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Pandesal (Filipino Bread Rolls)

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pandesal

I came across this bread from my helper. She came home from her day off one day holding a brown paper bag, and happily told me that she bought freshly baked Filipino bread. The next day, my youngest daughter saw her enjoying her Pandesal and requested for one to try. From then on, she has been asking my helper to go out with her friends (translation: take the day off), so that she can go to the bakery to buy more of this bread home. 

My helper shared about how my little one has been bugging her to buy her more of this bread. She told me that the bakery sells it at $3.60 for 4 or 6 tiny rolls. Pretty pricey if you ask me. That got me curious about the recipe. So after a little search online, I decided to make it myself. 

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You see, this is a pretty big step for me. After about 400 recipes on my blog and counting, this is my first bread recipe. Why? Simply because I do not like kneading and working with dough. It’s the texture of dough, and the mess when rolling out, kneading, or shaping dough that I do not fancy to be any part of it. Thanks to my mixer, I didn’t have to knead the dough. However, I still have to roll it out on my counter top and shape it. All for the love of my little one. I have to say the recipe wasn’t difficult at all, for me it was handling the dough that still kind of puts me off. 

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When Peighton got back from school that day, I told her I have a little surprise for her. And the look on her face when she opened up the container and saw her beloved bread rolls just melted my heart. I’ll knead, shape, and even sleep on the dough for that little girl! My helper said it tasted like the ones she got from the bakery, and the husband commented that it was really good and I should make it again. I gave some to my neighbour and she too commented that it was delicious. So I guess, this will not be the last time I’ll be making bread. Or should I say, this might be the start of my bread making days! 

Pandesal (Filipino Bread Rolls)
Yields 24
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Ingredients
  1. I package or 2 1/4 tsp active dry yeast
  2. 1 1/4 cup fresh milk, warmed to 38C
  3. 3 cups (390g) all purpose flour
  4. 1 1/2 (204g) cups bread flour
  5. 1 1/2 tsp fine sea salt
  6. 3 tbsp unsalted butter, melted
  7. 1/3 cup (67g) granulated sugar
  8. 2 large eggs (60g each), lightly whisked
  9. 1/4 cup panko breadcrumbs (or any bread crumbs you prefer)
Instructions
  1. Add yeast and sugar in warm milk, stir to combine.
  2. Let stand for 5-10 minutes until yeast is activated and milk mixture is foamy.
  3. In a large mixing bowl, whisk to combine both flour and salt.
  4. Pour yeast mixture into mixer bowl, and add melted butter, and eggs.
  5. Using your dough hook, mix in flour mixture in 3 parts on low speed.
  6. Increase speed to medium when all the flour is added in.
  7. Knead until dough comes together, pulls of the side of the bowl, and forms a smooth ball (about 8 mins on mixer, or 10 minutes by hand.).
  8. Add some flour if needed.
  9. Transfer dough into a lightly oiled bowl, cover with damp towel or cling wrap.
  10. Allow to proof for 1 - 1 1/2 hours.
  11. When proofing is done, flour or lightly grease your work station and your hands. (I used oil cause it's easier for me, healthier to use flour)
  12. Then divide dough into 24 parts.
  13. Shape into balls, and dip the top of the bread dough into bread crumbs.
  14. Place dough on lined baking sheet, bread crumb side up.
  15. Cover dough balls with plastic wrap to prevent dough from drying out.
  16. Allow bread rolls to rise for another 20 minutes.
  17. Preheat oven to 180C.
  18. Remove plastic wrap, and bake for 20-25 minutes or until golden brown.
Notes
  1. I used cup measurements. Conversion was done using reference from allrecipe.com
  2. http://dish.allrecipes.com/cup-to-gram-conversions/
Adapted from The Little Epicurean
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/
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14 Comments

  • Reply
    Elaine Q
    23 March, 2016 at 5:56 pm

    Hi Sharon, I love eating bread. So yummy. Thank you for sharing.

  • Reply
    Jessie
    24 March, 2016 at 9:24 am

    Hi Sharon, do you need to egg wash before dipping the bread crumbs?

    • Reply
      Sharon Lam
      24 March, 2016 at 9:25 am

      Hi Jessie, no you don’t have to. Just dip it directly. It’ll stick on to the dough.

  • Reply
    Marta
    24 March, 2016 at 9:28 pm

    Followed this recipie today and it turned out great. My husband and Daughter lived them at dinner tonight with delicious coconut soup (also Sharon’s recepie)

    • Reply
      Sharon Lam
      25 March, 2016 at 11:55 am

      Thanks, Marta! Your bread rolls sure turned out very delicious!

  • Reply
    Charlie
    25 March, 2016 at 2:30 am

    They look delicious!
    Wonderful first try.

    I wouldn’t be able to say no to that precious face either :~D

  • Reply
    Jen
    25 March, 2016 at 9:49 am

    Hi Sharon,

    Where can you find bread crumbs ? 🙂 Is it in a packet packaging at supermarkets?

    • Reply
      Sharon Lam
      25 March, 2016 at 11:54 am

      Yes it is. I like panko, which is usually at international or Japanese food aisle. Or you can make your own. Place bread in food processor and blitz it till fine.

  • Reply
    Jessie
    25 March, 2016 at 9:50 am

    Thank you…. thanks again for sharing

    • Reply
      Sharon Lam
      25 March, 2016 at 11:54 am

      You are most welcome, Jessie!

  • Reply
    Jen
    25 March, 2016 at 5:48 pm

    Thanks Sharon. Managed to find Panko @ Fairprice 🙂

  • Reply
    Chit
    16 April, 2016 at 12:31 pm

    Hi Sharon! I just stumbled upon your blog cuz I was looking for an Asian eggplant recipe. As usual I get stucked in your blog because I was curious about your recipes. Then of all places I stumbled upon a pandesal recipe. I make my own pandesal not very happy because yes…those in brown bag that your helper takes home is the real thing? Anyway I am trying this ASAP! By the way if your helper goes for a vacation or maybe she can ask a kababayan ( countrymen) to bring to Singapore the Filipino bread crumbs then you have the real thing! By the way I did your eggplant with ground meat! Thanks it was good! Are you a Singaporean? And I wonder what sort of counselor? Thanks!

    • Reply
      Sharon Lam
      16 April, 2016 at 2:15 pm

      Thanks for popping by my blog. Yes, she mentioned that she got it from a pinoy baker. I’m not sure if it’s authentic or not as there are so many different pandesal recipes available. I guess it’s like all food, as long as it suits your taste-buds, some like it sweeter, some like it saltier. Thanks for trying out my recipe. That’s one of my husband’s favourite. Yes, I’m Singaporean, and a school / social emotional counsellor.

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