Bite into the slightly toasted top and into the soft and light insides of these pandesal and you will see why it is the most loved bread in the Philippines.
Oh, pandesal in the sweet hours of the morning! Nothing beats a warm tray of these freshly baked Filipino-style dinner rolls with the morning cup of tea or coffee. Those golden, crusty but soft bread dusted in toasted crumbs are pretty hard to resist.
Pandesal is one of the most raved-about recipes here on the blog. I don’t get to bake them very often the past years but a recent makeover of this blog post reminded me of just how amazing they are.
How to Enjoy Pandesal?
- Pandesal is probably the Philippines’ favorite bread. There is something about these golden dinner rolls that are dusted with crumbs that make them so out of the ordinary. A bread that is delicious on its own, or dipped in coffee.
- For a filling version, we slice the bun in half and fill it with sliced hotdogs, fried egg, and even sauteed corned beef. Oh, the little things that bring us so much joy!
The Perfect Pandesal Recipe
- These pandesal are lightly toasted on the outside. The nice golden exterior has a nice tender-crisp texture, and it renders a nice toasty flavor. Just the way I like it.
- The inside is soft and light. It is not dense and tight-knit, but not too airy either. Just pure crumb perfection.
- They are pillowy soft out of the over AND remain soft the days after.
- Eat them plain, dip them in coffee, slather Nutella, slather butter. You decide how to enjoy it. Lately, we slather it with non-hydrogenated margarine. I think it’s the only way to enjoy it now, and nothing else 🙂
In a bowl of a stand mixer, pour the milk and then sprinkle the yeast. Sprinkle approximately 1-2 teaspoons of the sugar in there as well. Let this mixture sit for 7-12 minutes until it looks thick and creamy.
Add the eggs, the remaining sugar, and the oil. Stir to combine. In a bowl, combine 4 cups of flour and 1 tsp of salt. Gradually add this mixture to the mixing bowl, about 1 cup at a time, stirring well after adding.
Now attach the dough hook to the mixer, and on medium speed, mix the dough for 10 minutes. During this period the dough will start to take form, gathering slowly in the center.
After ten minutes of mixing, slowly add more flour with the mixer still running, about 1-2 tbsp at a time. As you add, the dough will gather more and more and it will start to clean the sides of the bowl.
Continue the mixing and adding, until the dough gathers in the center of the bowl and cleans the sides and bottom of the bowl entirely.
You will also hear the slapping sounds that the dough makes against the bowl. This should take around 10 minutes more, for a total of 20 minutes or so in the mixer.
You may also need to increase the mixer speed for the dough to release at the bottom of the bowl. You may need less of the 1/2 cup reserved flour, but not more.
Shape the dough into a ball, and allow it to rise for 1 hour and a half, covered with a clean towel on a bowl.
After rising, gently deflate the dough. Shape it into a log and divide it into 25-28 pieces.
Roll each piece into a plate of bread crumbs, then arrange the balls in a parchment-lined, light-colored baking pan.
Allow these to rise once more, for 30-40 minutes, covered loosely with a clean kitchen towel. Bake the pandesal for 23-25 minutes, or until golden on top.
Let them cool slightly before serving.
Pointers for Making Pandesal
- The milk should not exceed the temperature of 110F. Hotter than that and you risk killing the yeast.
- If the yeast did not turn foamy after 10 minutes. Discard the mixture and start again.
- The recipe calls for 4 and 1/2 cups of flour. 4 cups are added initially to the dough. The remaining 1/2 cup will be added one tablespoon at a time just until the dough gathers into the center of the bowl. You may not have to use all of the 1/2 cup of flour.
- Use a light-colored baking pan to avoid too much browning of the bottom of the pandesal.
p.s. These will be so good with this Sweet and Spicy Squid or this Filipino Style Pancit Canton.
More Bread Recipes:
- Mamon Recipe
- The Best Ensaymada
- Cassava Cake
- Ube Cheesecake
- Chocolate Mamon
- Yema Rolls
- Coconut Buns with Milky Sweet Filling
- Japanese Milk Buns
- Spanish Bread
- Hawaiian Rolls
- Sweet Cheese Rolls
- Sweet Beehive Buns
- Milk and Sugar Mini Buns
- Pineapple Buns
- Whole Wheat Potato Dinner Rolls
- Crescent Butter Rolls
Judy Miron says
Your recipes are amazing. I am a serious fan…have now made and shared your Spanish Bread, Ensaymada, and now these pandesal rolls. My son has shared them with some Philipino students who are going to college here in Northern Ontario and they said it brought back wonderful memories of home .
Hi Judy! I am so happy you loved them. Thank you very much! I am happy to be a part of your baking!
Jeehive Store says
I love bread from child!
Teemun Store says
Do you have the recipe for bread crumbs? I want it so much, Please email it to me will you? Appreciates and thank you.
Hi there! I just used store-bought bread crumbs. Just regular ones (not panko).
Christina Morris says
I LOVE Pandesol! I am not Filipino, but I had a friend who was, and years ago when she was living here, she made my family an exquisite Filipino dinner, which included these rolls. The recipe made a lot, but we ate most of them in that one sitting!
She gave me the recipe and I made them with my bread machine. I am constantly asked to bring them to events of all kinds and we cannot have Thanksgiving without them! Sometimes I’m sure I’m only invited to some dinners for these rolls because I get a text or email asking if I would bring ‘those rolls’ to a party I didn’t know about…I don’t mind. They are that good!
She taught me one different way of preparing them which I think might be the secret to their popularity: After shaping then into balls, I brush each roll with beaten egg and then roll them in Panko, before the final rise. I often have volunteers who love to help me with this part so it goes quickly. And there you have it. Unfortunately, we rarely have leftovers since guests will ask to take some home with them!
Pandesal is a family favorite too! It is versatile and we eat them anytime of the day! Thank for the eggwash and panko crumbs tip 🙂
Joy Panem says
Do you have the recipe for bread crumbs? Please email it to me will you? Appreciates and thank you.