Pandesal
A beloved Filipino breakfast roll with a soft, pillowy interior and a lightly toasted crust coated in fine breadcrumbs. This pandesal recipe brings the comforting aroma of a neighborhood bakery straight to your kitchen, using simple pantry staples and no special equipment.
Equipment
- Large mixing bowl
- Stand mixer with dough hook attachment - or use strong hands for kneading
- Measuring cups and spoons
- Kitchen scale - recommended for accuracy
- Wooden spoon or spatula
- Plastic wrap or clean kitchen towel
- Rimmed Baking Sheet - or two baking sheets
- Parchment paper or silicone baking mat
- Wire cooling rack
- Pastry brush - optional, for brushing tops
- Bench scraper or sharp knife - for dividing dough
Ingredients
- 2 cups all-purpose flour - 250g, plus more for kneading
- 2 cups bread flour - 250g
- 2.25 teaspoons instant dry yeast - 7g / 1 packet
- 0.5 cup granulated white sugar - 100g
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1.25 cups warm whole milk - 300ml, about 110°F / 43°C
- 1 large egg - room temperature
- 5 tablespoons unsalted butter - 70g, melted
- 1 tablespoon neutral cooking oil - vegetable or canola
- 0.5 cup fine breadcrumbs - 50g, plain
Instructions
- Pour warm milk into a bowl and add 1 tablespoon sugar and yeast. Stir gently and let stand for 5-10 minutes until frothy and foamy on top.
- In the bowl of a stand mixer, combine all-purpose flour, bread flour, remaining sugar, salt, and baking powder. Whisk to combine and make a well in the center.
- Pour the yeast mixture into the well along with the egg, melted butter, and oil. Mix on low speed for 2 minutes, then increase to medium and knead 8-10 minutes until smooth and elastic.
- Test a small piece of dough by stretching it thin. If it forms a translucent windowpane without tearing, the gluten is developed. If not, knead 2-3 minutes more.
- Shape dough into a smooth ball and place in an oiled bowl, turning to coat. Cover and let rise in a warm spot for 1-1.5 hours until doubled in size.
- Punch down the dough and divide it into 2 equal portions. Roll each into a log about 8-10 inches long, then cut each log into 8-10 equal pieces.
- Roll each piece in breadcrumbs, pressing gently to coat all sides. Arrange on parchment-lined baking sheets with the cut side up, spacing them about 1/2 inch apart.
- Cover loosely and let proof for 45 minutes to 1 hour until puffed and pillowy. Meanwhile, preheat oven to 375°F (190°C).
- Bake for 13-16 minutes until light golden brown and rolls sound hollow when tapped on the bottom. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Temperature matters: Milk should be between 105°F-110°F (40°C-43°C). Anything over 120°F will kill the yeast.
- Measure by weight: Using a kitchen scale for flour ensures the right texture—too much flour makes dry, dense rolls.
- Don't rush the rise: The dough must double in size during the first rise. If your kitchen is cool, place it in the oven with just the light on for a warm environment.
- Use fine breadcrumbs: Coarse crumbs won't adhere properly. For best results, use Japanese-style panko or pulse plain crackers in a food processor.
- Bake rolls close together: Traditional pandesal are arranged touching or nearly touching so they rise upward, creating taller, fluffier rolls with soft sides.
- Avoid overbaking: Pull them when light golden—overbaking dries out the soft interior. The bottoms should sound hollow when tapped.
- Make ahead: After shaping and coating, you can refrigerate the rolls overnight. Let them sit at room temperature for 30-45 minutes before baking.
- Storage: Keep in an airtight container at room temperature for 2-3 days. Reheat in the microwave wrapped in a damp paper towel for 20-30 seconds to restore softness.
- Freezing: Cool completely, then transfer to a freezer-safe bag and freeze for up to 1 month. Thaw at room temperature before reheating.
- Fillings: For a traditional Filipino breakfast, split warm pandesal and fill with butter, cheese, scrambled eggs, or your favorite spread.