Pandesal, which means “salt bread“, is a type of Filipino bread roll made of flour, yeast, eggs, salt, and sugar. It is soft, airy, chewy and has a slightly crunchy crust outside. Contrary to its name, pandesal bread tastes slightly sweet rather than salty. There are varieties of pandesal you can find like raisin pandesal, whole wheat pandesal, cheese pandesal, and malunggay pandesal. But the best pandesal recipe is the traditional and plain homemade pandesal.
Pandesal is commonly served during breakfast and snack but most bakeries today have it available all day. It is best served hot and you can consume it by dipping in coffee like how most Filipinos prefer. Pandesal can also be complemented with butter, cheese, jam, or peanut butter. It can also be paired with tsokolate. Click to learn how to make your own tablea tsokolate (Chocolate Tablets).Print
Pandesal, which means “salt bread”, is a type of Filipino bread roll made of flour, yeast, eggs, salt, and sugar. It is soft, airy, chewy and has a slightly crunchy crust outside. Contrary to its name, pandesal bread tastes slightly sweet rather than salty.
- Prep Time: 1 hour 40 mins
- Cook Time: 25 mins
- Total Time: 2 hours 5 mins
- Yield: 20 rolls
- Category: Bread
- Cuisine: Filipino
- 1 and 1/2 cup of bread flour
- 3 cups all purpose flour
- 1 and 1/4 cup whole milk
- 3 tablespoon melted butter
- 2 large eggs
- 1/3 cup sugar
- 2 and 1/4 teaspoon active dry yeast
- 1 and 1/2 teaspoon salt
- breadcrumbs as needed
- Dissolve yeast in warm milk. Add 2 teaspoons of sugar. Stir to combine. Let stand for 5-10 minutes until yeast has activated and mixture is foamy.
- In a large bowl, whisk together all-purpose flour, bread flour, and salt.
- Pour yeast mixture into the bowl. Add remaining sugar, butter, and lightly whisked eggs.
- Mix well until dough comes together.
- Sprinkle flour on a flat surface.
- Knead the dough on the floured surface for 7 to 10 mins until dough comes together to form a smooth ball.
- Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let dough rise at room temperature for at least 1 hour.
- Punch dough down. Remove it from the bowl and roll it into long batons.
- Cut the batons into pandesal pieces.
- Roll dough into balls and dip the bread roll into breadcrumbs.
- Cover dough with plastic wrap to prevent from drying out. Allow bread rolls to rise for 15-20 minutes, until bread rolls have puffed up.
- Preheat oven to 175 C. Remove plastic wrap and bake for 20-25 minutes until fragrant and golden brown.
- Eat bread rolls warm or at room temperature.
WATCH: How to Make Homemade Pandesal [Video]
- Serving Size: 1
- Calories: 140
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 2.5 mg
Keywords: dinner rolls, easy, traditional
Note: Let the pandesal pieces rest for 10 minutes before putting it in the oven.