Rating: 4 stars
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A favorite Filipino breakfast roll, this pandesal is a bit sweet and crusted with fine bread crumbs before baking.


Recipe Summary

20 mins
2 hrs 55 mins
3 hrs 45 mins
30 mins
24 rolls


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Pour yeast into water. Add 1 teaspoon sugar and set aside to soften, about 7 minutes.

  • Mix 1/4 cup sugar, oil, and salt together in a bowl. Add softened yeast mixture and 1/2 of the flour. Mix well. Add remaining flour little by little, mixing constantly, until dough does not stick to the sides of the mixing bowl.

  • Transfer dough to a lightly floured work surface and knead until smooth. Form into a ball and place in a lightly greased bowl. Brush surface of dough with more vegetable oil and cover with a damp cloth. Let rise in a warm place until doubled in size, about 2 hours.

  • Punch dough down and roll into 2-inch rounds. Cover rolls with 1/2 of the fine bread crumbs and let rise again, 15 to 20 minutes.

  • Preheat the oven to 375 degrees F (190 degrees C).

  • Cut rounds into 1 1/2-inch pieces and arrange on a slightly greased baking sheet, cut-side up. Sprinkle with remaining bread crumbs and let rise until doubled in size, about 30 minutes more.

  • Bake in the preheated oven until slightly brown, 20 to 25 minutes.

Cook's Notes:

You can use shortening instead of vegetable oil, if preferred.

Feel free to bake longer if you prefer a crustier pandesal.

Nutrition Facts

78 calories; protein 1.8g; carbohydrates 14.6g; fat 1.3g; sodium 101.7mg. Full Nutrition