Pandesal - Fluffy Filipino Bread Rolls - Rena Sak

A roll of Pandesal, torn from the other rolls

5 from 3 votes

Pandesal - Fluffy Filipino Bread Rolls

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).

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Servings 12 rolls

Prep Time 15

Cook Time 15

Rest Time 2

Total Time 2 30

Ingredients

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

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
Add the oil and egg to the milk mixture, and mix until combined. Then, add the flour and salt.
Mix with the bread/kneading hook on low speed until everything is combined, and then increase to medium.
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.
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.
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.
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.
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.
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.
Remove from the oven and enjoy hot or warm!

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.

Author: Rena

Calories: 195kcal

Cost: $

Course: Breakfast, Snack

Cuisine: Asian, Filipino, Southeast Asian

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

Nutrition