Ube Cheese Pandesal Recipe

Purple yam flavored sweet rolls filled with cheese

Watch How To Make It:

Compared to the original pandesal recipe I created, there are a few modifications to the dough I used for this pandesal recipe.

There's a ton of different ways you can make pandesal, with different ingredients. I kept this one fairly simple, but it's difficult to tell the difference without comparing the recipes side by side!


3 ½ cups flour
3 tsp instant yeast
½ cup sugar
½ tsp salt
2 eggs
1 cup milk
3 tbsp butter, room temperature
3 tsp Ube extract
At least 1 quarter of a medium roll of cheese (see the video at 2:35 to see how big of a portion you need)
1 medium bowl of breadcrumbs


In the stand mixer, dump in the flour, instant yeast, and sugar. Mix these ingredients, add the ½ tsp salt, and then mix all these dry ingredients thoroughly.

In a separate bowl, whisk the eggs and then add into the dry mixture. Turn on your stand mixer to low speed, and while it mixes, slowly pour in the milk. You might need more or less than the whole cup of milk; you just need enough to pick up all of the dry ingredients in the bowl. This said, if 1 cup isn’t enough to pick up all the dry ingredients, slowly pour in more milk accordingly. Make sure your mixture isn’t too wet.

After picking up all the dry ingredients, add in the room temperature butter and the ube extract (the link to the ube extract I use is in the description of my YouTube video!).

Turn up your stand mixer to medium speed and continue kneading the dough for about 7-10 minutes. During this time, pause every few minutes and check if the dough is stretchy enough (stretchy test: if you pull on the dough and it stretches out a little bit before it tears, then your dough is ready to rise.). Cover the dough, and set aside and let it rise to double its size.

Once your dough has doubled in size, take it out on a clean, floured surface and press out as much air as you can. Divide your dough into 4 equal pieces. Cut these 4 pieces into equal quarters again, giving you a total of 16 pieces of dough.

Time to grab your cheese! For this recipe, I use gouda cheese because it is easy to handle (however, if I were to do this again, I would use a creamier cheese). Slice your cheese into 1-inch x 2-inch slices, or as what would fit into each dough. Flatten out a piece of dough and place your cheese in the middle (I put about 2 slices of cheese in each). Stretch the dough over the cheese to cover it, and then pinch it closed. Roll around the piece of dough in a bowl of breadcrumbs. Repeat this process until you’ve stuffed and coated all 16 pieces of dough.

Lay out the dough on a baking sheet, with a little bit of space between each one to allow room for expansion. Cover the whole baking sheet with a plastic bag, and allow the doughs in room temperature for about 30-40 minutes. Pre-heat your oven to 350º F.

Bake in the oven for about 25-30 minutes. Once it's finished baking, cool for about 10 minutes before eating!

Special Notes:

I found that using brie cheese works really well in pandesal! It might leak a bit while you're baking it, but it's nice and gooey.


Post on social media and tag @jeanelleats! I get so happy when I see people making these recipes at home!

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