Bread Machine Pandesal

Your favorite dinner roll made on a bread maker! This bread machine pandesal recipe is your go-to if you want to skip kneading and go right to the shaping part of making pandesal.

Baking friends! If you enjoyed our bread machine cinnamon rolls last time, here is another one for you- Bread Machine Pandesal. I know many of you have been wanting to make the bread recipes here on the blog in a bread machine. Unfortunately, not all recipes can be readily adapted into a bread maker. 

I tried to directly use my usual pandesal here but it needed a bit more work which loses the purpose of using a bread machine. With this adjusted recipe, all you have to do is load the ingredients, press start and walk away 🙂

This recipe is a versatile one that you can use for any bread you would like to make. It has a note of sweetness and saltiness. Its texture is a balance between airy and dense making it perfect for pandesal.

How To Make Pandesal on a Bread Machine?

Measure out your ingredients. Add them to your bread machine in the order specified by the brand or make that you use. I put all the liquids first, then the dry ingredients.

Select the Dough Cycle. Press start. My machine’s cycle time for the DOUGH is 1:30 (one hour and thirty minutes). Once the cycle is done, the machine will beep.

Take the dough out and place it on a lightly floured clean surface. Gently deflate the dough. Shape it into a long log and cut it into 20-21 portions.

 Shape each portion into a smooth ball, and roll them in breadcrumbs. Arrange them in a baking pan. Cover them loosely with plastic film. Let the dough rise for 1 hour.

Preheat oven to 350 F. Bake the pandesal for 20-22 minutes, or until the tops are lightly golden. Serve warm.

Dough Cycle

The DOUGH  cycle of a bread machine is used when you want to shape the dough yourself. Obviously, you cannot make dinner rolls, cinnamon rolls, and pretzels in a bread machine as it is only capable of finishing a bread in loaf form. So the DOUGH cycle allows you to take the dough out after it is mixed, kneaded and have risen in the machine. 

Baking Pan

Use light-colored baking trays as the dark ones tend to darken the bottom of the bread faster. If you don’t have light-colored ones, line the dark pans with 2 layers of parchment paper.

Storage

To store leftovers, put them in a container with a tight-fitting lid. You can leave them at room temperature for up to 3 days. To reheat, microwave the pandesal for 8-12 seconds.

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Bread Machine Pandesal

Yield: 21

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 1 hour 30 minutes

Total Time: 2 hours

Your favorite dinner roll made on a bread maker! This bread machine pandesal recipe is your go-to if you want to skip kneading and go right to the shaping part of making pandesal.

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Ingredients

• 1/2 cup water
• 1/4 cup milk
• 3 tbsp oil
• 2 eggs
• 3 tbsp sugar
• 3 cups bread flour
• 1 and 1/2 tsp salt
• 2 and 1/4 tsp active dry yeast
• 1/2 cup bread crumbs, for coating the pandesal

Instructions

1. Measure your ingredients and add them to your bread machine basket in the order specified by the manufacturer. It is usually the wet ingredients first, followed by the dry ingredients.
2. Select the DOUGH cycle. This cycle tells the machine to mix, knead, and let the dough rise. It allows you to shape the dough yourself instead of finishing the bread in the machine in a loaf form. The machine will display the cycle time. Mine is 1:30. Press start.
3. Once the machine beeps after the cycle, take the dough out and place it on a lightly floured clean surface. Gently deflate the dough. Shape it into a long log and cut it into 20-21 portions. Shape each portion into a smooth ball, and roll them in breadcrumbs. Arrange them in a baking pan. Don't use dark pans as they tend to brown the bottoms of the rolls faster. Cover them loosely with plastic film. Let the dough rise for 1 hour.
4. Preheat oven to 350 F. Bake the pandesal for 20-22 minutes, or until the tops are lightly golden. Serve warm.

Notes

To store leftover pandesal, place them in a tightly covered container at room temperature for up to 3 days.

Nutrition Information:

Yield: 21 Serving Size: 1
Amount Per Serving:Calories: 119Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 93mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 4g