Pandesal Recipe - Soft and Buttery - Foxy Folksy (2024)

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4.99 from 362 votes

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Pandesal is a classic Filipino bread roll that is particularly eaten for breakfast. It is soft and airy and slightly sweet. Normally eaten as a sandwich with one's favorite filling.

Pandesal Recipe - Soft and Buttery - Foxy Folksy (1)

Pandesal is probably the most popular bread in the Philippines. It is a favorite breakfast that can be eaten on its own, dunked in coffee or with filling like coconut jam, peanut butter, cheese, cheese spread, corned beef, egg, hotdogs or practically anything you can think of or whatever leftovers you have laying in your fridge.

One of my faves is mushed spicy sardines...yup! But I remembered a time when we were just small kids, my Kuya Norman's and I would haveketchup withsugar as filling...eeewww, right? But that tasted so good to us at that time! Haha! Yeah, I have to admit I tried a lot of weird stuff just because my big brother thinks it is good or cool. Hehe!

  • What is Pandesal?
  • What are the Ingredients for Pandesal?
  • A note about flour...
  • Other Filipino Bread Recipe to Try:
  • How to Make Pandesal
  • Printable Recipe
  • Pandesal Recipe - Soft and Buttery

What is Pandesal?

A traditional Filipino breakfast roll, that used to be sold only in early hours at bakeries or on the streets by vendors on bicycles with loud airhorns. They would put the Pandesalsin a big insulated box to keep them warm. But, nowadays, some bakeries make them available for the entireday.

It is called Pandesalor Pan de Sal (Spanish) that translates to salted bread although it is actually sweeter than salty. It is soft and fluffy and covered with breadcrumbs.

Pandesal Recipe - Soft and Buttery - Foxy Folksy (2)

What are the Ingredients for Pandesal?

Basically, you can already make pandesal with just 5 ingredients: flour, yeast, oil or lard, sugar, and salt. Six if you have to include water.

This recipe replaces the water with milk and adds eggs. Both of them giving these pandesalsa softer texture, both inside and to the crust, and gives a richer flavor. The eggs also help the dough rise higher.

I also use butter or sometimes margarine that adds that delicious buttery goodness.

Pandesal Recipe - Soft and Buttery - Foxy Folksy (3)

A note about flour...

The original recipe I posted here in 2015 was made when we were still living in Germany. When I used the same recipe here in the Philippines, the outcome is different. They taste great but were a little denser and dryer.

This is because of the flour used. The flour that I used in Germany is finer or "softer" which tends to absorb lesser liquid. The recipe (way) below is the original recipe I used for that. The flour I usually use in the Philippines is similar to the ones in the US, Gold Medal APF. This one requires more liquid so I adjusted the recipe here.

Remember—different types of flour has different flour-to-water ratio. The higher the protein/gluten content, the more water it needs. Also important to note, not all-purpose flour acts the same. Different brands have different ways of processing their flour and different contents.

If the dough feels too dry then simply add more water, or if too sticky then add flour. The dough should feel pliable or easy to knead and not too sticky.

You can also use bread flour if you are looking for a chewier pandesal. Mix them in equal parts to get a moderately chewy but softer ones. But remember that bread flour absorbs more liquids so you may need to adjust.

Pandesal Recipe - Soft and Buttery - Foxy Folksy (4)

Other Filipino Bread Recipe to Try:

  • Spanish Bread - Similar to Pandesal but with a sweet buttery filling
  • Cheese Bread - Sweet dough bread covered in milky streusel
  • Ensaymada - pillowy bread topped with buttercream and grated cheese
Pandesal Recipe - Soft and Buttery - Foxy Folksy (5)

How to Make Pandesal

Printable Recipe

Pandesal Recipe - Soft and Buttery - Foxy Folksy (6)

Print Review

Pandesal Recipe - Soft and Buttery

4.99 from 362 votes

Make your own homemade Pandesal with this easy and simple Pandesal Recipe. Soft and fluffy, covered with breadcrumbs best serve while hot!

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Rising Time 30 minutes mins

Total Time: 25 minutes mins

Course :Breakfast

Servings =12

Print Recipe Rate this Recipe

Ingredients

  • 3 cups all-purpose flour - see NOTE 1 about bread flour
  • ¼ cup sugar
  • 1 teaspoon salt
  • 1 cup milk - lukewarm
  • 1 egg
  • 2 tablespoon butter - melted (or margarine)
  • 1 ½ teaspoon instant dry yeast - see Note 2
  • ¼ cup breadcrumbs

Instructions

  • In a big bowl, mix together flour, sugar, salt.

  • Pour in milk, beaten egg and melted butter. Mix several times until well blended. Make sure that the milk is only mildly warm and not hot.

  • Add the instant dry yeast and fold until a sticky dough forms.

  • Tip the dough on a floured surface and knead until it becomes smooth and elastic, about 5-10 minutes.

  • Form the dough into a ball and lightly coat with oil. Place it in a bowl and cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it doubled in size. Depending how warm it is, could take 30 minutes to an hour.

  • Punch down the dough and divide into 2 equal parts using a knife or dough slicer. Roll each into a log.Cut each log into 6 smaller pieces.

  • Shape each piece into a ball and roll it in breadcrumbs, completely covering all sides.

  • Arrange the pieces on a baking sheet leaving some gaps in between (at least an inch). Leave them to rise second time until double in size.

  • While waiting, preheat oven 370° F /185°C. Bake the Pandesal for 15 minutes or until the sides are a bit browned.

  • Remove from oven and serve while hot!

Notes

Note 1 - You can also use bread flourif you want it on the chewy side or 50/50 APF and bread flour for soft but slightly chewy bite.

Note 2 - Using Instant Dry Yeast eliminates the need to proof it with warm liquid before adding to the rest of the ingredients. Just make sure that your yeast is still active. It also lessens the rising time.

Note 2- You may also use Active Dry Yeast. It needs to be proof and might take longer to rise. Take ½ cup of the lukewarm milk from the recipe and 1 stp sugar. Add the yeast to it and let it bloom for 5 minutes before adding to the flour.

Nutrition

Calories: 192kcalCarbohydrates: 32gProtein: 5gFat: 4gSaturated Fat: 1gCholesterol: 15mgSodium: 272mgPotassium: 81mgFiber: 1gSugar: 5gVitamin A: 170IUCalcium: 33mgIron: 1.8mg

Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

This post was originally published in September 2015. Updated to include new images and some improvements on the recipe.

For those who still want to use the old recipe, here it is. The main difference is the shaping of the individual rolls. The old version is the traditional pandesal shape that is slightly elongated with pointy ends.

3 cups flour
1 ½ teaspoon instant dry yeast
¼ cup + 1 tablespoon sugar
1 teaspoon salt
¾ cup milk
3 tablespoon margarine - or butter (melted)
1 egg
½ cup breadcrumbs

In a big bowl, mix together flour and yeast. In a smaller bowl, combine sugar, salt, milk and margarine or butter. Warm liquids in the microwave until warm. Remove from microwave and add the egg and beat several times until well blended. Make sure that the liquids are only mildly warm and not hot.
Pour the liquid mixture over the flour mixture and fold until dough forms. Knead the dough on a clean surface dusted with flour until it becomes smooth and elastic, about 5-10 minutes.
Form the dough into a ball and place the dough in a greased bowl and cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it doubled in size. Depending on how warm it is, could take 30 minutes to an hour.
Punch down the dough and divide it into 2 equal parts using a knife or dough slicer. Roll each into a log. Cover each log with breadcrumbs. Cut the log sideways into smaller pieces. (about 6 pieces each log). Roll each piece with breadcrumbs again.
Arrange the pieces on a baking sheet living some gaps in between (at least an inch). Leave them to rise for another 10-15 minutes.
While waiting, preheat oven 370° F /185°C. Bake the Pandesal for 15 minutes or until the sides are a bit browned.
Remove from oven and serve while hot!

Pandesal Recipe - Soft and Buttery - Foxy Folksy (7)
Pandesal Recipe - Soft and Buttery - Foxy Folksy (2024)

FAQs

How do you soften pandesal? ›

Heat helps soften the bread while toasting the outside gives it extra flavor and texture. You can also microwave the bread, but briefly, to prevent the bread from drying out even further. You may even add a small glass or bowl of water with the bread to help it stay moist.

Can you let pandesal dough rise overnight? ›

Cover loosely with plastic wrap, and allow to rise at warm room temperature (75°F/24°C) until almost doubled in size, about 1 hour. (Alternatively, cover tightly with plastic wrap, and refrigerate overnight until puffy and soft, between 10 and 12 hours).

Why is my pandesal so hard? ›

Why is my pandesal so hard? If your pandesal is hard out of the oven (and not burnt), it might not have proofed enough and the gluten did not develop properly. Try to test your yeast to make sure it's not expired by blooming it in warm milk before adding into your flour.

Why is my pandesal chewy? ›

Flour. I find that using equal amounts of bread flour and all-purpose flour makes soft and chewy pandesal. Bread flour has higher protein content than all-purpose flour (usually 11-13%) giving the dough its stringy and elastic feature.

What makes bread soft and spongy? ›

Final answer: Carbon dioxide gas given off during fermentation of sugar makes bread soft and fluffy.

Where is the best place to let dough rise overnight? ›

Putting your dough, whether yeasted or sourdough, in the fridge will help it to develop a better flavour and texture. The longer the dough ferments the more chance of bacteria and enzymes getting to work and unlocking the flavours in the wheat.

What happens if you let bread rise too long before baking? ›

If you leave your bread dough to rise for too long outside at room temperature, there is a risk of overproofing the dough. It might look alright in appearance, but when you bake the bread, it will not rise much in the oven. The end result will be a dense loaf of bread.

Can you let homemade bread rise too long? ›

If the dough has risen too long, it's going to feel fragile and might even collapse as you poke it,” says Maggie. If this is the case, there's a chance you can save your dough by giving it a quick re-shape. Learn more about this fix in our blog on saving overproofed dough.

Why is my homemade bread always hard? ›

Baking quick breads at too high temperatures can cause a hard outside crust. Most quick breads bake in a moderate oven (350°F to 375°F). Double check your recipe to see the temperature they recommend. Oven thermostats can vary over time, requiring adjustments by the baker or calibration by a professional.

Why is my homemade bread too hard? ›

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

Why does my bread get hard so fast? ›

Evaporation of Moisture: Bread naturally loses moisture over time, especially in a dry environment or if left uncovered. As moisture evaporates from the bread's surface, the crumb (the interior of the bread) can become drier and denser, contributing to the perception of hardness.

What makes bread chewy and fluffy? ›

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

Why is my pandesal dough sticky? ›

Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough.

How long should you let dough rise? ›

The secret of successful rising

Most recipes call for the bread to double in size – this can take one to three hours, depending on the temperature, moisture in the dough, the development of the gluten, and the ingredients used. Generally speaking, a warm, humid environment is best for rising bread.

How do you soften bread texture? ›

Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds.

How do you soften baguettes in the microwave? ›

- Dampen a clean kitchen towel or paper towel. - Wrap the stale bread in the damp towel. - Microwave the wrapped bread for 10-20 seconds on high power. - Check the bread for desired softness.

Does bread soften after baking? ›

Once the bread has finished baking, it will still contain some moisture, however if sufficient moisture hasn't escaped the crumb during the bake time, it will move outwards to the crust as the bread cools. This can cause the crumb to collapse and also soften the crust, weighing it down and further creating collapse.

How do bakeries keep bread soft? ›

Commercial bakeries use two types of ingredients to slow spoilage — emulsifiers and enzymes. Emulsifiers keep bread from going stale by preventing oil and water from separating. Adding emulsifiers sometimes goes by the names “crumb softening” or “dough conditioning” because it works to preserve texture.

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