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!
Jinky says
Hi there just wondering if I could use all purpose whole wheat flour?
Bebs says
Sure you can Jinky!
Max says
Hello! I've used this recipe twice in 24 hrs. The first one, I measured the flour with 1/2 measuring cup. After having a very sticky dough, i thought I miscalculated and missed 1/2 a cup so i added it nonchalantly. I live in US so I used your revised recipe thinking we have similar flour. I'm out of milk so I used what I have, half evap-half water. It turned out a little bit dense than i wanted. But it was the best pandesal recipe I've tried (I've tried A LOT!) in terms of flavor, it was the closest to the ones sold at local bakeries back home. So I waited a few hours to see if it will turn hard as some pandesals do. It did not. So I decided to give it another try. This time, thinking that I miscalculated, I converted the measurements to grams and weight the ingredients. Still used the revised recipe. Turns out that I did not miscalculate the first time, so I added a total of 60g or a little bit less than half a cup. So knowing that it will be a bit dense like last time, I did not shape it round like the first time and did the traditional shape (the first one was I little bit dense at the folds at the bottom) and I let it rise for 2 hrs. IT WAS PERFECT! I'm planing to use this recipe from now on with a little bit modification. Thank you very much!
Tip: I ALWAYS proof my yeast whether it's instant yeast or active yeast. Because you'll know right away if your yeast is still good. You don't have to go through all the process of baking just to be disappointed at the end because your yeast is no good.
Bebs says
Hi Max, thank you very much for sharing your experience following our recipe. These flour "problem" really is so common. Normally because some flours are milled finer than others and absorb lesser liquids. I know this because in Germany the flour was much finer than the ones I use here now in the Philippines. Great to hear that you found your sweet spot though!
P.A. says
Hello, how can I incorporate malunggay in this recipe?
Tried this and it’s perfect!
Bebs says
I would chop the malunggay leaves and simply add it to the dough.
Myra says
I made this last night, this is the second time i made it &it was still very dense.
Bebs says
What kind of flour are you using? Did you do the windowpane test to know if you've kneaded it enough? Have they risen to almost double before baking them?
Kathrina says
Thanks for sharing! Love your recipe!
Bebs says
You're very much welcome.
Babs says
Your web looks great. First off, I’ll give your pandesal recipe a try as it looks so good. I have a question though, I’d like to add moringa powder (so happy to finally come across a packet) as I can’t get hold of fresh leaves. How much should I use and would the recipe need any adjustments? Thank you! And congratulations on a great website! Another follower here from now.
Bebs says
Hi Babs, thanks for your nice comment, sadly, I haven't used moringa powder so I cannot answer your question.
AC says
Hello! Will it alter the result of the recipe if I use the whole pack of yeast which is
2 1/4 tsp? I don't know what to do with the leftovers. TIA
Bebs says
Hi AC, you can use it but it might rise faster and might be a little yeasty.
Elle says
Hi Miss Bebs! I tried this recipe by using half afp and half bread flour. Idk why the insides of my pandesals still look uncooked huhu. Help pls. I cooked them for abt 20 mins already.
Bebs says
Hi Elle, can you check the temperature of your oven, and does it have celsius or Fahrenheit?
Marice says
If I make 50/50 AFP/Bread Flour, is the liquid mixture would all be the same? When I dust the surface with flour for kneading, do I use AFP or Bread four?
Bebs says
Hi Marice, it might need a bit more water depending how absorbent the bread flour is. Just add a little at a time until it is a bit sticky. Any flour would do when dusting but I normally skip it and use oil instead so it won't stick to the surface.
Marice says
We finally tried this today and it turned out well for our first try. I didn't do with the bread flour yet since it's hard to find at this time. Also, the next time, I will place the baking tray at the bottom rack of our gas oven since the bread came out toasted at the bottom. It's still good since my daughter loves it toasted. Thank you for sharing.
Bebs says
Hi Marice, I also do the same when I use gas oven, always add another baking tray at the bottom. Glad that you like it still...
Jess says
This is the second time I have made it (this time with fast action yeast and the first time I made with fresh yeast) and I can say fresh yeast and fast action yeast definitely yield the same delicious results. I need to make it a third time this week because the Filipinas at my work want to try a taste from back home!
Bebs says
Thanks for the tip, Jess. Did you use the same amount? That is so nice of you to make this for your coworkers..
Jess says
I used about 10g of fresh yeast (which I thought was probably the same as 1 and a half tsp of active dry yeast. Your recipes are fantastic I must say! I have already tried your Ensaymada and Pancit Luglug, all have been roaring successes! I’m going to be trying many many more!
Bebs says
That is great to hear, Jess! Thanks for your lovely comment.
Katie says
Hi! How can I prevent it from having that yeasty taste if I want to make it airy, because as you said in the previous comments to make it airy I need to leave it longer in the second rise
Bebs says
Hi Katie, use lesser yeast but it will take longer time to rise. Bread flour normally also yields puffier bread but a little chewier.
Joseph says
I have a question! I waited for the bread to rise for almost two hours and nothing has happened. The yeast has not expired also. Do you know how to make it rise better?
Bebs says
If it did not rise at all after 2 hours then the yeast is not good anymore even if it says it is not yet expired. It can be from exposure to warm/heat.
Mariel Takaoka says
Hello,Bebs!I made my very first pandesal my half japanese daughters favorite.It was a success!Thank you for sharing coz we now enjoy my homemade pandesal even here in japan.Stay safe and God bless you all.
Bebs says
That is nice to hear, Mariel. Keep safe.
Drey says
Hi Bebs!
I tried this recipe out this afternoon, and we loved the taste of the pandesal, but the only drawback was that the they came out really dense. What should I do next time or what should I change to make it lighter and airier but still very soft?
Thanks for the recipe!
Bebs says
Hi Drey, maybe you just did not let them rise long enough before baking?
Nellie says
I love this recipe, i used it in all my baking recipes like pretzel, bread, etc. Thank you💕💕💕
Maria I. Uy says
Hi, I love your recipes. I made this pan de sal last week and my family loved it. So perfect. Today I’m going to try to make it but double the recipe. Wish me luck 😉
Thank you for your easy recipes...
Bebs says
How did it go, Maria?
estrella gopez says
I no longer have the original package of my yeast so I do not remember if it is active or instant.
What is the safest way of using it to make the dough rise?
Bebs says
I would treat it as active dry yeast and proof it first in 1/2 cup of the liquid in the recipe before adding it to the flour mixture.
Nena lim says
Hi bebs, i did make your recipe, i knead it in a machine, after 20 min , the dough is still sticky not pulling from the sides of the bowl, so i add a little flour about half of 1/4 cup, it come out a bit dense, but it did rise, how will you know if i kneaded enough? Or maybe the liquid should be lessen?
The bread though smell nice with a rich flavor
Bebs says
Hi Nena, maybe 1/4 cup is a bit too much. But you can also just let it rise a bit longer. If you like airier, use 50/50 bread flour/APF.
Nena lim says
Hi bebs thanks for the reply, how long can be the 2nd rise , i let it ruse for 40 min, am afraid of overproofing , or can i just lessen the liquid but how will i k ow if the dough is dry? What are the signs of dry dough? Thank you again
Bebs says
Hi Nena, dry dough will be hard and difficult to knead.
Nena says
Hi bebs, going to make your recipe now, should.I put all the flour and liquid in, cause I am afraid that it might get sticky so I hold back the flour and liquid?
Bebs says
Hi Nena, just follow the recipe instruction. If it gets too sticky then you can add a bit of flour. But I will not suggest it, just keep on kneading and it will get less sticky, this recipe though is not that sticky anyway.
May says
Hi Bebs, I did follow the recipe instruction but end up I had also a sticky dough. Could it be that my yeast mixture was already cold when I added to the flour?
Bebs says
No that should not be a problem at all. I can only think it is the flour. Where are you at? Maybe the flour you have is much finer than what we have as APF. I know this because I had the same problem when I was in Germany. The recipe below is actually the original one with lesser water that I used to make when I was in Germany.
Cae says
❤️❤️❤️
👍👍👍
Julienne says
I have the Same problem. I’ve made this recipe 4x and each time the dough was so sticky. I’ve added up to 3tbsp of flour and does nothing to reduce the stickiness. I’ve kneaded for 6mins straight and it ends up a mess.
Should I just dial back on the milk? Maybe 3/4 cup? I bloom the yeast in warm milk first. Is that what’s causing my problem?
Bebs says
The milk you used for blooming the yeast was taken from the cup mentioned in the recipe, right? If yes, in this case, just use 3/4 cup of milk.
Florence says
instead apL
Trying the whole-wheat flour powder
softindide and crispyoitdide .. is not bad thou thanks
Yeng says
Tried it and everyone in my fambam loved it! Thanks for sharing! ❤️
Bebs says
Glad to hear it, Yeng.
Bernadette says
Hello! I just made it & was fluffy & light. Love it. Shared & she loves it too. Thanks for this easier than most pan de sal. recipe.
Bebs says
Happy to hear it, Bernadette.
Ms D says
Hi, I’m happy so share that my first DIY pandesal using your recipe was a success! My daughter loves it! Soft inside and chewy! 😊 The bread is good 😊
Bebs says
That is great, Ms. D. Glad you all liked it.
Cloris Delos Santos says
Hi Bebs,
i love your recipe. aside from the fact that it smell nice, it was so soft, fluffy and buttery. my family love it! Thanks for sharing.
Bebs says
So happy to hear it, Cloris.
Vicky says
What happen if you over rest the doughto 8hours?
Bebs says
It will be ok if it was in the fridge slowly rising. But if not then it might not rise so much anymore for the second time or if it is the second rest time then it might deflate later.
Divine says
Hi!
Is it okay to add moringa powder in this recipe?
Bebs says
Sure you can, Divine.
Lady says
❤️❤️❤️
Bebs says
so short but so sweet, thanks Lady.
Mari says
Hello. Can i leave the dough overnight? If yes, do we need to adjust anything in the procedure?
Bebs says
Yes you can, Mari. Do it after kneading or after shaping then let it rise in the fridge overnight.
Caroline Espina says
Hi Bebs, I tried your pandesal recipe and its soft and yummy.
Bebs says
That is great and thanks for the perfect stars, Caroline.
Bernadette says
Are you using salted butter in this recipe? Thanks. 😊
Bebs says
I always use unsalted butter in my recipes that calls for one, unless specifically specified that it is salted.
Ginny says
Tried this recipe using bread flour and it was so sticky even after rising. My husband continued the process anyway, We used Italian bread flour. Can we still add more flour after the dough rises?
Bebs says
Hi Ginny, yes it is fairly sticky and the secret is to knead it in fast motion. A bit of flour is still ok.
miccay t. says
just made them and they were so good! they're very soft and chewy! thank u so much for this recipe! i hope you'll share more recipes that we can try!
Bebs says
Thanks for the lovely comment and the 5 stars, Miccay.
Anna says
Hi. This is a great recipe and tried it today. If i wanted to double it to make more do I just multiply all ingredients by 2? TIA.
Bebs says
Hi Anna, yes you can double the ingredients as well, but the yeast is a bit tricky. Either you double it but refrigerate half of the dough while shaping the other half. This will slow down the rising so you can shape the first batch without the overproofing the other half. The other option is you use the same amount and the dough will rise slowly that will then give you time to shape them all.
Apol Salonga says
Thank you. I used whole wheat flour. Just add more butter. It is good. Thank you. I wish to follow your Ube Pandesal recipe next.
Bebs says
Thanks for sharing your alteration, Apol. Hope you like our Ube pandesal too.
Jen says
Hi Bebs. Do I need bread crumbs?
Bebs says
To make pandesal, normally you do, but if you have it then go ahead. They make good buns.
Maria teresita Ingles says
Thank you for your recipes!
Bebs says
You are welcome, Maria.
Valerie Brillantes says
Hello! Can I add pandan extract? If so how much is recommended?
Mae says
Hello! If I wanted this bread a little more sweeter, how much sugar, yeast and other... do I need to add?
Sally says
Hi Bebs, thank you for the recipe ! I bake this many times but today I used half APF and half bread flour .. it is perfect !!!! I love it ❤️❤️❤️
Bebs says
Thanks for the great comment, Sally. happy that you like our recipe.
VP says
I don't know where I'm going wrong. I've followed the recipe to a tee and it is dense, doughy and dough does not double in size after proofing for an hour! Can you please advise where I might be going wrong here? 🙁
Bebs says
Hi VP, what do you mean that the dough is dense and doughy? What else should it be? If it is not rising at all after an hour then it could be the yeast you used is no longer good. If it rises but slow, then give it more time. It depends on may factor and if your kitchen is cold then it could take up to 2-3 hours.
Mrlon Santiago says
Great recipe
Bebs says
Thanks.
Bea says
Hi Bebs! I'm a newbie to bread making, and this is the second type of bread I've made. It was really good! It turned out soft and delicious. My family and I loved it! Thanks for the recipe.
Bebs says
That is so great to hear, Bea. Thanks for the wonderful comment.
Raki says
Tried this today and my family love it! Thank you for sharing great recipe.
Anna says
Hi Bebs, your recipe is a big help for me and very timely due to pandemic, been making pandesal almost everyday as we love breads and pandesal and they turn out perfect.❤️ Just have a quick query, how do you make them airy and fluffy? Mine is always siksik hahaha😅
Bebs says
Hi Anna, I would recommend using 50/50 APF and bread flour then let it rise the second time longer. The bread flour will give it a little chewy texture but it will also help keep the shape and higher rise.
Hannah says
Hello Bebs, you mentioned in one of the comments that to make it less dense, let it rise longer the second time. Like how many minutes more instead of 15? Is it possible to over stay the dough especially if it’s not in the ref?
Bebs says
Hi Hannah, the rule of thumb is that you let it rise until it is almost double the original size.
Nikka says
Hi! I just want to ask if it’s ok to use vegetable oil instead of butter? And what is the measurement if ever? thanks!
Bebs says
You can use about the same amount.
Valerie Brillantes says
Can I add pandan or ube flavoring? I have tried your ube pandesal recipe and it’s wonderful. Just curious as far as the ube one if I don’t use the ube jam would I follow this recipe instead for just the extract? How much would you recommend using?
Bebs says
Sure you can. But the texture of this and the Ube pandesal are not the same. What makes the Ube pandesal really soft is the ability of the ube to hold as much liquid.
Orlando RV Alberto says
Hi Bebs,
As a first timer, I followed through with your Pandesal recipe and it turned out good. My family loved it. However, I wanted it more softer and fluffier. You mentioned in one of your reply in this message thread that I use Potato flour. I opt to use Tangzhong as you had mentioned too. However, with 6 cups of flour and 2 cups of milk what is the measurement of hydration and using Tangzhong in the dough, using the flour and liquid in the recipe? Thanks.
Bebs says
Hi Orlando, I haven't had pandesal that is that soft and that fluffy. This is not that kind of bread at all.
Janice says
What can I say? Delicious!! Absolutely Delish! I've tried so many Pandesal recipes posted online, but this is the best so far! I added Laughing cow in the recipe. Turned out so so so so good! Thank you so much!!!
Bebs says
Thanks for the very nice comment, Janice.
Quelle says
Hi,
Can i try this with brown sugar (no available white sugar at the moment, sigh)? and if i wanted to make just half of this batch, do i just cut all other ingredients in half?
Bebs says
I suggest ding the whole batch and freeze half of the dough after forming them. When you want to bake the rest just defrost overnight in the fridge and let it come to room temperature before baking. Sure you can use brown sugar.
Arleen says
Hi Bebs! I am literally a beginner to baking, zero-knowledge at all, everything from scratch when it comes to this topic. I love mostly any kind of bread and ever since I wanted to have a bakery on my own. Though I completely know nothing on this, I am not losing my drive to fulfill a frustrated dream, so thanks that I came across to your page.
I have read your pandesal recipe and I only have a quick question. What's the significant difference between the new and old recipe? Is there also a significant effect on which ones to combine first over the other, like flour and only yeast first VS mixing all DRY Ingredients?
Thank you very much and God bless you and Armin.
Bebs says
Hi Arleen, the main difference is the liquid content. I find that the APF here in the Philippines needs more water than the ones I used while in Germany. As for the order of ingredients, if you are using instant yeast then it's ok to add that directly to the dry ingredients and add the liquids to it afterwards.
Marv says
Hello Bebs,
Thank you for sharing this delicious recipe. By far of all the recipes that I have tried this “perfection”, it was sooo good!
Bebs says
Aaawww...that comment just made my day, Marv! Thanks.
Mann says
Hi,can I use an electric mixer for this?
Bebs says
Sure you can.
Marketmaster says
In the 80s we lived in Quezon City in the Philippines. We had a standing order for a dozen pan de sal to be delivered every morning by a guy on a bicycle driven cart. They were still warm at breakfast time. I’ve tried again and again to reproduce those rolls, but they’ve never been quite right. This is another recipe I’ll try. Thanks.
Bebs says
Hi, I just want to note that this is a buttery kind. In earlier years, pandesal is made simply with flour, water, yeast, salt and sugar.
Aimee says
I just tried making pandesal today and it came out really soft except for bottom part which is a little bit toasty. Do you think changing the oven temp. from 375F to 350F will be ok as well.
My husband and I love the pandesal that we ate 4 right away with butter of course. Yummy!! Thank you.
Bebs says
Hi Aimee, it could be your oven. I am guessing you are using gas oven if the bottom was toasted but not the top. Try to add a baking tray at the lowest rack of your oven.
Fats says
Good day! I will try baking for the first time using your recipe, should I use salted or unsalted butter? Crossing my fingers that it will turn good! Thanks.
Bebs says
Always use unsalted butter in baking or cooking unless otherwise specified.
Fats says
This recipe did not disappoint! Very easy to understand for beginners! My first try in baking pandesal was a success because of this recipe! I used 2 cups APF and 1 cup pf BF 🙂 Thanks, Ms. Bebs!
Follow up question: My mom wants the pandesal to be more airy, what should I do?
Bebs says
Hi Fats, thanks for the great comment. Use 50/50 APF and bread flour and let it rise longer for the second time.
Min says
How much longer is the 2nd rise if using 50% AF and BF.
Also, are breadcrumbs like panko?
Bebs says
As long as it takes for the shaped dough to rise to almost double.
Meryem Javier says
Hi Ms. Bebs! I made you pandesal tonight, I used the 50/50 measurement and it came out perfect! I put a quickmelt cheese inside para may instant palaman. The best! Thank you so much for the tips and the recipe. It is very rare to find a recipe online na reliable talaga. Take care and stay healthy!
Bebs says
Hey Meryem, so happy that you like it and thanks for the wonderful comment and review..
Kat says
Your recipe is easy to follow and your blog post is informative! Thank you! I've made 4 batches since finding your recipe and every time, it comes out great! We do the 50-50 bread flour/APF! 😀
Bebs says
Yes, I also like to mix it with bread flour if I have it. Thanks for your very kind comment, Kat!