Pandesal is a soft, slightly sweet Filipino bread roll coated in breadcrumbs.
It's so good warm from the oven that you really don't need to add anything.
I'll walk you through each step so you can easily make pandesal at home.
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Ingredients You'll Need
Notes and Substitutions
- Bread flour: This gives pandesal its soft but slightly chewy texture. All-purpose flour also works, though the rolls may be a little less stretchy. Measure the flour carefully, since adding too much can make the bread dry.
- Active dry yeast: Mix it with warm water and sugar, then wait until it turns foamy. This shows that the yeast is working. If using instant yeast, add the same amount directly to the flour. Always check the expiration date first.
- Condensed milk: This adds sweetness and helps keep the pandesal soft. If you don't have it, leave it out and replace the water with 1 cup whole or evaporated milk and add 6 more tablespoons of sugar.
- Breadcrumbs: I used fine, plain breadcrumbs.
How to Make Pandesal (Step-by-Step)
Before you start: Measure the flour carefully. If you don't have a kitchen scale, spoon it into the measuring cup and level the top with a knife. Don't scoop from the bag, or you may add too much and end up with dry pandesal.
Step 1: Activate the yeast (only if using active dry yeast)
In a medium bowl, combine 2¼ teaspoons active dry yeast, 2 tablespoons sugar, and 1 cup warm water.
The water should feel warm - just a bit warmer than your body temperature, but not hot. If using a thermometer, aim for 105°F to 115°F.
Stir and let it sit for 5 to 10 minutes, until a layer of foam forms on top. If it doesn't foam, the yeast may no longer be active, and it's best to start again with fresh yeast.
If you're using instant yeast, skip this step. You'll add the yeast directly to the flour in the next step.
Step 2: Mix the dry ingredients
In a large bowl or the bowl of a stand mixer, whisk together 3½ cups bread flour and 1 teaspoon kosher salt (or about ½ teaspoon table salt).
If you're using instant yeast, add it to the dry ingredients now.
Step 3: Mix the wet ingredients
Add 1 egg, ½ cup condensed milk, and 2 tablespoons neutral oil into the yeast mixture (from Step 1).
Mix everything until it's smooth.
If you're using instant yeast and skipped Step 1, don't forget to add 1 cup of water and 2 tablespoons of sugar to the wet ingredients here.
Step 4: Make the dough
Pour the wet ingredients into the flour mixture.
Mix until a sticky dough forms. It will become smoother as you knead it.
Step 5: Knead the dough
With a stand mixer: Use the dough hook and knead on medium-low speed for 12 to 15 minutes.
The dough will be sticky at first, then slowly pull away from the sides of the bowl and form a smooth, stretchy ball.
It's ready when it feels soft and only slightly sticky.
By hand: Place the dough on a clean, lightly floured surface.
Push it away from you with the heel of your hand, fold it back, then turn it slightly.
Repeat for 20 to 25 minutes, until the dough feels smooth and stretchy.
If it sticks to your hands, add only a light sprinkle of flour. Too much flour can make the pandesal dry.
Step 6: Do the windowpane test
Take a small piece of dough and gently stretch it between your fingers.
If it stretches without tearing and you can see light through it, the dough is ready!
If the dough tears easily, knead for a few more minutes and test again.
If it feels tight and hard to stretch, cover it and let it rest for 10 minutes before trying again.
Step 7: Proof the dough (First rise)
Shape the dough into a ball and place it in a bowl lightly coated with oil so it doesn't stick.
Cover the bowl with a clean kitchen towel or plastic wrap,
Leave it in a warm spot for 1 to 2 hours, until it doubles in size.
This first rise is called proofing. The exact time will depend on how warm your kitchen is.
Step 8: Shape the pandesal
Gently press the risen dough to release the large air bubbles. Divide it in half so it's easier to work with.
Roll each half into a long, even log. Cut each log into 10 pieces to make 20 rolls in total.
Shape each piece into a smooth ball or a small oval, then roll it in breadcrumbs until coated.
For evenly sized pandesal, weigh the pieces on a kitchen scale. If you don't have one, just make them as close in size as you can.
Step 9: Proof the dough (Second rise)
Place the rolls on a parchment-lined baking sheet, leaving a little space between them.
Cover loosely with a clean towel or plastic wrap so they don't dry out.
Let them rise for 30 to 45 minutes, until they look puffy. They may need a little longer if your kitchen is cool.
Step 10: Bake
While the rolls are on their second rise, preheat the oven to 400°F (200°C).
Bake for 5 minutes, then lower the temperature to 350°F (175°C).
Keep the pandesal in the oven and bake for another 12 to 14 minutes, until the tops are brown.
Let the pandesal cool for a few minutes before serving.
It's so good warm on its own, but you can also split it open and add butter, cheese pimiento, or ham.
Let any leftovers cool completely before placing them in an airtight container.
Keep them at room temperature for up to 2 days or freeze them for up to 3 months.
You can also refrigerate them for up to 1 week, but they may dry out faster.
How to Make Pandesal Ahead
You can prepare the dough ahead and keep it in the refrigerator or freezer until you're ready to bake. Here are three ways to do it:
- Refrigerate after kneading: Place the dough in a covered, lightly oiled bowl and refrigerate overnight. The next day, leave it at room temperature until it doubles in size, then shape the rolls and continue with the recipe.
- Refrigerate after shaping: Shape the rolls, coat them in breadcrumbs, and place them on a baking sheet. Cover and refrigerate overnight. The next day, let them sit at room temperature until puffy, then bake.
- Freeze after shaping: Shape the rolls and freeze them on a tray until firm. Transfer them to a freezer bag. Thaw overnight in the refrigerator, coat with breadcrumbs, and let them rise at room temperature until puffy before baking.
How to Get a Crispier Pandesal Crust
For a crispier crust, add steam to the oven during the first few minutes of baking:
- Place an empty metal pan on the bottom rack while the oven preheats. Don't use glass, since it may crack.
- Just before baking, carefully pour about 1 cup of hot water into the pan.
- Place the pandesal in the oven and bake as directed.
Be careful when adding the water because the steam will be very hot.
Recipe FAQs
Pandesal is a soft, slightly sweet Filipino bread roll coated in fine breadcrumbs. Its name means "salt bread" in Spanish, but it tastes sweeter than salty. It's often eaten for breakfast, either on its own or dipped in coffee or hot chocolate.
Too much flour, not enough kneading, or not enough time to rise can make pandesal hard. Measure the flour carefully, knead until the dough is smooth and stretchy, and let it double in size.
Yes. Bread flour makes the rolls slightly chewier, but all-purpose flour will still make good pandesal.
Knead for 12 to 15 minutes in a stand mixer or 20 to 25 minutes by hand. The dough is ready when it feels smooth and stretchy and can be pulled thin without tearing.
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📖 Recipe
Pandesal (Filipino Bread Rolls)
Equipment
- Stand mixer with a dough hook (optional)
- Baking Sheet
- Kitchen scale (optional)
Ingredients
- 2¼ teaspoons active dry yeast or instant yeast (one ¼-ounce packet)
- 2 tablespoons sugar
- 1 cup warm water
- 3½ cups bread flour
- 1 teaspoon kosher salt (or ½ teaspoon fine salt)
- 1 large egg at room temperature
- ½ cup condensed milk
- 2 tablespoons neutral oil or melted butter
- ½ cup fine, plain breadcrumbs
Instructions
- Activate the yeast: If using active dry yeast, combine the yeast, sugar, and warm water in a medium bowl. Let it sit for 5 to 10 minutes, until foamy. If using instant yeast, skip this step.
- Mix the dry ingredients: Whisk together the bread flour and salt in a large bowl or the bowl of a stand mixer. If using instant yeast, mix it in now.
- Mix the wet ingredients: If using active dry yeast, add the egg, condensed milk, and oil to the yeast mixture. If using instant yeast, combine the warm water, sugar, egg, condensed milk, and oil in a separate bowl. Whisk until combined.
- Make the dough: Pour the wet mixture into the flour mixture. Mix until a sticky dough forms.
- Knead: Using a dough hook, knead on medium-low speed for 12 to 15 minutes. To knead by hand, work the dough on a lightly floured surface for 20 to 25 minutes. It's ready when smooth, stretchy, and slightly sticky.
- Check the dough: Stretch a small piece between your fingers. If it becomes thin enough to see light through without tearing, it's ready. If it tears easily, knead for a few more minutes.
- First rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover and let it rise in a warm spot for 1 to 2 hours, until doubled in size.
- Shape: Gently press the dough to release large air bubbles. Divide it in half and roll each half into a log. Cut each log into 10 pieces. Shape into balls or small ovals, then coat with breadcrumbs.
- Second rise: Place the rolls on a parchment-lined baking sheet. Cover and let them rise for 30 to 45 minutes, until puffy.
- Bake: Preheat the oven to 400°F. Bake for 5 minutes, then lower the temperature to 350°F without removing the rolls. Bake for another 12 to 14 minutes, until the tops are brown. Let cool slightly before serving.
Notes
- Bread flour: All-purpose flour also works, but the rolls may be less chewy.
- Yeast: Mix active dry yeast with warm water and sugar until foamy. If using instant yeast, add directly to the flour.
- Condensed milk: If you don't have it, use 1 cup whole or evaporated milk instead of water and add 6 more tablespoons of sugar.
- Breadcrumbs: Use fine, plain breadcrumbs.
- After kneading: Cover and refrigerate overnight. Let the dough rise at room temperature until doubled, then shape and continue.
- After shaping: Cover the breadcrumb-coated rolls and refrigerate overnight. Let them rise at room temperature until puffy, then bake.
- To freeze: Freeze the shaped rolls until firm, then store in a freezer bag. Thaw overnight in the refrigerator, coat with breadcrumbs, and let rise until puffy before baking.
Normie says
I cant wait to make this!! Is it better to use instant yeast or active? Thanks!!!
Nora Reyes says
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!