Want to bake your own pandesal? Overwhelmed or intimidated at the thought of baking pandesal from home? Pandesal is a traditional Filipino bread roll and the most popular bread in the Philippines. It is baked in the wee hours in bakeries all over the country being a staple and typically served during breakfast in a Filipino household.
Baking your own pandesal can be overwhelming, especially for a new homebaker. Here is a simple and easy to follow Pandesal or Filipino Bread Roll.
Pandesal or Filipino Bread Roll Recipe
200 mL milk (warm to touch)
1 1/2 tsp yeast (+2 tsp sugar)
2 c flour
2 Tbsp powdered milk
1/4 c sugar
1 tsp salt
2 medium-sized egg yolks
1/4 c oil (canola/vegetable oil) Breadcrumbs for coating
How to make Filipino Pandesal:
- Mix in a small bowl the warm milk, yeast & sugar and activate for 5 mins.
- In a larger bowl, add the dry ingredients: flour, powdered milk, sugar and salt
- Make a well in the center of the dry ingredients and add egg yolks, oil and yeast
- Knead by hand for 12-15 mins. When kneading, fold the dough in half and press forward with the heel of your hands to press it flat and fold it in. Turn the dough, press forward to flatten it and fold it in. Repeat the process when kneading.
- Cover & let rest for 2 hours
- Uncover & knead for another 3mins
- Cover & let rest for 20 mins
- Cut & shape according to preferred weight and/shape
- Cover with breadcrumbs and place in lined baking pan/sheet 10. Cover and final proof for 1H
- Bake: 160C for 20 to 30mins (or until golden brown).
- Turn the baking tray halfway the baking time for even baking.
- Serve hot or warm with you preferred butter or jam and hot sikwate (chocolate drink) or your preferred breakfast drink.
- Recipe makes 12-15 Pandesal, depending on bun size
Watch how you can easily bake your own Filipino Pandesal at home: