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)
Course: BreadCuisine: Filipino12
servingsIngredients
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
Directions
- 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.