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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
4.99 from 92 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


  • 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


  • 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!



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



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!

This Post Has 502 Comments

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  1. 5 stars
    Hi. I just made your recipe and it turned out great. I was just wondering, can I add a little bit more sugar for a sweeter taste without messing up the outcome?

  2. 5 stars
    This recipe is great. I like that it is soft and airy. Just the perfect texture for a pandesal. I hope it stays soft until the next day. Will this be a good recipe to put fillings inside?

    1. Hi Grace, normally pandesal will start to harden after some hours. If you want it softer longer add potato flour and more water. You can also add tangzhong instead. Yes, it would good also with fillings.

  3. Hi Bebs, I would like to make your pandesal recipe, did you proof first the yeast before you add it or directly add it to the ingredients. Thank you

    1. Hi Carol, if you are using instant yeast, you can add it directly to the flour or to the dough. For active dry yeast, proof first.

  4. 5 stars
    Thanks for the great recipe! was so happy of the overall result. Im trying to refrigerate the mixed dough ahead and use it the next day. will see if it will turn out the same result.

  5. 5 stars
    Made this recipe yesterday and made it double. It is by far the best Pan de sal I’ve ever made.I used half APF & half bread flour. Its soft and airy my boys ate the first 12 in one sitting. Thank you very much Bev. Your other recipes had been guiding me here in NZ during the Pandemic.

  6. 5 stars
    Hi! I made this pandesal recipe last night, me and my hubby loved it. Thanks for the recipe!

    Can I make the dough at night and bake it the following morning? Will there be a difference with the outcome?

    1. Hi Fel, refrigerate the dough just after kneading or you can also do it after forming them already. The (first or second)rising will happen overnight in the fridge. Use lesser yeast for this.

  7. 5 stars
    Good afternoon po! Question lang po, can I make the dough the night before, put it in the fridge/freezer then bake it in the morning? Thanks po!

    1. Yes, you can either after kneading the dough or after forming the buns. It will do the rising in the fridge. Use just half of the yeast if rising for a longer time.

  8. 5 stars
    Wow! Buttery flavor! So far the best I’ve ever tried. No more grocery/bakery pan de sal, this recipe tastes better.
    My covid 19 locked down recipe collections.

  9. 5 stars
    Hi! I want to say thank you for the amazing recipe! It was my first time to bake a bread, let alone a pandesal. Your recipe was Such a hit for my family.

    I read a whole year’s worth of comments and this is for those who don’t Have the time for it.

    Additional Tips:

    1) Check yeast by: mixing 1tbsp yeast, 1/2tsp sugar,1/2c LUKEWARM water. After 5mins it should froth.

    2)I replaced 1/4c part of the flour to 1/4c potato starch(you can use potato powder as well) to make the bread softer

    3)instead of 2tbsp butter, I used 1tbsp butter+1tbsp oil

    4)knead the mixture for 8-10minutes, dough should be sticky, do windowpane check- dough should be stretched thin but won’t rip

    5)it’s autumn in our country now, so I let the dough rise inside a preheated oven 50deg Celsius (turn off the oven once the dough is inside)- makes the dough rise quicker

    6) I only have panko breadcrumbs at home so I toasted and crushed it

    my question though, if I want to chill the dough overnight, can I do the second rise((after I Mold it into circle, and dredged it with breadcrumbs)) inside the fridge so in the morning, I can just bake it for 15minutes? Is there any maximum time I can only keep the dough inside the fridge? Also do I have to put the dough in room temperature first before I bake it or can I just bake it straightaway from the fridge?

    Apologies for so many questions! Thank you!

    1. Hi Marjory, thanks for a great recap! Yes, you can refrigerate the dough once formed. Arrange them on the baking tray where they will be baked. You can cover them loosely with a plastic foil or a clean kitchen towel. They will do the second rise overnight. I suggest using just half of the yeast or a teaspoon so it will not be over-proofed. You have to bring the shaped buns to room temperature before you can bake them as usual.

  10. 5 stars
    Last week, I made these for the first time for my Filipino pastor priest. He loved them! I am now making another batch for him. Thank you for a great recipe!

  11. 5 stars
    On my first try, I used instant dry yeast and followed the instructions but didn’t rise as expected and the pandesal turned out to be hard. On my second try I proofed test the same instant dry yeast, test went okay but still the bread turned out to be a bit hard. What am I missing? Can I use evaporated milk too?

  12. 5 stars
    Hi, my cousin was helping me bake and he accidentally put the measured yeast on the flour that we’re not going to use. My aunt tried to sift it but there were still yeast left is it okay to still use it for next pandesal batch?

  13. Can I add some ube (from glass jar, the one used for halo halo) keeping the exact measurement of the other ingredients in this pandesal recipe?

  14. 5 stars
    Hello Beb!

    Thank you for your recipe! I tried it before and my husband and myself love it ♥️ I also look at your website for other recipes too.

    I was wondering tho if it is possible to leave my dough to rise overnight and if there are special instructions to do this?

    Thanks! 🙂

    1. Hi Kyra, yes you can. But I recommend using ADY and you can reduce the amount to half. Refrigerate after kneading and let it rise overnight. Or do it after forming them and before the second rise then put the whole baking sheet with the formed dough and cover loosely with plastic wrap

  15. Hi! I tried this today and the result is really good except that i can still smell and taste the yeast in pandesal. I used active dried yeast with the same measurement that of instant yeast. Should I reduced the active dried yeast? Thanks and God bless.

    1. Hi Ai, a bit of yeast taste if normal and what others would actually aim for. You can, of course, reduce the yeast but it might take longer to rise.

  16. Hi Bebs,

    My son has dairy and egg allergies. Can I just use water instead of milk and omit the egg? If so, how would these changes affect the recipe? Thanks!

  17. 5 stars
    Hello! I baked this today. It turned out good but a little bit too dense.

    I have a hot kitchen. My yeast is brand new. My dough did rise. However, when baking, it feels dense and uncooked in the center. Although I baked it at 185 deg. Celsius. It looked toasted on top and underdone in the center.

    1. Should I bake it at a lower temperature?
    2. I kneaded my dough for about 8 min. Should I knead it more?
    3. Can I add more sugar to make it sweater?

    Thanks for this recipe!

    1. Hi Sam, try using the lowest rack of you oven so the top won’t brown too fast and lower the temperature a bit plus bake it longer. You have to let it rise longer too. Sure you can add a bit more sugar but it might take longer to rise or look for yeast that is made for sweet doughs.

  18. ask ko lang.. what’s the difference pag walang egg? the recipe i use doesn’t have egg but usually after a day it gets a little hard… will the egg make it softer and last longer room temp?

  19. Hi. If I use a stand mixer, how long do I need to knead the dough, what speed setting, and how can I tell if the dough is done with the kneading? Thank you very much!

    1. Hi Cherry, normally I use medium speed and knead for 7-10 minutes. Same with kneading manually, you have to do the windowpane test.

  20. Hi,

    Is there any reason why the dough did not double in size? I used dry yeast I purchased from the Filipino store.

    1. There could be various reasons. Did it rise at all? Then maybe it needed just more time especially if it is cold where you are.

  21. 5 stars
    I made this last night and it was delicious! I have a question though…Can I use the hook attachment of a stand mixer to knead the dough instead of manually kneading it for 10 min? And if so, should it be less than 7 -10 min?

  22. Hello! Just wanna ask. I usually want my bread chewy but I don’t have any bread flour. Is it still possible to make it chewy with just APF?

    1. 5 stars
      Thank you for sharing this recipe ,I was so happy with the outcomes, my 11yrs old daughter loves it, it’s soft and chewy just the way I wanted it, I used half bread flour. I just wonder if I can keep it in fridge to proof and bake it next morning. Thank you again

      1. Thanks for the 5 stars, Sally. Yes, you can proof it overnight in the fridge, but usually, ADY is recommended for this and you can lessen the amount of yeast to half.

  23. 5 stars
    I tried your recipe and I’m happy with the outcome even my hubby is very happy hahaha. Thank you.

    1. First, check your yeast if it is still active. Do not use hot water as it kills the yeast. How long did you knead the dough? How is the temperature of your kitchen?

      1. Hi Bebs,
        I’m not getting your recipe correctly. Every time, the dough is not rising – waiting for hours. I’m using instant yeast.

        Any advise please?


        1. Hi Linlyn, check your yeast maybe it is no longer good. Take a tablespoon and sprinkle it in 1/2 cup lukewarm water with a little sugar then mix. It should turn into a very foamy mixture in 3-5 minutes. If it does not then it is not good anymore.

  24. I’m not getting something right….at first I needed to knead it more to make it fluffy…but for some reason it taste different and not sure why…any tip?….I had to proof it for about an hour to get the rise…am I proofing it for too long?…the taste is like fermenty

    1. Hi Camille, what do you mean kneading until fluffy? It should only be smooth and elastic that when you stretch a small piece, it will not break but form a thin sheet or membrane (windowpane test). Normally it takes me 7 to 10 minutes of continuous kneading. When you proof it, just let it rise until it doubles the original dough size. It can be less than an hour if the environment is warm.

  25. 5 stars
    Thank you for sharing your simple and easy to follow recipe! Instruction was clear, with pictures and video. For a first time maker of pandesal this was super helpful! My 3yo son and I followed your pandesal recipe…was nervous 😨hearing from my friends about the kneading and the waiting for the dough to rise but it turned out to be easy (we used instant yeast).. Recipe is perfect!👌Right number of yield and with helpful tips like with the flour and yeast. More importantly the output was yummy pandesal! 😋🤩🥳
    My family especially our son loves it!!🥰😘
    Thank you again. 🙏

    1. That is so nice, Chelle, to have your son be interested in baking as well. I know how it can seem to be difficult hearing others talk about making bread with yeast. But now you know that there is really nothing in it. It needs just a bit of patience and love. Glad you all like it.

  26. Hi,

    Bec of ECQ, i only have rice flour here with me, can i use this instead of APF? And what would be the ratio? Thanks in advance!


    1. Hi Jats, I do not think you can use rice flour to make yeast bread because it lacks gluten. There are of course some workaround to make gluten-free bread but you need something like Xanthan Gum for it.

  27. 5 stars
    Thanks for the recipe. The instruction was easy to follow and the bread tasted so good, you can eat it on it’s own!

  28. 5 stars
    Amazing! Thank you for your recipes I bake perfectly. My family and friends love the pandesal. Thank you for sharing and I do recommend to all my friends who ask recipes for the bread that I bake.

        1. Sure you can…just refrigerate after kneading and let it rise in the fridge overnight. Use ADY if you have it and reduce the amount to half.

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