Pandesal (Filipino Roll) Recipe by Minda
Cooking Instructions 25 min (30 min rising time) 1 In a big bowl, mix together flour, sugar, salt. "Note - You can also use bread flour if you want it on the chewy side or 50/50 APF and bread flour for soft but slightly chewy bite." 2 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. 3 Add the instant dry yeast and fold until a sticky dough forms. "Note-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 tsp sugar. Add the yeast to it and let it bloom for 5 minutes before adding to the flour." 4 Tip the dough on a floured surface and knead until it becomes smooth and elastic, about 5-10 minutes. 5 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. 6 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. 7 Shape each piece into a ball and roll it in breadcrumbs, completely covering all sides. 8 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. 9 While waiting, preheat oven 370° F /185°C. Bake the Pandesal for 15 minutes or until the sides are a bit browned. 10 Remove from oven and serve while hot! 1 In a big bowl, mix together flour, sugar, salt. "Note - You can also use bread flour if you want it on the chewy side or 50/50 APF and bread flour for soft but slightly chewy bite." 1 In a big bowl, mix together flour, sugar, salt. "Note - You can also use bread flour if you want it on the chewy side or 50/50 APF and bread flour for soft but slightly chewy bite." 2 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. 2 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. 3 Add the instant dry yeast and fold until a sticky dough forms. "Note-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 tsp sugar. Add the yeast to it and let it bloom for 5 minutes before adding to the flour." 3 Add the instant dry yeast and fold until a sticky dough forms. "Note-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 tsp sugar. Add the yeast to it and let it bloom for 5 minutes before adding to the flour." 4 Tip the dough on a floured surface and knead until it becomes smooth and elastic, about 5-10 minutes. 4 Tip the dough on a floured surface and knead until it becomes smooth and elastic, about 5-10 minutes. 5 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. 5 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. 6 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. 6 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. 7 Shape each piece into a ball and roll it in breadcrumbs, completely covering all sides. 7 Shape each piece into a ball and roll it in breadcrumbs, completely covering all sides. 8 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. 8 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. 9 While waiting, preheat oven 370° F /185°C. Bake the Pandesal for 15 minutes or until the sides are a bit browned. 9 While waiting, preheat oven 370° F /185°C. Bake the Pandesal for 15 minutes or until the sides are a bit browned. 10 Remove from oven and serve while hot! 10 Remove from oven and serve while hot! 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