Classic Pandesal

This is a classic Filipino pandesal. Similar to dinner rolls but it’s covered in breadcrumbs and typically eaten for breakfast with any savory or sweet accompaniment like butter, cheese, peanut butter, jams, eggs etc. Its a versatile bread roll that can be enjoyed anytime of the day. I personally like it butter and mayo with cheese.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Weighing ingredients is highly recommended for a fool-proof pandesal.

Step 2

Make sure all ingredients are room temp.

Step 3

Mix up everything in the stand mixer for 12-15 mins until it forms a smooth supple.

Step 4

(If you like Ube pandesal, mix Ube extract/flavoring with the water before pouring in the flour mix.)

Step 5

Cover the dough with plastic wrap or towel for an hour or until it doubles in size. (Oil the bowl for easy release of dough)

Step 6

When it doubles in size, punch out all gases.

Step 7

Divide the dough in 50 g each. (Makes 22 pandesal). For me it’s the perfect size. :)

Step 8

Form into balls, roll on bread crumbs or any topping you want.

Step 9

Cover for another hour or until all dough balls double in size. (Covering dough is a must to avoid dough from drying, that makes rubbery pandesal.)

Step 10

Preheat oven 375F. Bake for 13-15 minutes.

Step 11

I find when I bake it up to 15 mins, it makes a darker toasted pandesal, 13 mins is a sweet spot for me. :) But everything depends on your oven.

Step 12

Cool pandesal before putting in airtight container or plastic bag for bread to keep fresh.

Step 13

They stay soft for a few days, when it gets a little chewy you can throw them in the toaster oven and it will taste like freshly baked again.

Step 14

Enjoy. :)