Baking/ Recipes/ Sweet bread

Pandesal (Filipino Bread Roll)

pandesalpepeskitchen1

Pandesal is a bread roll that is slightly sweet, soft and crumbly from the breadcrumb toppings. Eaten in the morning for breakfast. I remember this bread from a child living in Manila with my parents, my Papa would go to the bakery early in the morning while its fresh out of the oven, the earlier the better as the bread is sold out very easily. He would come home, my Mama would have the coffee ready for both of my parents maybe some fried eggs or a hotdog for me, fillings for our Pandesal. I love fried hotdog with my pandesal with some ketchup, my breakfast is complete!

How To Make Pandesal (Filipino bread roll)

Print Recipe
Serves: 30 small rolls Cooking Time: 4 hours

Ingredients

  • 600g Plain flour
  • 1 egg, beaten
  • 100g caster sugar
  • 1 sachet fast rise yeast
  • 125ml water
  • 250ml milk
  • 60ml oil
  • 1tbsp oil to grease the bowl
  • 200g breadcrumbs for toppings

Instructions

1

**USING A MIXER**

2

In a large bowl, add all of the dry ingredients, flour, sugar and yeast. Mix them and leave on the side

3

In another large bowl add all the liquid ingredients, water, milk, oil and egg; mix them well.

4

Add the dry ingredients in the mixer bowl and attached the kneading hook. Put it on slow setting first while adding the liquid mixture slowly then gradually put the setting faster until all of the ingredients are incorporated. You may need to stop in between to scrape the sides of the bowl.

5

Knead the dough in the mixer until smooth, about 10 minutes. The dough will be a little sticky but don't worry it's supposed to be like that but it shouldn't be runny.

6

Grease a large bowl with the remaining oil

7

Using a spatula add the dough into the bowl for the first rise covering it with cling film and a kitchen towel or cloth

8

Put the dough on the side to rise for 2 hours OR *see note* if you live in cooler country

9

After the first rise, in a clean flat surface, dust it in flour

10

Take the dough out of the oven if you are following the note. If not, uncover the bowl, add flour on your hand push the dough down and out of the bowl into the floured surface

11

Without kneading the dough, flatten the dough into a big rectangle shape and folding it into a tube. It may take a few folds until you can form a tube like dough. You can keep dusting the dough with flour if it's too sticky but not too much, just enough so it won't stick on you and the surface.

12

Cut your dough with a knife, turn them over with the cut side on top, sprinkle them with breadcrumbs

13

Prepare your tray, put a grease proof paper on your oven tray put it aside

14

Preheat the over 130 fan oven (gas mark 2)

15

Put your dough into the tray, cover with a kitchen towel and leave it on the side for the second rise about 1 hour

16

After 1 hour it's ready to go into the oven for 20-30minutes or until it's brown on top

17

Take it out of the oven and serve..it's better eaten while it's hot!

18

**BY HAND**

19

In a large bowl, add all of the dry ingredients, flour, sugar and yeast. Mix them and leave on the side

20

In another large bowl add all the liquid ingredients, water, milk, oil and egg mix them well.

21

Slowly add the liquid ingredients to the dry ingredients while mixing them together until all the ingredients are combined. Keep mixing using your hands or wooden spoon for 10 minutes until the dough is smooth. If it's too sticky don't worry it's supposed to be like that but not runny.

22

Grease a large bowl with the remaining oil, add the dough using a spatula, cover it in cling film and a cloth

23

Put the dough on the side to rise for 2 hours OR *see note* if you live in cooler country

24

After the first rise, in a clean flat surface, dust it in flour

25

Take the dough out of the oven if you are following the note. Uncover the bowl, add flour on your hand push the dough down and out of the bowl into the floured surface

26

Without kneading the dough, flatten the dough into a big rectangle shape and folding it into a tube. It may take a few folds until you can form a tube like dough. You can keep dusting the dough with flour if it's too sticky, just enough so it won't stick on you and the surface.

27

Cut your dough with a knife, turn them over with the cut side on top, sprinkle them with breadcrumbs

28

Prepare your tray, put a grease proof paper on your oven tray put it aside

29

Preheat the over 130 fan oven (gas mark 2)

30

Put your dough into the tray, cover with a kitchen towel and leave it on the side for the second rise about 1 hour

31

After 1 hour it's ready to go into the oven for 20-30minutes or until it's brown on top

32

Take it out of the oven and serve...it's better eaten while it's hot!

Notes

*If you live in a cooler country like I do, I usually warm my oven in the lowest setting while I'm kneading the dough or preparing the first part. TURN IT OFF after 10-15 minutes to warm it up a little bit then I put my dough inside the oven to rise BUT not a hot oven! This helps the yeast activated and for the dough to rise nicely. Leave it there for 2 hours then follow the next step. **You can freeze your left over pandesal for a month. To heat it, preheat your oven 200fan (gas mark 7) for 15 minutes then turn it off. In a tray add your pandesal and put it in the heated oven for 10-15 minutes.

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