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.
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.
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.
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.
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
WANT MORE RECIPES? Subscribe to our newsletter and follow us on Facebook, Pinterest and Instagram for all of the latest updates.
Pandesal Recipe - Soft and Buttery
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 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
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!
It says your original recipe was when you were in Germany. What kind of flour did you use then. I'm in Germany so it would be good to know.
405 and 550 will work fine but I suggest using lesser water first then adjust as needed.
My first ever pandesal and already perfect!
My first ever pandesal, and already perfect!
That is awesome, Samra.
Great recipes. My childrents like it. ^^
this is by far, "d" best tasting pan de sal ever! my go to recipe! feels like I'm back in my hometown Pampanga. thanks Bebs!
Happy to make you happy, Cabalen! Thanks sa stars...
Glad I made pandesal with this recipe. I was doubtful at first if I can make a well-kneaded dough but KitchenAid to the rescue. I swear to make homemade breads from now on 😊 Thank you
I am sure you will like our other bread recipes here too..
Hi Bebs, this recipe looks wonderful. I'd like to ask if the metric measurement is accurate?
Hi Jess, the flour is rounded off to 400g instead of 384g. As for the milk, you can use up to 250ml if it the dough is dry.
Thank you for sharing this very good recipe! This has been my go-to pandesal recipe since I've found it. I just added 2 tablespoons of full milk powder and it adds more flavor..so so good!
Sounds like a great tip, Sheryl. Thanks for the 5 stars too.
Hi Bebs! Love this recipe! A friend even commented that the taste is "sosyal" because it tasted like the European biscuits that she likes. Anyway, thank you! I now make my own bread, and I've been doing it for more than regularly for the past 2 months, though I don't put breadcrumbs anymore. I just use parchment paper to line the sheet.
Thanks for your comment, Maria! Happy that you and your friend liked it!
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.
Aaaww..that is so nice of you to say Kymmie. Thanks for sharing your variations (flour) too..
What’s the least amount that can be used for sugar and butter? Thanks!
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. 🙂
That is awesome Josephine, nothing is quite like our Pandesal I would say.
Hi
I tried This recipe pero bakit po nung naluto na ang tigas po ng pandesal ko? Its dense when it cooled down🥺 please help.
It could be the yeast used or it has not given enough time to rise properly.
how many cups of bread flour if that's all I have to make this bread?
You can use the same amount of APF in this recipe.
This pandesal recipe is perfect. I've been looking for an easy to make pandesal for a very long time. Thank God a friend of mine post this on FB and I'm glad she send me the link to your recipe. The first time I baked it, the dough didn't rise, but the 2nd time, it turned out perfect. This recipe I will keep, and I'm looking forward to have this roll for Thanksgiving this year instead of the Hawaiian roll. Again, thank you for this simple, easy, but delicious recipe.
Hi Nida, glad that you enjoyed our Pandesal Recipe! Thanks for the great comment too!
I used 50/50 apf and bf, just as it was noted and it didnt disappoint! I like how simple and straighforward this recipe is. Well, I have made some of your recipes and They always came out good, especially for someone like me who is just learning by herself to bake! Thanks! Keep it up!
And thank you for this wonderful comment, Louise.
Tried this twice already, never fails. Thank you so much for sharing. Have also tried a lot of the other recipes you have posted. Realllllly good!!!! I’ve learned baking through your site. God bless you!
That is the best thing we read as bloggers, that people learn from what you share. Thanks so much for these kind words, Zara.
CAN YOU PREPARE AND MAKE DOUGH THE NIGHT BEFORE AND KEEP IT IN THE REFRIGERATOR OVER NITE AND BAKE THE FOLLOWING DAY
Sure you can, Tomas.
Hi Bebs, I’ve baked your pandesal recipe several times now for my family and it’s always a hit. I usually make the dough at night and bake them in the morning so we get to have fresh from the oven pandesal for breakfast. I’m nostalgic everytime, this pandesal recipe tastes like manong pot-pot’s when I was in the province back home in Phil. Thank you
I am thinking of serving this for breakfast next time family comes over. When I make several batches, what is the oven’s temperature and how long do I bake if I do multiple racks in the oven? Thank you.
Hi Bebs.. I tried your pandesal recipe before and it is really good. But I tried to do it again for the 3rd time, the bread tastes like flour and smell/taste yeasty. I tried again as I assumed maybe I did something wrong previously but it is still the same. Please help me on this. Thank you.
Yeasty smell usually comes from too much yeast or letting the dough rise too long.
Yay, finally I have found the perfect pandesal recipe. Just made this morning with 50/50 apf/bf. This afternoon, the bread is still very soft and yummy
Thanks for the wonderful comment, Sely.
Hi Bebs, I have baked your pandesal recipe several times now and its always a hit. It’s just like manong pot-pot‘s from my province in Ilocos. I usually make them at night and bake them in the morning. It’s best when they are fresh from the oven.
I was wondering, when making more batches, can I use multiple racks? Will I use same temp. and time.
Hi Maureen, you might need to increase the baking time and rotate the positions of the rack to get even baking. Although a really good oven should be able to do this withouta problem.
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.
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.
I've tried other recipes but this one is the best! The idea of 50-50 APF and BF is awesome. Thank you for sharing. 💜
Happy that you like it, Laine.
So yummy! I actually used butter margarine and the outcome was nice. My family and friends liked it so much, we actually love the dough, so soft and fluffy. 💜
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!
I am guessing your flour is finer than the ones we have in this case use 3/4 cup milk instead.
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❣️
Happy to hear that you like it, Joy!
Thank you for this recipe! My mom loves pan de sal and she wanted to have it with coffee fresh from the oven. She said this is my best bake yet.
Aaaww that is so nice to know, Sugar! Thanks for the 5 stars..
I tried it this morning. Medyo makapal ng konti (sanay lang siguro ako sa tig 2 piso na pandesal sa bakery na puro hangin 🤣😂😅) but it's gooood!!! I added quickmelt cheese, garlic and parmesan sa loob... Kaya mas naging special sya.Thanks for the recipe!
Hahaha, yes, these are big pandesals. You can actually make 16 pieces from it with still decent size. Pang family kasi kaya special 😉
I recently made pandesal using another recipe, and I wanna try this one. I see most recipes call for 2 1/4 tsp instant dry yeast but i see here it only needs 1 1/2 tsp. Can I still go for 2 1/4? Will it make the pandesal more fluffy and airy? Newbie bread maker here 🙂
Actually, for a new baker, it would be recommended to start with small amount of yeast. Too much yeast will give you more problems like the yeasty smell, over rising, and shrinking/deflating bread after baking. Normally the 2 1/4 tsp of yeast is for 4 cups of flour, but can still be reduced to 1 teaspoon. Add a bit more if you want it to rise faster but that means you also have to work faster in shaping them or they might over-rise.
Turned out pretty good. Make sure to use good yeast and be patient as it doubles in size. Omitted the bread crumbs because we ran out. 3rd time baking it.
Thanks for the great comment, Ros.
I noticed there are 2 recipes - which one do you recommend better - the old/original one or the latest you posted? You mentioned the only difference was the way the bread was molded but the ingredient measures were also different. Thanks for your help and response!
Hi Calin, yes the other one has more liquid (milk) because the flour in the Philippines is not as fine as the one I used while we were in Germany (2nd recipe) and absorbs more liquid. I use APF now from Gold Medal.
Hello, will try making this. I have small oven and only fit few pcs. So they need to take turn. What should i do to the batch that is still waiting to be bake, worry about over proofing.
Just put them in the fridge as soon as you form them so they will rise slower.
Hi, I’ve tried your recipe and my first time to bake pandesal, it was successful. Thank you. I’d like to use wheat flour next time, will it be the same amount/measurement?
Do you mean whole wheat flour? APF is also wheat flour...
Thanks for the recipe. Can i use breadmaker for the dough and bake it in the oven?
Sure you can.😊
Hi, I don't have fresh milk right now, can I substitute it with diluted powdered milk? Will it affect the taste of the pandesal?
I think it should be ok.
I will try the pandesal.
Hi! What if I want to add Ube powder flavour? What’s the ratio of powder to water?
I have not used ube powder flavor so I cannot really say.
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 💕
Happy to hear that and thanks for your feedback ❤
The most perfect pandesal ever! So delicious!
Thank you so much, Kristina 🙏
Hello! Is the oven setting for conventional or fan ? Thank you
For conventional oven. I do not normally use fan for baking bread or cakes.
Hello, I love the recipe. It's quick and easy to make. However, I don't know what I did wrong. My pandesal is always dense. It's quite fluffy but I feel like there's a resemblance to Filipino Putok bread. I already did it for 3 times but it always ends up with the same result.
Try to add more water. It can also be that the dough is not kneaded enough?
I’ve tried several Pandesal recipes but this is the best one. Thank you for sharing this.
Aawwww...that is music to my ears...glad you like it.
I have try many pandesal recipe, but this is far better. Thank you very much. 😊
Thank you 🤗
it really works
Thank you 😊
You`re welcome 😊
Hi! Can’t wait to try this recipe. Can I sub w plant milk (ie. Oat milk or Almond Milk)? Thx!
Hi Jeni, I think it should also work.
Hi there,
I love this recipe, I have made it 3 times in the span of 2 weeks! However, I noticed that my last two batches did not brown on the top and they are hard to eat after a few hours. My first batch was great and it was soft for about a week! I was so happy with it I had to make more, but unfortunately the last two batches did not give the same results. I assumed that it might be the dough being too dry so I was careful with my measurements the third time, but still the pandesal is very white and the bottom is hard and browned, almost like an English muffin. Now, I am having thoughts that it might have to do with the yeast I’m using because after 1 hour of it resting, it barely rose at all. Do you have any tips or thoughts on why this may be? Looking forward to your response!
Hi Steph, did the temperature in your area drop during your last two batches compared to the first? If so, then you may need to give the dough more time to rise. Normally yeast will not have an effect on the color of baked goods but the oven settings and rack position do. If the bottom is brown and hard it means you used bottom heat, I normally bottom and top. You can also proof your yeast first to be sure it is still active.
Hello 🙂
I want to use 50/50 apf and bread flour but I do not know how to adjust liquid. Hoe much milk do I add?
Use the same amount. If it gets too dry just add a tablespoon at a time until a nice dough texture is achieved.
Hi Steph, did the temperature in your area drop during your last two batches compared to the first? If so, then you may need to give the dough more time to rise. Normally yeast will not have an effect on the color of baked goods but the oven settings and rack position do. If the bottom is brown and hard it means you used bottom heat, I normally bottom and top. You can also proof your yeast first to be sure it is still active.
Hi,
I would like to know if I can substitute the kneading by using a stand mixer when making the dough?
You absolutely can, Bianca.
Hello. How long and what speed would I use if using a kitchen aide classic series mixer instead of hand kneading it? Thanks
Usually 2-5 minutes at speed 2 should do it but I suggest doing the windowpane test to be sure after 2 minutes of kneading.
In the video, the yeast was added together with the wet ingredients. But in the written instructions, yeast will be added after mixing the dry and ingredients. I followed the written instructions and I noticed that I can still see the yeast in the dough. I hope it won’t make a difference either way. But that got me confused. I’m still waiting for it to bake in the oven. I hope it’s good!
If you are using instant yeast, it does not really matter.