Pandesal (Filipino Bread Roll)
Pandesal is the king of Filipino breads – it’s sold in every panaderia in the country and not one panaderia will leave off selling pandesal to hungry customers every day.
Ingredients
- 240 ml milk, (1 cup)
- 2 eggs, large
- 480 grams all purpose flour, (4 cups)
- 35 grams powdered milk, (1/4 cup)
- 83 grams caster sugar, (3/8 cup)
- 2 1/4 tsp instant yeast
- 1 tsp salt
- 57 grams unsalted butter, softened, (1/4 cup)
For coating
- 28 grams breadcrumbs, (1/4 cup)
Instructions
- In a small bowl, combine milk and eggs, beating gently. Set aside.
- In a separate bowl, mix the flour, milk powder, sugar, yeast, and salt until combined.
- Slowly add the milk and egg mixture to the dry ingredients. Knead for a few minutes until the dough clumps.
- Add butter in batches while kneading constantly. Knead until the windowpane stage or when the dough is smooth and elastic.
- Form into a ball and transfer to an oiled bowl. Cover with plastic wrap and let it rest for 1-2 hours or until doubled in size.
- Transfer the dough onto a floured surface. Punch down to slightly deflate the dough.
Forming the pandesal
- Option 1: Roll the dough into a rectangle. Starting with the long nearest you, roll into a log and pinch the ends to seal. Cut into 24 pieces, slicing diagonally. Roll each piece in bread crumbs and place onto a baking sheet with the cut side up.
- Option 2: Divide the dough equally into 24 pieces. Shape each piece into a ball and roll each in bread crumbs before placing onto a baking sheet .
- Cover the pandesal and let it rest for 30 minutes or until the pandesal doubles in size.
Baking
- Meanwhile, preheat the oven to 180C/350F.
- Bake the pandesal for 12 minutes or until they’re golden brown.