Pandesal Bread (Filipino Bread Rolls)
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- 2 1/4 tsp
- active dry yeast
- 1 1/4 c
- whole milk, warmed to 100-105 degrees f
- 3 c
- unbleached white flour
- 1 1/2 c
- bread flour
- 1 1/2 tsp
- 3 Tbsp
- unsalted butter, to room temperature
- 1/3 c
- granulated sugar
- 2 large
- eggs, lightly whisked
- *very fine* breadcrumbs
1Dissolve yeast in warm milk. Add 2 tsp of sugar. Stir to combine. Let stand for 5-10 minutes until yeast has activated and mixture is foamy.
2In a large bowl, whisk together all purpose flour, bread flour, and salt. Set aside.
3Pour yeast mixture into the bowl of a stand mixer fitted with a hook attachment. Add remaining sugar, butter and lightly whisked eggs.
4With the mixer running on low speed, add the flour mixture in three additions. Once all the flour has been added, increased speed to medium. Continue to knead until dough comes together to form a smooth ball.
5Remove from mixing bowl and transfer to a lightly oiled bowl. Cover with plastic wrap and let dough rise at room temperature for 1 hour. Punch dough down and divide into 24 equal parts.
6Roll dough into balls and dip the top of the bread roll into breadcrumbs. Place breadcrumb side up on a parchment lined baking sheet. Cover dough balls with plastic wrap to prevent dough from drying out. Allow bread rolls to rise for 15-20 minutes, until bread rolls have puffed up.
7Preheat oven to 350 degrees F. Remove plastic wrap and bake for 20-25 minutes until fragrant and golden brown. Eat bread rolls warm or at room temperature.