Pandesal Bread Rolls
  • Cooking Time: 10 minutes
  • Servings: 24
  • Preparation Time: 3 hours
  • 240 ml milk
  • 2 eggs, large
  • 480 grams (4 cups) all purpose flour
  • 83 grams (3/8 cup) sugar
  • 35 grams (1/4 cup) milk powder, optional
  • 1 teaspoon salt
  • 2 1/4 teaspoons instant yeast
  • 57 grams (1/4 cup) unsalted butter, softened
  1. Combine milk and eggs in a bowl.
  2. Mix in flour, sugar, milk powder, salt, and yeast. After kneading for a few minutes, just enough for the dough to come together, add the butter in batches.
  3. Knead until dough is soft and elastic (until windowpane stage). Form into a ball and transfer to an oiled bowl and cover with plastic wrap. Let it rest for 1-2 hours or until the dough has doubled in size.
  4. Transfer the dough onto a well floured surface. Punch down the dough to slightly deflate.
  5. Forming the pandesal: There are 2 ways to shape the pandesal:
  6. Method 1:Roll the dough to form a rectangle. Starting from the long side nearest you, roll into a log and pinch 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.
  7. Method 2:
  8. Divide the dough into 24 equal pieces. Shape each piece into a ball and roll it in bread crumbs. Place each ball onto a baking sheet.
  9. Cover the pandesal and rest for 1 hour or until the pandesal doubles in size.
  10. Preheat the oven to 350F/180C. Bake the pandesal for 10 minutes or until golden brown.
This is yummy alternative to the traditional rolls. Soft, flaky, irresistible.