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.
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.
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.
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.
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
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.
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
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.
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.
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.
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
These look incredible! The texture looks absolutely perfect.
Hello! Thank you so much!
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
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 š
The question about the active yeast ingredients made me laughed out loud! Thanks for clarifying.
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!!!
Hello there! Your welcome š I hope you enjoy the recipes. As always, questions are always encouraged so just ask away š š
Hi! Following Up with the yeast question, is it okay to use instant quick rise yeast?
Hi Mary.You can use instant yeast. Follow same amount and instruction. Thanks!
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.
1 packet of yeast usually contains 2 and 1/4 tsp.
1 packet yeast IS 2 &1/4 tsps!
This is perfect recipe for Pandesal itās soft fluffy airy and yummy !
Thank you so much, Maria! I am glad you like them!
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!
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. š
Hi… iāve 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…???
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 š
Hello, Do you sift the flour?
Hello Lanie! No need to sift the flour š Happy Baking!
Iāll 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?
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 š
Hi! My bread mixer broke, so I just used a spatula and kneaded the dough by hand … itās not that bad doing it by hand. Just make sure to do the window pane test – gently pull the dough apart and if itās a bit elastic and doesnāt break then youāre done kneading.
Thank you for the feedback!
Anong uri ng flour ang pwde gamitin sa pandesal mrami kc ang klasi ng flour ? Thanks
Hello there Kiarah. Use All-purpose flour š
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!
Hi Shannon! Unfortunately, these will be best with regular bread crumbs š 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:)
I use panko crumbs. I put them on a grinder and pulse it a few times.
Thanks for the tip!
I made these for a church dinner. I don’t think 30 was enough lol they loved them!
Aaaaw! Thank you so much! I am happy they enjoyed these pandesal.
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 š I will definitely try yours and will definitely come back for feedback!
Hi Leah! You definitely can! I am excited for you. Let me know how it goes:)
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.
Hi Jean. Yes, I meant to say 1 packet or 2 and 1/4 tsp active dry yeast. Sorry for the confusion š Good luck and happy baking!
You are a God send. Thank you so much Sanna. š
I am glad! Thank you too, Jean!
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!
Yay! Thanks, Dean. I am very happy that you liked them.
Lovely recipe,our whole family enjoy it,thanks for sharing
Thank you so much, Debbie! I am so glad you enjoyed it!
Hi, is the bread flour okay to use instead of all purpose?
Hello Giselle! Yes, bread flour is fine š
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!
Thanks a lot, rose! I am so happy that you guys liked it!
Perfect recipe
Thank you, Mary!
Hi, Iām 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.
Thank you so much! I am glad you enjoyed it. Thanks also for sharing your modifications. I appreciate it!
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.
Thank you, Tin! I am so glad you liked the recipe for pandesal. Happy Baking!
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? Iām so excited to try your recipe – Iāve tried a couple of recipes I found online but the results were disappointing. Hopefully this works!
I do hope you will like them. They are delicious š
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!
Hello Pier! I use the microwave to warm the milk, then check the temperature using a thermometer. Good luck and happy baking!
I tried your pandesal recipe and itās easy to follow anc it came out good, I also did pork asado filling like a sandwich and itās good
Thank you, Grace. I am happy you liked them. Yum, the asado filling sounds so good!!
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!!!
Hi Len! These stays wonderful for days. š I used cow’s milk 2%. Basically, the cow’s milk from the carton is fine. Good luck!
Do you mean 2% Fat Cow’s milk like Darigold or Horizon brand?
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
Hi! Can I use plain flour?
Hello! Yes. I used all-purpose flour/ plain flour š
Hello, how do you make bread crumbs for Pandesal?
Hello, Garett! I use store-bought breadcrumbs. Just regular ones, not the panko or seasoned ones.
Hi! Thank you for this recipe. This is the best pandesal recipe I have tried š they were really good and came out light and fluffy, just the way I like them š 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!
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!
Can i use bread machine with same recipe except using bread machine yeast?
Hello Sonia! Unfortunately, I am not really sure how this recipe adapts to the bread machine so I cannot really guarantee. I am sorry!
Thank you for sharing your recipe. Just made it and it is now
My fav pandesal recipe. My only regret is that
I didnāt make it thick enough like you said.
Thank you, Hannah! I am just so glad that you liked it. š
For how long you need to wait for the yeast and milk to get foamy?
Hello, Aloi! About 5-10 minutes is the normal time for the mixture to become creamy and foam up. š
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.)
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!
Hi..do i need a mixer or can I hand do everthing?
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!
Can you use a breadmaker for this recipe? Thanks
Hi Myrna! I am so sorry I have not tried breadmaker yet š
Hi can i use vegetable oil?
Hello Raquel! Yes, you can use vegetable oil as long as it is mild tasting. Happy baking š
Omg Iāve been wanting to make my own pan de sal and these came out perfect! Iām glad I chose this recipe š It was a perfect accompaniment for our pancit.
Thank you Kim! I am so happy that you liked this!
Iām excited to make this!
Can I use this recipe in breadmachine?
Can I use butter instead of canola oil?
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!
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
Hi Chona! Thank you so much for trying the recipe! š 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!
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…
Thanks a lot, Amina! I am really happy that you liked it! Thanks for your feedback!
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!
Hello Ann, the pandesal will stay soft for the next 2-3 days. Just store them in a covered container at room temperature. š
Got it. Thank you so much
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.
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!
I tried your recipe and all i can say is the Best pandesal recipe ever!
Wow! Thanks, Karen! I am so happy you liked it! Happy baking always!
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?
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.
Can I replace 1/3 canola oil with 1/3 butter?
Hello, Ris! That is fine. It will alter the texture slightly but yes , you can š
I used more than 4 and 1/2 cups of flour.. coz itās too sticky
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!
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.. : )
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 š Thank you very much!
How to warm the milk to 110 degrees F
if I donāt have theremometer?
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.
Hi, if I use instant yeast instead of dry active yeast, do i need to adjust the amount to put in the mixture?
Thanks
Hi Rhina! You can put the same amount š Good luck!
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?
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
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 š good luck!
Hi Sanna, can I use shortening instead of canola oil or butter? Thanks maāam
Hello, Linda! Unfortunately, I have not tested shortening on this š I wish I could help š
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.
Hello Christabelle! Thank you for your feedback! And I appreciate you stating your substitution so that other readers can see š Thank you so much!
Thank you so much for sharing. Iāve 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!
Hi Krystal! I am so happy that this made your day! It inspires me more. Keep on baking!
Can i use fresh yeast instead of dry yeast
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 š Thank you!
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!
Hello Sarah! Thank you for that info. I have not tried baking with fresh yeast so it helps! š
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. š
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.
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 wouldnāt 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 itās even better than the various pandesal thatās 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!!!
Hello there Annie Bee! I am so happy that you loved these š And thanks for coming back with your modifications. I appreciate it, keep baking!
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?
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.
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.
Hello there, Chingky! I am so glad you and your husband liked it. I hope you enjoy more recipes from the blog š
Question: Anong difference kung bread flour ang gamitin, instead of all-purpose flour? Anong adjustment kung bread flour ang gamitin?
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.
Hello Maria! Update here: Nikki, our fellow baker used bread flour instead of ap-flour and it turned out pretty well š I hope that helps!
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!!
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 š Thank you!
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?
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 š
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
That’s great Daisy! I am so glad you love it! Thank you so much!
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!
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!
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?
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.
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!
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!
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
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!
Hi Sanna,
I would like to know , how will you make pandesal dense? yung bang malaman, ayoko yung nabibili, walang laman:)
Thank you!
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. š
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!
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!
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?
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 š
Thank you so much for making this!
Thanks for sharing this recipe! Do you think I have to use cowās milk or can I use oat milk or other dairy free milk?
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.
can i use almond milk instead? Will it alter the taste and texture?
Thank you.
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.
Can this be done if you knead by hand? Dont have a dough hook or stand mixer.
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!
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?/
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. š
Will vegetable oil work instead of canola oil?
Hello Nat! Yes, it will work š
What kind of bread crumbs do you use?
Hello Elsie! I used plain, unflavored bread crumbs. Enjoy!
Can I prepare the dough at night and bake it the ff morning for breakfast?
Hi Nene!
Yes you do that:)
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?
Hi Rica! Baking time will almost be the same š Good luck!
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.
I am so happy you love it, Lala!
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 itās not so maybe thatās 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.
Hi Shirley! Thank you for the info. It helps a lot!
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 donāt know what Iām doing wrong.
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.
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.
Thanks Jovy! I am so happy to know that!
Hi! Can I use unsweetened almond milk for this recipe?
Hi Ish! I am sorry I have not tried that so I cannot guarantee the result š
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¤ļøā¤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!!
āļøāļøāļøāļøāļø
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!
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 itāll become cheese pandesal? If possible, do i need to adjust something in order to incorporate the cheese?
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 š I suggest eden cheese š
Could use buttermilk to replace the milk?
Hello Monica! Unfortunately, I am not sure if that will work.
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.
Hi Eleonora! For instant yeast, use the same amount and same instructions. Good luck and happy baking!
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 .
Yes that’s correct:) happy baking!
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?
Hello! I have always used ap flour with this and it turns out great. However, you can also use bread is what you have š
Great recipe. The bread is still soft even when itās already cold. Although I used Bread flour instead of all purpose.
Thank you Joseph and thank you for the tip!
Can I use vegetable oil instead of canola oil?
Yes you can š Good luck!
Hello! Thank you so much for this recipe, although it doesnāt quite taste like the ones that Iāve bought from back home, everybody says they enjoyed it āŗļø 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!!
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 š I just looooove to bake, but I do make a lot of mess too!
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..
Hi Donna! I am glad you liked it! Thank you so much!
Thanks for sharing the recipe! I tried doing it today but my dough is sticky and not smooth after mixing it for 20 minutes. Iāve also finished 1/2 cup of the flour per the instruction. Just waiting for the dough to rise now. Wondering what did I miss..
Hello! I hope it turned out well for you!
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.
Thanks a lot! I am glad you loved it. I hope you keep me posted on the gf version.
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!
Hi Rho! You can place them overnight in the fridge after you have shaped them. Bake them the following morning.
Hi! Just a question. Any alternatives if you don’t have parchment paper or wax paper or any of those kind? Thank you! š
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.
hi!! I’ve always wanted to make pandesal, but never did until I saw your recipe on a group page. š 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!
I am so glad you loved it Jen!!! Thank you!
Amazingly perfect, so soft and tasty better than pandesal selling in the market here in ksa. Thank you..
Yey! Thank you so much, Joe!
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.
Woot! I am so happy they all loved it! Thank you!
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!
I am so happy you loved it, May!
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!
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.
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.
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.
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
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!
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.
Thanks so much too, Irene!
Iāve 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
Yay! Thank you so much!
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!
Thanks for the feedback and I am happy you loved it!
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
I am so so happy you liked it!
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.
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.
Hi! I was wondering if I’ll make 15 pieces of pandesal instead of 30, do i use half of everything including the yeast?
Hello Samantha! Unfortunately, I don’t recommend halving this recipe:)
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?
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?
Hi Emily! Yes use the same amount of milk. Happy baking!
Hi Ms. Sanna, just wanna ask what kind of milk should I use? Can I use evap milk? Thank you
Hello Joann! You can use the regular milk (cow’s milk)! Enjoy!
what brand can i use? is it the Carnation? or the regular milk that we use for the cereal? 2% fat milk ?
Yup, those ones š Happy baking!
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 š
Hello! Plain flour will be fine. I am not sure about the self rising floor. Also, lactose free milk is ok. Good luck!
Is it okay if i add ham and cheese to this?
Yes, definitely. Yum!
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!
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 š Good luck.
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!
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.
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 itās so soft and pillowy. Salamat from Canberra, Australia
Hi! Pru Lee! Thank you for your feedback. I am so glad you liked it!
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.
Hello! God bless you too! I am so glad you liked it.
making cake according to your recipe is so easy and delicious. Thanks you for your sharing.
Hi Roses! I am so glad you like the recipes.
Iām trying your recipe right now. I will send the results to you as soon as it is done.
I hope you enjoy it!
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 didnāt change the texture at all. Tastes and looks just like my local Filipino bakeryās pandesal. Thank you so much for the recipe!
I am so glad you loved it, Ann Marie!
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?
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.
The best pandesal recipe Iāve tried so far! Thank you for sharing it.
Thank you so much, Ana!
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.
thank you so much!!! I hope you enjoy the recipes!
I am so intimidated by cooking with yeast! I really need to get over it and take the plunge. Bread making intrigues me!
Its enjoyable once you try!
Thank you for all your recipes, because of the lockdown I got into baking and I am loving it.
That is so great, Ford! Happy Baking!
First time to make thisā¦ and my family loved it! I decided to use all purpose flour. Thank you for this recipe, Sana!
Hi Janelle! I am so glad you loved it!
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. š I was wondering, is it okay to just double the recipe if I want a bigger batch? Thank you!
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.
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!
I am so happy you and your mom loved them š
Can I use this recipe to make ube cheese pandesal?
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 :).
Can you use this recipe to make ube cheese pandesal?
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 :).
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!
Hello Zarina! Thanks a lot for your feedback! Stay safe too!
Hi the video says bake it for 18-22 minutes while your instruction says bake for 20-25 minutes, which one should I follow? Iām making it today. Looks really good.
Hello Edna! So sorry about that! Just start to check for doneness around the 18 minute mark š
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!
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 š
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 canāt 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£ļøā¤ļø
Hello Karen! Thank you so much for your revision tips! I am so happy you loves these!!!
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!!!
Hello Natalie! I am so glad it turned great for you and your hubby loved it!
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.
Hi there Cassie! Yes regular bread crumbs lang š Good luck!