Pandesal

Name: Pandesal
Prep time: 110 min
Cook time: 15 min
Total time: 125 min
Yield: 12 servings
Cuisine: Filipino
Ingredients: 2.25 tsp active dry yeast; 1/4 cup warm water; 3/4 cup warm milk; 1/3 cup granulated sugar; 1 tsp fine salt; 2 tbsp unsalted butter, melted; 1 large egg, beaten; 3 cups all-purpose flour; 1/2 cup fine breadcrumbs

Traditional Filipino yeast rolls dusted with fine breadcrumbs. They feature a lightly sweet flavor, tender crumb, and golden crust.

125 minMediumServes 12190 cal/serving

FilipinoBreakfastOvenVegetarianHalal-friendlyNut-FreeSoy-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

2.25 tsp active dry yeast
1/4 cup warm water
3/4 cup warm milk
1/3 cup granulated sugar
1 tsp fine salt
2 tbsp unsalted butter, melted
1 large egg, beaten
3 cups all-purpose flour
1/2 cup fine breadcrumbs

Instructions

1

Dissolve 2.25 tsp active dry yeast in 1/4 cup warm water and let stand for 10 minutes until foamy.
2

In a large bowl, whisk together 3/4 cup warm milk, 1/3 cup granulated sugar, 1 tsp fine salt, 2 tbsp melted unsalted butter, and 1 large beaten egg.
3

Stir in the yeast mixture, then gradually mix in 3 cups all-purpose flour until a soft dough forms.
4

Knead on a floured surface for 8 minutes until smooth, then transfer to an oiled bowl and let rise for 90 minutes until doubled in size.
5

Divide dough into 12 equal pieces, shape into rolls, and coat each in 1/2 cup fine breadcrumbs.
6

Arrange on a baking sheet, cover, rest for 20 minutes, then bake at 375 degrees F for 15 minutes until golden brown.

Questions

Can I make Pandesal dairy-free?

Yes. The dairy in this entry is 3/4 cup warm milk, 2 tbsp unsalted butter, melted. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Pandesal gluten-free?

Yes. The gluten in this entry is 3 cups all-purpose flour, 1/2 cup fine breadcrumbs. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Pandesal keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Pandesal?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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