Pandesal is a classic Filipino bread roll that can be eaten for breakfast or as a snack and can be eaten with many different fillings. My family enjoys these versatile and delicious bread rolls for breakfast with some butter or cheese. We also love it as a snack with different meats like ham or corned beef. No matter what we choose to eat with the pandesal, it’s always a hit!
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!
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!
- 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
- 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.