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Pandesal Recipe

Pandesal is a classic Filipino bread roll that is particularly eaten for breakfast. It is soft and airy and slightly sweet. Normally eaten as a sandwich with one’s favorite filling.  

Freshly baked Pandesal

Pandesal is probably the most popular bread in the Philippines. It is a favorite breakfast that can be eaten on its own, dunked in coffee or with filling like coconut jam, peanut butter, cheese, cheese spread, corned beef, egg, hotdogs or practically anything you can think of or whatever leftovers you have laying in your fridge.

One of my faves is mushed spicy sardines…yup! But I remembered a time when we were just small kids, my Kuya Norman’s and I would have ketchup with sugar as filling…eeewww, right? But that tasted so good to us at that time! Haha! Yeah, I have to admit I tried a lot of weird stuff just because my big brother thinks it is good or cool. Hehe!

What is Pandesal?

A traditional Filipino breakfast roll, that used to be sold only in early hours at bakeries or on the streets by vendors on bicycles with loud air horns. They would put the Pandesals in a big insulated box to keep them warm. But, nowadays, some bakeries make them available for the entire day.

It is called Pandesal or Pan de Sal (Spanish) that translates to salted bread although it is actually sweeter than salty. It is soft and fluffy and covered with breadcrumbs.

Freshly baked pandesal with coffee of tea for breakfast.

What are the Ingredients for Pandesal?

Basically, you can already make pandesal with just 5 ingredients:  flour, yeast, oil or lard, sugar, and salt. Six if you have to include water.

This recipe replaces the water with milk and adds eggs. Both of them giving these pandesals a softer texture, both inside and to the crust, and gives a richer flavor.  The eggs also help the dough rise higher.

I also use butter or sometimes margarine that adds that delicious buttery goodness.

Pandesal Ingredients: flour, eggs, yeast, sugar, salt milk, breadcrumbs

A note about flour…

The original recipe I posted here in 2015 was made when we were still living in Germany. When I used the same recipe here in the Philippines, the outcome is different. They taste great but were a little denser and dryer.

This is because of the flour used.  The flour that I used in Germany is finer or “softer” which tends to absorb lesser liquid. The recipe (way) below is the original recipe I used for that. The flour I usually use in the Philippines is similar to the ones in the US, Gold Medal APF.  This one requires more liquid so I adjusted the recipe here.

Remember—different types of flour has different flour-to-water ratio. The higher the protein/gluten content, the more water it needs.  Also important to note, not all-purpose flour acts the same. Different brands have different ways of processing their flour and different contents.

If the dough feels too dry then simply add more water, or if too sticky then add flour. The dough should feel pliable or easy to knead and not too sticky.

You can also use bread flour if you are looking for a chewier pandesal. Mix them in equal parts to get a moderately chewy but softer ones. But remember that bread flour absorbs more liquids so you may need to adjust.

Hot Pandesal with butter spread

Other Filipino Bread Recipe to Try:

  • Spanish Bread – Similar to Pandesal but with a sweet buttery filling
  • Cheese Bread – Sweet dough bread covered in milky streusel
  • Ensaymada – pillowy bread topped with buttercream and grated cheese

 How to make Pandesal

How to Make Pandesal

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Hot Pandesal with butter spread
4.97 from 151 votes

Pandesal Recipe - Soft and Buttery

Make your own homemade Pandesal with this easy and simple Pandesal Recipe. Soft and fluffy, covered with breadcrumbs best serve while hot!
Print Rate
Course: Breakfast
Cuisine: Asian,Filipino
Keyword: pandesal,pandesal recipe
Servings: 12
Calories: 192kcal
Author: Bebs
Prep Time: 10 minutes
Cook Time: 15 minutes
Rising Time: 30 minutes
Total Time: 25 minutes

INGREDIENTS

  • 3 cups all-purpose flour - - see NOTE 1 about bread flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 cup milk - - lukewarm
  • 1 egg
  • 2 tablespoon butter - - melted (or margarine)
  • 1 1/2 teaspoon instant dry yeast - - see Note 2
  • 1/4 cup breadcrumbs

INSTRUCTIONS

  • In a big bowl, mix together flour, sugar, salt. 
  • Pour in milk, beaten egg and melted butter. Mix several times until well blended. Make sure that the milk is only mildly warm and not hot. 
  • Add the instant dry yeast and fold until a sticky dough forms.
  • Tip the dough on a floured surface and knead until it becomes smooth and elastic, about 5-10 minutes.
  • Form the dough into a ball and lightly coat with oil. Place it in a bowl and cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it doubled in size. Depending how warm it is, could take 30 minutes to an hour.
  • Punch down the dough and divide into 2 equal parts using a knife or dough slicer. Roll each into a log. Cut each log into 6 smaller pieces. 
  • Shape each piece into a ball and roll it in breadcrumbs, completely covering all sides.
  • Arrange the pieces on a baking sheet living some gaps in between (at least an inch). Leave them to rise second time until double in size.
  • While waiting, preheat oven 370° F /185°C. Bake the Pandesal for 15 minutes or until the sides are a bit browned.
  • Remove from oven and serve while hot!

VIDEO

RECIPE NOTES

Note 1 - You can also use bread flour if you want it on the chewy side or 50/50 APF and bread flour for soft but slightly chewy bite.
Note 2 - Using Instant Dry Yeast eliminates the need to proof it with warm liquid before adding to the rest of the ingredients. Just make sure that your yeast is still active. It also lessens the rising time. 
Note 2- You may also use Active Dry Yeast. It needs to be proof and might take longer to rise. Take 1/2 cup of the lukewarm milk from the recipe and 1 stp sugar. Add the yeast to it and let it bloom for 5 minutes before adding to the flour.
Nutrition Facts
Pandesal Recipe - Soft and Buttery
Amount Per Serving
Calories 192 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Cholesterol 15mg5%
Sodium 272mg11%
Potassium 81mg2%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 5g6%
Protein 5g10%
Vitamin A 170IU3%
Calcium 33mg3%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.

This post was originally published in September 2015. Updated to include new images and some improvements on the recipe.

For those who still want to use the old recipe, here it is. The main difference is the shaping of the individual rolls. The old version is the traditional pandesal shape that is slightly elongated with pointy ends.

3 cups flour
1 1/2 teaspoon instant dry yeast
1/4 cup + 1 tablespoon sugar
1 teaspoon salt
3/4 cup milk
3 tablespoon margarine – or butter (melted)
1 egg
1/2 cup breadcrumbs

In a big bowl, mix together flour and yeast. In a smaller bowl, combine sugar, salt, milk and margarine or butter. Warm liquids in the microwave until warm. Remove from microwave and add the egg and beat several times until well blended. Make sure that the liquids are only mildly warm and not hot.
Pour the liquid mixture over the flour mixture and fold until dough forms. Knead the dough on a clean surface dusted with flour until it becomes smooth and elastic, about 5-10 minutes.
Form the dough into a ball and place the dough in a greased bowl and cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it doubled in size. Depending on how warm it is, could take 30 minutes to an hour.
Punch down the dough and divide it into 2 equal parts using a knife or dough slicer. Roll each into a log. Cover each log with breadcrumbs. Cut the log sideways into smaller pieces. (about 6 pieces each log). Roll each piece with breadcrumbs again.
Arrange the pieces on a baking sheet living some gaps in between (at least an inch). Leave them to rise for another 10-15 minutes.
While waiting, preheat oven 370° F /185°C. Bake the Pandesal for 15 minutes or until the sides are a bit browned.
Remove from oven and serve while hot!

Traditional shape of Pandesal

 

Avatar

Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

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  1. 5 stars
    These are amazing! Thank you! Ive made this recipe at least 20 times with many combinations of flour. Wheat works really well also. My favorite has been 2/3 bread flour and 1/3 whole wheat. I’m going to try almond flour next. This is the best recipe I’ve tried, for anything, in 2020.

  2. I tried to make it to do and it was perfect. It taste like the pandesal back home. My mom in law(american) said it looks like dinner rolls but they don’t taste like dinner rolls and was really good. She ate a lot and took some home. Thank you. 🙂

  3. Hi Bebs, hello from Canada, just a quick question in this recipe the pandesal, I noticed the oven turn on to 375F is that right?
    Thank you.

    1. Hi Celia, it says 370F. That is for regular ovens but if you will use small ovens (tabletop or toasters) where the heat source is closer to the buns then lower the temperature and you ight also need to tent the buns with aluminum foil to prevent the top from burning.

  4. Thanks for the recipe 🙂 I followed it exactly, however, I found that the dough was so wet, it wouldn’t form into a ball and kept sticking to my hands and the bench 🙁 I had to add extra flour to the bench until it came together! I have left it to rise now – hopefully it turns out well, fingers crossed!

  5. 5 stars
    I tried a lot of Pandesals recipe but this is the best I’ve ever had so fluffy and chewy the way I love it … My gosh it is so addictive ! I used 50/50 APF and BF with cheese filling and it turned out perfect . Thank you for sharing this wonderful recipe❣️

  6. Tried this recipe and modified a little on flour. I would say I have found the perfect recipe for my pandesal. Soft and chewy the way I love it. Experimented on filling them
    with cheddar cheese and oh, they burst in goodness. My family loves it so much and kept wanting more. Thank you dor sharing your recipes 💕

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