Slightly sweet, slightly salty, and totally delicious, Pandesal is the bread roll you’ve been waiting for!
While Pandesal is often considered the unofficial national bread of the Philippines, it’s bound to become the family-favorite bread in your house once you’ve made this recipe. If you’ve never had Pandesal before, you will fall in love with its crispy exterior, soft, fluffy interior, and its sweet-and-salty taste that is unlike anything else. If you have had Pandesal before, then…well, when you know, you know.
Pandesal seems to have originated in the 16th century when Spain began its colonial rule over the Philippines; “pan” is the Spanish word for bread and “sal” for salt, so Pandesal is often referred to as “salt bread,” and it’s sometimes even spelled pan de sal. It is a staple of Filipino cuisine, and according to foodie historians, Pandesal transcends any and all socioeconomic differences: rich and poor alike in the Philippines can eat Pandesal for breakfast.
And now you can, too! Pandesal may translate to salt bread, but it’s actually also slightly sweet. The traditional bread crumbs on the outside create an irresistible crust, while the inside is just a soft, pillowy dream. And that aroma when they come out of the oven? Simply divine. Our recipe is straightforward, and the only other thing you might need beyond the ingredients is your patience: yeast doughs like this one require time to rise—in this case, twice. But believe me, Pandesal is worth the wait!
I have a great idea for something to do while your Pandesal is going through its first rise: why not make some Sweet and Smoky Bacon Jam and some Orange Marmalade? After all, rolls like this that are both sweet and savory are enhanced by both sweet and savory spreads. The second rise is shorter, so maybe you can brew up some coffee or tea while you wait!
Bake Bread Like a Pro
Pandesal is really fun to make, whether you’re a novice or a master baker. And here are a few bread-baking tips that everyone can use.
The first thing you will be doing is called blooming: dissolving the yeast in the warm water—when it becomes frothy, you’ll know it is active. I always buy at least 2 packs of yeast just in case one is a dud—this can happen sometimes. And remember that temperature matters—you need warm water to dissolve the yeast, and your milk needs to be lukewarm. Next, be sure to add your wet ingredients to the dry in a slow, gradual way so that everything gets incorporated thoroughly. When it’s time to knead your dough, flour your board and go: push the dough away from you with the heels of your palms, fold it, then repeat…and continue to repeat until you have formed a smooth, elastic ball. Now, it’s time for the first rise. You can grease your bowl with butter or oil—just make sure the bowl is big enough to accommodate the rise, which will be double the size of the dough; if it’s not quite doubled after an hour, wait a little longer. The same thing for the second rise, also called proofing, once the rolls are formed. Finally, you can be certain that your Pandesal is baked through by tapping the bottom of the rolls and listening for a hollow sound.
FAQs & Tips
How to Make Ahead and Store?
Pandesal can be stored for 3 days at room temperature in an airtight container. For longer storage, wrap individual rolls in aluminum foil and then place the wrapped rolls in a freezer bag: you can store them this way in the freezer for up to a month (thaw them on the counter before eating).
Can Pandesal be stored in the refrigerator?
It’s not recommended: Pandesal can dry out when stored in the fridge, and the taste gets altered for some reason, too. But once the Pandesal rolls come out of the oven and are cooled, it’s easy to wrap them in foil and toss them in the freezer: then you can have them whenever you want!
Why are there breadcrumbs on the outside of Pandesal?
The breadcrumbs form Pandesal’s signature golden, crumb-coated exterior, which contributes to their uniqueness.
Serving Suggestions
Discover why Pandesal dunked into a hot morning beverage is a favorite Filipino breakfast by making some Vanilla Spice Latte or Hot Chocolate (and at the holidays, dunking Pandesal in White Chocolate Peppermint Mocha is a wonderfully special treat). And while we’re talking about dunking, let’s also talk about dipping! These sweet and savory rolls are also amazing when dipped in your favorite dessert sauces, like Blueberry Sauce or Caramel Sauce. Or turn Pandesal into a more elaborate dessert: a favorite around here is toasting Pandesal halves, topping them with a scoop of Coffee Ice Cream, drizzling with Chocolate Sauce, and then topping them with Whipped Cream!
You know how much I love sandwiches, right? Pandesal’s bit of sugar and bit of salt means these rolls are truly great stuffed with a mix of sweet and savory fillings, like Tuna Salad, slices of Bread and Butter Pickles, and some Honey Mustard Dressing, or leftover Roast Turkey, a slab of Cranberry Horseradish Sauce, and some spicy greens, like arugula. If the only sweetness you want is what comes from the roll, serve an open-faced Pandesal sandwich with Roasted Eggplant, Whipped Ricotta, and this homemade Tomato Sauce.
Pandesal Recipe
Ingredients
- 2 teaspoons active dry yeast
- 1/4 cup warm water 110°F
- 1 cup milk lukewarm
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 2 large eggs beaten
- 1/4 cup unsalted butter softened
- 1/2 cup plain breadcrumbs
Instructions
- In a small bowl, dissolve the yeast in warm water and let it sit until frothy, about 5-10 minutes.
- Next, in a large mixing bowl, sift the flour, sugar and salt together.
- In a separate bowl, combine the lukewarm milk, beaten eggs, softened butter and frothy yeast mixture, and mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until a sticky dough forms.
- Transfer the dough to a floured surface and knead for about 10 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough and divide it into 24 equal pieces. Shape each piece into a ball.
- Roll each ball in breadcrumbs to coat and place on a baking sheet, leaving space between each roll.
- Cover the rolls with a cloth and let them rise again until nearly doubled, about 30 minutes.
- Preheat the oven to 350°F. Bake the pandesal for 20 minutes, or until golden brown.
- Remove from the oven and serve warm.
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