Pandesal (Filipino Bread Rolls)

Pandesal (Filipino Bread Rolls)

I love Pandesal! This Filipino bread roll is a soft, fluffy, slightly sweet roll that is a staple in Filipino homes. Typically eaten for breakfast or merienda (snack) and perfect for dipping in coffee and/or hot chocolate. Since we are supposed to be staying in, I wanted to try to make some myself at home. I am not a baker by any means so baking for me always poses as a challenge. Took me 3 tries to perfect this and I am proud of myself hahaha.

Pandesal (Filipino Bread Rolls)

Recipe by Felice TakamatsuCourse: BreadCuisine: Filipino




  • 2 1/4 teaspoon (7 grams) active dry yeast

  • 1 cup (309 grams) whole milk, warmed to 100-105 degrees F

  • 2 cups (240 grams) all-purpose flour

  • 2 cups (240 grams) bread flour

  • 1 1/2 teaspoon (6 grams) kosher salt

  • 3 Tablespoons (42 grams) unsalted butter, room temperature

  • 1/3 cup (67 grams) granulated sugar

  • 1 large egg, lightly whisked

  • Breadcrumbs, as needed


  • Heat whole milk to 100°F. Add yeast and 2 tsp sugar, mix and set aside.
  • In the bowl of a stand mixer, add all-purpose flour, bread flour, sugar, and kosher salt.
  • Attach the dough hook, mix all the dry ingredients on low.
  • Add yeast mixture, butter, egg to the bowl.
  • Mix/knead dough for 15 minutes on low.
  • Transfer dough into a greased bowl and cover. Let rest for 1 hour until dough doubles in size.
  • After 1 hour, punch air out of dough and roll onto the work surface.
  • Weigh 2 ounce portions and shape into a ball. Dip into bread crumbs and place on parchment paper lined baking sheet. Cover rolls with plastic wrap and rest for 20 minutes.
  • Preheat oven to 350°F.
  • Bake pandesal rolls for 20 minutes, until lightly golden brown.

Recipe Video

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