Pandesal, or pan de sal, is the quintessential Filipino bread rolls. Each local bakery would boast of selling the freshest, warmest pandesal for breakfast or afternoon snacks. By midmorning, you’d be hard pressed to find pandesal as they sell out like hot cakes. Surprisingly, whipping up your own batch of pandesal is easy. Follow this pandesal recipe for the softest pandesal you’ll ever taste!
240 ml milk
2 eggs, large
480 grams (4 cups) all purpose flour
83 grams (3/8 cup) sugar
35 grams (1/4 cup) milk powder, optional
1 teaspoon salt
2 1/4 teaspoons instant yeast
57 grams (1/4 cup) unsalted butter, softened
- Combine milk and eggs in a bowl.
- Mix in flour, sugar, milk powder, salt, and yeast. After kneading for a few minutes, just enough for the dough to come together, add the butter in batches.
- Knead until dough is soft and elastic (until windowpane stage). Form into a ball and transfer to an oiled bowl and cover with plastic wrap. Let it rest for 1-2 hours or until the dough has doubled in size.
- Transfer the dough onto a well floured surface. Punch down the dough to slightly deflate.
Forming the pandesal: There are 2 ways to shape the pandesal:
Method 1:Roll the dough to form a rectangle. Starting from the long side nearest you, roll into a log and pinch ends to seal. Cut into 24 pieces, slicing diagonally. Roll each piece in bread crumbs and place onto a baking sheet with the cut side up.
Divide the dough into 24 equal pieces. Shape each piece into a ball and roll it in bread crumbs. Place each ball onto a baking sheet.
- Cover the pandesal and rest for 1 hour or until the pandesal doubles in size.
- Preheat the oven to 350F/180C. Bake the pandesal for 10 minutes or until golden brown.
23-Aug-17: Updated the recipe to include when to add the butter. It’s in step 2. 🙂
- I cut the butter into pats, since it makes it faster to soften to room temperature and easier to add to the dough.