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.
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 9x13 inch (23x33 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.