Pandesal Recipe

I’m sharing a beloved Filipino breakfast staple—pandesal: soft, slightly sweet bread rolls dusted in breadcrumbs, perfect for dunking in coffee or enjoying with sweet or savory spreads.

Why I’ll Love This Recipe

I fell in love with this recipe because it balances softness and flavor beautifully. The dough rises until pillowy, the breadcrumb coating adds a delicate crunch, and the hint of sweetness makes each bite comforting. I always crave that warm, bakery-fresh pandesal aroma wafting through my kitchen—I think I’m going to love making this again and again.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2.25 teaspoons active dry yeast (or substitute with instant yeast)

• 2 tablespoons sugar

• 237 ml warm water

• 490 g bread flour (or substitute with all-purpose flour)

• 1 teaspoon kosher salt (or substitute with about ½ teaspoon table salt)

• 2 tablespoons vegetable oil

• Breadcrumbs for coating

Directions

1. I dissolve the yeast in warm water with the sugar and let it sit until foamy.

2. I mix in the flour, salt, and oil, then knead until smooth and elastic.

3. I shape it into a ball, lightly oil it, cover it, and let it rise until doubled in size.

4. Once risen, I punch it down and divide it into even-sized pieces, shaping each into a ball.

5. I roll each ball in breadcrumbs and place them on a baking sheet with space between each.

6. I let them rise again until nearly doubled.

7. I bake them in a preheated oven at 180 °C (350 °F) for about 15–20 minutes until golden brown.

Servings and timing

• Yield: about 12 rolls

• Prep Time: 10 minutes

• First Rise: 1 hour

• Second Rise: 30 minutes

• Bake Time: 15–20 minutes

• Total Time: around 2 hours

Variations

• I like to swap part of the bread flour with all-purpose flour for a softer texture.

• Sometimes I add grated cheese or ube jam inside before shaping for a fun filling.

• I’ve tried making mini pandesal by shaping smaller balls and reducing the baking time.

• I sometimes sprinkle sesame seeds along with breadcrumbs for a nutty twist.

Storage / Reheating

• I keep leftover pandesal in an airtight container at room temperature for up to 3–4 days.

• For longer storage, I freeze them in a sealed bag and reheat when needed.

• To reheat, I place them in a preheated oven at 180 °C (350 °F) for about 5 minutes until warm.

• I sometimes microwave them for 20–30 seconds, but the oven keeps the crust crispier.

FAQs

1. How can I tell if my yeast is still active?

I proof my yeast by mixing it with warm water and sugar. If it gets foamy within 10 minutes, it’s active.

2. Why is my dough too sticky or too dry?

If it’s sticky, I add a bit more flour while kneading. If it’s dry, I add small amounts of warm water until it softens.

3. Why are my pandesal bottoms browning too much?

I use a light-colored baking tray or place parchment paper underneath to prevent over-browning.

4. Can I make pandesal ahead of time?

Yes, I sometimes refrigerate the shaped rolls overnight and bake them the next morning after letting them rise a little.

5. How do I make my pandesal softer?

I use bread flour for chewiness, but I sometimes mix in all-purpose flour or add a little milk for a softer, fluffier crumb.

Conclusion

I love how making pandesal at home brings comfort and warmth to the kitchen. The process is simple, and the result is a batch of soft, golden rolls that pair well with just about anything. Whether I keep them plain, stuff them with fillings, or enjoy them fresh from the oven with butter, pandesal always reminds me why freshly baked bread is worth every step.

Pandesal Recipe

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• Author: Olivia
• Total Time: 2 hours
• Yield: 12 rolls
• Diet: Vegetarian

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Description

Pandesal is a beloved Filipino bread roll that’s soft, slightly sweet, and coated with breadcrumbs. Perfect for breakfast or snacks, it’s great plain or with a variety of sweet or savory spreads.

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Ingredients

• 2.25 tsp active dry yeast (or instant yeast)
• 2 tbsp sugar
• 237 ml warm water
• 490 g bread flour (or all-purpose flour)
• 1 tsp kosher salt (or ½ tsp table salt)
• 2 tbsp vegetable oil
• Breadcrumbs, for coating

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Instructions

1. In a bowl, dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until foamy.
2. Add flour, salt, and vegetable oil. Mix and knead until dough is smooth and elastic.
3. Form into a ball, lightly oil, cover, and let rise in a warm place until doubled in size (about 1 hour).
4. Punch down the dough and divide into 12 equal pieces. Shape into balls.
5. Roll each dough ball in breadcrumbs and place on a baking sheet with space between each roll.
6. Cover and let rise again for 30 minutes until nearly doubled in size.
7. Preheat oven to 180°C (350°F). Bake for 15–20 minutes until golden brown.
8. Cool slightly and serve warm or at room temperature.

Notes

• Mix part bread flour with all-purpose flour for a softer texture.
• Add fillings like cheese or ube jam before shaping for variety.
• Make mini pandesal by dividing dough into smaller pieces.
• Sprinkle sesame seeds with breadcrumbs for a twist.
• Use parchment or a light-colored tray to prevent over-browning.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Bread
• Method: Baking
• Cuisine: Filipino

Nutrition

• Serving Size: 1 roll
• Calories: 160
• Sugar: 2g
• Sodium: 150mg
• Fat: 4g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 0mg