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!