Pandesal Recipe (the best pandesal recipe ever!)
Filipino bread rolls (the best bread rolls in the world...in my opinion!)
Watch How To Make It:
"This is the best pandesal I've ever had"
I've gotten this a number of times from family and friends who I've had the pleasure of sharing this pandesal recipe with. A few of them were born and raised in the Philippines, which makes me feel extra warm and fuzzy inside.
It's a big deal for me to be able to replicate a nostalgic recipe, or make it even better than what they remember growing up in the Philippines.
I know this pandesal recipe is probably not exactly how the pandesal vendors in the Philippines make it because of the ingredients available to them versus the ingredients I have available here.
There's just some things you can't directly mimic, but I'm just ecstatic to know that my fellow Filipino and Filipinas LOVE this recipe!
I've been making pandesal for a couple of years now, and I wish I could show you my first batch of pandesal. They had pale tops, and not as fluffy and soft as I have them now.
Basically, I'm telling you to make this recipe, then make it again. By the time you've made your 10th batch, you'll notice the improvement in your baking skills and your confidence around baking bread!
* 2 tsp instant yeast, OR 2 1/4 tsp active dry yeast
* 1 1/4 cup whole milk, warmed to 100-105 degrees F (285 g)
* 4 1/2 cup All-Purpose flour (585g)
* 1 1/2 tsp kosher salt
* 3 tbsp unsalted butter, room temperature (43 g)
* 1/3 cup granulated sugar (70g)
* 2 large eggs, lightly whisked
* 1/2 cup breadcrumbs
1. In a stand mixer, combine all-purpose flour, yeast, salt (make sure the salt doesn't make direct contact with the yeast), and sugar. Mix all the dry ingredients together.
2. Add the eggs and milk. Add just enough milk to pick up all the flour at the bottom of the bowl, then add a splash more (I like my pandesal dough to be a bit wet and sticky!)
3. Add the butter, then put your stand mixer on medium speed (on my Kitchenaid, that's speed 4). Knead for about 5-7 minutes, or until it passes the windowpane test (check the video to see what the windowpane test is). Make sure you don't over-knead your dough!
4. Once it's kneaded, scrape the sides of the bowl to combine the dough into one ball. Cover the dough with plastic wrap, and let the dough rise for about an hour or longer.
5. Once you poke the dough and it doesn't spring back, tip the dough out on a lightly floured surface and press out all the air bubbles.
6. Divide the dough into 24-32 even pieces, and shape them into balls.
7. Place the dough on a parchment paper-lined baking sheet, allowing a little room in between the rolls to puff up.
8. Let the dough rise for another hour, or until you poke the dough and it only springs back halfway.
9. Place your baking tray in a preheated 350ºF oven in the middle rack, and bake for about 20-25 minutes or until the pandesal get golden-brown tops.
10. Remove the tray from the oven and allow the pandesal to cool down for about 10 minutes before eating!
• You can knead this dough by hand, which should take about 15-20 minutes of continuous kneading.
• I love using Hawaiian Royal Creem Crackers for the breadcrumbs. It makes this pandesal recipe even more delicious!
DID YOU MAKE THIS?!
Post on social media and tag @jeanelleats! I get so happy when I see people making these recipes at home!
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