For a softer pandesal, try using a tangzhong (water roux) method. This involves cooking a small portion of the flour and water together before adding it to the main dough. This will help to create a more tender and moist crumb. The type of bread crumbs you use will affect the final texture and appearance of the pandesal. Fine bread crumbs are recommended for a traditional look, but you can also experiment with coarser crumbs for a more rustic texture. Pandesal are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. To reheat, wrap in foil and warm in a preheated oven at 350°F (175°C) for a few minutes.
Pandesal
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME2 hrs 20 mins
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SERVING16 People
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VIEWS24
Embark on a culinary journey to the Philippines with this beloved bread. Pandesal, meaning "salt bread", is a slightly sweet, subtly salty roll with a unique, satisfyingly chewy texture and a characteristic coating of fine breadcrumbs. Enjoy it warm with your morning coffee or hot chocolate for a truly comforting experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol2 mg
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Fiber0 g
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Protein2 g
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Saturated Fat1 g
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Sodium350 mg
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Sugar11 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
StepActivate the Yeast: In a large bowl, combine the warm milk, 2 teaspoons of the sugar, and the active dry yeast. Stir gently until the sugar and yeast are dissolved. Let sit for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to use. (5-10 minutes)
02
StepCombine Wet and Dry Ingredients: In a separate large bowl, whisk together the remaining sugar, bread flour, and salt. Create a well in the center of the dry ingredients and pour in the yeast mixture and vegetable oil. Mix until a shaggy dough forms. (5 minutes)
03
StepKnead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth, elastic, and slightly tacky. If the dough is too sticky, add flour, 1 tablespoon at a time, until it reaches the desired consistency. (8-10 minutes)
04
StepFirst Rise: Lightly grease the large bowl with vegetable oil. Shape the kneaded dough into a ball and place it in the greased bowl, turning to coat all sides. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size. (60-90 minutes)
05
StepShape the Pandesal: Once the dough has doubled, gently punch it down to release the air. Divide the dough into 4 equal portions using a bench scraper or knife. Roll each portion into a log approximately 12 inches long. Slice each log diagonally into 1-inch pieces. (10 minutes)
06
StepCoat with Bread Crumbs: Pour the bread crumbs onto a large plate. Roll each piece of dough in the bread crumbs, ensuring they are evenly coated. (10 minutes)
07
StepSecond Rise: Place the bread crumb-coated pandesal onto baking sheets lined with parchment paper, leaving some space between each roll. Cover with a clean kitchen towel and let rise for 30-45 minutes, or until puffy. (30-45 minutes)
08
StepBake the Pandesal: Preheat the oven to 375°F (190°C). Bake in the preheated oven for 15-20 minutes, or until the pandesal are golden brown. (15-20 minutes)
09
StepCool and Serve: Remove the pandesal from the oven and let them cool slightly on a wire rack before serving. Serve warm and enjoy!
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Please Rate
Jacques Christiansen
Jun 22, 2025These were a hit! I made them for a Filipino-themed brunch, and everyone raved about them. Thank you for sharing this recipe!
Daniela Hayesberge
Apr 28, 2025I've tried a few pandesal recipes before, but this one is the best by far. The instructions are clear and easy to follow.
Antonia Hoppe
Mar 23, 2025I added a touch of anise extract to the dough, and it gave the pandesal a lovely aroma. Will definitely make again!
Herminio Wilderman
Mar 7, 2025This recipe is fantastic! The pandesal came out perfectly soft and fluffy. My family loved them!