Pandesal (Filipino Bread Rolls)

Pandesal (Filipino Bread Rolls)

Soft, lightly sweet Filipino bread rolls coated in breadcrumbs.

Course Bread

Cuisine Filipino

Prep Time 30

Cook Time 20

Proofing 1 30

Total Time 2 20

Servings rolls

Calories 135kcal

Author Nora Rey

Cost $3-$5

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

US Customary - Metric

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.

Make ahead:

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.

Nutrition