Pandesal (Filipino Bread Rolls)

A recipe for Pandesal (Filipino Bread Rolls)! These sweet yeast rolls are light and fluffy with a breadcrumb coating and are perfect for pairing with a variety of fillings.

Pandesal (or Pan de Sal, literally “Bread of Salt”) is a Filipino sweet yeast roll with a hint of salt.

They can either be formed into balls or small batons and each roll is coated in breadcrumbs before baking to create a light and fluffy roll with a golden, wonderfully textured crust. They are best eaten hot from the oven. 

Chad especially enjoys using Pandesal as the base for a ham and cheese sandwich. They are also delicious simply plain or with peanut butter, jam, liver spread, Cheez Whiz, or butter.

Some even enjoy the bread dunked in coffee. My personal new to-go is to slice and toast the rolls, then serve them with Matamis na Bao (Coconut Jam).

Extra Tips

The yeast should be activated in lukewarm milk that is between 105-115˚F (40-46˚C).

If the dough is too wet, add a little more flour (only enough to keep it from sticking). Add a little more lukewarm water if too tough and crumbly. Too much flour will cause tough rolls.

Give the bread time to rise before forming into rolls and baking. In a warm kitchen, it may only take an hour. For me, the first rise took closer to two hours.

I placed the rolls 1 inch (1.25 centimeters) apart on the baking sheet, so they could be pulled apart after baking. If you don’t want them to touch, place 2 inches (5 centimeters) apart.

The texture of the Pan de Sal is best the day it is baked, but remaining rolls will last in an airtight container at room temperature for 1-2 days.

Looking for more Filipino recipes?

Try my:

• Filipino Spaghetti
• Bistek Tagalog (Filipino Beef Steak)
• Champorado (Filipino Chocolate Rice Porridge)

Pandesal (Filipino Bread Rolls)

Adapted from Kawaling Pinoy

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5 from 4 votes

Pandesal (Filipino Bread Rolls)

A recipe for Pandesal (Filipino Bread Rolls)! These sweet yeast rolls are light and fluffy with a breadcrumb coating and are perfect for pairing with a variety of fillings.

Course Bread

Cuisine Filipino

Keyword bread, Filipino, Philippines, roll

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Resting Time: 1 hour hour 30 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 20 rolls

Ingredients

• 1 1/4 cups (300 milliliters) whole milk lukewarm, 105-115˚F (40-46˚C)
• 2 1/4 teaspoons (7 grams) active dry yeast
• 4 cups (500 grams) all-purpose flour divided
• 1/2 cup (100 grams) granulated sugar
• 1 teaspoon salt
• 4 tablespoons (60 grams) unsalted butter softened at room temperature
• 1 large egg
• 1/2 cup (50 grams) fine breadcrumbs for coating

Instructions

• In a small bowl, sprinkle yeast over the lukewarm milk. Stir to combine and let sit until frothy, about 10 minutes.
• In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine 3 cups (375 grams) of the flour, the sugar, and salt.
• Mix in the milk with yeast, butter, and egg. Slowly add the remaining 1 cup (125 grams) flour to bring together a soft and slightly sticky, workable dough. If too dry, add a little more milk. Be careful to only add as much flour as needed. Too much will create tough rolls.
• On a lightly floured surface, knead dough until smooth and elastic. Place in an oiled large bowl, turn to coat, and cover. Allow to rest until doubled in size, 1-2 hours.
• Place the bread crumbs in a shallow bowl. Lightly grease a 9×13 inch (23×33 centimeter) rimmed baking sheet or pan.
• On a lightly floured surface, divide the dough into 20 equal pieces. Form each piece into a ball and roll in the breadcrumbs to coat. Place on the prepared baking sheet 1 inch (2.5 centimeters) apart. Repeat with remaining dough.
• Cover with a towel and let rise until puffed, 30 minutes to 1 hour.
• While rising, preheat oven to 350˚F (180˚C). Bake the rolls until soft and golden on the top, about 20 minutes.
• Serve warm from the oven plain or with desired fillings.