THE CLASSIC PANDESAL 🥖
-Pandesal is a common bread roll in the Philippines. It is a Filipino version of dinner roll but dredge in bread crumbs. Sweet, a little bit salty, soft and fluffy we enjoyed this every morning.
This is an easy recipe and beginner friendly. I may say this can be soft until 3 days, just store it in an airtight container.
This recipe yields 18 pcs standard size pandesal.
Here’s what you’ll need:
1 cup warm milk (250ml)
¼ cup butter (55g)
1 egg
2 tsp instant yeast (6g)
3¼ cup all purpose flour (405g)
¼ cup sugar (50g)
1 tsp salt (5g)
2 tablespoons of oil for the bowl
½ cup bread crumbs
👉 In a bowl, mix together milk, sugar, yeast and egg.
👉 Add flour and salt. Mix until incorporated.
👉 Add unsalted butter then mix until butter is fully absorbed.
👉 Knead, slap and fold until dough is smooth, about 7 minutes.
👉 Smooth into a ball, coat with oil and cover for 1 hour.
👉 Punch air out and transfer to a floured counter.
👉 Divide into 18 equal pieces.
👉 Roll into a ball, cover and bench rest for 10 minutes.
👉 Take each dough ball and press to release air and roll into a ball again.
👉 Pinch ends to seal and dredge in bread crumbs.
👉 Place in a 9×13 inches baking dish or pan.
👉 Cover for 25 minutes and preheat oven at 170C/340F.
👉 Bake for 18 to 20 minutes or until light brown.
👉 Serve and enjoy this super soft and butter pan de sal buns.
Variations
Pandesal is a versatile bread that can be customized to suit different tastes and preferences. For a healthier twist, you can substitute all-purpose flour with whole wheat flour or a mix of both. This will add a nutty flavor and increase the fiber content.
Another variation is to add fillings such as cheese, ube (purple yam), or even chocolate chips inside the dough before rolling and coating with bread crumbs. These fillings can add a delightful surprise to every bite. For those who enjoy a sweeter version, you can increase the amount of sugar or add a drizzle of honey on top after baking. Savory lovers might enjoy adding herbs like rosemary or thyme into the dough for an aromatic twist.
For a more indulgent treat, you can brush the baked pandesal with melted butter and sprinkle it with garlic powder and grated cheese. This creates a garlic cheese pandesal that’s perfect for snacks or parties.
If you’re feeling adventurous, you can also experiment with different types of bread crumbs, such as panko or seasoned crumbs, to add a unique texture and flavor. Pandesal can also be made into mini sizes for bite-sized snacks or larger rolls for a more substantial meal. The possibilities are endless, and you can let your creativity guide you in making your own signature pandesal.
Tips
To ensure your pandesal turns out perfectly, here are some helpful tips. First, make sure your yeast is fresh and active. If your yeast is old, the dough may not rise properly, resulting in dense bread. You can test the yeast by mixing it with warm milk and a pinch of sugar; if it foams after 5-10 minutes, it’s still good to use.
Second, when kneading the dough, aim for a smooth and elastic texture. This is crucial for achieving that soft and fluffy interior. If the dough feels too sticky, add a little more flour, but be careful not to add too much, as this can make the bread dry.
Another tip is to let the dough rise in a warm, draft-free area. If your kitchen is cold, you can place the dough in the oven with the light on to create a warm environment. Additionally, when shaping the dough into balls, make sure to press out any air bubbles to ensure an even texture.
Finally, don’t skip the bread crumbs coating, as this not only adds flavor but also gives pandesal its signature look and texture. If you want a more golden and crispy exterior, you can brush the tops with an egg wash before baking.
How to Store
Pandesal is best enjoyed fresh out of the oven, but it can be stored for a few days if done properly. To keep it soft and fluffy, store the cooled pandesal in an airtight container or a resealable plastic bag at room temperature.
This will prevent it from drying out and help maintain its texture. If you live in a humid climate, you can add a small piece of bread or a paper towel to the container to absorb excess moisture and prevent the bread from becoming soggy.
For longer storage, you can freeze pandesal. Wrap the cooled buns individually in plastic wrap and place them in a freezer-safe bag. They can be stored in the freezer for up to a month. When you’re ready to eat, simply thaw them at room temperature or reheat them in the oven or toaster for a few minutes to restore their softness and warmth. Avoid refrigerating pandesal, as this can dry out the bread and alter its texture.
Conclusion
Pandesal is more than just a bread roll; it’s a beloved staple in Filipino households that brings comfort and joy to many. Its simplicity, versatility, and delicious flavor make it a favorite for breakfast, snacks, or even as a side dish for meals. Whether you stick to the classic recipe or experiment with variations, pandesal is sure to delight your taste buds and fill your home with the wonderful aroma of freshly baked bread.
Making pandesal at home is a rewarding experience that’s perfect for beginners and seasoned bakers alike. With its soft, fluffy texture and slightly sweet and salty flavor, it’s no wonder this bread has stood the test of time. So, gather your ingredients, follow the steps, and enjoy the process of creating this Filipino classic. Once you taste your homemade pandesal, you’ll understand why it holds a special place in the hearts of many. Happy baking!