Easy Pandesal Recipe (Filipino Bread Rolls)

Let me introduce you to one of my favourites- Filipino bread called PANDESAL. Pandesal is the ultimate bread roll of the Philippines. Pandesal is pretty much served any time of the day. Since I am based in the UK, I can not find this bread in my local bakery or any shops. My wife and I were craving for pandesal so I decided to learn how to make it. I’ve never baked bread before so I am still in the process of learning.

HISTORY OF PANDESAL:

The original name of pandesal (pan de sal) was “pan de suelo” (floor bread) a local Spanish-Filipino version of the French baguette baked directly on the floor of a wood-fired oven (a pugon). It was made with wheat-flour and was harder and crustier than pandesal. Since wheat is not natively produced in the Philippines, bakers eventually switched to more affordable inferior flour resulting in the softer, doughy texture of pandesal. Pandesal became famous during the American era when cheaper flour became more available. It has since become a staple breakfast bread in the Philippines.

MY ULTIMATE PANDESAL RECIPE:

PREP TIME:  1 HOUR 30 MINUTES

COOK TIME:  10 MINS (SOFTER) UP TO 15 (TOASTIER)

TOTAL TIME:  1 HOUR 45 MINUTES

SERVING:  16 BREAD ROLLS

INGREDIENTS:

1 CUP- Flour
1 CUP- Bread Flour (if bread flour is not available, flour only is fine)
1/2 CUP- Sugar
50 GRAMS- Salted Butter (melted)
1 Tbs- Baking Powder
1 Tbs- Instant Yeast
1 CUP- Warm Milk
1/2 Tbsp- Salt
1 PC- Egg
1 Tbs- Vegetable oil
Breadcrumbs as needed

DIRECTION:

1. Mix the melted butter and sugar until the sugar is melted.
2. Mix and beat the egg into the butter mixture.
3. In a mixing bowl combine the flour, instant yeast, baking powder and salt.
4. Then add the warm milk and the butter mixture in the bowl.
5. Mix it very well and then add the vegetable oil.
6. Mix it very well again until it forms a dough.
7. Put some flour on a cleaned flat surface before putting the dough.
8. Knead the dough for 10 minutes until the mixture becomes fine. It is easier to knead if you have a stand mixer using the dough hook. Then form the dough into a ball.
9. Brush some oil onto a bowl and put the dough. Cover it with cling film. Keep it in a warm place and let it rise for an hour.
10. Place the dough back on a flat surface, Flatten the dough and divide it into 4 pieces.
11. Roll each piece to form a cylinder shape and cut it diagonally.
12. Roll each piece onto the breadcrumbs and place onto a baking tray with parchment paper, leave some space in between the rolls.
13. Cover with a tea towel and let it rise for 20 minutes.
14. Preheat the oven to 180 degrees Celcius for 15 minutes.
15. Bake for 10 minutes if you want your roll softer and 15 minutes if you want it toastier.
16. Serve while they are hot. 

Pandesal can be eaten plain or with filling. It is best to serve while it is hot and fresh out from the oven. I like putting thick spread of butter or a thick slice of cheddar cheese. But you can put any filling like ham, jams, peanut butter, anything to your liking.

I hope you find my pandesal recipe easy. Enjoy Baking.

Love,

Rainne xxx