Pandesal is a Filipino bread roll typically eaten for breakfast. Its soft and sweet, perfectly paired with some butter and coffee ☕️
Ingredients
Yeast Mixture
250ml milk - warm
55g unsalted butter - melted
1 Egg - Room temperature
6g dry yeast / 1 pack of yeast
Dry Ingredients
300g Bread flour / Strong white flour - sifted
100g Cream flour / All purpose flour - sifted
100g Caster Sugar - granulated works fine too.
1 tsp salt
Others
Breadcrumbs
Method
In a large bowl combine warm milk, melted butter, egg and yeast and leave for 5-10 mins
In another large bowl, combine the sifted flour, sugar and salt.
When yeast mixture has bubbled up, combined about 2 cups dry mixture into the wet mixture and mix.
Add a cup gradually until all ingredients are combined.
Kneading the dough
We used a stand mixer to knead ours: With the dough hook, knead for 5-6 mins on speed 2 ONLY. Anything beyond speed 2 will break your stand mixer! When using a stand mixer, check every 2 mins to make sure that the dough is not spiralling up the hook.
If kneading by hand, dust flour on a clean and flat surface and knead for 8-10mins until no longer sticky and can be formed into a round ball. Knead by stretching and folding it repeatedly using the heel of
your hand until it gets soft, smooth and elastic dough. ✨ PRO TIP: ✨ A well kneaded though shouldn’t be sticky, it should be malleable enough to stretch without breaking. To check its elasticity, grab a golf ball-size of the dough and stretch it facing the window, if you’re able to nearly see through the stretched dough, the dough Is ready.
Once the dough is finally kneaded, place in an oiled bowl and cover with tea towel and leave to proof for 1 hour or until the dough has doubled in size.
Shaping
Once the dough has doubled in size, punch it down to release the air.
Put the dough back to the flat surface. Divide the dough into 16 pieces or around 45g each.
Mould each dough piece into a round ball and roll each piece in the bread crumbs.
Place on the baking pan lined with parchment paper. (Make sure to evenly space them out as these will continue to rise.)
Cover the round pandesals again with tea towel and let the rolls rise one more time for another 30-45 mins.
Bake in preheated oven at 180°C for 13-15mins or until are golden brown!
Serve these as a snack or for breakfast and enjoy!
