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.  

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 translate 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.

When we were still in Germany, we are surrounded by all the really good bread. But being a Pinay, I still craved for Pandesal from time to time. So I thought of giving it a try, making my own Pandesal…and I am glad I did.

It is one of the easiest bread I’ve ever made!

Getting them directly out from the oven was the best and I loved cutting them into halves and spreading my Pandesal with salted butter while they are still hot.

How to Make Pandesal

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4.86 from 7 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!

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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

US Customary - Metric

• 3 cups all-purpose 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 1
• 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 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!

VIDEO

RECIPE NOTES

Note 1 - 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.

 

Nutrition Facts

Pandesal Recipe - Soft and Buttery

Amount Per Serving

Calories 192 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 1g 5%

Cholesterol 15mg 5%

Sodium 272mg 11%

Potassium 81mg 2%

Total Carbohydrates 32g 11%

Dietary Fiber 1g 4%

Sugars 5g

Protein 5g 10%

Vitamin A 3.4%

Calcium 3.3%

Iron 9.8%

* 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.