Name: Very Soft Pandesal Recipe (Tangzhong Method)
Prep time: 25 min
Cook time: 20 min
Total time: 3 h
Cuisine: Filipino
Ingredients: Tangzhong (Flour Roux):; 3 tbsp bread flour; 1/2 cup water; 1/2 cup milk; Pandesal Dough:; 3 cups bread flour; 1/4 cup all-purpose flour; 1/4 cup sugar; 1 tsp salt; 2 1/4 tsp instant yeast (1 packet); 1/2 cup warm milk; 1/4 cup softened butter; 1 egg; 1/4 cup breadcrumbs (for coating)

Very Soft Pandesal Recipe (Tangzhong Method)

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Soft, fluffy, and slightly sweet, this pandesal recipe uses the Tangzhong method to create a melt-in-your-mouth texture that stays fresh longer. It’s my go-to version whenever I crave the nostalgic taste of this Filipino classic.

Very Soft Pandesal Recipe (Tangzhong Method)

Why You’ll Love This Recipe

I love how the Tangzhong method makes my pandesal extra soft and pillowy. The bread stays tender for days, so I don’t have to worry about it hardening too quickly. I also like that this recipe is versatile—I can eat the rolls plain, pair them with butter and jam, or stuff them with savory fillings. The simplicity of the ingredients makes it easy for me to whip up a batch any time I want comfort food.

Ingredients

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

For Tangzhong (Flour Roux):
3 tbsp bread flour
1/2 cup water
1/2 cup milk

For Pandesal Dough:
3 cups bread flour
1/4 cup all-purpose flour
1/4 cup sugar
1 tsp salt
2 1/4 tsp instant yeast (1 packet)
1/2 cup warm milk
1/4 cup softened butter
1 egg
1/4 cup breadcrumbs (for coating)

Directions

Step 1: Make the Tangzhong

I whisk bread flour, water, and milk in a saucepan until smooth. Cooking it over medium heat while stirring constantly, I wait until it thickens into a paste, about 3–5 minutes. Then I let it cool completely.

Step 2: Prepare the Dough

In a bowl, I combine bread flour, all-purpose flour, sugar, and salt. In another bowl, I dissolve yeast in warm milk. I add the cooled Tangzhong, yeast mixture, butter, and egg to the dry mix and stir until sticky dough forms. Then I knead the dough for 10–12 minutes by hand (or 8–10 minutes with a mixer) until smooth and elastic.

Step 3: First Proof

I place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1–1.5 hours, until doubled in size.

Step 4: Shape the Pandesal

I punch down the dough, divide it into 12–16 equal pieces, shape them into balls, and roll each one in breadcrumbs. Then I arrange them on a parchment-lined tray.

Step 5: Second Proof

I cover the tray and let the rolls rise again for 30–45 minutes until slightly puffy.

Step 6: Bake

I preheat the oven to 350°F (175°C) and bake the pandesal for 18–20 minutes, until golden. Then I let them cool slightly before serving.

Servings and Timing

This recipe makes about 12–16 pandesal rolls. It takes around 3 hours in total, including preparation, kneading, proofing, and baking.

Variations

I sometimes add grated cheese inside each dough ball before rolling in breadcrumbs.
For a healthier twist, I swap part of the bread flour with whole wheat flour.
I like making mini versions for snack-sized pandesal bites.
For extra flavor, I sprinkle sesame seeds along with breadcrumbs.

Storage/Reheating

I keep leftover pandesal in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them in a zip-top bag. To reheat, I pop them in the oven at 300°F (150°C) for 5–7 minutes or microwave them for 20–30 seconds.

FAQs

How do I know if my dough is kneaded enough?

I check if the dough stretches into a thin “windowpane” without tearing—that means the gluten is developed.

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

Yes, but I find bread flour gives a chewier and fluffier result.

Why is Tangzhong important in this recipe?

It helps the dough retain more moisture, making the pandesal softer and keeping it fresh longer.

Can I make the dough ahead of time?

Yes, I often let the shaped dough rise overnight in the fridge, then bake the next morning.

What can I serve with pandesal?

I enjoy it with butter, jam, peanut butter, or filled with savory meats and cheese.

Conclusion

This soft pandesal recipe is one I always return to when I want a comforting, homemade bread that pairs with almost anything. Using the Tangzhong method, I can enjoy rolls that are tender, fluffy, and stay fresh for days. It’s a perfect recipe to bring the warm flavors of the Philippines right to my kitchen.

Very Soft Pandesal Recipe (Tangzhong Method)

Why You’ll Love This Recipe

Ingredients