How to Make Pandesal – Filipino Bread Rolls

I. LOVE. PANDESAL.  Many of you may ask what is pandesal? Pandesal is a Filipino Bread that is fluffy and sweet.  It can be eaten at anytime of the time day with any kind of spread.

I grew eating this every morning for breakfast before school.  My mom would wake up early and stop by the local bread shop and pick up some pandesal and my siblings and I would eat it with nutella.  When I got older, I got so obsessed with eating pandesal that I wanted to learn how to make it so I can eat it anytime of the day.  I have many different versions of pandesal, but this one is the easiest one I have!

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Pandesal
 
Filipino Pandesal is a sweet bread usually eaten for dessert or snack.
Recipe type: Bread
Cuisine: Filipino
Ingredients
  • 2 cups warm water (110 degrees F)
  • 2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1 cup sugar
  • ⅓ cup vegetable oil
  • 2 teaspoons salt
  • 6 cups all-purpose flour
Instructions
  1. Add the active dry yeast and the 1 teaspoon of sugar to the 2 cups of warm water mix and set aside till frothy (about 5 minutes)
  2. In a separate bowl, add sugar, oil, salt, and 1 cup of flour then mix. Then add the active dry yeast mix to the mix.
  3. Gradually add the flour ½ a cup at a time
  4. Once all the flour is mixed in set aside in a oiled bowl in a warm place until dough is doubled (about 1 hour)
  5. Shape dough to desired sizes and let it sit for 30 minutes
  6. Place in oven at 375 degrees F for 20 minutes
Notes
Importance of Kneading Bread:
One of the most important things when baking bread is the kneading process which develops the gluten. The flour that makes up the dough is stirred and moistened, the gluten begins to form. Gluten can be considered as the binding agent within the dough, allowing the loaf to take on a clingy texture that will allow the substance to not fall apart during baking

For a step-by-step tutorial of this recipe you can watch my video tutorial below. SUBSCRIBE TO MY YOUTUBE CHANNEL and never miss a recipe! (It’s free!) and new video posts on FRIDAYS !

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Comments:

  1. arrielle says:

    is it okay to use instant dry yeast than active dry yeast and how do you use it?

    • Hi Arrielle,

      Yes it’s ok to use instant dry yeast, same thing. Add instant dry yeast to warm water and add 1 teaspoon to active it. 🙂 Please let me know if you have anymore questions.

  2. Can I use semolina instead of bread crumbs? Will it be disastrous? Will the baking time remain the same? Thanks in advance 😉

  3. hi tnx for tutorial i will use this on my training in bread and pastry thank u very muuch 🙂 hihi i hope you will upload more turtorials video’s about baking a breads 🙂 THANK YOU AGAIN 😀

  4. Hi! The pandesal looks awesome! How many does it make in total? I’d really appreciate it if you answered, even if it’s a little late.

    Thanks!

    • Hi Franc! Thank you! It depends how large or how small you make the pandesal. If you make large pandesals, approximately one dozen. Small pandesals, approximately two dozen.

  5. Anonymous says:

    I only have instant dry yeast. Kailangan ko pa po bang iactivate yung yeast? Kasi sabi po sa google na kahit hindi na daw po iactivate at ilagay na lang daw doon sa flour mixture kaagad. Tapos kung instant dry yeast po gagamitin ko gaano karami ang ilalagay ko at gaano katagal ang rising time? 🙂 Gagawin ko po ito bukas, sana po mag-reply kayo. ^_^

  6. Arlene tamoro says:

    Hi! Thank you very much for posting this tutorial. I tried a making pandesal several times and actually gave up. My son, who was born and grew up here in the US (like you) just loves it. It also brings back the memories when my brother-in-law ( who passed away) would make it and the whole house would smell like it’s early morning in Manila, where i grew up, when the bakeries are making it. I actually tried a different recipe and process before trying yours, but it was a disaster- then I went and look up on the web what went wrong and saw your post , and voila! My family had their first homemade pandesal. I like the way you explained everything and reasoning behind it. I don’t usually post a comment but I have to give credit where it’s due! Thank you again!!!

    • Hi Arlene! I’m so glad this recipe worked for you and thank you so much for sharing your story! It’s always nice hearing stories and please let me know if you have any questions!

  7. Hello, I am just trying follow your receipt, but i am not sure what is the correct measure. 1/3 of vegetable oil or 1 cup?

    Reason of my question due, i tried to make the receipt but the dough got dry and not wet as your video.

    Let me know please.

  8. Thank you for sharing the recipe. This is now my go to recipe for pan de sal after trying several other ones.

  9. Thank you for this simple pandesal! I tried it for the first time and it turned out good. I was predicting that my batch was a disaster because the dough wouldn’t rise (too cold inside the house) and that after rising, it was sticky. I pulled out the sticky dough and I thought about the carbon dioxide that escaped. “Oh my goshes!” as what my 2 year old would say. I just went with it and hoped for the best. Turned out good and yes, this pandesal is very forgiving:) I am your new fan! Thank you again!

  10. Can I try it with cake flour? We don’t have plain flour here :3

  11. why do we have to use bread crumbs in making pandesal?

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