Pandesal (Filipino Rolls)
Pandesal is a classic Filipino bread roll that is soft, slightly sweet, and incredibly versatile. Traditionally eaten for breakfast or merienda (afternoon snack), these rolls are light and fluffy on the inside, with a delicate golden crust coated in breadcrumbs. Their mildly sweet flavor makes them perfect for both sweet and savory pairings, whether slathered with butter and jam, filled with cheese or peanut butter, or dipped in hot coffee or tsokolate (Filipino hot chocolate).
Equipment
- Stand Mixer with Dough Hook: Helps knead the dough to the perfect consistency.
- Mixing Bowls For combining ingredients and proofing the dough.
- Baking Sheet & Parchment Paper Prevents sticking and ensures even baking.
- Wide, Shallow Bowl For rolling the dough in breadcrumbs.
- Plastic Wrap: To cover the dough while proofing.
Ingredients
- 555 g all-purpose flour such as Gold Medal (19.5oz; 4¼ cups)
- 115 g sugar 4oz; ½ cup
- 8 g Diamond Crystal kosher salt (For table salt, use half as much by volume or the same weight.)
- 225 g whole milk 8oz; 1 cup
- 60 g vegetable oil 2oz; ¼ cup
- 2 large eggs 100g
- 1 large egg yolk 15g
- 60 g plain breadcrumbs 2oz; ½ cup
Instructions
- In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt. Mix on low speed until well-combined. Add milk, oil, eggs, and egg yolk, and mix until a shaggy dough forms, about 2 minutes. Increase the speed to medium and continue to mix until the dough is smooth and pulls away from the sides of the bowl (it will remain attached to the bottom of the bowl and be sticky), about 10 minutes.
- Using a bowl scraper, transfer the dough to a lightly oiled large bowl, cover loosely with a plastic wrap, and let sit at warm room temperature (75°F/24°C) until roughly doubled in size, about 1½ hours.
- Line a rimmed baking sheet with parchment paper. Fill a wide shallow bowl with breadcrumbs. Turn the dough onto a clean, floured surface, but do not deflate. Divide into 16 equal portions (2⅓ ounces or 65 grams each). Working with one portion at a time, cup some dough beneath your palm and work it in a quick circular motion to form a smooth ball. Transfer the portion the bowl with breadcrumbs, roll to evenly coat with breadcrumbs on all sides, and transfer to a prepared baking sheet. Repeat with the remaining portions of the dough, spacing each about 1 inch apart on a prepared baking sheet. Cover loosely with a plastic wrap, and allow to rise at warm room temperature (75°F/24°C) until almost doubled in size, for about 1 hour. (Alternatively, cover lightly with a plastic wrap, and refrigerate overnight until puffy and soft, between 10 and 12 hours.)
- Thirty minutes before baking, adjust the oven rack to the middle position and preheat to 350°F/180°C.
- Bake the pandesal until puffed and golden brown, about 20 minutes.
- Transfer to a serving platter and serve immediately.
Notes
Yield: 16 rolls
Customizations & Variations:
- Make It Sweeter: Increase the sugar to 135g (⅔ cup) for a slightly sweeter roll.
- Enriched Version: Substitute vegetable oil with melted butter for a richer flavor.
- Filled Pandesal: Add cheese, ube halaya, or peanut butter inside before rolling in breadcrumbs.
Serving Tips:
- Serve warm with butter, condensed milk, or jam.
- Pair with coffee, hot chocolate (tsokolate), or tea.
Baking Tips:
- Perfect Crumb: Knead until the dough is smooth and elastic, but still slightly sticky.
- Overnight Proofing Option: Refrigerate the shaped rolls overnight for deeper flavor.
- Light & Fluffy Texture: Let the dough fully proof before baking to ensure the best rise.
Nutrition
Calories: 196kcalCarbohydrates: 34gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 2mgSodium: 6mgPotassium: 58mgFiber: 1gSugar: 8gVitamin A: 23IUCalcium: 23mgIron: 2mg
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