Delicious Filipino Pandesal Rolls
Pandesal is a beloved Filipino bread roll that is soft, slightly sweet, and perfect for any time of the day. Traditionally enjoyed at breakfast with butter or jam, these delightful rolls are also wonderful as a snack or side dish with savory meals. This recipe utilizes a bread machine for easy preparation, allowing you to create a batch of tender rolls that stay fresh for days and freeze beautifully for long-term enjoyment. With just a hint of sweetness and a delightful texture, these pandesal rolls will quickly become a staple in your home. Enjoy them fresh out of the oven, or top them with your favorite spreads for a delightful treat!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
water
1/2 cup (warm)
evaporated milk
1/4 cup (warm)
milk
1/2 cup (warm)
egg
1 (at room temperature)
sugar
1/2 cup (none)
salt
3/4 teaspoon (none)
unsalted butter
5 tablespoons (softened)
oil
1 tablespoon (none)
all-purpose flour
4 cups (none)
yeast
3 teaspoons (instant or active dry)
breadcrumbs
to taste (for coating)
Instructions
1
In a microwave-safe bowl, combine the water, evaporated milk, and milk. Heat the mixture in the microwave for about 35 seconds or until warm, but not boiling.
2
Warm the egg by running tap water over it for about 30 seconds.
3
In your bread machine, add the warmed milk mixture and the egg. Then, layer the sugar, salt, softened butter, and oil.
4
Next, add the flour, ensuring an even layer, followed by the yeast on top of the flour. (Always add yeast last to avoid direct contact with liquids during the initial stages of mixing.)
5
Select the dough cycle on your bread machine and start it. The dough should become somewhat sticky; adjust slightly with more flour or water if needed to achieve this texture.
6
Once the dough is ready, preheat your oven to 375°F (190°C) and spray two baking sheets with non-stick cooking spray.
7
Scoop out a piece of dough approximately the size of an ice cream scoop and roll it gently in breadcrumbs to coat. Shape the dough into an oval and place it on the prepared baking sheet.
8
Cover the rolls with a kitchen towel and allow them to rise in a warm environment until they double in size, about 30 to 45 minutes.
9
Once risen, bake the rolls in the preheated oven for 10 to 15 minutes or until they are golden brown on top.
10
Remove from the oven and let cool slightly before serving. Enjoy fresh or store in an airtight container.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Pandesal?
Pandesal is a traditional Filipino bread roll known for being soft, slightly sweet, and coated in breadcrumbs. It is a staple breakfast item in the Philippines.
What does Pandesal taste like?
These rolls have a mild sweetness and a tender, fluffy interior with a characteristic sandy texture on the outside from the breadcrumb coating.
Can I make this recipe without a bread machine?
Yes, while this recipe is optimized for a bread machine, you can knead the dough by hand or with a stand mixer until smooth and elastic before letting it rise.
What temperature should the milk and water mixture be?
The liquids should be warm to the touch (about 105-115°F) but not boiling, as high heat can kill the yeast.
Why do I need to warm the egg?
Using a room-temperature or slightly warm egg helps the dough rise better and ensures it doesn't chill the warm milk mixture, keeping the yeast active.
Why is yeast added last in the bread machine?
Adding yeast last on top of the flour prevents it from coming into contact with the liquids and salt too early, which ensures a more controlled fermentation process.
What should I do if the dough is too sticky?
If the dough is too sticky to handle after the cycle, you can adjust by adding a small amount of flour one tablespoon at a time until it is manageable.
At what temperature do you bake Pandesal?
The rolls should be baked in a preheated oven at 375°F (190°C).
How long do these rolls take to bake?
Bake the rolls for 10 to 15 minutes or until the tops turn a light golden brown.
What is the purpose of the breadcrumb coating?
The breadcrumbs provide the traditional look and 'sandy' exterior texture that defines authentic Filipino Pandesal.
How long should the shaped rolls rise before baking?
Allow the shaped rolls to rise in a warm environment for about 30 to 45 minutes, or until they have doubled in size.
Can I use bread flour instead of all-purpose flour?
Yes, you can use bread flour. It will result in a slightly chewier roll compared to the softer texture produced by all-purpose flour.
Why does the recipe call for evaporated milk?
Evaporated milk adds a richer flavor and a creamier consistency to the dough compared to using only regular milk or water.
Can I use salted butter?
Yes, you can use salted butter, but you may want to reduce the additional salt in the recipe by about a quarter teaspoon.
How do I store leftover Pandesal?
Store leftover rolls in an airtight container at room temperature for up to 3 days to maintain freshness.
Can Pandesal be frozen?
Yes, these rolls freeze beautifully. Once cooled, place them in a freezer-safe bag for up to 3 months. Thaw and reheat before serving.
What is the best way to reheat these rolls?
Reheat them in a toaster oven for a few minutes or in the microwave for 10-15 seconds to restore their softness.
How many ingredients are in this recipe?
This recipe requires 11 ingredients: water, evaporated milk, milk, egg, sugar, salt, unsalted butter, oil, all-purpose flour, yeast, and breadcrumbs.
What size should I make the rolls?
Aim for a size approximately equal to an ice cream scoop for uniform baking and traditional serving size.
What can I serve with Pandesal?
They are traditionally served with butter, jam, cheese, peanut butter, or even dipped in hot coffee or chocolate.
Is this recipe suitable for breakfast?
Absolutely! Pandesal is most commonly enjoyed as a breakfast roll in the Philippines.
Can I use active dry yeast instead of instant yeast?
Yes, both work in this recipe. Since the liquids are warmed, active dry yeast will activate effectively during the dough cycle.
Why is oil added along with butter?
The combination of butter for flavor and oil for moisture helps keep the bread rolls soft for several days.
Do I need to grease the baking sheet?
Yes, you should spray the baking sheets with non-stick cooking spray or use parchment paper to prevent sticking.
What shape should Pandesal be?
Pandesal is traditionally shaped into small ovals, though round rolls are also very common.
Can I make this recipe vegan?
To make it vegan, you would need to substitute the milk and evaporated milk with plant-based milk, use a flax egg, and use vegan butter.
How do I know the rolls are done?
They are done when they have a light golden brown color and sound slightly hollow when tapped on the bottom.
Can I double this recipe?
Yes, but ensure your bread machine has the capacity for a larger loaf (2lb or more) before doubling the ingredients.
Is this bread very sweet?
It has a hint of sweetness (from the 1/2 cup of sugar) but is mild enough to be paired with savory fillings like eggs or corned beef.
What should I do if my bread doesn't rise?
Ensure your yeast is fresh and that the liquids used were warm but not hot. A cold environment can also slow down the rising process.