Here's a classic pandesal recipe a staple in Filipino cuisine that you can effortlessly make in your own kitchen. This easy pandesal requires no mixer and it is foolproof, making it perfect for beginners. Pandesal is a Filipino bread roll, known for its fluffy texture and subtly sweet taste, commonly enjoyed as a hearty breakfast, a satisfying snack, or a delightful 'meryenda' (afternoon snack). Try filling these soft rolls with a variety of fillings like corned beef, cheese, peanut butter, strawberry jam, or savory liver spread. What's your go-to pandesal filling?

Tip #1

Temperature Control: Ensure your milk is lukewarm—not too hot or too cold—to optimise yeast activity without killing it.

Tip #2

Consistent Sizing: For uniform baking, make sure all pandesal pieces are similarly sized. Use a scale if necessary for accuracy.

Tip #3

Proper Baking: Pandesal should be baked until just lightly golden. Over-baking can lead to dry bread, so keep a close eye on them during the final minutes.

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Pandesal

Preparation time: 1 hour and 55 minutes

Servings: 12 rolls

Ingredients

1 cup milk, lukewarm
¼ cup sugar
1 ½ tsp active dry yeast
3 cups all-purpose flour
1 tsp salt
2 tbsp butter, melted (or margarine)
1 egg
½ cup breadcrumbs

Preparation

Activate Yeast: In a medium bowl, dissolve ¼ cup sugar in 1 cup lukewarm milk. Sprinkle 1 ½ tsp active dry yeast over the milk. Stir gently and let it sit for 10 minutes, or until frothy, to activate the yeast.
Prepare Dough: In a large mixing bowl, whisk together 3 cups flour and 1 tsp salt. Add the frothy yeast mixture, 2 tbsp melted butter, and 1 egg to the flour. Stir until a dough begins to form.
Knead the Dough: Transfer the dough onto a lightly floured surface and knead for 5-10 minutes until it's smooth and elastic.
First Rise: Form the kneaded dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let it rise in a warm area for 1 hour, or until it doubles in size.
Shape Pandesal: After the dough has doubled, punch it down gently and divide it into 2 equal parts. Roll each part into a log and cut each log into 6 pieces. Shape each piece into a ball and roll in breadcrumbs to coat.
Second Rise: Place the coated dough balls on a baking sheet lined with parchment paper, leaving space between each for expansion. Cover and let them rise again for 15 minutes.
Preheat the oven to 350°F (175°C). Once preheated, bake the pandesal for 13-15 minutes, or until the tops are lightly golden.
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