These homemade Filipino style sweet rolls are best enjoyed in the morning filled with any spread or filling! It’s delicious, soft, and airy and will become your favorite bread.
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 any time 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 any time of the day. I have many different versions of pandesal, but this one is the easiest one I have!
Tips on How to Make Pandesal
- If you don’t like the bottom crust of your pandesal burnt, use glass baking containers as it just makes the bottom crust lightly toasted. If you do not have glass bakewares on hand, you can avoid burning the bottom crust of your pandesal by lowering the oven temperature to 350 F instead of 375 F
- Always have extra all-purpose flour handy. It is very useful in the kneading part where the dough is very sticky and makes the kneading work a bit hard. Just coat your hands with flour or sprinkle a bit of flour on top of the dough as needed
- Check expiration dates of ingredients especially for the active dry yeast – this is the leavening agent of your pandesal so if you have an expired one, it defeats its purpose of making the dough rise
- Punch your dough! Seriously, this is a very important step after having your dough rise for about an hour. “Punching” it down removes the air bubbles inside and doing so produces a fine-textured pandesal
- Do not forget to cover your dough during the rising time – it helps speed up the rising of the dough and it prevents the dough from drying out
- What makes a longer rise time of the dough? It could be two things – your room is a little bit too cold or the yeast that you used for the dough is dead
- Are you a health buff? Incorporate dried malunggay leaves or also known as moringa leaves to your dough. I promise it won’t alter the taste of the pandesal. In fact, it makes it healthier and nutritious
- For a healthier alternative when greasing the large bowl for dough, use a vegan butter or margarine
How to Make Pandesal:
We will be using our hands a lot in kneading the pandesal dough so we have to wash it carefully and dry it completely:
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):
In a separate mixing bowl, add sugar, oil, salt, and 1 cup of flour then mix. Then add the active dry yeast mix to the mixture:
Gradually add the flour ½ a cup at a time. This will help you knead it properly since it will clump up if you add all of the flour at once.
Place the dough onto your clean kitchen counter so you can knead it carefully:
To prevent the dough from sticking to your hands while kneading, sprinkle a bit of flour on the dough or you can simply rub flour in your hands:
Once all the flour is mixed in set aside in an oiled bowl in a warm place until dough is doubled (about 1 hour). Cover it with saran wrap or a damp towel:
I placed my dough under a lamp so it makes the room temperature higher, as it helps the dough rise fully:
After about an hour or so, take out the dough from the bowl and put it on a floured surface. Now it’s time to shape the dough into your desired sizes:
This part is optional. Most pandesal lovers want bread crumbs but personally, I do not like to coat it with bread crumbs as I make a huge mess when I eat them. (Imagine breadcrumbs all over the floor or table top, lol!)
Place in oven at 375 degrees F for 20 minutes:
This Filipino bread is best eaten when freshly baked. If you have a sweet tooth like me, pair it with peanut butter, condensed milk, or even ice cream!
The video to completely guide you to make the Pandesal is here and the recipe is below the video!
Looking for more Filipino Dishes? Check out some of my favorites:
- 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
- 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)
- 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.
- Gradually add the flour ½ a cup at a time
- Once all the flour is mixed in set aside in a oiled bowl in a warm place until dough is doubled (about 1 hour)
- Shape dough to desired sizes and let it sit for 30 minutes
- Place in oven at 375 degrees F for 20 minutes
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
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