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Home > Bread

Pandesal Recipe

BY :Bebs | Published: 05/15/ 2019 | Updated:05/08/ 2020 | 1,090 Comments

RECIPE VIDEO PRINT
4.99 from 336 votes
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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?
  • What are the Ingredients for Pandesal?
  • A note about flour...
  • Other Filipino Bread Recipe to Try:
  • How to Make Pandesal
  • Printable Recipe
  • Pandesal Recipe - Soft and Buttery

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

Printable Recipe

Hot Pandesal with butter spread
Print Review

Pandesal Recipe - Soft and Buttery

4.99 from 336 votes
Make your own homemade Pandesal with this easy and simple Pandesal Recipe. Soft and fluffy, covered with breadcrumbs best serve while hot!
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Rising Time 30 minutes mins
Total Time: 25 minutes mins
Course :Breakfast
Servings =12
Print Recipe Rate this Recipe

Ingredients
 

  • 3 cups all-purpose flour - see NOTE 1 about bread flour
  • ¼ cup sugar
  • 1 teaspoon salt
  • 1 cup milk - lukewarm
  • 1 egg
  • 2 tablespoon butter - melted (or margarine)
  • 1 ½ teaspoon instant dry yeast - see Note 2
  • ¼ 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 leaving 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!

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 ½ 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

Calories: 192kcalCarbohydrates: 32gProtein: 5gFat: 4gSaturated Fat: 1gCholesterol: 15mgSodium: 272mgPotassium: 81mgFiber: 1gSugar: 5gVitamin A: 170IUCalcium: 33mgIron: 1.8mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

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 ½ teaspoon instant dry yeast
¼ cup + 1 tablespoon sugar
1 teaspoon salt
¾ cup milk
3 tablespoon margarine - or butter (melted)
1 egg
½ 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

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  1. Chel says

    September 20, 2023 at 12:19 pm

    5 stars
    This recipe is a keeper. It is soft yet slightly chewy and very light. You can easily eat the whole batch in one sitting.
    I used half and half high grade flour and all purpose flour. I let it rise for longer = 2hours the first rising and another hour after dividing them (I was busy and forgot them - it wasnt on purpose). It was very airy inside - I love it.
    I made 2 batches. 1 plain and another with cheese and ube halaya inside. They were really good.
    I will definitely make this again.

    Reply
  2. Joy says

    September 04, 2023 at 4:55 pm

    5 stars
    Hi! I’ve made this recipe many times - so good!
    Just wondering if I can bulk proof in the fridge overnight?

    Reply
  3. Gigi says

    July 26, 2023 at 6:37 am

    5 stars
    I made this today (the updated recipe) turned out delicious! Thank you for sharing this recipe.

    Reply
  4. Charity Dimaculangan says

    July 10, 2023 at 7:31 am

    5 stars
    Tried this and did not proof my yeast.. it did not work well for me.
    I proofed my yeast first, and it’s soft and good now.

    Thank you for helping this “never baked bread in my life” baker enjoy pan de sal!!!

    Reply
  5. Charles Stiles says

    July 09, 2023 at 5:20 pm

    5 stars
    Made this and was pleasantly surprised - the texture and flavor was just like the pandesal I had when I was young! Thank you and I can't wait to try out your other recipes!

    Reply
  6. Eva says

    July 04, 2023 at 11:28 pm

    Thank you for your recepies! They arr always fail proof. My mom was soo happy when I made this for her. Thank you for connecting me and my mother by sharing your recepy! <3

    Reply
  7. Di says

    June 23, 2023 at 7:06 am

    4 stars
    Great recipe . I’d tried several recipes but none of them shines for me. I am frustrated already coz I waisted a lot of ingredients but am so happy that I found your recipe. I tried and bang on… it’s awesome. My family loves it. I’ll be adding this recipe to my file. Thank you for sharing and God bless you🙏

    Reply
  8. Bernadette Oneill says

    June 08, 2023 at 5:36 am

    5 stars
    Tried your recipe during lockdown & was so good. Thanks Foxyfolksy! Will try making it again. ☺👍🍞🥖🥐

    Reply
  9. Miriam Anderson says

    March 14, 2023 at 3:07 am

    5 stars
    Tried these at a farmers market once and have been dying to have them again since. This recipe taste exactly like I remembered them! I did the 50/50 APF and BF!!! Will save them as a staple in my house. They are so easy to make too. It’s a forgiving recipe and done in 1.5 hours. I used a standard packet of instant fast acting yeast.
    Thank you!!!

    Reply
  10. Aejay says

    March 10, 2023 at 5:39 am

    5 stars
    Thank you for sharing this recipe! Legit soft and fluffy pandesal. I had to convert the ingredients to grams to make it accurate (I write the recipe down so that I can make it consistently next time and if I feel like I need to adjust something, I will know what to do next time). My dough turned out to be really sticky after kneading it for 8-10mins with a hand mixer and it made me frustrated to the point where I want to throw it way. But I don’t want to waste it so added a few more flour and continued what I am doing *trust the process** it was still sticky, I am overthinking.. so I let it rest, I divided it, gave it another rest and baked it. Surprisingly, the end product was so delicious. My 6yo picky eater loved it! My mom believed in me before I believed myself. We all loved it! This recipe is definitely a keeper.

    Reply
  11. Jeff Shaw says

    February 20, 2023 at 9:43 am

    5 stars
    I've been working on different Pandesal recipes for months. This one is the best. For this batch I used 1/3 bread flour and 2/3 AP flour. Next week, I'll just use AP flour. Salamat po sa recipe kayo. Ang masarap yan!

    Reply
  12. Sally Barry says

    February 19, 2023 at 8:11 am

    5 stars
    I haven't made this. Yet. But the recipe sounds delicious, and do-able... Our farmers market sells them for $$ and they are SO delicious, I think I might want to try my hand.

    Reply
  13. Nora says

    December 09, 2022 at 1:55 pm

    5 stars
    I'm so glad I found your Pandesal recipe. I made this several times now and it's always perfect. My hubby love them so much everytime it comes out of the oven 3 pieces is gone😊

    Reply
  14. David says

    November 14, 2022 at 12:53 pm

    5 stars
    I follow the recipe as given to make these for my Daughter who loved eating them while we were in Philippines and she equally loved these too. My Filipino wife and mother-in-law also commented that they looked and tasted authentic. Thanks for the recipe

    Reply
  15. April says

    November 12, 2022 at 1:22 am

    Hi po. Do you still have the brands of the ingredients you used in Germany? I'm currently here and honestly i don't know which brand to use. There's so many choices.

    Reply
    • Bebs says

      November 17, 2022 at 3:37 am

      I usually just use the cheapest brand, they are good quality already also.

      Reply
  16. Alma Villadsen says

    July 25, 2022 at 9:38 pm

    5 stars
    Its easy and yummy🥰

    Reply
  17. Lou lou says

    July 21, 2022 at 1:46 am

    5 stars
    I made this today! It was perfect, very soft & chewy. I did the 50/50 recipe. I am so glad I give it a try. My son ate 3 pieces. Next time I will make this again, I will make sure that the sizes are equal 😜 I think I need to use a scale to make sure that they are the same. But the tastes are really good. Thanks for sharing this recipe ❤️❤️❤️

    Reply
  18. Adlyn says

    July 19, 2022 at 3:57 am

    5 stars
    Delicious! Used bread flour and needed to increase quantity of flour! And I also used 12 cavity mini loaf pans to give it a uniform shape.

    Reply
  19. Dorothy Jehn Oraiz says

    July 11, 2022 at 6:46 am

    5 stars
    This recipe is fun and easy to do, thank you ❤️. Hopefully my mom's coworkers will love these pandesal🤞.

    Reply
  20. Des says

    July 05, 2022 at 12:54 am

    5 stars
    I overlooked the additional1TBS of sugar and only left it at 1/4 C of sugar. (I measure everything in grams so I only converted the 1/4 C). After I removed them from the oven and had my first bite, the first thing I said was : “This needs more sugar!”
    I re-read the recipe and found my error.
    Had I added the 1 TBS, it may have just reached the beginning of the sweet spot.
    Other than my omission, they turned out beautifully. I used half German APF and half Bread flour. The size was perfect. The density and chew was perfect. I now have 10 biscuits that need more sugar though!!!!
    I will make this again (correctly) for my Filipina mother in law.

    Reply
    • Bebs says

      July 12, 2022 at 11:42 am

      It happens to all of us, sometimes, Des.😊 Hope your mom-in-law will like it.

      Reply
  21. Alice Örtegren says

    June 29, 2022 at 6:15 pm

    5 stars
    Thank you for sharing your recipe. My family love my pandesal. God Bless ❤️

    Reply
  22. Alice says

    June 11, 2022 at 4:59 pm

    5 stars
    Hi Bebs,
    Tried ur pandesal recipe. My husband and daughter loves it. Thanks for sharing it.

    Reply
  23. Linda says

    June 10, 2022 at 6:43 pm

    Hi, I am getting ready to make these for the first time, my ? to you is how do you make those butter tubes. I think that would be over the top 🙂

    Reply
    • Bebs says

      June 25, 2022 at 5:52 pm

      I actually just used a bread knife ( you can also use a serrated knife) and make sure the butter is cold but not frozen or hard. Then slice a thin layer off the top moving towards you. It should curl up while you continuously cut the butter. You can dip the knife in hot water and dry it to make it slice easier.

      Reply
  24. Leona So says

    May 27, 2022 at 6:22 pm

    I am a European married to an Asian made PandeSal twice going for the 3 times right now, my husband is so pleased with the recipe, we live in Belgium no-one knows PandeSal unless you are an Filipina, but I am not so for me it was getting used to the sweetness of the rolls. Great recipe.

    Reply
  25. Aldrin says

    May 14, 2022 at 10:41 pm

    5 stars
    perfect recipe! wife and kids can’t get enough. can’t wait to try the ensaymada and spanish bread recipes.

    Reply
  26. Mgal says

    May 11, 2022 at 11:09 am

    5 stars
    This recipe is perfect. Soft and flavorful.

    Reply
  27. Jennie says

    April 22, 2022 at 6:52 am

    5 stars
    Great recipe! I made the dough in my bread machine. I used ALL bread flour. I was afraid it would get hard after it cooled but it stayed soft in an air-tight container. Love, love, love the chewiness of the pandesal. It made 12 huge pieces as big as hamburger buns so I think I will make it smaller, 24 pieces. I used panko, Japanese bread crumbs since this is what I had.

    Reply
  28. Leyla says

    April 19, 2022 at 10:09 pm

    5 stars
    Tasty recipe and easy to follow videos!
    Looking forward for more recipes 😀

    Reply
  29. Dazel says

    April 10, 2022 at 10:54 am

    5 stars
    Thank you for this recipe! Followed it to a T and came out perfect. Day 4 since I made my first try and they’re still soft! God bless you! Thank you for sharing your recipes!

    Reply
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