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Pandesal

ninima

"Pandesal is a Filipino bread, the most popular bread in the Philippines. It's often consumed for breakfast with coffee or hot chocolate. People prefer warm pandesal because it is often soft and more enjoyable to eat."
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Ingredients

2 h 15 m servings 229 cals
Original recipe yields 16 servings

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Directions

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  • Prep

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  1. Combine milk, 2 teaspoons sugar, and yeast in a large bowl; stir until sugar and yeast are fully dissolved, about 5 minutes.
  2. Mix remaining sugar, flour, and salt together in a large bowl. Pour in milk mixture and vegetable oil. Mix until dough comes together.
  3. Turn dough out onto a flat work surface. Knead until smooth. Shape into a ball and return to the bowl. Cover with a damp cloth and let rise until doubled, at least 1 hour.
  4. Divide dough into 4 equal portions using a bench knife. Roll each portion into a log; slice diagonally into 1-inch pieces.
  5. Pour bread crumbs onto a large plate. Roll each piece of dough in bread crumbs and place on a baking sheet lined with parchment paper. Let rise until puffy, 30 to 45 minutes.
  6. Preheat oven to 375 degrees F (190 degrees C).
  7. Bake in the preheated oven until golden brown, 15 to 20 minutes.

Footnotes

  • Cook's Notes:
  • You can use all-purpose flour instead of bread flour if needed.
  • Substitute melted butter for the oil if desired.
  • For faster and easier kneading, you may use a stand mixer with the dough hook attached.

Nutrition Facts


Per Serving: 229 calories; 4.8 g fat; 40.3 g carbohydrates; 5.9 g protein; 2 mg cholesterol; 350 mg sodium. Full nutrition

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Reviews

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I made this as written and it came out great! The whole family loved it especially right from the oven. I kneaded the dough for 10 minutes. I let it rise twice. 2 hours for the first rise and 1 ...

I've made these rolls twice. These are very good. I used all purpose flour both times. For kneading, I used the bread hook on my mixer. The dough is incredibly sticky, so a mixer is preferable. ...

I made this 6 times, and they all turned out really good. I let the dough rise for two hours for the first one and an hour for the second rise. The only thing that I did different was, I let the...

This is what it would taste back home. Thanks for the recipe!

Great roll for breakfast, lunch and dinner. Definetly use unsalted butter in place of vegetable oil, however since I love butter, I did use melted butter and VEGE oil in bowl during first rise, ...