Description
Fluffy, a little sweet, and served fresh out of the oven, pandesal is my go-to roll for breakfast or brunch.
Ingredients
Scale
- 1 1/3 cup milk, lukewarm
- 1 package active dry yeast
- 4 tablespoons butter, room temperature
- 2 eggs, beaten
- 1/3 cup sugar (or use 1/2 cup sugar if you like your bread sweeter)
- 1 cup bread flour
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoon kosher salt
- 1/4 cup breadcrumbs, or more
Instructions
- Mix milk and active dry yeast in the bowl of a stand mixer and leave for 10 minutes. Or use a regular mixing bowl if you don’t have a stand mixer.
- Add the butter, eggs, and sugar to the mixing bowl and mix using a spatula.Â
- Place the bowl on the stand mixer and use the dough hook. Turn on the stand mixer (medium speed) and slowly add both flour and salt. Knead for 10 minutes. For the traditional method, sift the flour into the bowl, add the salt, and stir until the mixture turns into a dough. Transfer the dough on a flat surface and using your hands, knead for 10 minutes.
- Grab a medium size bowl and brush with a little oil.
- Turn off the stand mixer and grab the dough using your hands. Form into a ball and place it in the bowl. Cover with plastic wrap and let sit for about 1 hour, somewhere a little warmer than room temperature (75-85ºF), until it doubles in size. I like to cover the bowl with a blanket which seems to work well
- Dust a flat surface with a little flour and place the dough on top. Punch it 3-4 times and cut into four equal pieces. Shape each piece into a log and cut each log into six equal pieces, about 50g per piece if you are using a food scale.
- Form each piece into a ball and place them on an 18×13-inch baking sheet covered with parchment paper. Cover with a towel and let them rise for about 20 minutes, until they have doubled in size.
- Meanwhile, preheat the oven to 350ºF.
- Brush each ball with a little milk on top and dip the top in breadcrumbs.
- Bake in the oven for about 20 minutes, until the top of each bun is golden brown.Â
- Serve hot with butter or your favorite jam or other spread.
Notes
Pandesal will keep in an airtight storage bag or container, on the kitchen counter for 2 days. After that, refrigerate for up to 1 week.
Microwave the rolls for 15-20 seconds before eating to restore some of the softness.
Nutrition
- Serving Size: 1 roll
- Calories: 131
- Sugar: 1.6g
- Sodium: 95.6mg
- Fat: 2.9g
- Saturated Fat: 1.6g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 22.2g
- Fiber: 0.7g
- Protein: 3.8g
- Cholesterol: 21.7mg
