal) so I’m assuming that bakeries would use evap and condensed milk.
Beautiful and informative website btw. 🙂
Hi Jean,
Yes, I am pretty sure you can use evaporated milk instead of regular milk. Take care and thanks for the nice compliment 🙂
Hi Liza,
I tried your pandesal recipe last night. It was late and I couldn’t wait for the dough to rise. So I just left it in the kitchen with a cling wrap on it. This morning, it has risen and then cut them into pieces and put them in the oven ’cause I have to go to work. Good thing my hubby is off today and asked him at 12 noon to bake the pandesal. When I got home today, I tried the pandesal right away and oh Liza! It was cold and didn’t put anything yet, but it was delicious! What more if it was warm and with butter! This is my second try making pandesal, but I am telling you, this is the BEST EVER! I didn’t know that this will still turn out good. Thank you very much for sharing this “MASARAP NA RECIPE!”
You’re so welcome Megan! So happy you were able to try and had success with the recipe 🙂 Take care!
I would like to bake pandesal in the morning. Would leaving the dough overnight to rise be good? Advise please.
Hi Sandra,
It should be fine. I sometimes let my pan de sal dough (covered with a damp towel) rise overnight and it always produce soft and fluffy pan de sal, the way my family likes it.
What will happen if i dont put bread crumbs?
If you don’t roll the dough in breadcrumbs, the pan de sal might stick to the baking sheet.
Hi Liza, thanks for sharing your pandesal recipe. My question is whether i can leave the dough to rise overnight. You see, i want a freshly baked pandesal for breakfast so i prepared the dough at night. Thx and God bless.
Hi Precious,
Yes, you can leave the dough to rise overnight. That’s what I often do. In fact, I recently made a batch for my great niece birthday party and it was a big hit. It was perfect with the honey glazed ham I brought.
Hi Liza,
I tried your recipe and the bread turn out hard and it didnt rise up the way other pandesal you see at the store. I even tried making it the night before and left it overnight to rise. Any advise?
Hi Joanna,
There are couple of reasons why your pandesal came out hard. First, you may have used too much flour. Try using less flour, start with 4 1/4 cups first and then gradually add more as you knead the dough. Based on my experience, it is better to have a sticky dough. It produces soft pandesal. Second, when you let the dough rise, make sure you cover it with a damp cloth. As for the dough not rising, two things came to my mind; the yeast that you used and the humidity. These two factors sometimes affect how dough rises. Hope these help!
Hey there! I’m a Filipina here looking for a good pandesal recipe. I only have one question: what breadcrumbs do you use, since the ones I see in the groceries are very coarse…?
Hi Dessa,
I use fine breadcrumbs to coat the dough. If coarse breadcrumbs is the only one available, you can make it finer by putting it in a food processor. Hope this helps!
Hello Liza,
I have been looking for a pandesal recipe that is close to my grandparents recipe. I grew up around a filipino bakery (in oxnard, Ca) that my grandparents owned and operated in the 80’same and 90’s. My wife and child never had a chance to try the bread I ate as a child on a nearly daily basis. I remember there being a regular pandesal and special (with egg added, I believe). Since your recipe contains egg, Is there a variation that does not include the eggs? I do remember my grandfather overbaking bread to then crush as the breadcrumbs for later. Have you tried this? I am not sure what temperature and time would accomplish this without scorching the bread. I can’t wait to try this and see if I can revive my grandparents passion for foods from our heritage.
Hi Julian,
I always use this recipe when I make pan de sal and I don’t have one that does not include eggs. I am glad you are going to try this recipe and hope you, your wife and child enjoy it!
Trying this recipe today…excited much. Miss ko na kasi pandesal…with love from Saudi
So I am trying to replicate a recipe for Senorita Bread from a bakery in CA known as Starbread Bakery. I’ve found alot of Senorita Bread recipes all slightly different and then I saw a comment that stated the bakery used the same dough for the Senorita Bread that they used for their Pan de Sal. So I started searching those recipes and ended up here and think I will try this one. My question mainly is what is the purpose the breadcrumbs serve and what kind do you generally use? Are they a fine crumble or chunkier? Most of the Senorita Recipes call for bread crumbs added to the filling as well as the outside of the roll and I’m just wondering if that adds a texture component that is important to these recipes or if you didn’t use them would it be a noticeable difference n quality and authenticity?
Also, have you ever made Senorita Bread ? I noticed you like these rolls with the same ingredients they use to fill the Senorita Bread with 🙂 . I didn’t really search your site for that. Thanks for your time!
I have not tried Senorita bread but if it is similar to pan de sal then I would definitely like it :0
Hi Laurel,
I used fine breadcrumbs to roll my dough with. I used it to prevent the dough from sticking to the baking sheet and it also adds nice aroma to the pan de sal. Hope these help!
My batch just came out of the oven and they are perfect! My Filipino neighbor said they taste just like the bakeries back home! Thanks for sharing! These are going to be a staple in our house from now on!
You’re welcome Kim 🙂 Take care!
I have my pandesal baking in the oven now. Crossing fingers it turn out good! Thanks for this recipe, it’s so easy for a noob like me.
Thank you so much for your easy pandesal recipe and I love it.❤️❤️❤️
You’re welcome 🙂
Hi Liza, thanks for sharing your talent i found your website thru google. Everytime i make pandesal is turned to disappointment. I will try this recipe hopefully will be successfull. ????
Awesome! Let me know how it turns out 🙂
Hi there, first time trying to bake. I was wondering what kind of milk to use. Is it the fresh ones you bought in the supermarket (big rectangular foiled packs) or pwede na evaporated milk? sorry so confused here.
Hi Cathy,
I always used fresh milk ( yes, the one in the rectangular container) when I make pan de sal.
what if i will use powder milk?
Powder milk dissolves in water will work.
This was a great bread (and easy to make too!!) Mam, question lang, did you also punch the dough before dividing them into pieces? I punched mine kaya ayun, medyo siksik, but all the same, it is yummy!!!
Hi Tammy,
I don’t punch the dough before dividing into pieces. We like our pan de sal less dense and yes, it’s yummy especially with melted butter and sugar 🙂
Salamat po sa recipe. Ginawa ko po sya. Masarap po! Mejo masakit nga lang po sa braso kasi walang mixer. Pero worth it. Pwede ko po ba tong i refrigerate? More recipes to come po.
Hi,
Oo nga! masakit sa braso ang matagal na paghalo 🙂 Puede mong ilagay sa fridge iyong pan de sal at initin sandali sa microwave kapag kakainin na. Take care!!
Hey Liza! Thank you so much for this wonderful recipe. I’ve been searching all around the internet for a recipe that didn’t require cake flour and thank God I found your recipe. I just finished making this and I’m absolutely in-love with it. It tastes so much like the ones from our local bakery but even better! First time baker here and I’m definitely making this again.
Yay! I am so happy you had success with the recipe 🙂 Take care!
Dear Liza,
what can I say..
I made them today and they are so yummy!
I’m from Croatia (Europe), and I’m always looking for something new to try.
This will be great for small sandwiches when our guests come over.
Once again, thank you for precise, easy and delicious recipe!
You’re so welcome! I’m glad you liked it 🙂
Thanks for this recipe! I’ve made it 2 times already, my family love it 🙂
You’re welcome Fiona! I am glad your family loved it :0
When I increase the temperature, do i turn the oven off and preheat again or do i just keep it in there and start the 15 mins?
When you increase the temperature, leave the pandesal in the oven and start the timer right away.
Hello Liza! Thanks for your recipe. I’m making for my family today. Haha. Not a professional baker or cook it I always love home cooking as much as I love dining out. Hope this turns out well. Sarah from Dubai
Hi Sarah,
Hope your family like it!
Hi Liza,
Can I use a electruc mixer by using paddle )to make a dough instead of kneading them? Thanks
Sorry, but I have not used an electric mixer to make the dough so I cannot answer your question.
Hello i been using electric mixed everytime i make pandesal and its turn out perfectly fine
Hi Liza,
Can I use the rapid yeast or mas ok yung dry? Also mas ok ba ang all purpose than bread flour?
Hi Theresa,
I normally use active dry yeast when I make pan de sal manually and I always use all-purpose flour.
Good day Liza
Followed your pandesal recipe. My first time to bake something.
I need to practice more when shaping the dough. Still turned out good. My family liked them.
Glad to find your blog and gonna check your other recipes.
Helpful for us new pinoy immigrants.
Thank you.
Hi Nesto,
I am glad you were able to try my pandesal recipe and good to hear that it was a success. It was your first time to bake? Wow!! Good job 🙂
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast instead of active dry dry yeast. But you need to consider the following though;
1. Use less amount of yeast if you are using instant yeast, so use 1 1/2 tsp instead of 2 1/4 tsp
2. you don’t need to dissolve instant yeast in water, so skip step 1 of the procedure and instead add the instant yeast directly with the flour and milk mixture in step 3.
Hope these help 🙂
Thank you so much Ms. Liza! So excited how would this turned out! I bet this would be so tasty! Yay! Being impatient here, waiting for the dough to rise.. 🙂
Hi Roumie, Thanks for stopping by! I hope it turned out well! Have a nice day 🙂
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.
You’re welcome Eda:0 Let me know how it turned out!
Hello liza, I am very happy that I found your website. I will try to try your recipe. They look so good and it’s seems like it’s easy to make.i hope you can keep in touch with me for more recipe and hope you can give me some advise. Have a bless day. Norie
Thanks so much! Feel free to leave a message and I can give some advice 🙂
I love cooking
Hello, Thank you po for sharing your recipe. It’s my first time to try making bread. I used your recipe. I like the taste but there must be something wrong with what I did. It turned out a bit dry. Any suggestions on how I can improve my pandesal?
Best regards,
Sarah
Hi Sarah,
If your pan de sal turned out dry, try using less flour. Try using 4 1/4 cups of flour instead of 4 1/2 and see how it will turn out.
Thank you Liza for the recipe 🙂 It turns out perfect! My family love it.
Celeste
from :
Toronto
You’re welcome Celeste! I am so glad your family love the pan de sal. I live in Vancouver and hope to visit Toronto some day 🙂
Thank for your post I been baking Pandesal for a month. I did some modifications, I used 1/2 C sourdough starter instead of water. I used Almond milk instead of cows milk and I add 2-3 Tbsp of flaxseed. After kneading the dough I place it inside the fridge over night. The following day knead it again and shape it into bun. Let it double the size before I bake it. Thank you again. It’s great bread!
Can i prepare the dough a nigjt before?
Yes, you can prepare the dough the night before.