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!
Rizza says
How to reheat left over pan de sal from yesterday?
Bebs says
Reheating them in the oven for some minutes should do or the microwave also works.
Ria says
Did this. But mine is not soft. A bit hard especially the outside. 🙁 Followed all instructions. Will try to do it again next week. Hopefully i can get it right the second time.
Bebs says
Try to knead it until you pass the windowpane test. If the flour also hard or has a lot of protein, then you need to add more water.
Dhet says
Thanks you so much for your recipe I make it perfect and also I add some filling like home and cheese pandesal and ube pandesal and also now I bake pizza pandesal fillings thank you so much mom and dad and may kids love it
Bebs says
That is awesome, Dhet! Glad you like our pandesal recipe.
Maeg says
Hi po, will there be any difference if i use plain flour instead of all purpose?? I wanna do it but i’m scared hahahah
Bebs says
It is the same only called different names.
Michelle says
Hi
If I wanted to prepare the dough the night before and bake in the morning, should I refrigerate it after the first rise or the second rise?
How long max can I leave it in the fridge before baking?
Bebs says
You can refrigerate overnight either before 1st or 2nd rise. It will slowly rise in the fridge then you can go on to the next steps.
Cee says
Hi Bebs - I keep watching your video.
Your Spanish Bread is the best. Anyway, what is the difference between the old pandesal and your new version of pandesal. Hope to hear from you soon.
Bebs says
Hi Cee, I had to modify the ingredients because of the flour I now use versus the flour I used before (in Germany) which was finer and require lesser liquids.
Darius says
Hi! So is 1 piece of pan de sal equal to 192cal?
Joan says
Great recipe, I use 50/50 APF and Bread flour.
ac says
Tried this recipe and it turned out really good. Thank you for sharing this.
Bebs says
You are welcome, AC.
Amanda says
Hi Bebs, I've made this recipe multiple times. The taste of it is SO yummy and the inside is so soft and fluffy. However, it seems that I can't somehow manage to make the top and bottom crust of the pandesal soft like the ones you buy in store. Do you have any suggestions?
Thanks!
Bebs says
Hi Amanda, if you like the crust not so crusty, I suggest tenting the buns while baking with aluminum foil. As for the bottom crust, add another layer of a baking sheet so as not to burn it. What oven are you using?
Marie says
Is it alright to add 1T of sugar and 1tsp of salt to the recipe? Will the quality of the bread not be affected?
Bebs says
Sure, you can add more sugar up to 3/4 cup and sure 1 tsp of salt if you think it will better fit your taste.
Marie says
Hi! I have done this recipe three times already! I'm so glad I found your recipe. It has made me and my family so happy.
Bebs says
That is awesome, Marie. Glad you and your family like it!
Rizza says
Hi bebs,
I just want to ask the process if I refrigerate the dough. Should I let it rise first before putting it in the refrigerator? Thanks.😊
Bebs says
You can do it either before the first rise just after kneading or before the second rise after forming. Whichever you choose, you just go on with the next step after the dough rises while in the fridge.
Jake says
Wala na akung ibang masabi dahil andyan na lahat kundi ito nalang maraming SALAMAT 😉
Bebs says
Awww, salamat din po!
Jane says
I just made this tonight so we can have it for breakfast tomorrow but it’s gone now ( I managed to save one piece for my son’s breakfast tomorrow 😂)!!!
My family loved it and even my husband who seldom eat bread loved it too!
Do you think adding some skim milk/powdered milk will be okay?
Anyway, it is yummy as it is and thanks for sharing this recipe with us! Now I am excited to more of your recipes
Bebs says
LOL, so much for making plans, right, 😉 at least you were able to save one for your son's breakfast. Glad your family like it though! As for the skimmed milk, I am sure you can add some but I would save that and use it for making cheesebread instead.
Lucy says
Hi,
I made this pandesal recipe and its almost perfect and yummy, the only thing is how to make the top of the bread brown, mine is so pale.
Bebs says
Hi Lucy, you can place the sheet on the top rack or turn the heat up a bit towards the end of baking.
MG says
Hi bebs! This is my go to recipe for pds for so many years now. Thanks again.
Looking at us /metric, the butter is 2T and 3T respectively. Maybe a typo ?
Bebs says
Thanks for that MG, fixed now.
Maree says
Can I make the dough one day ahead?
Bebs says
You sure can.
W.V. says
I've used Evap milk and my mixer's dough hook for kneading. The dough had not risen that much for both times but I continued. It was my first time making a bread. I was so surprised when they turned out really good. My family loves them.
I would like them to be a little sweeter. How much sugar can I add?
Thank you
Bebs says
Hi, thanks for the 5 stars and great that it worked for you. You can use up to 3/4 cups of sugar.
Marilyn Bauer says
Made my first Pandesal today using your recipe. Thank you so much for sharing it. I was giddy biting into my first warm Pandesal.
Bebs says
Happy for you, Marilyn! Thanks for the 5 stars.
Jeysi says
How do we make the pandesal stay soft longer?
Bebs says
There are several ways but it is normal for pandesal to harden a day or 2 after baking. You can use a wet dough or add potato starch or tangzhong.
Carisa says
Your pandesal recipe is so good. I am making it again this morning. My boys are home because of the pandemic and they love this bread.
Bebs says
Glad you and the boys like it, Carisa. Thanks for your lovely comment and the 5 stars.
Winnie V says
I used Evaporated milk and used my mixer's Dough Hook for the first time. The texture of the dough was stickier so I kept adding flour. The dough barely had risen at both times. I continued with the steps thinking it was my first time at bread making so I will just throw them if they came out bad.
Surprise! They were perfect! The texture was really good.
I would like them to be a little sweeter. Any suggestions on adding sugar?
Bebs says
Glad it all worked out, Winnie. Sure you can add some more sugar upto 1/2 or 3/4 cups.
Cristina says
gosh!the best thank you for this recipe Miss!not in the Philippines so i really needed this myself because this is exactly what my type of pandesal, not too much in the inside and not saggy on the outside and the taste is, pandesal indeed i love it!
thanks again, all the best x
ps. will try the rest of your recipes one at a time
Cristina
Bebs says
Glad to hear we hit the spot with your quest for pandesal recipe. Thanks for the lovely comment and 5 stars.
Rica Solis says
My dough is super sticky i added a bit of flour while kneading but still it’s sticky. What should I do?
Bebs says
Just go on kneading and it will be less sticky later on. Instead of adding flour, grease your hands and the counter with oil from tie to time, try also to handle the dough quickly so it will not stick. Wet sticky doughs make softer buns.
Diana says
I followed your recipe and my pandesal turned out not perfect but a lot better than I expected. This is my first time baking and I’m pleased! Best tasting pandesal I’ve ever tasted, thanks to your recipe!
May I know what breadcrumbs you used? I saw in the photo and video that what you used are quite fine but I couldn’t find such breadcrumbs in any of the supermarkets in Sg.
Bebs says
It is quite common breadcrumb here in the PH that I get in the supermarket. A tip, if you have leftover pandesal cut it into small cubes (like croutons) and let the dry out until it becomes hard. Then use a grinder or blender to make fine crumbs.
MG says
I used a micro plane grater for my left over baguettes that I store in the freezer for this purpose
Bebs says
Yup, that should be perfect! 😉 Thanks for sharing that since I get a lot of questions for the breadcrumbs alternative.
Angel says
What should I do if I pre at night and bake it in the morning?
Inday says
Can I bake two trays at the same time using two racks? Any tips for best results? Thanks.
Bebs says
Sure you can, but I recommend switching the trays a few minutes before they are done so they are cooked evenly.
Vanna says
Okay, this might be a really stupid question, but I mix the dry ingredients in a bowl and then combine the wet ingredients in a separate bowl? Then I add the yeast to the milk bowl before pouring into the dry mix?
Bebs says
Not stupid at all, Vanna. You do not need to have 2 separate bowls. Just combine the dry ingredients first then, one by one, add the wet ingredients to it, then the yeast and mix.
Norman says
It's much easier than other recipes, and after a few tries, I got it right.
Masarap !!!
Bebs says
Awesome! Thanks for the nice comment and happy that you like it.
Nica Mon says
I made this Pandesal and it turns so good! But can i put 1 cup of water instead of 1 cup milk on it? I would like to know if it is okay when i do that.
Bebs says
Sure you can, Nica but it will not be as soft.
Delia says
Hi! I only have an active dry yeast can it be used as a substitute to the instant dry yeast?
Bebs says
Sure you can, Delia.
Nina says
Hello, I’d like to ask.. can this pandesal recipe be used for pandesal asado??
Bebs says
Sure you can, Nina.
Angela says
Right now its winter, any tips on where to put the dough?
AK says
I love your website!
Recipes are easy to follow and super yummy! This pandesal recipe (along with the spanish bread) was the first one I baked off your site.
Thank you and keep them coming!
Bebs says
I am happy that you are enjoying our recipes here, AK! Thanks for your lovely comment.
Cecil says
Thanks for the recipe! First attempt and my kids love it. May I ask though, is it okay if I add more butter and sugar?
Bebs says
Yes and yes, Cecil. Make it as buttery as you like.
Marissa Melo says
Can I use whole wheat flour for the pandesal recipe? Thank you.
Bebs says
Sure but I recommend making it 50/50 at least.
Stephanie says
Hi Bebs,
Can you make these pandesal without eggs? My daughter has egg allergy but would like to try pandesal. How can I make this recipe with substitutions? Thank you!
Bebs says
Hi Stephanie, it will not be as soft without egg but some rustic pandesal I know doe snot add any.
K-zelle says
My go-to pandesal recipe now. Always comes out lovely ❤️ Thanks, Bebs! More power!
Bebs says
And thank you for this lovely message. 😘
Hector says
I'm not Filipino but my wife is and she said these were GREAT...so I'll take her word.
Hector says
Obs. I used 2.5 cups All purpose flour and
.5 cup of Bread flour
Jem Christine says
Have you tried making this ahead? I need it to be freshly baked by morning but I don't think I can get up hours ahead to make everything. I was thinking of doing a cold fermentation after shaping it so I can leave it in the fridge overnight and bake it by morning.
Bebs says
Yes, you can and I think you know exactly what to do! 😉
Madelane Otilla says
Thanks
Girlie Barrow says
Great Recipe sis,
Thank you so much soft and fluffy pandesal my kids love it.
Bebs says
You're welcome! Glad you and the kids like it!
Myla says
Can I leave the dough in the fridge overnight and bake first thing in the morning?
Bebs says
Sure you can, Myla.
Eleanor Mateo says
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.
Bebs says
405 and 550 will work fine but I suggest using lesser water first then adjust as needed.
Nica says
Hello, Sis Beb. I just want to ask if i can double the measurements to achieve the 24 servings? Instead of 3cups can i put 6cups of APF? THANKS YOU SO MUCH!
Bebs says
Hi Nica, have you tried this already? the pandesals are bigger than the normal size. So you can actually make it into 16-20 pieces. But if you like them big like I do, then sure you can double the recipe.
Tara says
What kind of bread crumbs are used?
Bebs says
Just regular breadcrumbs.
jong says
Bebs, I tried this yesterday and it came out good. I grew up in the Philippines and now live in the states. Hinahanap ko yung puro hangin na pandesal recipe. Lahat ng nahahanap ko puro dense, and for me, your recipe is the least dense. How can I adjust your recipe para puro hangin sya? Salamatenkyu!
Bebs says
Hi Jong, try using bread flour then add more water to make a sticky dough. Then let the formed doogh buns rise longer.
Regine says
Thank you so much for this delicious recipe for pandesal..first time I've made this bread and using your recipe is the best decision I've made..my family loves it! My buns kinda burn a little bit but I guess I have to overlook my buns next time! More power and God bless you! 😍
Bebs says
You are welcome, Regine. I like burnt pandesal 😉
Samra says
My first ever pandesal and already perfect!
Samra says
My first ever pandesal, and already perfect!
Bebs says
That is awesome, Samra.
Jennifer Stephen says
Great recipes. My childrents like it. ^^
Claudette says
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!
Bebs says
Happy to make you happy, Cabalen! Thanks sa stars...