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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 135 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!

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    1. Hi Tj, yes you can. You can refrigerate the dough after kneading (bowl covered with a plastic wrap) or after shaping them already (placed on a baking tray covered loosely. The dough or shaped buns will rise overnight and be ready for baking the next day. But I suggest using active dry yeast or if you use instant yeast then reduce the amount a bit to avoid too much rising.

  1. 5 stars
    Hi Bebs

    Thank you for sharing this recipe! I tried different pandesal recipe But your recipe is the best, chewy, soft and so yummy!! I feel like I’m home, my family and my friends loved it. This is now my recipe too and again thank you. God bless and keep safe. ❤️🥰xxx

    1. Just double the ingredients. But you have to work quickly or refrigerate the dough that are not yet being formed or they might rise too fast.

  2. 4 stars
    Hello, I tried the recipe and the taste is very good. Hope you can advice how to manage the dough when its was sooo sticky, like it didnt even want to form. I used 50/50 bread flour and APF. I added more flour for it to take shape but i couldnt knead it as it would stick on my hadn and on the surface table. I added half cup of flour more and it was still too sticky.

  3. 5 stars
    Just made this today And it was perfect!!!! The kind of pandesal i’ve been craving for!!!!! Used 50/50 AP and Bread flour and used active dry yeast! At first i thought it was really wet and i just added flour maybe 3 tbsp! And just followed everything!!!! It was perfect! Thank you so much for sharing and the tips! All worth it!!!! 💖

    1. Glad that you like it Stefanila. I guess it has to do with the flour’s ability to absorb liquid. They vary from one brand to the other or where you are.

  4. Hi,
    I have been following your recipe. After baking my pandesal is soft and fluffy but the next day it becomes hard. Any tip please.


    1. Hi Mhatet, that can be expected with pandesal, they are not like other buns that stay soft longer. You can reheat them in microwave and it will soften them a bit but will harden again when it gets cold.

  5. 5 stars
    Wow. Just wow. I just took the baking tray out of the oven and can I just say, the smell of the entire house is like a local panaderia. I love it. And the pandesal? Just perfect. Thank you for sharing this recipe!

    1. I suggest using 50/50 APF and bread flour. Bread flour rise higher without losing its form so you can let it rise a bit longer without worrying that it might deflate later on.

    1. Hi Nicole, there could be several reasons, but the most common is that the dough did not have enough time to rise to double its size the second time.

    1. For some bread using measuring cups is enough, no need to be so accurate. But if you are using cups then do the spoon and level technique in measuring flour or similar ingredients. That is you spoon the flour into the cup and then level it. Don’t scoop directly from the container or pack as they are too compact and heavier that way.

  6. 5 stars
    Great homemade pan de sal recipe. Just like the ones I used to get from a local bakery from where my grandmother used to live!

  7. Hello Beb,

    I read your “pan de sal” recipe and thought it was easy to follow. This is my first attempt to bake pandesal. I will try ube pandesal as well.

    Thanks for sharing your recipe!

  8. Hi! I like ur recipe!!! Tried it and it was soft and fluffy everyone loves it! I want to make another batch. Do u think i can replace the butter with veg oil ? What will be ratio?

  9. 5 stars
    Hi Bebs, thanks for your recipe my baby loves it I just replaced the APF with whole wheat flour and added a tbsp of butter..soooo good.BtW I also follow your crispy pata your recipes can’t wait to try them.❤️❤️❤️

  10. Hi Bebs,
    Thank you for all your recipes, because of the lockdown I got into baking and I am loving it.

    For this pandesal recipe, is it ok to put a quick melt cheese in the middle before baking to make it like a cheesy pandesal?

    Thank you.

  11. 5 stars
    Hi, just want to say your pandesal recipe is the best🙂 It’s so easy to follow and I love how it turn out, so soft and fluffy. I substitute the butter with vegetable oil and the turn out is just the same. Just how I wanted my pandesal to be. Made this a few times for my family and friends, they loved it!

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