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by sanna last updated June 5, 2020 posted May 16, 2017 300 Comments

Pandesal ( Filipino Bread Rolls)

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.

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Try these pandesal recipe, Filipino version of bread rolls that are slightly sweet, soft and dusted lightly with bread crumbs and then baked to perfect golden brown.

Try these pandesal recipe, Filipino version of bread rolls that are slightly sweet, soft and dusted lightly with bread crumbs and then baked to perfect golden brown.

My nanay made her own version of pandesal. She yielded amazing results. Amazing. And I was amazed not only because the pandesal were so good, but because my nanay is more of a cook than a baker, yet she nailed it the first time.

I remembered seeing her in the process like she had no clue what she was doing. I’d be honest, I did not think that the pandesal will turn out okay, as she was adding flour here and there, adding oil, then adding flour again. But man, they turned out so good and beyond better than what I expected.

You will fall in love with this Filipino version of dinner rolls, the pandesal. These are slightly sweet, slightly salty rolls that are lightly dusted with breadcrumbs.

So I said to myself, Wow. I have to share this recipe on the blog. 

But then there was the problem: There was no recipe. I mean there is, in a little piece of an index card but there were strikethroughs in the ingredients, and adjustments that have not been written down.

In short, part of the recipe was eyeballed.

Try these pandesal recipe, Filipino version of bread rolls that are slightly sweet, soft and dusted lightly with bread crumbs and then baked to perfect golden brown.

So I gathered my hope and tried the recipe. And I failed. Twice. 

Then my Nanay made pandesal again and they were just as amazing the first time. Then she made them again, and again. And again. They were still amazing.

I knew then I had to sit face to face with her with a pen and paper. Or maybe watch her closely in the process. Turns out she already has the recipe mastered by heart. She was not even using measuring cups, she was using a coffee mug to measure out the flour!

But lo and behold, we have them. We managed to put the recipe into writing and with correct measurements.

Try these pandesal recipe, Filipino version of bread rolls that are slightly sweet, soft and dusted lightly with bread crumbs and then baked to perfect golden brown.

These pandesal have a nice, crusty top and the inside is light, soft and airy. It is exactly the way I want them to be. Eat them plain or with a pat of butter. Or better yet, dip them in your hot cup of coffee then straight to your mouth.

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.

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
 

 

Try these pandesal recipe, Filipino version of bread rolls that are slightly sweet, soft and dusted lightly with bread crumbs and then baked to perfect golden brown.
4.96 from 62 votes
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Pandesal

Pandesal is a Filipino version of dinner rolls that are enjoyed any time of day. It is soft, slightly sweet and perfect for pairing with hot chocolate or coffee.

Course Breakfast, Side Dish, Snack
Cuisine Asian, Filipino
Keyword bakery, yeast
Prep Time 25 minutes
Cook Time 25 minutes
rise times for the dough 2 hours 30 minutes
Total Time 50 minutes
Servings 30 pieces
Calories 114 kcal
Author sanna

Ingredients

  • 1 packet active dry yeast 2 and 1/4 teaspoons
  • 1 and 1/4 cup milk heated to 110 F
  • 4 and 1/2 cups all purpose flour divided
  • 1 tsp salt
  • 1/2 cup sugar
  • 1/3 cup canola oil
  • 2 large eggs lightly beaten
  • bread crumbs for dusting the pandesal dough

Instructions

  1. In the bowl of a stand mixer, stir together the warm milk, yeast and about a tablespoon of the sugar. Let this mixture stand until it is foamy. In another bowl, combine 4 cups of flour and salt.

  2. Once the yeast mixture is foamy, add in the eggs, sugar and oil to the bowl of stand mixer. Gradually add the flour mixture, about a cup at a time while stirring with a wooden spatula or spoon. Briefly mix everything together until a shaggy dough forms.

  3. Attach the dough hook to the stand mixer and run the mixer on medium speed to start kneading the dough. After ten minutes of mixing, gradually sprinkle little amounts of flour to the dough ( about a tablespoon at a time) to help in the kneading process. Continue to knead until the dough gathers in the center and is cleaning the sides and bottom of the bowl. This should take about 20 minutes or so and you should only have used up to 1/2 cup of flour. Gather the dough into a ball. Place it inside a bowl, cover with a kitchen towel and let stand in room temperature to rise for an hour, or until size is doubled. Meanwhile, line a large baking sheet with parchment paper.

  4. Gently deflate the dough. Divide it into 30 equal sized portions. Smooth and shape each portion into an imperfect ball, about 2 and 1/2 to 3 inches in size. Roll each portion of dough in the bread crumbs and place in the baking sheet. Allow little spaces in between portions. Cover the rolls with kitchen towel and let rise for 30 minutes. Preheat oven to 350 F. Bake the pandesal for 20-25 minutes or until the top is lightly golden. Serve warm. Store leftovers in a tightly closed container at room temperature.

Recipe Video

Recipe Notes

 

Related Posts

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  • Ube bread rolls are tender,melt in your mouth bread filled with creamy ube ( purple yam) jam.Ube ( Purple Yam ) Bread Rolls
  • These milk bread areĀ softĀ and fluffy rolls that areĀ mildly sweet, making themĀ versatile for pairing with your choice of jam, spreads or even with just a plain cup of coffee.Ā Milk Bread
  • A slice of Pandan Chiffon cake on a plate.Pandan Chiffon Cake
  • Three chocolate mamon, lined up on a platter.Chocolate Mamon Recipe

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Filed Under: All Baked Goods, bread Tagged With: bread, filipino, pandesal

Reader Interactions

Comments

  1. Jan says

    January 25, 2021 at 2:43 pm

    I love your stories! The part about having to stand there with a note pad while she cooked and explained things, writing down things for the recipe is exactly how my aunt was finally able to share her pancit recipe with us. I remember getting frustrated when no one knew the measurements of anything because they would eyeball everything! Watching and taking notes and then just doing it yourself really is best!

    Now you got me wanting to make this too! I love pandesal!! Used to have it all the time as a kid. Salamat po!

    Reply
    • sanna says

      January 28, 2021 at 9:52 am

      Hi Jan! Them aunts are the best, cooking by heart šŸ™‚ I hope you make a vegan version of pandesal if you have not already!

      Reply
  2. Long says

    January 5, 2021 at 10:20 pm

    Fantastic recipe! Iļø have made it several times with different seasonings. Always a hit with my family. Thanks

    Reply
  3. Cassie says

    October 15, 2020 at 2:52 am

    Hi, quick question, does the regular “bread crumbs” okay to use? like yung mismong sinasama sa pag breading ng mga fried food? Sorry I’m confused. haha.

    Reply
    • sanna says

      October 15, 2020 at 5:22 pm

      Hi there Cassie! Yes regular bread crumbs lang šŸ™‚ Good luck!

      Reply
  4. Natalie Martell says

    October 12, 2020 at 3:50 pm

    Just made the Pandesal for my husband who hasn’t had these since his childhood – OMG they turned out perfectly. He is soooo happy :). Looking forward to making him more of his Filipino favourites. Thank you for the great recipes!!!

    Reply
    • sanna says

      October 15, 2020 at 5:25 pm

      Hello Natalie! I am so glad it turned great for you and your hubby loved it!

      Reply
  5. Karen Oswald says

    October 3, 2020 at 11:22 pm

    Hi Sanna,
    So happy that you are selfless in sharing your Pandesal recipe! I made 2 batches as I just had a feeling your recipe was definitely going to be good… all of the wonderful folks leaving excellent comments can’t be wrong! Well, after a few modifications, these Pandesal turned out rewardingly delicious!
    I used 3/4 cup whole vitamin D milk and 1/2 cup unsweetened almond milk. I had to skip the salt for dietary issues, but the texture seems perfect. I also had to add a couple of tablespoons of flour so that the dough was not sticky. The end result was still airy, soft on the inside, slightly crisp outside.
    I have made danishes, brioche, challah, and other breads, but this was my first time making pandesal and will certainly not be the last! Thanks to your recipe it was a success – Salamat to you and your Nanayā£ļøā¤ļø

    Reply
    • sanna says

      October 15, 2020 at 5:26 pm

      Hello Karen! Thank you so much for your revision tips! I am so happy you loves these!!!

      Reply
  6. Chesca says

    September 25, 2020 at 12:26 pm

    Hello! I want to make around 15 pcs of pandesal since 30 seems a bit too much! Was thinking of just dividing the recipe however I was scared to do so given that I would also need to lessen the yeast. Please help! Really need tips from you since I really don’t want to waste ingredients.

    Also, since I plan on dividing the recipe, what would be the new amount of liquid and sugar for blooming needed? Thank you so much in advance!

    Reply
    • sanna says

      October 15, 2020 at 5:27 pm

      Hello! You can make them a little bit larger. I do not recommend cutting the recipe in half because it might mess up the proportion. I hope you give it a try šŸ™‚

      Reply
  7. Edna Webber says

    September 12, 2020 at 6:16 am

    Hi the video says bake it for 18-22 minutes while your instruction says bake for 20-25 minutes, which one should I follow? I’m making it today. Looks really good.

    Reply
    • sanna says

      October 15, 2020 at 5:29 pm

      Hello Edna! So sorry about that! Just start to check for doneness around the 18 minute mark šŸ™‚

      Reply
  8. Zarina says

    August 30, 2020 at 12:01 am

    Hi,

    Thank you for your recipe. I tried it using bread flour and skimmed milk. Turned out good but my bread is a bit dense. I want to achieve the pillowy and airy kind of bread so I might use all-purpose flour next time. hehe. I really like the taste of the bread, it has a similar taste to our pandesal back home. I also use instant yeast and follow the exact step you did just to bloom (activate) the yeast.

    Again, thanks for sharing us your recipe.

    God Bless and Stay Safe!

    Reply
    • sanna says

      October 15, 2020 at 5:29 pm

      Hello Zarina! Thanks a lot for your feedback! Stay safe too!

      Reply
  9. Purificacion says

    August 26, 2020 at 10:19 am

    Can you use this recipe to make ube cheese pandesal?

    Reply
    • sanna says

      August 26, 2020 at 10:40 am

      Hello! Yes you can by adding ube liquid flavoring to the dough. But I have an actual ube cheese pandesal over at Kawaling Pinoy blog in collaboration with Lalaine, so you can check that out too :).

      Reply
  10. Purie says

    August 25, 2020 at 6:02 pm

    Can I use this recipe to make ube cheese pandesal?

    Reply
    • sanna says

      August 26, 2020 at 10:39 am

      Hello! Yes you can by adding ube liquid flavoring to the dough. But I have an actual ube cheese pandesal over at Kawaling Pinoy blog in collaboration with Lalaine, so you can check that out too :).

      Reply
  11. Bernadette says

    August 22, 2020 at 6:27 pm

    Best pan de sal recipe I’ve tried. I made them today and stuffed them with homemade ube halaya and my mom said it taste just like back home. Thanks!

    Reply
    • sanna says

      August 22, 2020 at 6:38 pm

      I am so happy you and your mom loved them šŸ™‚

      Reply
  12. CL says

    August 16, 2020 at 4:05 am

    I tried this recipe before and I loved how my pandesal turned out! Used bread flour though instead of AP flour. The bread was still soft even after 4 days. šŸ™‚ I was wondering, is it okay to just double the recipe if I want a bigger batch? Thank you!

    Reply
    • sanna says

      August 19, 2020 at 12:27 pm

      Hello there! I am so glad you liked it. I don’t recommend doubling the recipe though. It works best done one batch at a time.

      Reply
  13. Janelle says

    August 10, 2020 at 10:37 am

    First time to make this… and my family loved it! I decided to use all purpose flour. Thank you for this recipe, Sana!

    Reply
    • sanna says

      August 19, 2020 at 12:40 pm

      Hi Janelle! I am so glad you loved it!

      Reply
  14. Ford says

    August 10, 2020 at 10:34 am

    Thank you for all your recipes, because of the lockdown I got into baking and I am loving it.

    Reply
    • sanna says

      August 19, 2020 at 12:40 pm

      That is so great, Ford! Happy Baking!

      Reply
  15. Samantha says

    August 6, 2020 at 9:30 pm

    I am so intimidated by cooking with yeast! I really need to get over it and take the plunge. Bread making intrigues me!

    Reply
    • sanna says

      August 6, 2020 at 9:34 pm

      Its enjoyable once you try!

      Reply
  16. Leny Keen says

    July 19, 2020 at 12:20 pm

    Been using your pandesal recipe since covid and I love it. I always make them and freeze half of it. But today I decided to use 2cups whole wheat flours and 2cups white pls plus half white. I am waiting for my dough hopefully it’s still good. My Canadian friends daughter love my pandesal with sandwich spread and cheese. Thanks. I tried the ensyamada too my 1st try was perfect I don’t know what I did wrong this time the bread was a bit hard. Will try it again until I get it perfect. My friends love the mocha cake rolls too. Been making it every time we have get together cause it’s easy and fast to make.

    Reply
    • sanna says

      August 6, 2020 at 9:35 pm

      thank you so much!!! I hope you enjoy the recipes!

      Reply
  17. Ana says

    July 19, 2020 at 1:52 am

    The best pandesal recipe I’ve tried so far! Thank you for sharing it.

    Reply
    • sanna says

      August 6, 2020 at 9:36 pm

      Thank you so much, Ana!

      Reply
  18. cheryl says

    July 17, 2020 at 8:16 pm

    hello sanna,
    thank you for sharing this recipe! i’m excited to try it! i have a few questions though:

    -when heating the milk to 110 degrees Fahrenheit, do you use a thermometer to ensure it is 110 degrees Fahrenheit?

    -can i replace canola oil with coconut oil?

    Reply
    • sanna says

      August 6, 2020 at 9:38 pm

      Hello! I use a thermometer but sometimes, i dip my finger in it. It should be not warm that you can stand it for more than 5 seconds. Just my trick:) I have not tried subbing coconut oil, though.

      Reply
  19. Ann Marie says

    July 7, 2020 at 9:17 am

    Love this recipe! I added 1/4 cup of sugar the second time I made this because I prefer my pandesal a little bit sweeter, and it came out great, it didn’t change the texture at all. Tastes and looks just like my local Filipino bakeryā€˜s pandesal. Thank you so much for the recipe!

    Reply
    • sanna says

      July 7, 2020 at 3:56 pm

      I am so glad you loved it, Ann Marie!

      Reply
  20. Michael says

    July 3, 2020 at 9:18 pm

    I’m trying your recipe right now. I will send the results to you as soon as it is done.

    Reply
    • sanna says

      July 4, 2020 at 7:34 pm

      I hope you enjoy it!

      Reply
  21. Roses says

    July 3, 2020 at 9:14 pm

    making cake according to your recipe is so easy and delicious. Thanks you for your sharing.

    Reply
    • sanna says

      July 4, 2020 at 7:35 pm

      Hi Roses! I am so glad you like the recipes.

      Reply
  22. Arm says

    June 26, 2020 at 9:50 pm

    Love your recipe! Tried making pandesal a couple of years ago and it was too dense. Followed your recipe and it turned out soft and airy just like you said and my family loved it. Thank you for sharing your recipe. God bless you.

    Reply
    • sanna says

      July 4, 2020 at 7:35 pm

      Hello! God bless you too! I am so glad you liked it.

      Reply
  23. Pru Lee says

    June 13, 2020 at 10:35 pm

    Hello! Tried this for my first pan de sal attempt and turned out well. Thanks so much for sharing your recipe. The only difference is I used stand mixer even for mixing of liquids. It only took me 15mins total kneading time with dough hook. It just took 15 mins to brown in my oven. I like that it’s so soft and pillowy. Salamat from Canberra, Australia

    Reply
    • sanna says

      July 4, 2020 at 7:36 pm

      Hi! Pru Lee! Thank you for your feedback. I am so glad you liked it!

      Reply
  24. Sophia says

    June 12, 2020 at 3:53 pm

    Hello po, I stumbled across your recipe and I am yet to try it out! I just have a few questions. For the 1 tablespoon of sugar for the yeast mixture – is that sugar coming out of the 1/2 cup of sugar for the dough mixture or is that an added 1 tablespoon of sugar? Also, how long do we have to wait for the dough to rise? Thank you and I hope to hear from you soon! Also, can you do more Filipino recipes!

    Reply
    • sanna says

      July 4, 2020 at 7:39 pm

      Hello! The sugar in the yeast will come out of the total sugar. And for rising, it will be between 1 to 1 and 1/2 to 2 hours. The dough must have approximately doubled in size.

      Reply
  25. Cristelle says

    June 11, 2020 at 10:14 pm

    Hello, I came across your recipe and I have yet to try it out! I just have a few questions. Para po sa 1 tablespoon of sugar for the yeast mixture is that coming out of the 1/2 cup of sugar for the dough mixture? Also gaano po katagal for the dough to let it rise? Lastly would it be okay if I use butter instead of oil? Thank you for your recipe and I am very excited to make it!

    Reply
    • sanna says

      July 4, 2020 at 7:42 pm

      Hello Cristelle! The sugar in the yeast will come out of the total amount of sugar. Let the dough rise between 1 and 1/2 to 2 hours, basta doubled in bulk na sya. You can use butter instead of oil but that may change the texture a bit šŸ™‚ Good luck.

      Reply
  26. Agafaith Perlas Ocampo says

    June 10, 2020 at 6:08 am

    Is it okay if i add ham and cheese to this?

    Reply
    • sanna says

      July 4, 2020 at 7:42 pm

      Yes, definitely. Yum!

      Reply
  27. Thea says

    June 6, 2020 at 9:50 am

    Hi Sanna, I can’t wait to try your pan de sal recipe. Just a question, Could I substitute the AP flour with either self raising flour or plain flour? Which is best recommended? Also, will any milk work even a lactose free milk? Thank you. Can’t wait to hear from you! Baking this tomorrow šŸ™‚

    Reply
    • sanna says

      July 4, 2020 at 7:43 pm

      Hello! Plain flour will be fine. I am not sure about the self rising floor. Also, lactose free milk is ok. Good luck!

      Reply
  28. Emily Balboa Santos says

    June 3, 2020 at 11:07 pm

    Hello,I know somebody asked you already about using instant yeast, and you replied to follow the same instructions using the active dry yeast. My question is: with the active dry yeast you mixed it to the warm milk, right? Do i need to carry on to add same amount of milk even I will use instant yeast?

    Reply
    • sanna says

      June 5, 2020 at 8:35 pm

      Hi Emily! Yes use the same amount of milk. Happy baking!

      Reply
      • joann says

        July 4, 2020 at 6:07 pm

        Hi Ms. Sanna, just wanna ask what kind of milk should I use? Can I use evap milk? Thank you

        Reply
        • sanna says

          July 4, 2020 at 7:34 pm

          Hello Joann! You can use the regular milk (cow’s milk)! Enjoy!

        • Kim says

          July 7, 2020 at 9:57 am

          what brand can i use? is it the Carnation? or the regular milk that we use for the cereal? 2% fat milk ?

        • sanna says

          July 7, 2020 at 3:56 pm

          Yup, those ones šŸ™‚ Happy baking!

  29. Nena lim says

    June 3, 2020 at 8:41 pm

    Hi ,I have made your recipe twice, and it is awesome, but I would ask is the inside of the pandesal have little holes in it, ? Is this good?

    Reply
  30. Samantha says

    June 2, 2020 at 8:07 pm

    Hi! I was wondering if I’ll make 15 pieces of pandesal instead of 30, do i use half of everything including the yeast?

    Reply
    • sanna says

      June 5, 2020 at 8:37 pm

      Hello Samantha! Unfortunately, I don’t recommend halving this recipe:)

      Reply
  31. Candel says

    May 30, 2020 at 5:35 pm

    I’m trying your recipe right now. I’m currently waiting for the rising of the dough. I have one concern though.. the supposedly kneadable dough is so runny. I followed exactly the recipe but it still is so wet and runny. I don’t think I can shape it into pandesal pieces. I don’t know where I went wrong. But I’ll keep you posted on whatever the outcome will be.

    Reply
    • sanna says

      May 30, 2020 at 6:46 pm

      Hello there, I hope the dough turns out well. Although, I think if its runny, I guess it needed more flour to come together as a shaggy dough.

      Reply
  32. Nena Lim says

    May 30, 2020 at 7:19 am

    Hi Susana
    Thank you for this wonderful recipe, I.made my first ever pandesal, and its so soft and fluffy inside , the frangrance of the pandesal.is mouth watering, thank you agen for the thorough instruction….I still have to master my molding skill or shaping the pandesal…hahahahaa

    Reply
    • sanna says

      May 31, 2020 at 8:39 pm

      I am so so happy you liked it!

      Reply
  33. Faj says

    May 30, 2020 at 5:16 am

    Hello Sanna, Just made the pan de sal recipe today and turned out really well.My husband loved it. I just had to add around 2 tbsps of flour to make it less it sticky as i try to gather it into a ball. Thank you for sharing!

    Reply
    • sanna says

      May 31, 2020 at 8:39 pm

      Thanks for the feedback and I am happy you loved it!

      Reply
  34. Liesel Lucero says

    May 29, 2020 at 2:44 pm

    I’ve been making this recipe since March because of the lockdown in Denmark. My danish boyfriend loved it and specially the pan de coco. Thank you so much for sharing your recipe ā¤ļø

    Reply
    • sanna says

      May 31, 2020 at 8:39 pm

      Yay! Thank you so much!

      Reply
  35. Ireen says

    May 28, 2020 at 5:07 pm

    Tried this using my bread machine, and it turned out really well. I used butter instead of canola oil, and added a little bit more sugar, as I like it sweeter. Thanks for sharing your recipe.

    Reply
    • sanna says

      May 31, 2020 at 8:40 pm

      Thanks so much too, Irene!

      Reply
  36. Jeunesse Del Rosario says

    May 27, 2020 at 3:31 am

    Hi,
    Just a couple of questions.. I’m from Australia so the weather is pretty cold rn. My pandesal turned out a little bit dense, do you think this is because of the cold weather? If so, what can I do to combat these.
    Also I am just wondering if I add a bit more sugar, what would I need to do so it doesn’t ruin the consistency of my dough?
    Also is it okay to substitute oil with lard?

    Sorry for all the questions haha.

    -Jeunesse xo

    Reply
    • sanna says

      May 28, 2020 at 2:49 pm

      Hello Jeunesse! If the bread is dense, it may need a little more kneading, or more time rising. You can add a bit of sugar, about 1-2 tablespoons if you like, the dough’s texture will not be altered. And lastly, I have not tried baking bread with lard so I can not tell. If you do, I hope you can give feedback, as I am also interested. Thank you and happy baking!

      Reply
  37. Momzilla says

    May 26, 2020 at 3:58 am

    Hi sanna! Ehat difference does it make if i use all-purpose bleached wheat flour compared to unbleached wheat flour? Have you tried making with a bleached one? Thank you in advance for your answer.

    Reply
    • sanna says

      May 26, 2020 at 7:31 am

      Hello! I have always used unbleached/ all-purpose flour for breads. You can still use the bleached variety if thats what you have, although from my understanding, unbleached is more suitable to attaim the structure and sturdiness of baked goods like bread. Bleqched is more suitable for softwr baked goods like cakes:) I hope that helps.

      Reply
  38. NM says

    May 24, 2020 at 8:06 pm

    Delicious! I made these tonight and my family loved them (my Filipina mom said they’re better than the packaged bread at the Asian store!). Thank you for this wonderful recipe. The video says to let the rolled balls rise for an hour, but the written instructions said to let them rise 30 minutes. I went for 1 hour just to be safe, but which is the correct time? Thank you!

    Reply
    • sanna says

      May 31, 2020 at 8:42 pm

      Hello there! I am so glad you loved them:) I was not aware I put different times . 1 hour will bw more ideal than 30 minutes.

      Reply
  39. May says

    May 23, 2020 at 4:35 pm

    Amazing! They turned out perfect! It tastes exactly like the pandesal in the Philippines. I have tried to make pandesal for years using different recipes, but never came close to tasting like the original pandesal. Thank you so much!

    Reply
    • sanna says

      May 31, 2020 at 8:42 pm

      I am so happy you loved it, May!

      Reply
  40. Maria A. says

    May 22, 2020 at 4:26 pm

    Since this covid pandemic made us stay at home, I was inspired to try my hand in baking pan de sal and searched for recipes. Though edible, the end-products from 2 other recipes were unsuccessful and was glad to have found your version. As it’s quite dry and cold in my area, I proofed the dough to get the maximum rise in less time. I also flattened the dough and rolled it into a log to get that authentic pan de sal look. They turned out great and I got nods from the hubby and the grown-up kids! You made 4 people’s tummy happy in this household. Thank you so much for sharing your recipe.

    Reply
    • sanna says

      May 31, 2020 at 8:43 pm

      Woot! I am so happy they all loved it! Thank you!

      Reply
  41. Joe says

    May 22, 2020 at 11:17 am

    Amazingly perfect, so soft and tasty better than pandesal selling in the market here in ksa. Thank you..

    Reply
    • sanna says

      May 31, 2020 at 8:43 pm

      Yey! Thank you so much, Joe!

      Reply
  42. Jen says

    May 20, 2020 at 12:44 pm

    hi!! I’ve always wanted to make pandesal, but never did until I saw your recipe on a group page. šŸ™‚ I accidentally added 1 1/2 cups of milk instead of 1 1/4 cups. oops LOL I compensated by adding a scant 1/4 cup of flour so the dough wasn’t too sticky. but it still turned out awesome! thanks for sharing!

    Reply
    • sanna says

      May 31, 2020 at 8:44 pm

      I am so glad you loved it Jen!!! Thank you!

      Reply
  43. Arjay says

    May 17, 2020 at 8:22 am

    Hi! Just a question. Any alternatives if you don’t have parchment paper or wax paper or any of those kind? Thank you! šŸ™‚

    Reply
    • sanna says

      May 17, 2020 at 11:33 pm

      You can place it directly on the pan, but I suggest the light colored pans and not the dark ones. The bottom of the pandesal may brown a but quickly though.

      Reply
  44. Rho says

    May 16, 2020 at 8:49 pm

    Hello. Thanks for posting the recipe. At what point can I store in the fridge? After the first rise or the second rise? Any additional instructions needed after refrigeration? Thanks in advance!

    Reply
    • sanna says

      May 17, 2020 at 11:35 pm

      Hi Rho! You can place them overnight in the fridge after you have shaped them. Bake them the following morning.

      Reply
  45. Janniesah Tusoy says

    May 16, 2020 at 3:27 pm

    Your pandesal recipe is absolutely incredible. I made twice now and next time I will try it with gluten free flour since my husband is a gluten intolerant. We’ll see how it end up. Anyways thank you so much for sharing it.

    Reply
    • sanna says

      May 17, 2020 at 11:36 pm

      Thanks a lot! I am glad you loved it. I hope you keep me posted on the gf version.

      Reply
  46. Piper says

    May 16, 2020 at 5:17 am

    Thanks for sharing the recipe! I tried doing it today but my dough is sticky and not smooth after mixing it for 20 minutes. I’ve also finished 1/2 cup of the flour per the instruction. Just waiting for the dough to rise now. Wondering what did I miss..

    Reply
    • sanna says

      May 17, 2020 at 11:37 pm

      Hello! I hope it turned out well for you!

      Reply
  47. Donna Caducio says

    May 11, 2020 at 12:22 am

    This is sooooo good! I just baked it.. Instead of kneading it with my Electronic Mixer for 20mins. It turned out well in just 10 mins.. You really need to do the process step by step.. Thank you for this..

    Reply
    • sanna says

      May 11, 2020 at 7:12 pm

      Hi Donna! I am glad you liked it! Thank you so much!

      Reply
  48. Meisha says

    May 9, 2020 at 6:53 pm

    Hello! Thank you so much for this recipe, although it doesn’t quite taste like the ones that I’ve bought from back home, everybody says they enjoyed it ā˜ŗļø Just a few questions though-
    What should I do differently if the dough has not risen after rolling them into balls and adding breadcrumbs?
    How does replacing milk with water affect the dough?
    How can I become a talented baker like you!?
    Hope I can hear from you soon!!

    Reply
    • sanna says

      May 11, 2020 at 7:22 pm

      Hi Meisha! I am glad your family enjoyed it. To answer your questions:

      *The dough may need more time if it doesn’t double up in size in 1 and 1 half-hour. Probably, it is cold where it is rising. Or if you want, turn the oven to 200F, once it reaches that temp, turn it off. Place the shaped dough inside and let rise for 35-50 minutes or until it is puffy and doubled in size.

      *Replacing milk with water will alter the flavor of the dough, taking away that subtle richness. And the golden crust will be hard to achieve if the milk will be replaced with water.

      * Thank you but I am not really a talented baker believe me šŸ™‚ I just looooove to bake, but I do make a lot of mess too!

      Reply
  49. Editasolisinaldo says

    May 7, 2020 at 2:11 pm

    Can I use vegetable oil instead of canola oil?

    Reply
    • sanna says

      May 8, 2020 at 12:10 pm

      Yes you can šŸ™‚ Good luck!

      Reply
  50. Joseph Z says

    May 6, 2020 at 5:41 am

    Great recipe. The bread is still soft even when it’s already cold. Although I used Bread flour instead of all purpose.

    Reply
    • sanna says

      May 8, 2020 at 12:22 pm

      Thank you Joseph and thank you for the tip!

      Reply
  51. Trina says

    April 30, 2020 at 8:30 am

    Hi wanted to ask if it would make a difference if I use bread flour vs AP flour? Would it be okay or is it better to stick to AP flour?

    Reply
    • sanna says

      April 30, 2020 at 11:24 am

      Hello! I have always used ap flour with this and it turns out great. However, you can also use bread is what you have šŸ˜‰

      Reply
  52. Eleonora says

    April 30, 2020 at 5:07 am

    Hi!first time Baker due to forced stay at home. If I use instant yeast do I have to let the dough rise for 2h? And would it still be 2 and 1/4 tsp? Thanks so much for your help.

    Reply
    • sanna says

      April 30, 2020 at 11:40 am

      Hi Eleonora! For instant yeast, use the same amount and same instructions. Good luck and happy baking!

      Reply
      • Herle says

        May 17, 2020 at 8:46 am

        Hi Miss Sanna Same instruction Po meaning , yung instant yeast , ilalagay mo pa din siya sa milk right? And let it be foamy for 5 to 10 minutes tama Po ba? Instant dry yeast Po siya? Hope you answer po .

        Reply
        • sanna says

          May 17, 2020 at 11:27 pm

          Yes that’s correct:) happy baking!

  53. Monica says

    April 30, 2020 at 12:37 am

    Could use buttermilk to replace the milk?

    Reply
    • sanna says

      April 30, 2020 at 11:41 am

      Hello Monica! Unfortunately, I am not sure if that will work.

      Reply
  54. marny mae says

    April 29, 2020 at 8:07 pm

    Hello miss Sanna! I am so eager to try your recipe and i was wondering if could put cheese inside the bread (when forming the bread), hence it’ll become cheese pandesal? If possible, do i need to adjust something in order to incorporate the cheese?

    Reply
    • sanna says

      April 30, 2020 at 11:42 am

      Hello Marny mae. Yes you can add cheese and you don’t have to adjust anything in the recipe. Maybe just make a bit bigger pandesal to accommodate the filling šŸ™‚ I suggest eden cheese šŸ™‚

      Reply
  55. Nelle says

    April 28, 2020 at 1:18 am

    Hi!

    First of all, Huge Thank you and your mom for sharing your Perfect homemade Pandesal recipe!

    Im the type of person that research endlessly until I find a recipe that hits the most important thing for when when it comes to baking.
    THE TASTE OF HOME- TASTE OF PINAS

    It just brings me back memories of waking up super early to get a fresh batch of pandesal from the bakery. Call me weird but I love the smell of freshly baked bread and wow! Our house smelt like a panaderia! ā¤ļøā¤ļø

    After making the pandesal, I have nothing but positive feedback for taste, texture and appearance!
    The taste was so very fresh and light.
    Texture was soft and fluffy. I even pushed it down with my finger and it came bouncing back to shape.
    Appearance was nostalgic, if only CoVid wasn’t happening id book my next flight back home.

    Maybe only thing ill try to do next time is divide them smaller, kasi PISO ISA! Haha I made them the size of 2 peso pandesal.

    Thank you for the previous reviews!
    This has been Bookmarked and HIGHLY RECOMMENDED!!
    ā­ļøā­ļøā­ļøā­ļøā­ļø

    Reply
    • sanna says

      April 30, 2020 at 11:39 am

      Hello Nelle! Nothing beats the smell of bread baking in the oven:) Thank you so much for your wonderful feedback and I am really glad you loved them. I appreciate all your kind words. Happy baking always. Take care!

      Reply
  56. Ish says

    April 27, 2020 at 10:45 pm

    Hi! Can I use unsweetened almond milk for this recipe?

    Reply
    • sanna says

      April 30, 2020 at 11:35 am

      Hi Ish! I am sorry I have not tried that so I cannot guarantee the result šŸ™‚

      Reply
  57. Jovy says

    April 27, 2020 at 6:04 pm

    Made my pandesal following about recipe and my family and I loved it. First time baking was an absolute success! My pandesal is so soft & delicious.

    Reply
    • sanna says

      April 30, 2020 at 11:34 am

      Thanks Jovy! I am so happy to know that!

      Reply
  58. Shirley says

    April 25, 2020 at 12:18 am

    Hello Ms. Sanna,

    Thanks for sharing your recipe. It was my first time to bake pandesal last night and it was great.
    I used instant yeast which is individually packed as 11 grams.
    Checking whether this one pack in this part of the world will give just 2 1/4 tsp or not, I measured it as I used it.
    Just found out it’s not so maybe that’s why the other readers were confused.
    The 11g pack of yeast is around 2tbsp.
    Hope this helps, too.

    Thanks again and will surely make more batches in the next coming days.

    Reply
    • sanna says

      April 25, 2020 at 4:18 pm

      Hi Shirley! Thank you for the info. It helps a lot!

      Reply
      • Dawn says

        May 17, 2020 at 9:25 pm

        I used instant yeast and tried it 3 times but my dough comes out sticky. When I mixed it with the spoon before kneading it does not form into a dough but hard batter consistency. Proceeded to knead it by machine but it came out gooey. Second time I tried not to pre rise the yeast since it is instant yeast. Hence I did not warm the milk. Mixing it still not resulting into a dough more the consistency of batter. I still baked it but it was hard since it came out sticky. It still tastes good. I don’t know what I’m doing wrong.

        Reply
        • sanna says

          May 17, 2020 at 11:30 pm

          Hello! I am sorry that you are having trouble. Some cases you might need to sprinkle more flour as you start to knead with the machine, especially if it is not coming together after 10 minutes.I think that because the dough is still sticky, it was still underkneaded, too.

  59. Lala says

    April 24, 2020 at 3:09 am

    Thank you for this recipe! It’s the 2nd time that I tried making pandesal and the first one was not so good (different recipe). When I tried yours, it came out fluffy and exactly the pandesa that I wanted to have.

    Reply
    • sanna says

      April 25, 2020 at 4:14 pm

      I am so happy you love it, Lala!

      Reply
  60. Rica says

    April 22, 2020 at 1:45 pm

    Hi Sanna, I haven’t made it yet but my mom has requested for cheese or ube filling. Would that change the recipe or bake time in any way?

    Reply
    • sanna says

      April 25, 2020 at 4:08 pm

      Hi Rica! Baking time will almost be the same šŸ™‚ Good luck!

      Reply
  61. Nene Aguda says

    April 8, 2020 at 7:06 pm

    Can I prepare the dough at night and bake it the ff morning for breakfast?

    Reply
    • sanna says

      April 9, 2020 at 12:12 pm

      Hi Nene!
      Yes you do that:)

      Reply
  62. Elsie Dance says

    April 8, 2020 at 3:35 am

    What kind of bread crumbs do you use?

    Reply
    • sanna says

      April 8, 2020 at 12:21 pm

      Hello Elsie! I used plain, unflavored bread crumbs. Enjoy!

      Reply
  63. Nat says

    April 7, 2020 at 8:14 am

    Will vegetable oil work instead of canola oil?

    Reply
    • sanna says

      April 8, 2020 at 12:25 pm

      Hello Nat! Yes, it will work šŸ™‚

      Reply
  64. krisel says

    April 7, 2020 at 7:23 am

    currently baking now. fingers crossed x i used coconut oil instead of canola oil, not sure if its a good alternative though.
    question: i haven’t baked all the mixture i made can i store it in the fridge and bake them on a later date?/

    Reply
    • sanna says

      April 8, 2020 at 12:26 pm

      You can freeze the unshaped dough. Just wrap it well in plastic then in foil. Freeze for up to 3 weeks. Let me know how it turns out with coconut oil. I would love to know. šŸ™‚

      Reply
  65. Mia says

    April 7, 2020 at 1:56 am

    Can this be done if you knead by hand? Dont have a dough hook or stand mixer.

    Reply
    • sanna says

      April 8, 2020 at 12:28 pm

      You can definitely knead by hand. Remember to flour your board well and also your hands to prevent sticking. However, don’t over flour to the point the dough is too dry. Good luck!

      Reply
  66. kds says

    April 5, 2020 at 11:10 pm

    can i use almond milk instead? Will it alter the taste and texture?
    Thank you.

    Reply
    • sanna says

      April 6, 2020 at 3:57 pm

      Hello there! Unfortunately, I have not tested this using almond milk. I am guessing the fat in the cow’s milk is needed to add to the property of the dough.

      Reply
  67. Celine says

    April 3, 2020 at 10:02 pm

    Thanks for sharing this recipe! Do you think I have to use cow’s milk or can I use oat milk or other dairy free milk?

    Reply
    • sanna says

      April 6, 2020 at 4:05 pm

      Hello Celine! You are welcome! I have not tried other milk than cow’s milk in this recipe and I feel that the texture will be altered if you were to use non-dairy milk.

      Reply
  68. Marivic San Juan says

    April 3, 2020 at 9:46 pm

    Hello Sanna, been looking for a good pandesal recipe and this is it!Thank you soooooo much! I am happy that you shared you recipe to those who love to bake and is honest with the ingredients and procedures. Followed your instructions to a T and made perfect pandesal that everyone at home loved. Since I love soft and pillowy pandesal, I baked it for 15-18 minutes only just enough to have light browning of the top. I stored in an air tight container and it stayed soft as the day I made them 2 days ago. I remember a friend who used to have a bakery and he had the best pandesal I ever tasted… soft and sweet. Can I add a little bit more sugar or will it change the texture?

    Reply
    • sanna says

      April 6, 2020 at 4:04 pm

      Hello Marivic! I am so glad you loved these. I have not tried adding more sugar to the recipe and I think that it can alter the texture of the dough šŸ™‚
      Thank you so much for making this!

      Reply
  69. Jobelle bautista says

    March 27, 2020 at 4:38 am

    Hi! Thank you for sharing your recipe. After so many trials of different recipe, this one is the best and really turned out great and how I like my pandesal to be, soft,airy and a bit crispy on the outside. I just want to ask, if I make a big batch of this, or maybe double. Should i double the no. Of eggs too and yeast? Thank you so much and God bless!

    Reply
    • sanna says

      March 28, 2020 at 1:29 pm

      Hi Jobelle! Thank you for trying the recipe. I am so glad you liked it. If you double the batch, you have to double the eggs and yeast too. Good luck!

      Reply
  70. Eliza says

    March 25, 2020 at 10:25 pm

    Hi Sanna,
    I would like to know , how will you make pandesal dense? yung bang malaman, ayoko yung nabibili, walang laman:)
    Thank you!

    Reply
    • sanna says

      March 26, 2020 at 9:29 am

      Hello Eliza! For a dense bread, try the dough for hawaiian rolls, also found here on the blog, or use the dough for honey buns. Those bread are on the denser side. šŸ™‚

      Reply
  71. Stella aling says

    March 25, 2020 at 11:49 am

    Hi Sana.. How are you?
    I just tried your recipe and it turn out perfectly and taste good..I’ve tried 2 different recipes before but failed..
    Thank you so much.. Will try your other recipes

    Reply
    • sanna says

      March 25, 2020 at 12:10 pm

      Hi Stella! Thank you, I am doing good. How are you? I hope you are well. Thanks for trying out the recipe and I am very happy that you like it. Keep yourself safe and have a good day!

      Reply
  72. Kyla says

    March 23, 2020 at 10:11 am

    Hi Sanna,

    Good morning, i’ve tried your pandesal recipe earlier. It taste and looks good but my issue is that my pandesal didn’t really rise that much after baking. Can you help me please. Thank you!

    Reply
    • sanna says

      March 23, 2020 at 10:57 am

      Hi there Kyla! It could be that the yeast may not be fresh or you need to knead the dough a little bit more:) I hope that helps!

      Reply
  73. Pinky says

    March 22, 2020 at 12:32 pm

    I’m not sure if I’m doing something wrong but the dough is just way too sticky. I end up using more flour, probably going up to 5 cups in total, just to work on the dough. Is it supposed to be really sticky?

    Reply
    • sanna says

      March 22, 2020 at 12:52 pm

      Hi Pinky! I have not encountered it to be so sticky. But for some ( according to comments) that they found it to be so sticky. Just add flour gradually, until it gathers as you knead it in the mixer. I hope that helps.

      Reply
  74. Novie says

    March 18, 2020 at 3:27 am

    Hey Sanna! As I am typing, I am waiting for my dough to complete the bulk fermentation stage (1st rise). I am really happy to see that you have been very responsive to people. They great comments and you attentiveness made me decide to give this recipe a try. I am planning to help my community (subdivision) here in Paranaque by baking and selling them pandesals every morning. As you know, the PH has been badly hit by the coronavirus and most shops are closed, most people are in their homes. I am wondering about the weight of each dough as I am trying to figure out how much I am going to sell them for. I hope you could answer before I cut them really excited with the outcome!

    Reply
    • sanna says

      March 18, 2020 at 11:22 am

      Hey Novie! That is very nice of you to help. It is really needed at this time. Unfortunately, I am not sure of the weight of the dough, I am sorry! I just divide the whole batch into 24 up pieces. Maybe just calculate the whole cost of ingredients and divide the cost by the number of pieces you are able to make. I am so sorry I wish I am able to help more. Good luck and all the best to you!

      Reply
  75. Daisy says

    February 24, 2020 at 6:37 pm

    I nailed it…. a big thank you Sanna for sharing your recipe….. i followed your direction except i used instant yeast and i can’t stop eating and thinking of making again…. also my next plan is to make mungo bread…. and looking forward for making more of you recipe

    Reply
    • sanna says

      February 26, 2020 at 8:56 am

      That’s great Daisy! I am so glad you love it! Thank you so much!

      Reply
  76. Ollero says

    February 9, 2020 at 1:15 pm

    Hello and thank you so much for sharing this recipe. I thought I followed the instructions exactly using a mixer however, my dough came out really sticky which made it difficult to rollninto individual bowls. Any idea why it was so sticky? Is it supposed to be sticky?

    I tried coating a few with flour to address the stickyness which worked however the breadcrumbs didnt stick as well.

    Any suggestions?

    Reply
    • sanna says

      February 9, 2020 at 2:52 pm

      Hello there! If the dough doesnt gatber together within 10 minutes of mixing, you need to sprinkle flour to help the mixer. You also need to knead it more in the mixer if it feel sticky. I am thinking that the dough may not be ready and not kneaded well yet. I hope that helps šŸ™‚

      Reply
  77. Nikki says

    January 16, 2020 at 4:33 am

    Oh my gosh! Used bread flour instead and it was amazing. It tastes like the one from panaderia but way better because it is fluffy and all. Best recipe!!

    Reply
    • sanna says

      January 16, 2020 at 7:49 pm

      Hello Nikki! I am so glad you liked it. And I appreciate you living your feedback regarding using bread flour. It helps other bakers to know this šŸ™‚ Thank you!

      Reply
  78. Maria says

    January 13, 2020 at 11:24 am

    Question: Anong difference kung bread flour ang gamitin, instead of all-purpose flour? Anong adjustment kung bread flour ang gamitin?

    Reply
    • sanna says

      January 15, 2020 at 10:52 am

      Hello Maria! Although di ko pa nagamit ang bread flour sa recipe, I believe it will work with this pandesal recipe. The thing is you may need to adjust sa amount ng flour. If masyadong wet yung dough upon mixing, add about 2 tablespoons of bread flour at a time, until the dough forms nicely.

      Reply
      • sanna says

        January 16, 2020 at 7:48 pm

        Hello Maria! Update here: Nikki, our fellow baker used bread flour instead of ap-flour and it turned out pretty well šŸ™‚ I hope that helps!

        Reply
  79. Chingky Lavsen says

    January 8, 2020 at 8:34 am

    Thank you so much for sharing your recipe. i had been looking for really good pandesal recipes for a long time now and didnt have any success, until now. i loved the little techniques you shared, especially with the kneading part, i hated kneading breads before
    the pandesal came out really light and fluffy, my husband loved it. He was very disappointed with the pandesal he have tried when we went home for vacation. Now i just have to wait and see how they will be as leftovers for tomorrow morning (if there will be anything left, that is) coz i have experienced before with the other recipes that they turned rock hard after a day, even though i stored them in zip lock bags.
    anyways, thanks again and im looking forward to trying more of your other recipes.

    Reply
    • sanna says

      January 8, 2020 at 7:36 pm

      Hello there, Chingky! I am so glad you and your husband liked it. I hope you enjoy more recipes from the blog šŸ™‚

      Reply
  80. Chance says

    November 8, 2019 at 10:05 pm

    This dough is so incredibly sticky… I can’t get it to form into a nice ball without getting it to stick everywhere. I have tried needing in the stand mixer for 30 mins. I even tried letting it rest and then hand kneading for another 15 minutes. Still so sticky, and then rips when I try a window pane test. I feel so frustrated. What is happening?

    Reply
    • sanna says

      November 9, 2019 at 5:49 am

      Hello Chance. I am sorry that you had trouble with the dough. The dough can may need more or less flour depending on the humidity where you are. Probably, you may need to add in more flour during mixing if the dough doesnt gather about ten minutes into the mixing bowl, but just enough flour to make the dough come together. I hope that helps.

      Reply
  81. Annie Bee says

    November 8, 2019 at 6:23 pm

    OMG!!! My first time to bake pandesal. I was so nervous, because I am no baker. I followed most of the instructions, but I used about 3/4 cups of additional flour when it was in the final stages of mixing, because the dough appeared really wet and it wouldn’t come off the edges nor the bottom of my mixing bowl even after adding the 1/2 cup of flour. Anyway, it was a hit! My family said it’s even better than the various pandesal that’s being sold in the Filipino stores in our area. My mother-in-law and niece asked if I could bake pandesal for Thanksgiving instead of buying the usual Hawaiian sweet rolls (which we all love) to partner with the baked turkey. So – thank you, pandesal godmother!!!

    Reply
    • sanna says

      November 9, 2019 at 5:45 am

      Hello there Annie Bee! I am so happy that you loved these šŸ™‚ And thanks for coming back with your modifications. I appreciate it, keep baking!

      Reply
  82. Let says

    November 6, 2019 at 4:16 am

    Hi,

    Thank you for the recipe. I tried it myself today. Taste-wise is okay. But it turned out super dense. I was wondering what I did wrong? Parang naging monay. Sana prang yung sa bakery na airy. Mas feel like home un. šŸ™

    Reply
    • sanna says

      November 9, 2019 at 5:42 am

      Hello Let! Thank you. I can’t tell exactly what went wrong but it could be that the dough is under kneaded that is why its dense.

      Reply
  83. Filip says

    November 2, 2019 at 4:28 am

    Can i use fresh yeast instead of dry yeast

    Reply
    • sanna says

      November 5, 2019 at 7:14 am

      Hello! I have not tested this with fresh yeast so I cannot tell what amount to substitute. If you use it, I appreciate it if you keep me posted šŸ™‚ Thank you!

      Reply
      • Sarah says

        April 7, 2020 at 8:39 pm

        Hi! I haven’t tried your recipe (but i will this weekend since I saw your post) nor did the fresh yeast sub yet but I was told by a bakery that you use double the amount of the dry yeast. Hope it works and helps!

        Reply
        • sanna says

          April 8, 2020 at 12:23 pm

          Hello Sarah! Thank you for that info. I have not tried baking with fresh yeast so it helps! šŸ™‚

  84. Krystal says

    November 1, 2019 at 1:22 am

    Thank you so much for sharing. I’ve been trying to make pandesal but i wasnt successful. I almost gave up… but today, I just made my first successful pandesal! you made my day! ur lucky to have ur grandma around and share her knowledge. Thanks to both of you! God bless!

    Reply
    • sanna says

      November 5, 2019 at 7:15 am

      Hi Krystal! I am so happy that this made your day! It inspires me more. Keep on baking!

      Reply
  85. Christabelle says

    October 9, 2019 at 11:11 am

    Hi Sanna. I tried this yesterday and this is so good. It stayed soft and chewy unlike the others which became hard the following day. I used bread flour and evaporated milk as subs and baked it around 15 or so minutes ( less than 20). Thanks for the recipe. Excited to try your other recipes.

    Reply
    • sanna says

      October 11, 2019 at 3:16 pm

      Hello Christabelle! Thank you for your feedback! And I appreciate you stating your substitution so that other readers can see šŸ™‚ Thank you so much!

      Reply
  86. Kristina says

    September 9, 2019 at 1:52 pm

    Hi sis! I just want to ask if I can bake this at night(not too done or brown) then rebake in the morning?thanks

    Reply
    • sanna says

      September 10, 2019 at 5:17 am

      Hi Kristina! Bake them until they are done. Then bake (re-heat them) in the oven again so they are more toasted on top. MAke sure they are fully done in the first baking though šŸ™‚ good luck!

      Reply
      • Linda says

        October 4, 2019 at 7:32 am

        Hi Sanna, can I use shortening instead of canola oil or butter? Thanks ma’am

        Reply
        • sanna says

          October 4, 2019 at 11:18 pm

          Hello, Linda! Unfortunately, I have not tested shortening on this šŸ™‚ I wish I could help šŸ™

  87. Rhina says

    September 9, 2019 at 10:03 am

    Hi, if I use instant yeast instead of dry active yeast, do i need to adjust the amount to put in the mixture?
    Thanks

    Reply
    • sanna says

      September 10, 2019 at 5:17 am

      Hi Rhina! You can put the same amount šŸ™‚ Good luck!

      Reply
      • Love says

        November 5, 2019 at 7:02 am

        With the instant yeast, I don’t need to wait for it to rise, right? Can I mix the yeast directly with the dry ingredients?

        Reply
  88. Myra says

    August 26, 2019 at 1:56 am

    How to warm the milk to 110 degrees F
    if I don’t have theremometer?

    Reply
    • sanna says

      August 26, 2019 at 8:56 pm

      Hello Myra, the water should be warmer than your regular body temperature. It should be a bit warmer than lukewarm water but it should not be too hot that you cannot dip your fingers for even just 5 seconds.

      Reply
  89. Manuel Rodrigo says

    August 16, 2019 at 12:07 pm

    Hi Sanna, from one of your new Canadian subscribers… love your website. Tried your pandesal recipe with a couple of tweaks, a third egg yoke only added, butter instead of oil, and your guidelines are awesome. Tried it a couple of times and the third time it was perfect. Thank you very much. Will be trying more of your recipes and will be bringing you more subs.. : )

    Reply
    • sanna says

      August 16, 2019 at 4:59 pm

      Hello Manuel! Thank you so much for trying the pandesal recipe and for your feedback as well. I appreciate your tips on substitutions so that others who want to try it will know šŸ™‚ Thank you very much!

      Reply
  90. Faye says

    August 4, 2019 at 7:55 am

    I used more than 4 and 1/2 cups of flour.. coz it’s too sticky

    Reply
    • sanna says

      August 8, 2019 at 5:25 am

      Hello Faye! The moisture in the dough and how much flour you are going to need depends on the humidity where you are so it may vary from time to time. Thank you!

      Reply
  91. Ris says

    July 20, 2019 at 11:39 am

    Can I replace 1/3 canola oil with 1/3 butter?

    Reply
    • sanna says

      July 20, 2019 at 11:41 am

      Hello, Ris! That is fine. It will alter the texture slightly but yes , you can šŸ™‚

      Reply
  92. KC says

    July 10, 2019 at 8:46 pm

    I just stumbled upon this recipe and am super excited to try! But I do have a quick question…if I were to replace the white flour with whole wheat is it possible to do equal substitution? Or should I split it half white/half whole what?

    Reply
    • sanna says

      July 16, 2019 at 11:02 am

      Hello KC! Direct substitution of the all-purpose flour with whole wheat will alter the texture greatly and will yield a very sticky dough. You can start with half / half ratio like you said and work your way from there in the next tries. Thank you and keep me posted.

      Reply
  93. Karen Vergara says

    July 2, 2019 at 8:55 am

    I tried your recipe and all i can say is the Best pandesal recipe ever!

    Reply
    • sanna says

      July 4, 2019 at 5:05 am

      Wow! Thanks, Karen! I am so happy you liked it! Happy baking always!

      Reply
  94. Aira says

    June 19, 2019 at 6:52 am

    I am sooo excited! Will try to bake them tomorrow. I tried several recipes and all came out very hard. Huhu, hopefully I will be able to do justice to your recipe.

    Reply
    • sanna says

      June 19, 2019 at 9:51 am

      Hi Aira! I am so excited for you! You will love these pandesal. It is one of my favorites:) Good luck amd keep me posted!

      Reply
  95. Ann says

    May 7, 2019 at 11:23 am

    Hi po! I have a question. Is your Pandesal recipe stays soft until the next couple of days? Because I have tried some Pandesal recipes and they were hard the next daythank you!

    Reply
    • sanna says

      May 8, 2019 at 4:33 am

      Hello Ann, the pandesal will stay soft for the next 2-3 days. Just store them in a covered container at room temperature. šŸ™‚

      Reply
      • Ann says

        May 9, 2019 at 3:04 am

        Got it. Thank you so much

        Reply
  96. Aminah says

    April 22, 2019 at 1:04 pm

    Wowwww!!!a big WOW and thanks… make it today, for breakfast tomorrow…but then, its gone in 15mins… even its little dark brown and the first batch is kinda burned…
    I just adjust the temp for the sexond batch, make it to 305F for 20mins… i think my oven is different from yours.
    Again, thanks alot… my kids and hubby love it!!!
    Looking forward to bake next week…
    This is the best ever pandesal i made… i tried so many recipes, but this is the one that im looking for…

    Reply
    • sanna says

      April 22, 2019 at 9:40 pm

      Thanks a lot, Amina! I am really happy that you liked it! Thanks for your feedback!

      Reply
  97. Chona says

    April 8, 2019 at 11:50 pm

    Hi..i used your recipe in making my pandesal and its perfect
    My only issue is it gets burnt at the bottom of it,my 2nd time to baked pandesal using your recipe and same issue,any suggestions or remedy for this..it really taste good,my son and nephew loves it so much..thank you for sharing your recipe

    Reply
    • sanna says

      April 9, 2019 at 9:06 am

      Hi Chona! Thank you so much for trying the recipe! šŸ™‚ If the bottoms get burnt quickly, you can layer the bottom of your baking pan with two parchment paper.

      Also, dark pans tend to cook faster. Sometimes the bottom darkens faster than when using lighter colored pans. I hope these tips help. Please keep me posted. Thank you!

      Reply
  98. Maria says

    April 8, 2019 at 5:28 pm

    I’m excited to make this!

    Can I use this recipe in breadmachine?
    Can I use butter instead of canola oil?

    Reply
    • sanna says

      April 8, 2019 at 8:48 pm

      Hello Maria! While I have not tried the bread machine yet, you can definitely adapt this recipe to be made in the bread machine.
      You can use butter in place of the canola oil, though the texture of the pandesal may be altered. I hope you like this recipe.
      Happy baking!

      Reply
  99. Kim says

    January 27, 2019 at 10:07 pm

    Omg I’ve been wanting to make my own pan de sal and these came out perfect! I’m glad I chose this recipe šŸ˜€ It was a perfect accompaniment for our pancit.

    Reply
    • sanna says

      January 28, 2019 at 9:31 am

      Thank you Kim! I am so happy that you liked this!

      Reply
  100. Raqz says

    January 14, 2019 at 10:27 pm

    Hi can i use vegetable oil?

    Reply
    • sanna says

      January 15, 2019 at 3:21 am

      Hello Raquel! Yes, you can use vegetable oil as long as it is mild tasting. Happy baking šŸ™‚

      Reply
  101. jennifer says

    January 12, 2019 at 12:26 am

    Hi..do i need a mixer or can I hand do everthing?

    Reply
    • sanna says

      January 12, 2019 at 4:16 am

      Hello! You can definitely do this by hand. Just be sure to knead the dough until it is smooth and can stretch thinly. You can look at How to Knead Bread Dough post as a guide. Happy Baking!

      Reply
      • Myrna says

        October 8, 2019 at 7:12 am

        Can you use a breadmaker for this recipe? Thanks

        Reply
        • sanna says

          October 11, 2019 at 3:25 pm

          Hi Myrna! I am so sorry I have not tried breadmaker yet šŸ™‚

  102. Alicia says

    December 27, 2018 at 3:47 pm

    I got put in charge of bringing the pandesal for our most recent family gathering. We usually get it from a bakery but that bakery closed over the past couple years and we haven’t been able to find good pandesal since. I found your recipe and made a practice batch; my aunt happened to come by that afternoon and said it tasted perfect! I ended up making three additional batches for the family, and it was a HUGE hit! I have a feeling I’ll be making it for many more family gatherings. I did not expect that such perfect pandesal could come out of my kitchen! Thank you for this wonderful recipe and for keeping our family tradition alive! (Question from my aunt: have you ever tried freezing the dough? Does that work? I’ve had great luck over the past week freezing the pandesal after it’s baked but we’re curious about how the dough would hold up after a freezing.)

    Reply
    • sanna says

      December 28, 2018 at 4:56 am

      Hello, Alicia! Wow, thank you too! It makes me so happy when baked goods are enjoyed and cherished as a part of a family gathering/tradition. So thank you very much!

      About freezing the dough, I have not tried freezing this pandesal dough exactly but usually, when I freeze other bread dough ( like brioche dough), I freeze them after the first rise. So after the first rise, gently deflate it and wrap it really good in a floured plastic wrap, then in foil. Once you are ready to bake, thaw it in room temperature, shape it into balls and let them rise for about 2 hours or more until they are doubled in size.

      Alternately, instead of freezing, you can refrigerate the dough once they are shaped into rolls. So once they are shaped and ready in the pan, you can refrigerate them overnight. In the morning, take them out, let them rise for about 2 hours and bake. Voila! Hot pandesal for breakfasts!

      Reply
  103. Aloi says

    December 10, 2018 at 10:15 am

    For how long you need to wait for the yeast and milk to get foamy?

    Reply
    • sanna says

      December 10, 2018 at 2:09 pm

      Hello, Aloi! About 5-10 minutes is the normal time for the mixture to become creamy and foam up. šŸ™‚

      Reply
  104. Hannah says

    November 18, 2018 at 12:56 pm

    Thank you for sharing your recipe. Just made it and it is now
    My fav pandesal recipe. My only regret is that
    I didn’t make it thick enough like you said.

    Reply
    • sanna says

      November 21, 2018 at 7:46 pm

      Thank you, Hannah! I am just so glad that you liked it. šŸ™‚

      Reply
  105. Monique says

    November 17, 2018 at 9:51 pm

    Hi! Thank you for this recipe. This is the best pandesal recipe I have tried šŸ™‚ they were really good and came out light and fluffy, just the way I like them šŸ™‚ question for you: have you tried substituting melted butter in place of oil? Do you think this would change the texture of the pandesal? Thanks again for a great recipe!

    Reply
    • sanna says

      November 22, 2018 at 10:33 am

      Hi Monique! I have tried a combination of butter and oil and have seen recipes made with butter too. I do believe its fine to replace the oil with butter. It might alter the texture a bit but it will enhance the flavor. Thanks and keep me posted!

      Reply
      • Sonia Villamin says

        May 11, 2020 at 3:22 pm

        Can i use bread machine with same recipe except using bread machine yeast?

        Reply
        • sanna says

          May 11, 2020 at 7:11 pm

          Hello Sonia! Unfortunately, I am not really sure how this recipe adapts to the bread machine so I cannot really guarantee. I am sorry!

  106. Garett says

    October 2, 2018 at 8:24 pm

    Hello, how do you make bread crumbs for Pandesal?

    Reply
    • sanna says

      October 4, 2018 at 4:39 am

      Hello, Garett! I use store-bought breadcrumbs. Just regular ones, not the panko or seasoned ones.

      Reply
  107. Raj Ley says

    August 22, 2018 at 11:26 pm

    Hi! Can I use plain flour?

    Reply
    • sanna says

      August 23, 2018 at 5:31 am

      Hello! Yes. I used all-purpose flour/ plain flour šŸ™‚

      Reply
  108. Aka Diaz says

    August 14, 2018 at 5:24 pm

    This was very simple. I tweaked it out with the Aka touch. Used panko crumbs .. crushed them withstand spoon added a touch of confection powder stirred and continued. Imagine that.
    Thanks for the knowledge

    Reply
  109. Pier says

    July 22, 2018 at 7:41 pm

    Hi there! How do you warm the milk? Do you use a microwave or heat it up in a pan and use a thermometer to check temp? So excited to try this recipe!

    Reply
    • sanna says

      July 23, 2018 at 5:55 am

      Hello Pier! I use the microwave to warm the milk, then check the temperature using a thermometer. Good luck and happy baking!

      Reply
      • Grace A. says

        July 31, 2018 at 1:49 pm

        I tried your pandesal recipe and it’s easy to follow anc it came out good, I also did pork asado filling like a sandwich and it’s good

        Reply
        • sanna says

          July 31, 2018 at 7:35 pm

          Thank you, Grace. I am happy you liked them. Yum, the asado filling sounds so good!!

      • Len says

        February 7, 2019 at 1:17 pm

        Hi Sana! Like the others here I have tried some other recipes and although they tasted like pandesal, the leftovers were hard as rock the next day even if I stored in tight container. Hopefully this batch doesnt do that.

        What kind of milk do you use? Thank you!!!

        Reply
        • sanna says

          February 8, 2019 at 8:56 am

          Hi Len! These stays wonderful for days. šŸ™‚ I used cow’s milk 2%. Basically, the cow’s milk from the carton is fine. Good luck!

        • Kim says

          July 7, 2020 at 8:57 am

          Do you mean 2% Fat Cow’s milk like Darigold or Horizon brand?

  110. Pier says

    July 21, 2018 at 11:20 pm

    Hi there! How do you warm your milk? Do you use a microwave or do you heat it in a pan and use a thermometer to check temp? I’m so excited to try your recipe – I’ve tried a couple of recipes I found online but the results were disappointing. Hopefully this works!

    Reply
    • sanna says

      July 23, 2018 at 5:56 am

      I do hope you will like them. They are delicious šŸ™‚

      Reply
  111. Tin Alegre says

    July 8, 2018 at 12:09 pm

    Hello! This is my first time making this pandesal and it was a success! I was always intimidated on making this and finally decides to make it today. I will definitely use your recipe to make this pandesal. Thank you for sharing your recipe.

    Reply
    • sanna says

      July 8, 2018 at 6:58 pm

      Thank you, Tin! I am so glad you liked the recipe for pandesal. Happy Baking!

      Reply
  112. J. Villaluz says

    May 5, 2018 at 3:16 am

    Hi, I’m so happy to have chosen this recipe to try for my first time. But I changed it a little bit. I used 2 cups bread flour and 2-1/2 cups all purpose flour. And it came out great. My family enjoyed the pandesal very much. Thanks for sharing this amazing recipe.

    Reply
    • sanna says

      May 5, 2018 at 4:11 am

      Thank you so much! I am glad you enjoyed it. Thanks also for sharing your modifications. I appreciate it!

      Reply
  113. Mary says

    April 29, 2018 at 2:16 pm

    Perfect recipe

    Reply
    • sanna says

      April 29, 2018 at 4:03 pm

      Thank you, Mary!

      Reply
  114. Rose says

    April 18, 2018 at 11:49 am

    I just made this pandesal and it turned out perfectly well, it was delicious and moist! My husband who doesn’t eat bread often loved it! Thank you so much for sharing this recipe. More power to you!

    Reply
    • sanna says

      April 23, 2018 at 5:16 am

      Thanks a lot, rose! I am so happy that you guys liked it!

      Reply
  115. Giselle almario says

    April 10, 2018 at 4:00 am

    Hi, is the bread flour okay to use instead of all purpose?

    Reply
    • sanna says

      April 13, 2018 at 2:19 pm

      Hello Giselle! Yes, bread flour is fine šŸ™‚

      Reply
  116. Debbie says

    April 6, 2018 at 11:55 pm

    Lovely recipe,our whole family enjoy it,thanks for sharing

    Reply
    • sanna says

      April 7, 2018 at 10:51 pm

      Thank you so much, Debbie! I am so glad you enjoyed it!

      Reply
  117. Jean says

    April 2, 2018 at 7:36 am

    The amount on the yeast, is it 1 packet + 2 1/4 teaspoons or are you saying that 1 packet equates to 2 1/4 teaspoons? Hope you can clarify for me. Thanks.

    Reply
    • sanna says

      April 3, 2018 at 11:00 am

      Hi Jean. Yes, I meant to say 1 packet or 2 and 1/4 tsp active dry yeast. Sorry for the confusion šŸ™‚ Good luck and happy baking!

      Reply
      • Jean says

        April 18, 2018 at 8:43 pm

        You are a God send. Thank you so much Sanna. šŸ™‚

        Reply
        • sanna says

          April 23, 2018 at 5:15 am

          I am glad! Thank you too, Jean!

        • Dean says

          January 1, 2019 at 1:30 pm

          Hi,
          I made pandesal from the past but it was a little bet dense, i used 1 cup of bread flour and 3 cups of all purpose flour. I tried your recipe today, and they turned out delicious, light and fluffy like pandesal from back home. Thanks for sharing!

        • sanna says

          January 2, 2019 at 8:16 am

          Yay! Thanks, Dean. I am very happy that you liked them.

  118. Leah says

    October 11, 2017 at 9:22 pm

    OMG! I hope I can do bake as beautiful as these, Sana! I have been google-ing how to make soft pandesal, and I have tried 2 or 3 recipes but the result was not to what I expected šŸ™ I will definitely try yours and will definitely come back for feedback!

    Reply
    • sanna says

      October 12, 2017 at 4:53 am

      Hi Leah! You definitely can! I am excited for you. Let me know how it goes:)

      Reply
  119. joyce says

    September 30, 2017 at 12:25 pm

    I made these for a church dinner. I don’t think 30 was enough lol they loved them!

    Reply
    • sanna says

      October 2, 2017 at 2:45 am

      Aaaaw! Thank you so much! I am happy they enjoyed these pandesal.

      Reply
  120. cakespy says

    May 17, 2017 at 1:49 pm

    These look incredible! The texture looks absolutely perfect.

    Reply
    • sanna says

      May 22, 2017 at 4:09 pm

      Hello! Thank you so much!

      Reply
      • Nb says

        February 27, 2019 at 12:22 am

        Nalito ako sa instruction paki clarify please. I loss my perfect recipe for pandesal after that i try mga ibang recipe pero did not came out right. Hopefully ito na yung maging kapalit ng pandesal recipe ko na nawala.Everyone loves my pandesal dHil airy sya n light.

        Ayan yung question ko na nalito ako sa instruction
        1 packetĀ active dry yeastĀ 2 and 1/4 teaspoon. Ayan yung nalito ako gagamitan ko ba ng dalawang packet ng yeast. Or correct me if im wrong sa pag intindi ko
        It means ba 1 packet ng yeast then 2 tsp and 1/4 tsp ng yeast pa rin…

        Thanks sana yung sagot pakisagot sa email ko

        Reply
        • sanna says

          February 27, 2019 at 5:57 am

          Hello! Sorry for the confusion. Bale 2 and 1/4 tsp active dry yeast lang. 1 packet or 2 and 1/4 tsp. Good luck and I hope magustuhan mo ito šŸ™‚

        • Jen says

          December 27, 2019 at 2:00 pm

          The question about the active yeast ingredients made me laughed out loud! Thanks for clarifying.

        • MG says

          April 7, 2020 at 8:33 pm

          Ako rin, natawa sa question. But to be honest, I had to read that part of your ingredients twice. Thank you for taking the time to write down the recipe for us all!!!

        • sanna says

          April 8, 2020 at 12:24 pm

          Hello there! Your welcome šŸ™‚ I hope you enjoy the recipes. As always, questions are always encouraged so just ask away šŸ™‚ šŸ™‚

        • Mary says

          April 8, 2020 at 6:07 pm

          Hi! Following Up with the yeast question, is it okay to use instant quick rise yeast?

        • sanna says

          April 9, 2020 at 11:58 am

          Hi Mary.You can use instant yeast. Follow same amount and instruction. Thanks!

        • Alexandra says

          May 8, 2020 at 2:47 am

          It is just the way it is written that makes it confusing. It should be written as: 1 packet active dry yeast (2 – 1/4 tsp.) or 1 packet active dry yeast equivalent to 2 – 1/4 tsp.

        • Sunshine says

          May 29, 2019 at 10:14 am

          1 packet of yeast usually contains 2 and 1/4 tsp.

        • millie says

          May 6, 2020 at 7:50 am

          1 packet yeast IS 2 &1/4 tsps!

      • Maria Calina-Dimitrijevic says

        May 14, 2019 at 4:48 pm

        This is perfect recipe for Pandesal it’s soft fluffy airy and yummy !

        Reply
        • sanna says

          May 14, 2019 at 5:30 pm

          Thank you so much, Maria! I am glad you like them!

        • samita says

          July 31, 2019 at 7:21 pm

          Hi! I hope you would reply ASAP! I would like to ask, if i can make this ahead? and store it overnight? please reply! thank you!

        • sanna says

          August 8, 2019 at 5:19 am

          Hello Samita! Yes, you can shape the dough ahead and store it in the fridge overnight. Just let it double in size the next morning and then bake. šŸ™‚

        • Rosalie Robles says

          October 25, 2020 at 1:17 pm

          Hi… i’ve been using your pandesal recipe ever since i came accross sa blog mo sa Pinterest, now gusto kung gumawa ng ube pandesal using your recipe, how many teaspoon/tablespoons would I use to make ube pandesal…???

        • sanna says

          October 27, 2020 at 8:39 pm

          Hello, Rosalie! I do have ube pandesal recipe. You can find on kawaling pinoy blog as I am a contributor there for my blogger friend, Lalaine. Check it out šŸ™‚

      • Lanie says

        October 23, 2019 at 9:46 pm

        Hello, Do you sift the flour?

        Reply
        • sanna says

          October 26, 2019 at 7:09 pm

          Hello Lanie! No need to sift the flour šŸ˜‰ Happy Baking!

      • Lilli says

        February 26, 2020 at 8:18 am

        I’ll just write my question here:
        Im not a professional baker so i dont have a stand mixer, pwede ang hand mixer, right? Will it still turn out as good as the ones you make?

        Reply
        • sanna says

          February 26, 2020 at 8:58 am

          Hello Lilli! You can use a hand mixer with a dough hook attachment, but you may have to knead for a lot longer until the dough gathers in the center. Good luck šŸ™‚

        • Lynden says

          June 6, 2020 at 9:34 pm

          Hi! My bread mixer broke, so I just used a spatula and kneaded the dough by hand … it’s not that bad doing it by hand. Just make sure to do the window pane test – gently pull the dough apart and if it’s a bit elastic and doesn’t break then you’re done kneading.

        • sanna says

          July 4, 2020 at 7:42 pm

          Thank you for the feedback!

    • Kiarah says

      January 4, 2020 at 2:53 pm

      Anong uri ng flour ang pwde gamitin sa pandesal mrami kc ang klasi ng flour ? Thanks

      Reply
      • sanna says

        January 4, 2020 at 3:16 pm

        Hello there Kiarah. Use All-purpose flour šŸ™‚

        Reply
    • Shannon says

      March 21, 2020 at 2:16 pm

      Hi, I do not have bread crumbs on hand, however I do have panko. What would your suggestion be? No bread on hand either, lol!

      Reply
      • sanna says

        March 21, 2020 at 3:16 pm

        Hi Shannon! Unfortunately, these will be best with regular bread crumbs šŸ™‚ Do you have graham crackers that you can process into crumbs? I can see that working better than panko, but that is just a suggestion though. Keep me posted:)

        Reply
      • Flo says

        September 2, 2020 at 11:21 pm

        I use panko crumbs. I put them on a grinder and pulse it a few times.

        Reply
        • sanna says

          September 3, 2020 at 11:17 am

          Thanks for the tip!

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