Pandesal are Filipino bread rolls known for their slightly crisp outside and soft, lightly sweet interior. My easy-to-follow guide makes homemade pandesal surprisingly simple, making sure you get great results every time.
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What is Pandesal?
Pandesal is a traditional Filipino bread roll, slightly sweet and dusted with breadcrumbs. These rolls are soft and fluffy on the inside with a light, crisp crust on the outside.
A staple in Filipino breakfast, pandesal is often enjoyed on its own, or dipped in coffee or hot chocolate made from tablea. The name 'pandesal' translates to 'salt bread' in Spanish, reflecting the Philippines' colonial history, although the bread itself is typically more sweet than salty.
Ingredients you'll need
Notes and substitutions
- Bread flour: A high-protein flour that gives bread its chewy texture and allows it to rise with a good structure. You can use all-purpose flour, but your bread will be less chewy and not as stretchy.
- Active dry yeast: This type of yeast requires dissolving in water with sugar to activate. I like using it to make sure it's alive and active before adding it to the rest of the ingredients. You can always use an equal part of instant yeast for convenience and a quicker rise. Always check the expiration date to make sure it works.
- Condensed milk: Besides adding sweetness and flavor, it makes the bread softer and helps achieve a golden crust. If you don't have condensed milk, skip it and replace the warm water in the recipe with an equal amount of warm milk and add an additional 6 tablespoons of sugar.
- Breadcrumbs: Use finely ground, plain breadcrumbs for a slightly crisp texture. You can make your own by pulsing day-old bread in a food processor until finely ground.
How to make this recipe
Step 1: Activate the yeast
In a bowl, combine 2 tablespoons of sugar, 2¼ teaspoons active dry yeast, and 1 cup of warm water. The water should be just above body temperature, warm but not hot.
Gently stir and let it sit for 5-10 minutes until foamy (skip this step if using instant yeast). When you see froth, it's a clear sign your yeast is awake and ready to work its magic in your dough.
PRO TIP: Why warm water? Yeast needs warm conditions to become active. Cold water won’t wake it up and hot water can kill it. The best temperature range is typically between 105°F and 115°F (40°C and 46°C).
Step 2: Combine dry ingredients
In the bowl of a stand mixer or a large mixing bowl (if kneading by hand), combine 3½ cups of bread flour with 1 teaspoon of kosher salt (use less for table salt). Mix to combine.
If using instant yeast, add it directly to the dry ingredients at this stage.
Step 3: Combine wet ingredients
Add 1 egg, ½ cup condensed milk, and 2 tablespoons of oil into the yeast mixture. Mix until combined.
PRO TIP: Room temperature ingredients (egg and condensed milk) mix together more easily and evenly, which helps the dough rise properly.
Step 4: Combine wet and dry ingredients
Pour the wet ingredients into the bowl of dry ingredients. Using a spatula or a wooden spoon, stir until a rough dough forms.
Step 5: Knead the dough
If using a stand mixer with the dough hook attachment:
Knead on medium speed for about 12-15 minutes, until smooth and elastic. The dough will pull away from the sides of the bowl as it comes together. It should be slightly tacky to the touch but not excessively sticky.
If kneading by hand:
Transfer the dough to a clean, lightly floured surface. Knead for 20-25 minutes, pushing the dough away from you with the heel of your hand, then folding it back over itself. Give it a quarter turn each time, then continue until smooth and elastic. If it's too sticky, sparingly add more flour as you knead.
Step 6: The windowpane test
Take a small piece of dough and gently stretch it out between your fingers into a thin sheet. If it can stretch into a translucent membrane (like a windowpane) without tearing, it's properly kneaded. If it tears easily, it needs more kneading.
Under-kneaded dough: If the dough rips before you can stretch it thin enough to see light through it, it needs more kneading. If the dough isn't kneaded enough, the bread will be dense, have less volume, and won't rise properly.
Over-kneaded dough: If the dough is stiff or hard to stretch, it may be over-kneaded, leading to chewy and dense bread. To remedy this, let the dough rest covered for about 30 minutes. This allows the gluten to relax, softening the dough and making it easier to shape.
Step 7: Proof the dough (First rise)
Shape the dough into a ball and place it in a lightly oiled bowl, then cover loosely with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free area for 1 to 2 hours, or until it has doubled in size.
Step 8: Shape the pandesal
Gently press down on the risen dough to release excess air before shaping— you're just pushing out the large air bubbles, not flattening the dough completely. Divide the dough in half to make it more manageable.
Roll each half into a long, even cylinder or log shape. Then, using a knife or dough scraper, cut each log into 10 equal pieces.
Shape each portion into a smooth ball by using a circular hand motion, curving your hand over the dough to encourage it into a more refined ball shape. You can also keep the 'football' shape after cutting, which is typical of pandesal. Roll each piece in breadcrumbs to coat it thoroughly.
PRO TIP: For perfectly uniform pandesal, you can weigh each piece on a kitchen scale; otherwise, eyeballing it will work just fine.
Step 9: Proof the dough (Second rise)
Place them on a parchment paper-lined baking sheet, leaving enough space between each for the second rise. Cover with a clean towel or lightly tent with cling wrap to prevent it from drying out. Let it rise for another 30-45 minutes until slightly puffy.
Step 10: Bake
Preheat the oven to 400°F (200°C), then bake at this initial high temperature for 5 minutes to kickstart the rising process and contribute to the formation of a crisp, golden crust. After the initial 5 minutes, lower the temperature to 350°F (175°C) and bake for an additional 12-14 minutes or until nicely browned.
Let the Pandesal cool slightly before serving. It's great on its own, but it also pairs wonderfully with butter or Cheese Pimiento. You may also like to try Ube Cheese Pandesal or Spanish bread with a sweet filling!
Keep your Pandesal fresh
Store Pandesal in an airtight container at room temperature to keep it fresh for up to 2 days. Make sure the bread has cooled completely before storing to prevent condensation. For longer storage, keep refrigerated for up to 1 week or freeze for up to 3 months.
Optional step for an extra crispy crust
Incorporate steam during baking to achieve a crispier crust on your pandesal:
- Place a shallow pan or tray at the bottom of your oven.
- Preheat your oven.
- Just before placing the pandesal in the oven, add hot water to the pan to produce a burst of steam to achieve a crispier crust.
- Place your pandesal in the oven and bake according to the recipe.
Not ready to bake? Plan ahead
Option 1: Refrigerate before first rise
- Mix and knead the dough as per the recipe.
- Place the dough in a bowl and cover tightly with plastic wrap.
- Before the first rise, refrigerate the dough to slowly ferment and develop flavors. This can be for a few hours or up to overnight, depending on when you plan to bake.
- Allow the dough to come to room temperature and proceed with the first rise until the dough has doubled in size, which may take longer due to the cold dough.
- Once the dough has risen, shape your pandesal and continue with the recipe as directed.
Option 2: Refrigerate after shaping
- Prepare the dough and let it complete the first rise.
- Shape the dough into individual portions and coat each in breadcrumbs.
- Place on a baking sheet and cover with plastic wrap.
- Refrigerate for a few hours or up to overnight.
- Allow the dough to come to room temperature and complete the second rise before baking.
Make-ahead: Freezing the dough
- Follow your recipe up to shaping into portions.
- Arrange the dough portions on a baking sheet, without touching each other.
- Freeze the portions on the baking sheet until solid (about 1-2 hours).
- Once solid, transfer them to a freezer bag or container, then return them to the freezer.
- When ready to bake, there's no need to thaw; coat each piece with breadcrumbs and arrange the frozen dough on a baking sheet lined with parchment paper.
- Let them proof (second rise) until puffy. This will take longer than room temperature proofing, so plan accordingly.
- Bake according to the recipe instructions, adding a few extra minutes to account for the dough being frozen.
Recipe FAQs
Kneading dough works the gluten proteins to form a strong, elastic network. This process helps the dough to trap and retain the gases that yeast produces, which allows the bread to rise and gives it a light, airy structure when baked. Without kneading, the dough would lack the necessary elasticity and structure, resulting in a denser, heavier bread.
Using condensed milk, as opposed to water or regular milk, in pandesal alters its texture and flavor due to its higher sugar and fat content. It adds a notable sweetness and also imparts a richer, more tender quality to the bread. The sugars can promote more browning in the crust due to caramelization.This results in a pandesal that is not only sweeter but also moister and softer
This can happen if the dough wasn't kneaded enough to develop the gluten or if the yeast was old and inactive. Make sure to knead the dough until it's smooth and passes the windowpane test. Also, check the expiration date on your yeast before starting.
Make sure your oven is accurately preheated to the right temperature; use an oven thermometer to verify. Sometimes, ovens can have uneven heat distribution. Consider placing it on a higher rack and possibly extending the baking time. Also, double-check the recipe to make sure all ingredients and quantities are correct.
To keep pandesal fresh, store it in an airtight container once it's completely cooled. If you need to store it for more than a couple of days, place it in the refrigerator or freezer. You can always warm them up in the oven before serving.
Other bread and pastries you may like
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📖 Recipe
Pandesal
Equipment
- Stand mixer with a dough hook attachment (optional)
- Baking tray or sheet
Ingredients
- 3½ cups bread flour sub: all-purpose flour; see note
- 1 teaspoon kosher salt use less for table salt
- 1 cup warm water
- 2 tablespoons sugar
- 2¼ teaspoons active dry yeast (1 standard packet - 0.25oz or 7g) sub: instant yeast; see note
- 1 egg at room temperature
- ½ cup condensed milk at room temperature; see note
- 2 tablespoons neutral oil or melted butter
- ½ cup fine breadcrumbs see note
Instructions
- Activate the yeast: In a bowl, mix sugar, active dry yeast, and warm water (just above body temperature). Stir gently and let sit for 5-10 minutes until frothy. If using instant yeast, you can skip this step.
- Combine dry ingredients: In a stand mixer bowl or a large bowl for hand kneading, mix bread flour and salt. If using instant yeast, add it directly to the dry ingredients at this stage.
- Combine wet ingredients: Add the egg, condensed milk, and oil into the yeast mixture. Mix until well combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the bowl of dry ingredients, then stir until a rough dough forms.
- Knead the dough:If using a stand mixer with the dough hook attachment: Knead on medium speed for about 12-15 minutes, until smooth and elastic. The dough will pull away from the sides of the bowl as it comes together.If kneading by hand: Transfer the dough to a clean, lightly floured surface. Knead for 20-25 minutes, pushing the dough away with the heel of your hand, then folding it back over itself. Give it a quarter turn each time, then continue until smooth and elastic. If it's too sticky, sparingly add more flour as you knead.
- The windowpane test: Stretch a small piece of dough thinly between your fingers. If it forms a translucent membrane without tearing, it's properly kneaded. If it tears, knead some more.
- Proof the dough (First rise): Shape into a ball and place it in a lightly oiled bowl. Cover loosely with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free area for 1 to 2 hours, or until it has doubled in size.
- Shape the pandesal: Gently press down to release excess air before shaping, pushing out the large air bubbles. Divide the dough in half to make it more manageable. Roll each half into a long, even log. Using a knife or dough scraper, cut each log into 10 equal pieces.Shape each portion into a smooth ball by using a circular hand motion. You can also keep the 'football' shape after cutting, which is typical of pandesal. Roll each piece in breadcrumbs to coat it thoroughly.
- Proof the dough (Second rise): Place them on a parchment paper-lined baking sheet, leaving enough space between each for the second rise. Cover with a clean towel or lightly tent with cling wrap to prevent it from drying out. Let it rise for another 30-45 minutes until slightly puffy.
- Bake: Preheat the oven to 400°F (200°C), then bake for 5 minutes. After the initial 5 minutes, lower the temperature to 350°F (175°C) and bake for an additional 12-14 minutes or until nicely browned.
Notes
- Bread flour: High in protein, it lends chewiness and structure to bread. Substitute with all-purpose flour for a less chewy, more tender crumb.
- Active dry yeast: Dissolve it in water with sugar to make sure it's alive for reliable dough rise. Use instant yeast in equal parts for a faster rise without proofing, but check its expiry date.
- Condensed milk: Besides adding sweetness and flavor, it makes the bread softer and helps achieve a golden crust. If you don't have condensed milk, skip it and replace the warm water in the recipe with an equal amount of warm milk and add an additional 6 tablespoons of sugar.
- Breadcrumbs: Use finely ground, plain breadcrumbs for a slightly crisp texture. You can make your own by pulsing day-old bread in a food processor until finely ground.
- Shape dough as per recipe and spread on a baking sheet.
- Freeze until solid (1-2 hours), then store in a freezer bag.
- To bake, coat frozen dough with breadcrumbs, place on a lined sheet, and let proof until puffy.
- Bake as per recipe, adding extra time for the frozen dough.
- Place a shallow pan at the bottom of the oven.
- Preheat the oven.
- Just before baking, add hot water to the pan to produce a burst of steam to achieve a crispier crust.
- Bake the pandesal as usual.
Normie
I cant wait to make this!! Is it better to use instant yeast or active? Thanks!!!
Nora Reyes
Hello Normie,
I'm excited to hear you're looking forward to making pandesal! Regarding your question, both instant yeast and active dry yeast work well, but instant yeast is a bit more convenient as it doesn't need to be proofed in warm water first. I used active dry yeast to make sure it's alive and active - a little proofing in warm water shows it's ready to go. But feel free to use instant yeast if you're confident it's fresh and good. Both types will give you delicious pandesal, as long as the yeast is active! Happy baking, and I hope your pandesal turns out beautifully!