pandesal (filipino bread rolls - pan de sal)

Name: Pandesal (Filipino Bread Rolls - Pan de Sal)
Prep time: 3 h 30 min
Cook time: 20 min
Yield: 24
Cuisine: Filipino
Ingredients: 1/4 cup(s) warm water; 1/4 ounce(s) package active dry yeast; 1 cup(s) lukewarm milk; 2 ounce(s) butter, room temperature; 2 large eggs, beaten; 1/2 cup(s) granulated sugar; 1 1/2 teaspoon(s) salt; 4 1/4 cup(s) bread flour (plus 1/4 to 1/2 cup for kneading); 1/2 cup(s) fine bread crumbs

(1 RATING)

18 Pinches 1 Photo

Vickie Parks

Renton, WA

Updated on Feb 17, 2016

These rolls are often served for breakfast in the Philippines. It's usually part of a breakfast that would also include kesong puti (white cheese) and something more substantial such as champorado (chocolate rice porridge), sinangag (garlic fried rice) or a meat or fish dish such as tapa, carne norte, tocini, or longganisa pork sausage. It's also commonly served at merienda (mid-afternoon snack time) instead of a sweet pastry, and would be enjoyed with coffee and maybe some simple sides such as sliced fruit or cheese.

Rate

prep time 3 Hr 30 Min

cook time 20 Min

method Bake

yield 24 (yields 2 dozen rolls)

Ingredients

1/4 cup warm water
1/4 ounce package active dry yeast
1 cup lukewarm milk
2 ounces butter, room temperature
2 large eggs, beaten
1/2 cup granulated sugar
1 1/2 teaspoons salt
4 1/4 cups bread flour (plus 1/4 to 1/2 cup for kneading)
1/2 cup fine bread crumbs

How To Make pandesal (filipino bread rolls - pan de sal)

Step 1

In a large bowl, combine water and yeast. Allow to sit for 10 minutes until mixture becomes bubbly. Stir well.

Step 2

In a small bowl, combine milk, butter, eggs, sugar and salt. Stir together until incorporated.
Step 3

Add milk mixture and 2 cups flour to yeast mixture. Using an electric mixer, beat to combine. Gradually add the remaining 2-1/4 cup flour in ½ cup increments and continue to combine all ingredients.
Step 4

On a lightly-floured surface, turn over dough and knead, lightly adding flour as necessary, for about 10 minutes or until smooth, supple and elastic.
Step 5

In a lightly-oiled large bowl, place dough. Cover with film and allow to rise for about 1 to 1-1/2 hours or until double in size.
Step 6

On a lightly-floured surface, transfer dough and divide into 24 pieces. Shape each piece into a ball and roll on breadcrumbs to coat. Arrange balls about 1-inch apart on a lightly-greased baking sheet. (If you don't want them to be pull-apart but instead rise and bake separately, set them about 2 inches apart on baking sheet.) Cover with a cloth and allow to rise for about 1 to 1-1/2 hours or until double in size. Near the end of the rising time, start preheating oven to 350°F.
Step 7

Bake in a 350°F oven for about 15 to 20 minutes or until golden brown. Serve hot.
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