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Pandesal (Filipino Bread Rolls)



  • I package or 2 1/4 tsp active dry yeast
  • 1 1/4 cup fresh milk warmed to 38C
  • 3 cups 390g all purpose flour
  • 1 1/2 204g cups bread flour
  • 1 1/2 tsp fine sea salt
  • 3 tbsp unsalted butter melted
  • 1/3 cup 67g granulated sugar
  • 2 large eggs 60g each, lightly whisked
  • 1/4 cup panko breadcrumbs or any bread crumbs you prefer


  • Add yeast and sugar in warm milk, stir to combine.
  • Let stand for 5-10 minutes until yeast is activated and milk mixture is foamy.
  • In a large mixing bowl, whisk to combine both flour and salt.
  • Pour yeast mixture into mixer bowl, and add melted butter, and eggs.
  • Using your dough hook, mix in flour mixture in 3 parts on low speed.
  • Increase speed to medium when all the flour is added in.
  • 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.).
  • Add some flour if needed.
  • Transfer dough into a lightly oiled bowl, cover with damp towel or cling wrap.
  • Allow to proof for 1 - 1 1/2 hours.
  • 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)
  • Then divide dough into 24 parts.
  • Shape into balls, and dip the top of the bread dough into bread crumbs.
  • Place dough on lined baking sheet, bread crumb side up.
  • Cover dough balls with plastic wrap to prevent dough from drying out.
  • Allow bread rolls to rise for another 20 minutes.
  • Preheat oven to 180C.
  • Remove plastic wrap, and bake for 20-25 minutes or until golden brown.


I used cup measurements. Conversion was done using reference from allrecipe.com
Adapted from The Little Epicurean