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
Printable Recipe
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 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
Nutrition
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!
Nadzwa says
Hi Bebs,
Thanks for sharing your recipe.
Just wanted to know if I can leave the dough in the fridge and cook the following day?
Bebs says
Sure you can do it after kneading or after shaping.
GG says
Hello! I love your recipes!!
Question: does it matter if I use salted butter or unsalted butter?
Bebs says
Hi GC, it will of course, have an effect on the taste. If all you have is salted butter then skip the salt.
Nena Lim says
Hi bebs, bfore making the recipe , should I add more milk or water cause I will be using half bread flour and apf, and they say bread flour needs more liquids? Tenks
Bebs says
Yes Nena, but only if the dough feels too dry...
Nena Lim says
Hi bebs, so happy to read your recipe. It explains carefully all my questions, thank you for the thorough explanation,, yes I will try your recipe and update you!
Ysa says
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?
Bebs says
Hi Ysa, it will give the yeast more work and time to rise when the dough is too sweet but sure you can still add a bit more.
GRACEWGS says
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?
Bebs says
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.
Orlando RV Alberto says
Hi Bebs,
It is my first time baking pandesal. I made two batches, with and without fillings. Surprisingly, as a first timer the taste was perfect. My family loved it. However, like you said to make it softer longer I add potato flour. Is there an alternative to potato flour or should I say a process where I can make it softer, like adding or lessening a certain ingredient? As you have mentioned I can use Tangzhong instead. What is the measurement of hydration in making Tangzhong slurry using of course the same flour and liquid in the recipe? In this case, I opted 6 cups of flour making 24 pieces of pandesal.
Carol says
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
Bebs says
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.
AJ says
My family can’t believe I just made pandesal at home. Lol Thanks for another great recipe! 😊
Bebs says
Your welcome, AJ! Let it just be the first of many more baking surprise for your family!
lil says
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.
Bebs says
Thanks, Lil. Do give us an update!
Lil says
Hi Bebs, the refrigerated dough did not disappoint at all! Family and friends are loving it. Thanks mucho!❤️ God bless.
Bebs says
That is awesome, Lil!
Maylene says
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.
Bebs says
Aaaw...that is great to know, Maylene! Thanks for your nice comment and for the perfect rating! Stay safe you guys.
Fel says
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?
Bebs says
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.
Patrick says
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!
Bebs says
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.
Mary says
Hi Bebs,
May i also use oil in kneading this kind of pandesal just like your ube cheese de sal recipe. Just wondering. Thanks!
Bebs says
Sure you can Mary.
Bebeth Durano says
Hello. This is my first time to bake bread/ pandesal. Something urges me to try it and make a business out of it and help the street people during this crucial time. I just don't know how but I pray this is part of the lead of what I should do. I may be delivering to costumers as well as distributing Pandesal to the hungry street people.
I will follow your modified recipe. How much would 1 recipe cost including the gas consumption? What is the ideal selling price of each Pandesal. Local bakery sell it at 1 peso of the small ones/2 pesos on the bigger ones. Please give me a hint or guide on this. Thank you so much!
Bebs says
I am sorry Bebeth, I wish I could help but I do not calculate costs when doing my recipes and I have an electric oven.
Maureen says
Can I use brown sugar instead?
Bebs says
It might affect the color and texture but sure, why not.
Romeo says
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.
Thanks!
Bebs says
Thanks for your wonderful comment, Romeo! Stay safe always..
Lily says
Can I use almond flour instead of APF?
Bebs says
Hi Lily, I haven't tried it so I am not sure if it will work well.
marjory says
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!
Bebs says
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.
carlie says
Love this recipe!! I noticed some people commented on the pandesal being hard after a day or two. But to prevent the bread from hardening, just freeze the left overs and defrost only the ones you're planning to eat! Reheat the pandesal at 350C for 8-10 minutes and they'll be just as soft as the day you baked them! It even added a nice golden brown to the top and bottom at this time and temperature. 🙂
Bebs says
Hi Carlie! Thanks for the great tip! Will add it to the post when I update it.
Darlene Sy says
If i use 50% bread flour and 50% apf how many cups of milk do i need to use? Because you said we need to adjust the liquid if we're going to use bread flour. Thank you
Bebs says
Hi Darlene, the liquid can vary depending on the flour, the amount is a guide and normally enough to achieve soft pandesal. Start by adding a tablespoon at a time until the dough becomes slightly sticky but still manageable to knead.
Kristee says
I just used your recipe and it’s very delicious! However, the baked result was a lot denser than I had hoped. I live in the US and used Gold Medal APF. What did I do wrong?
Bebs says
Hi Kristee, it could be different things like over or under kneading or incorrect way of measuring in cups or not enough rising time. Remember, when measuring the flour to spoon it to the cup until full and not make one big scoop from the flour container or it will be too much. Do not tap, just level it with a ruler or back of a knife. Do a windowpane test to know if the dough is kneaded correctly. Give the dough time to rise to almost double its size.
Josie says
Hi...can i reduce the amount of sugar without sacrificing texture of the bread? Am using evap milk and i guess it has sugar in it...appreciate your reply.. thanks
Bebs says
Sure you can, Josie!
Sue says
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!
Armin says
Hi Sue, great to hear that 🤗
Macking David says
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?
Apple says
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?
Bebs says
Ooooppsss...I honestly do not know. But I suggest using it as soon as possible.
Christie says
Can I use fresh yeast instead of dry yeast?
Bebs says
Yes, use about 115 tablespoons fresh yeast.
Rowena says
Will this recipe work for bread maker?
Bebs says
Yes, it should. Just follow the instruction of the bread maker as to the order of the ingredients.
Dina says
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?
Bebs says
Hi Dina, we do have ube pandesal recipe here. Just search for it in the search box.
Liza Yeomans says
I made this pandesal recipe and it’s a hit. We had it for dinner. Thanks for the recipe.
Armin says
Thanks for telling me, Liza ❤️
Kyra says
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! 🙂
Bebs says
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
Ai says
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.
Bebs says
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.
Melanie says
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!
Bebs says
Sure you can but it will not be as soft. You may have to add more flour if the egg is omitted.
Sam says
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!
Bebs says
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.
Katie says
Hii! Just wondering if I can use cake flour as well?
Bebs says
You can but it will have a crumbly texture.
Dianne says
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?
Bebs says
Yes, the addition of egg to bread or baked goods gives them softer crumbs.
Cherry Ann Aguillo says
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!
Bebs says
Hi Cherry, normally I use medium speed and knead for 7-10 minutes. Same with kneading manually, you have to do the windowpane test.
Mary says
Hi,
Is there any reason why the dough did not double in size? I used dry yeast I purchased from the Filipino store.
Bebs says
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.
Veronica Rios says
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?
Bebs says
Sure you can, Veronica. 7-10 minutes should do it but do the windowpane test to be sure.
Joy says
Hello po. Wala po kasi akong whole or full cream milk dito. Is it ok to use the 2% milk or skim milk? Salamat.
Bebs says
Sure you can, can also be done with just water.
Mary says
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?
Bebs says
Hi Mary, I am afraid you really have to use bread flour for that.
Sally says
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
Bebs says
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.
Demetria says
The pan de sal was delicious . Love it. Thanks for the recipe.
Armin says
You`re very welcome, thanks for the feedback!
Love Santiago says
I tried your recipe and I'm happy with the outcome even my hubby is very happy hahaha. Thank you.
Armin says
Thanks a lot and I`m so happy that your hubby liked it too 😉
Evelyn says
I follow everything but it didn’t rise I don’t know what I did wrong.
Bebs says
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?
Linlyn says
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?
Regards,
Linlyn
Bebs says
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.
Len says
The recipe is certainly good! We've tried several already and this is the best by far. Thank you for sharing!
Bebs says
You are welcome, Len. Thanks for the nice comment.
Camille says
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
Bebs says
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.
Chelle CG says
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. 🙏
Bebs says
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.
Christie Aying says
I tried it and it worked! It was soft and buttery just like what she said. Thank you!
Bebs says
Thank you Christie!
Jats says
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!
Jats
Bebs says
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.
Marlie says
Which milk to use in pandesal and spanish bread? Whole milk, skimmed milk or full cream milk? Thanks!
Bebs says
Hi Marlie, whole or full cream milk should be fine.
Abby says
Thanks for the recipe. The instruction was easy to follow and the bread tasted so good, you can eat it on it’s own!
Bebs says
Thanks for the great review, Abby!