Easy Filipino Pandesal Recipe Recipe by Minda
Cooking Instructions 4 hr 30 min 1 In a small bowl, combine warm milk, 1 tbsp of the sugar, and yeast. Stir gently and let sit for 5–10 minutes, until foamy. In a large mixing bowl, combine flour, remaining sugar, and salt. Add the foamy yeast mixture, melted butter, and egg. Mix until a sticky dough forms. 2 Turn the dough onto a floured surface. Knead for 8–10 minutes, until soft, smooth, and elastic. (You can also use a stand mixer with a dough hook.) Place dough in a lightly greased bowl. Cover with a clean towel or plastic wrap. Let rise in a warm place for 1 to 1.5 hours, or until doubled in size. 3 Punch down the dough to release air. Divide dough into 20–24 equal portions (about golf ball size). Shape each piece into a smooth ball. Roll each ball lightly in breadcrumbs and place on a parchment-lined baking tray, spaced about 1 inch apart. Cover shaped rolls with a towel. Let rise again for 30–40 minutes, until puffy. 4 Preheat oven to 350°F (175°C). Bake rolls for 15–18 minutes, or until lightly golden on top. Let pandesal cool slightly on a wire rack. Serve warm with butter, cheese, jam, or your favorite fillings like corned beef, eggs, or peanut butter. 5 ✅ Tips for Perfect Pandesal: Use bread flour instead of all-purpose for chewier texture (optional).Store leftovers in an airtight container and reheat in the oven for 5 minutes to revive fluffiness. Freeze shaped dough balls for later use — thaw, rise, and bake as needed. 1 In a small bowl, combine warm milk, 1 tbsp of the sugar, and yeast. Stir gently and let sit for 5–10 minutes, until foamy. In a large mixing bowl, combine flour, remaining sugar, and salt. Add the foamy yeast mixture, melted butter, and egg. Mix until a sticky dough forms. 1 In a small bowl, combine warm milk, 1 tbsp of the sugar, and yeast. Stir gently and let sit for 5–10 minutes, until foamy. In a large mixing bowl, combine flour, remaining sugar, and salt. Add the foamy yeast mixture, melted butter, and egg. Mix until a sticky dough forms. 2 Turn the dough onto a floured surface. Knead for 8–10 minutes, until soft, smooth, and elastic. (You can also use a stand mixer with a dough hook.) Place dough in a lightly greased bowl. Cover with a clean towel or plastic wrap. Let rise in a warm place for 1 to 1.5 hours, or until doubled in size. 2 Turn the dough onto a floured surface. Knead for 8–10 minutes, until soft, smooth, and elastic. (You can also use a stand mixer with a dough hook.) Place dough in a lightly greased bowl. Cover with a clean towel or plastic wrap. Let rise in a warm place for 1 to 1.5 hours, or until doubled in size. 3 Punch down the dough to release air. Divide dough into 20–24 equal portions (about golf ball size). Shape each piece into a smooth ball. Roll each ball lightly in breadcrumbs and place on a parchment-lined baking tray, spaced about 1 inch apart. Cover shaped rolls with a towel. Let rise again for 30–40 minutes, until puffy. 3 Punch down the dough to release air. Divide dough into 20–24 equal portions (about golf ball size). Shape each piece into a smooth ball. Roll each ball lightly in breadcrumbs and place on a parchment-lined baking tray, spaced about 1 inch apart. Cover shaped rolls with a towel. Let rise again for 30–40 minutes, until puffy. 4 Preheat oven to 350°F (175°C). Bake rolls for 15–18 minutes, or until lightly golden on top. Let pandesal cool slightly on a wire rack. Serve warm with butter, cheese, jam, or your favorite fillings like corned beef, eggs, or peanut butter. 4 Preheat oven to 350°F (175°C). Bake rolls for 15–18 minutes, or until lightly golden on top. Let pandesal cool slightly on a wire rack. Serve warm with butter, cheese, jam, or your favorite fillings like corned beef, eggs, or peanut butter. 5 ✅ Tips for Perfect Pandesal: Use bread flour instead of all-purpose for chewier texture (optional).Store leftovers in an airtight container and reheat in the oven for 5 minutes to revive fluffiness. Freeze shaped dough balls for later use — thaw, rise, and bake as needed. 5 ✅ Tips for Perfect Pandesal: Use bread flour instead of all-purpose for chewier texture (optional).Store leftovers in an airtight container and reheat in the oven for 5 minutes to revive fluffiness. Freeze shaped dough balls for later use — thaw, rise, and bake as needed. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Fajitas (Juicy & Authentic) Vietnamese Beef Stew | Bò Kho Wonder Melon Ice Cream Float Authentic Restaurant-Style Steak Fajitas Filipino Cheese Pandesal Recipe Chicken Fajitas (Juicy & Authentic) Vietnamese Beef Stew | Bò Kho Wonder Melon Ice Cream Float Authentic Restaurant-Style Steak Fajitas Filipino Cheese Pandesal Recipe Chicken Fajitas (Juicy & Authentic) Chicken & Shrimp Pancit Bihon Vegan Veggie & Tofu Lumpia Authentic Restaurant-Style Steak Fajitas Best Laing Recipe (Authentic Bicol Style) Fresh Methi Paneer Bhurji Tortilla Wrap (Protein Pack) Sweet Potato Bhel Filipino Cheese Pandesal Recipe Wonder Melon Ice Cream Float Power Packed Sattu Sipper Chicken Fajitas (Juicy & Authentic) Chicken & Shrimp Pancit Bihon Vegan Veggie & Tofu Lumpia Authentic Restaurant-Style Steak Fajitas Best Laing Recipe (Authentic Bicol Style) Fresh Methi Paneer Bhurji Tortilla Wrap (Protein Pack) Sweet Potato Bhel Filipino Cheese Pandesal Recipe Wonder Melon Ice Cream Float Power Packed Sattu Sipper