Pandesal (Filipino Sweet Bread Rolls)
Soft, pillowy Filipino bread rolls with a lightly sweet flavor and signature breadcrumb crust. Perfect for breakfast with coffee, butter, or your favorite filling.
Servings: 12 rolls
Calories: 165kcal
Equipment
- measuring cups and spoons
- large mixing bowl
- Spatula
- Kitchen towel
- Baking sheet 9 x13
- parchment paper
- Shallow dish (for breadcrumbs)
- Kitchen scale (optional but recommended)
Ingredients
- 3 cups all-purpose flour or bread flour or 1½ cups of each for best results
- ¼ cup brown sugar
- 1 tablespoon white sugar
- 1½ teaspoons active dry yeast
- 1 cup warm milk 110°F
- 1 whole egg room temperature
- 2 tablespoons butter softened
- 1 teaspoon salt
- ¾ cup breadcrumbs for coating
- 60 grams mashed potato about ¼ cup (optional but recommended)
Instructions
- Activate the yeast: In a measuring cup, dissolve 1½ teaspoons yeast in 1 cup warm milk (110°F) with 1 tablespoon white sugar. Let sit for 5-10 minutes until frothy.1 tablespoon white sugar, 1½ teaspoons active dry yeast, 1 cup warm milk
- Mix the dough: In a large bowl, combine 3 cups flour, ¼ cup brown sugar, and 1 teaspoon salt. Add 1 egg, 2 tablespoons softened butter, and the activated yeast mixture. Mix with a spatula until shaggy and sticky. Add ¼ cup mashed potato if using and mix in.3 cups all-purpose flour or bread flour, ¼ cup brown sugar, 1 whole egg, 2 tablespoons butter, 1 teaspoon salt, 60 grams mashed potato
- Knead: Turn dough onto a lightly floured surface. Knead for about 10 minutes until smooth and elastic. Rub oil on hands if sticking. The dough should bounce back when pressed.
- First rise: Shape dough into a ball, place in an oiled bowl, cover with a kitchen towel, and let rise in a warm spot until doubled in size, about 1 hour.
- Shape the rolls: Gently press dough to release air, then knead lightly for 30 seconds. Divide into 12 equal pieces (about 70 grams each). Roll each piece into a smooth ball.
- Coat in breadcrumbs: Pour ¾ cup breadcrumbs into a shallow dish. Roll each dough ball in breadcrumbs until fully coated. Arrange on a parchment-lined baking sheet, leaving about 2 inches between each roll.¾ cup breadcrumbs for coating
- Second rise: Cover the baking sheet with a kitchen towel and let the rolls rise for 30-45 minutes until puffy.
- Bake: Preheat oven to 325°F. Bake for 20-22 minutes until tops are golden brown and rolls sound hollow when tapped on the bottom.
- Cool and serve: Let cool slightly before serving warm with butter, cheese, or your favorite filling.
Notes
Flour options: For the softest rolls with good structure, use half all-purpose flour and half bread flour. All-purpose only makes more tender rolls; bread flour only makes chewier rolls.
Mashed potato: This is optional but highly recommended. It keeps the rolls softer for 2-3 days longer. Use about 60 grams (roughly ¼ cup).
Yeast test: If your yeast doesn't foam after 10 minutes, it's dead. Start over with fresh yeast or the dough won't rise.
Milk temperature: 110°F is ideal - warm to the touch but not hot. Too hot kills the yeast, too cold won't activate it.
Overnight option: After the first rise, punch down the dough, cover tightly, and refrigerate overnight. Let come to room temperature for 30 minutes before shaping.
Storage: Store in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months. Reheat from frozen in a 300°F oven for 8-10 minutes.
Baking temperature: Don't increase the oven temperature. Pandesal bakes at a lower temp to ensure the inside cooks through before the outside over-browns.
Nutrition
Calories: 165kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 225mg | Fiber: 1g | Sugar: 5g
