Pandesal (Filipino Bread Rolls): Step By Step Guide To Perfectly Fluffy Rolls
Learn how to make the perfect Pandesal, a popular Filipino bread roll, with this step by step guide. Fluffy and delicious, these rolls are a staple in Filipino cuisine. Love Filipino breads? Check out my Spanish Bread recipe. More Filipino classics? Check out Ube Hopia, Cassava Cake and Suman Malagkit.
Oh, pandesal in the sweet hours of the morning! Nothing beats a warm tray of these freshly baked Filipino-style dinner rolls with the morning cup of tea or coffee.
Pan de Sal in Spanish mean salt bread. And despite the name, many pandesal recipes have evolved from salty to being slightly sweet with just a touch of salt.
Pandesal is one of the most raved-about recipes here on the blog. If you would like a bread machine version, check out Bread Machine Pandesal!
How to Enjoy Pandesal?
- Pandesal is probably the Philippines’ favorite bread. There is something about these golden dinner rolls that are dusted with breadcrumbs that make them so out of the ordinary. A bread that is delicious on its own, or dipped in coffee.
- For a filling version, we slice the bun in half and fill it with sliced hotdogs, fried egg, and even sauteed corned beef. Sweet tooth? Try peanut butter or coconut jam. Oh, the little things that bring us so much joy!
- If you love pandesal, you need to check out my other pandesal creations like Ube Cheese Pandesal , Red Velvet Pandesal and Chocolate Pandesal with Nutella Filling!
The Perfect Pandesal Recipe
- These pandesal are lightly toasted on the outside. The nice golden exterior has a nice tender-crisp texture, and it renders a nice toasty flavor. Just the way I like it.
- The inside is soft and light. It is not dense and tight-knit, but not too airy either. Just pure crumb perfection.
- They are pillowy soft out of the over AND remain soft the days after.
- Eat them plain, dip them in coffee, slather Nutella, slather butter. You decide how to enjoy it. Lately, we slather it with non-hydrogenated margarine. I think it’s the only way to enjoy it now, and nothing else 🙂
The Process
Proof the Yeast and Mix in the Dough Ingredients
In a bowl of a stand mixer, pour the milk and then sprinkle the yeast. Sprinkle approximately 1-2 teaspoons of the sugar in there as well. Let this mixture sit for 7-12 minutes until it looks thick and creamy.
Add the eggs, the remaining sugar, and the oil. Stir to combine. In a bowl, combine 4 cups of flour and 1 tsp of salt. Gradually add this mixture to the mixing bowl, about 1 cup at a time, stirring well after adding.
Knead the Dough in the Stand Mixer
Now attach the dough hook to the mixer, and on medium speed, mix the dough for 10 minutes. During this period the dough will start to take form, gathering slowly in the center.
After ten minutes of mixing, slowly add more flour with the mixer still running, about 1-2 tbsp at a time. As you add, the dough will gather more and more and it will start to clean the sides of the bowl.
The Dough Gathers in the Center of the Bowl
Continue the mixing and adding, until the dough gathers in the center of the bowl and cleans the sides and bottom of the bowl entirely.
You will also hear the slapping sounds that the dough makes against the bowl. This should take around 10 minutes more, for a total of 20 minutes or so in the mixer.
To test if the dough is adequately kneaded, you can do the windowpane test found in my How to Knead Bread Dough post.
Finish Kneading and Allow the Dough to Rise
You may also need to increase the mixer speed for the dough to release at the bottom of the bowl. You may need less of the 1/2 cup reserved flour, but not more.
Shape the dough into a ball, and let the dough rise in a bowl, Allow it to rise for 1 hour and a half, covered with a clean towel.
Shape the Dough and Dust with Bread Crumbs
After rising, gently deflate the dough. Shape it into a log and divide it into 25-28 pieces.
Roll each piece into a plate of bread crumbs, then arrange the balls in a parchment-lined, light-colored baking pan.
Allow the Shaped Dough to Rise Again, then Bake!
Allow these to rise once more, for 30-40 minutes, covered loosely with a clean kitchen towel. Bake the pandesal for 23-25 minutes, or until golden on top.
Let them cool slightly before serving.
Pointers for Making Pandesal
- The milk should not exceed the temperature of 110F. Hotter than that and you risk killing the yeast.
- If the yeast did not turn foamy after 10 minutes. Discard the mixture and start again.
- The recipe calls for 4 and 1/2 cups of flour. 4 cups are added initially to the dough. The remaining 1/2 cup will be added one tablespoon at a time just until the dough gathers into the center of the bowl. You may not have to use all of the 1/2 cup of flour.
- Use a light-colored baking pan to avoid too much browning of the bottom of the pandesal.
p.s. These will be so good with this Sweet and Spicy Squid or this Filipino Style Pancit Canton.
More Bread Recipes:
- Mamon Recipe
- The Best Ensaymada
- Cassava Cake
- Ube Cheesecake
- Chocolate Mamon
- Yema Rolls
- Coconut Buns with Milky Sweet Filling
- Japanese Milk Buns
- Spanish Bread
- Hawaiian Rolls
- Sweet Cheese Rolls
- Sweet Beehive Buns
- Milk and Sugar Mini Buns
- Pineapple Buns
- Whole Wheat Potato Dinner Rolls
- Crescent Butter Rolls
Pandesal
Ingredients
- 2 and 1/4 tsp active dry yeast
- 1 and 1/4 cup warm milk heated to 105-115 F
- 4 and 1/2 cups all-purpose flour divided
- 1 tsp salt
- 1/2 cup of 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 the size is doubled. Meanwhile, line a large baking sheet with parchment paper.
- Gently deflate the dough. Divide it into 25-28 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 a kitchen towel and let rise for 40 minutes. Preheat oven to 350 F. Bake the pandesal for 23-25 minutes or until the top is lightly golden. Serve warm. Store leftovers in a tightly closed container at room temperature.
Hi! Thank you for this recipe. This is the best pandesal recipe I have tried 🙂 they were really good and came out light and fluffy, just the way I like them 🙂 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!
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! Can I use plain flour?
Hello! Yes. I used all-purpose flour/ plain flour 🙂
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 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 it’s easy to follow anc it came out good, I also did pork asado filling like a sandwich and it’s 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. 🙂 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?
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!
I do hope you will like them. They are delicious 🙂
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, 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.
Thank you so much! I am glad you enjoyed it. Thanks also for sharing your modifications. I appreciate it!
Perfect recipe
Thank you, Mary!
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!
Hi, is the bread flour okay to use instead of all purpose?
Hello Giselle! Yes, bread flour is fine 🙂
Lovely recipe,our whole family enjoy it,thanks for sharing
Thank you so much, Debbie! I am so glad you enjoyed it!
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 🙂 Good luck and happy baking!
You are a God send. Thank you so much Sanna. 🙂
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.
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 🙁 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:)
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.
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 packet active dry yeast 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 🙂
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 🙂 I hope you enjoy the recipes. As always, questions are always encouraged so just ask away 🙂 🙂
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 it’s 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. 🙂
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…???
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 🙂
Hello, Do you sift the flour?
Hello Lanie! No need to sift the flour 😉 Happy Baking!
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?
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 🙂
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.
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 🙂
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 🙂 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!