Pandesal – Fluffy Filipino Bread Rolls

Pandesal is my favorite fluffy bread roll, a daily staple in the Philippines. Although there are various versions, this version is light, airy and somewhat sweet. It’s perfect as is, or spread with butter, cheese or dipped in tsokolate or coffee. I always have to have mine warm (or piping hot)!

Pandesal is a common breakfast or morning merienda treat. You may find people snacking on one (or two or three) before they head out or on their way to work. My family would eat them all day long.

History of Pandesal: Is it Filipino or Spanish?

If the name sounds Spanish-y, that’s because it is. ‘Pan de Sal’ is Spanish, meaning ‘Bread of (with) Salt.’ It, like a lot of food items and ingredients in the Philippines, can be traced back to the Spanish colonists, who brought wheat flour to the Philippines. (Although, it is possible that the earliest version of wheat bread was introduced by Portuguese explorers and settlers in the 1500s.)

The Spanish Response to the French Baguette: Pan de Suelo

Some Filipino historians believe that the origin of Pan de Sal was an attempt by the Spaniards to create a national response to the French Baguette. The precursor to the Pan de Sal was Pan de Suelo (‘floor bread), due to the whole wheat bread being baked in a pugon, a wood-fired floor oven.

Pan de Suelo is still eaten in the Philippines, but it is much more crusty and sturdy than Pandesal.

American Wheat and Immigrants

During the 1900s, Pandesal as we know it today, and other wheat-based foods, became much more popular when American wheat became cheaper than rice (and other forms of whole wheat, such as from Spain).

The introduction of commercial yeast, baking pans and canned dairy helped decrease bakers’ costs, helping Pandesal rise to even more popularity. The Americans were also more keen on different baking and eating practices, such as not baking on the floor, and eating more wheat and dairy.

_{Sources: Eater ; Eat Your World}

How to Make Pandesal

Ingredients

Making Pandesal is rather simple with very basic bread ingredients. This version of Pandesal is light and fluffy, resulting from a more wet dough and lower baking temperatures.

• All-Purpose Flour
• Sugar
• Salt
• Yeast (What kind of yeast and do you need to proof it?)
• Milk or Water
• Oil or Butter
• Breadcrumbs

Method

There are several versions of Pandesal. Many commercial bakeries make them into roll shapes, similar to this recipe. Local bakeries may have more rustic shapes that are unshaped and just cut, or more oblong pointed shapes. Technically, you can shape this dough into whatever shape you like!

Some versions of Pandesal are more crusty; some are darker; and some are more or less sweet than others. You can play around with baking temperatures and times, adjusting sugar, liquid, etc., but I’d recommend making this recipe at least once as a baseline!

1. Mix the sugar and milk, and proof the yeast
2. Add the remainder of the ingredients, except the breadcrumbs
3. Allow the dough to rise, and then portion into 12 pieces
4. Roll into balls, and then dip into the breadcrumbs
5. Allow to rise again, and then bake at 350F/175C first. Lower to 300F/150C towards the end.
6. Enjoy hot or warm!

Print Recipe

4.8 from 2 votes

Pandesal – Fluffy Filipino Bread Rolls

Author: Rena Cooking Method: Baking Cuisine: Asian, Filipino, Southeast Asian Courses: Breakfast, Snack Recipe Keys: Vegetarian

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Rest Time 2 hrs Total Time 2 hrs 30 mins

Servings: 12

Best Season: Suitable throughout the year

Description

These fluffy and airy breakfast (or all-day) bread rolls are a staple in the Philippines. They're lightly sweet, covered in breadcrumbs and delicious eaten plain, with butter/peanut butter/jam/cheese, or dipped in coffee or hot chocolate!

This recipe makes 12 rolls and uses a 9x13in pan (24x34cm).

Ingredients for Pandesal

Servings

• 400 g All-Purpose Flour
• 60 g Sugar (Use 40-60 grams, depending on your liking)
• 1 tsp Salt
• 1 ¹⁄₂ tsp Active Dry Yeast (Or Instant)
• 230 ml Milk or Water (Warm)
• 1 Egg (Room temperature)
• 2 tbsp Neutral Oil (Or Butter, melted)
• 50 g Breadcrumbs

Instructions for Making Pandesal

1. In the bowl of a stand mixer*, combine the milk and sugar and stir to dissolve. Add the yeast and proof, if needed. **

   *See Notes if you don't have a stand mixer

   ** Do you need to proof yeast?

2. Add the oil and egg to the milk mixture, and mix until combined. Then, add the flour and salt.

3. Mix with the bread/kneading hook on low speed until everything is combined, and then increase to medium.

4. Continue kneading for about 8-10 minutes. The dough will be sticky, but should pull away from the sides. Scrape the sides every once in a while, as needed.

   Try to avoid adding more flour.

5. Form the dough into a ball and place into a clean oiled bowl. Cover with an airtight cover and allow to rise in a warm place until almost doubled in size, about 1 hour.

6. Prepare a 9 x 13 in (24 x 34 cm) rimmed baking sheet or pan with parchment or a baking mat. Pour the breadcrumbs into a small bowl or plate.

7. Punch down the risen dough and divide it into 12 parts. Roll these into tight balls and dip them entirely in a light coating of breadcrumbs.

8. Place the balls in even rows on the baking sheet, with about an inch (a little less is fine) between the sides and each other. Cover and allow to rise until doubled in size, about 45 minutes to 1 hour.

9. Meanwhile, preheat the oven to 350 degrees Fahrenheit (175 Celsius). When ready, bake the Pandesal for 10 minutes*, then lower the temperature to 300 degrees Fahrenheit (150 Celsius) for another 5 minutes.

   *If the rolls are browning too quickly, tent them with foil.

10. Remove from the oven and enjoy hot or warm!

Recipe Notes

Don't have a Stand Mixer? - You can knead by hand, but the dough will likely be quite sticky. Knead the dough on a floured surface for about 3-5 minutes, and then cover and rest for 5 minutes. Repeat until the dough is not as sticky and well-kneaded.

Allowing the dough to rest will allow the gluten to relax a little, making it easier to work with.

Storing and Freezing: 

• Store Pandesal in an airtight container/bag at room temperature for up to 3 days. Reheat the Pandesal in a microwave for about 7-10 seconds to soften and warm. You can also wrap it in a wet paper towel if they are dry.
• This Pandesal freezes extremely well. You can freeze most of the batch if you won't eat it immediately, and defrost whatever you like in the microwave in a paper towel. Heat for 25-30 seconds or until defrosted and hot/warm. 

 

Keywords: Pandesal recipe, Pan de Sal Recipe, Filipino bread rolls, Breakfast rolls recipe, Dinner rolls recipe