Name: Freshly Baked Pandesal for a Cozy Afternoon
Prep time: 20 min
Cook time: PT-488786H40M27S
Total time: 2 h 15 min
Cuisine: Filipino
Ingredients: 3 1/2 cups bread flour; 2 tablespoons sugar; 5 tablespoons oil; 1 cup warm water; 2 1/4 teaspoons active dry yeast; 1 teaspoon salt; 1/2 cup breadcrumbs (for coating)

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Pandesal is a beloved Filipino bread roll that’s slightly sweet, incredibly soft, and delightfully warm when served fresh out of the oven. I find that nothing comforts me more on a rainy afternoon than a basket of warm pandesal paired with coffee or tea. Whether I’m serving it for breakfast, snack time, or as a side to savory dishes, this bread always brings a sense of home.

Freshly Baked Pandesal for a Cozy Afternoon

Why You’ll Love This Recipe

I love how easy and forgiving this pandesal recipe is. It doesn’t require fancy equipment or hard-to-find ingredients, and the dough is simple enough for beginner bakers. The aroma of bread baking in the oven makes the whole house feel cozier. I can eat pandesal plain, with butter, jam, or even stuff it with cheese or savory fillings. It’s incredibly versatile, which is why I always go back to this recipe.

Ingredients

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

3 1/2 cups bread flour
2 tablespoons sugar
5 tablespoons oil
1 cup warm water
2 1/4 teaspoons active dry yeast
1 teaspoon salt
1/2 cup breadcrumbs (for coating)

Directions

I start by blooming the yeast. In a small bowl, I mix warm water and sugar, then sprinkle the yeast on top. I let it sit for about 10 minutes until it becomes frothy.
In a large mixing bowl, I combine the bread flour and salt. Once the yeast mixture is ready, I pour it in along with the oil.
I knead the dough until it becomes smooth and elastic, which usually takes about 10 minutes by hand or 5 minutes using a stand mixer with a dough hook.
I place the dough in a greased bowl, cover it with a damp cloth, and let it rise for 1 to 1.5 hours until it doubles in size.
After the first rise, I punch the dough down and divide it into equal portions. I shape each one into a roll, then coat each roll lightly with breadcrumbs.
I arrange the rolls on a baking tray lined with parchment paper, slightly spaced apart. I cover them again and let them rise for another 30 to 45 minutes.
While the rolls are rising, I preheat my oven to 350°F (175°C).
Once the dough has risen, I bake the rolls for 15 to 20 minutes or until golden brown on top.
I let them cool slightly before serving warm.

Servings and timing

This recipe makes about 12 to 15 pandesal rolls.
Prep time: 20 minutes
Rise time: 1 hour 30 minutes
Bake time: 15 to 20 minutes
Total time: Approximately 2 hours 15 minutes

Variations

I sometimes like to mix things up with these variations:

Cheese Pandesal: I stuff small cubes of cheddar or cream cheese inside each dough ball before rolling in breadcrumbs.
Ube Pandesal: I add ube halaya to the dough for a sweet and colorful twist.
Whole Wheat Pandesal: I substitute half of the bread flour with whole wheat flour for a healthier option.
Garlic Butter Pandesal: I brush the tops with garlic butter right after baking for extra flavor.
Stuffed Savory Pandesal: I add fillings like corned beef, tuna, or hotdog slices for a snack-on-the-go.

storage/reheating

I keep leftover pandesal in an airtight container at room temperature for up to 2 days. If I want to store them longer, I freeze the rolls in zip-top bags for up to 1 month. To reheat, I pop them in the oven at 300°F (150°C) for 5 to 7 minutes, or microwave for about 20 seconds until warm.

FAQs

What is pandesal made of?

Pandesal is made with basic ingredients like bread flour, yeast, sugar, salt, water, and oil. It’s coated in breadcrumbs before baking for its signature texture.

Why is my pandesal not soft?

If my pandesal turns out hard, it’s usually because I overbaked it or didn’t knead the dough enough. I make sure to properly proof the dough and avoid overcooking.

Can I use all-purpose flour instead of bread flour?

Yes, I can substitute all-purpose flour if I don’t have bread flour, but the rolls might be slightly less chewy and fluffy.

Is pandesal sweet or savory?

Pandesal has a subtle sweetness, but it’s neutral enough to pair with both sweet spreads and savory fillings.

Can I make the dough ahead of time?

Yes, I sometimes prepare the dough the night before and let it rise slowly in the fridge overnight. I shape and bake them the next day.

Conclusion

There’s a reason pandesal is a staple in Filipino households. It’s easy to make, warm, comforting, and endlessly customizable. I always find joy in making a fresh batch and sharing it with family or friends. Once I get the hang of it, it becomes part of my regular baking routine—and trust me, the smell of fresh bread alone makes it all worth it.