Pandesal- Filipino bread rolls

5 from 5 votes

Pandesal- Filipino bread rolls

This traditional Pandesal recipe is soft and fluffy inside. It has a crusty texture outside, coated with bread crumbs and has a milky taste. Made of bread flour and a quarter of whole wheat flour that gives a nutty flavour and a darker brown colour.

Prep Time25

Cook Time15

Rising time3

Total Time3 40

Course: Bread

Cuisine: Filipino

Keyword: pandesal, soft pandesal, traditional pandesal, whole wheat pandesal

Servings: bread rolls

Calories: 131kcal

Author: Maricel

Equipment

stand mixer

Ingredients

1 cup milk at lukewarm 110F 2% milk or evaporated milk
1 tbsp active dry yeast or instant yeast
1 tbsp honey or substitute with sugar, to activate the yeast,
3 cups bread flour
1 cup whole wheat flour
1 tsp salt
⅓ cup granulated sugar
⅓ cup canola oil or vegetable oil (substitute 5-tbsp melted butter)
2 eggs beaten, at room temperature
¼ cup bread crumbs for coating

US Customary - metric

Instructions

Activate the yeast. Sprinkle the active dry yeast in a warm liquid. Add the honey or sugar, then stir to dissolve. Let it stand until foamy for about 5 minutes.
Knead the dough.
In a stand mixer. In a bowl of the stand mixer, add bread flour, whole wheat flour, sugar, and salt. Mix with the dough hook attachment on low speed until well blended. Add the yeast mixture, beaten eggs and canola oil. Knead for 8 minutes or until smooth and elastic.
By hand. In a medium-sized bowl, add bread flour, whole wheat flour, sugar, and salt. Mix to combine, then add the yeast mixture, eggs, oil or butter. Use your hands, a bowl scraper or a silicone spatula to mix and fold. Transfer the dough to a clean floured surface. Start kneading by pushing and stretching the dough away from you with the palm of your hands. Knead for about 10 minutes or until smooth and the gluten is developed.
Test the dough. To test the dough, lightly press with a finger. When the indentation springs back immediately, then you know it's been kneaded enough, and it's ready to rise. Windowpane test by stretching part of the dough without tearing.
Proofing the dough. Form into a ball. Drizzle with oil around the bowl and cover with a kitchen towel. Place in a dry warm place and let it rest to rise for about an hour to 2 hours or until it doubles in size.
Cut and divide the dough. Apply canola oil or vegetable oil on your hands and a clean flat surface, or use a large chopping board. Deflate and divide the dough in half. Roll the dough into 12 inches long. Use a ruler as your guide, and cut into 12 pcs.
Coating the pandesal with bread crumbs. Roll each dough in the bread crumbs and place it on a baking sheet, at least an inch apart. Cover with a kitchen towel and let it rise for an hour.
Bake the pandesal. Bake in preheated oven at 350F for 15 minutes or until golden brown.

Video

Notes

Why my pandesal did not rise? It is important to prove the yeast to make sure it has been activated properly. This will tell you if the yeast is still well and alive. If the liquid is too hot it will kill the yeast. Your dough will not rise and you will have dense and heavy bread.

Why is my pandesal so hard? There are a few reasons why it became hard or dense, it was over-kneaded, or it was not kneaded enough. The yeast maybe wasn’t proven properly and the dough did not rise.

For softer and fluffy pandesal, it is recommended to knead it until you get the formation of the gluten and let it rise for at least 2 hours in a warm place. The longer fermentation of the yeast will develop a deeper flavour.

For optional Tangzhong or water roux: this will make the bread stays soft longer.

30 g flour
1/2 cup water or milk

Add the two ingredients to a pan and mix until no lumps. Over low heat, keep stirring until slightly thickened and turn into a smooth paste. Set aside and let it cool. Simply add this mixture before or while mixing the pandesal dough.

Nutrition