Pandesal Recipe (Soft & Fluffy Filipino Bread Rolls)
This recipe will make buttery soft pandesal roll dough from scratch. You can make extra and store them in the refrigerator for up to a week!
Ingredients
- 7.3g (2 1/4 tsp instant active yeast) or active dry yeast (see instruction below).
- All-purpose flour 260g (2 c).
- 2 tbsp all-purpose flour for kneading
- 2 c bread flour 260g
- 100g (1/2 c.) white sugar
- 6 g (2 teaspoons) salt
- 8 oz warm milk about 110 degF
- 6 tbsp breadcrumbs
- 56.7g (4 tbsp butter) softened at room temperature
- 2 eggs
Instructions
- If you are using active yeast first bloom it. Add the active dry yeast to the warm milk. Wait 10 minutes before it blooms. You don't need to bloom if you are using instant activate yeast.
- Combine all dry ingredients in a large bowl or stand-up mixer bowl with the dough hook attachment.
- Mix the milk, eggs and water together in a large bowl.
- Stand mixers should be placed on the lowest setting (mine is 2) until the dough has been incorporated. Scrape the sides as necessary (about 3 minutes).
- Transfer to a floured surface. Knead by hand. You don't need to add much flour as this is very sticky and buttery. During the kneading process, I add about 2 tablespoons of all-purpose flour. I knead for approximately 8-10 minutes.TIP: To verify that the gluten has formed, perform the windowpane test. Carefully stretch a piece of dough to form a rectangle, or square shape. The dough should become translucent and stretch without cracking. This indicates that the gluten is formed sufficiently.
- Slowly incorporate the softened butter into your dough. During this time, do not add flour. Continue hand kneading until butter is fully incorporated and dough texture has been smoothened. Although it may seem difficult to incorporate the butter at first, it only took five minutes of kneading.
- After incorporating butter into the dough, this is what it looks like.
- Place the dough in a bowl. The dough should be proofed for at least 1 hour, or until it doubles in size. For an example of what the dough looks like after proofing, see this picture.
- To remove any gas, punch the dough into the bowl.
- Divide the dough in half, and keep one portion aside. Use one half of the dough to form a log 8 inches in diameter. Then, using your hands, cut the log into eight equal pieces with a knife or pastry cutter. Continue with the second half of the dough. End up with 16 pieces.
- Sprinkle about 2 to 4 tablespoons of breadcrumbs on the bottom of a baking pan.
- Use one piece of dough to form a ball. To get a more round shape, I like to use my hands to form a claw-like shape with my hands. Place the dough ball onto the sheet pan. Continue with remaining pieces of the dough.
- Add more breadcrumbs to the pandesal balls.
- Cover the pandesal with a towel, and let them proof for an additional hour, or until they have doubled in size. After proofing, here's how it looks after being re-proofed.
- Pre-heat the oven to 350F. Bake for about 10-15 minutes, or until the crust turns golden brown. Serve immediately and enjoy.
Notes
Important: I listed ingredients according to weight as this is easier for baking. I have included volumetric measurements in the recipe if you don't own a scale. However, please keep in mind that the volumetric measurement numbers won't change if the recipes are scaled up or down. You will need to calculate it yourself.