How to Make Pandesal

Lito Montala

Pandesal is a soft, slightly sweet Filipino bread roll with a light crumb and delicate crisp coating of breadcrumbs, traditionally enjoyed warm for breakfast.

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Prep Time 10

Cook Time 20

Total Time 30

Course Bread Recipe

Cuisine Filipino

Servings 24 pcs

Calories 138 kcal

Ingredients

1 tablespoon shortening
1 cup warm water
1 tablespoon sugar
2-1/2 teaspoon dry yeast
1 tablespoon salt
5 cups sifted flour
1 cup boiling water
bread crumbs for coating

Instructions

How to make Pandesal:

Combine shortening, sugar, salt and boiling water in a large mixing bowl.
Cool to lukewarm. Add warm water and sprinkle in dry yeast.
Stir until well blended. Let stand 5 minutes.
Add flour gradually and turn out on a light floured board.
Knead until smooth and brush with shortening.
Cover and let rise in warm place until double in size.
Punch down and turn out on a lightly floured board.
Divide dough into 24 equal parts and shape into ovals.
Roll in bread crumbs. Place on greased cookie sheets.
Cover, let rise in warm place.
Bake at 425 °F for 15 to 20 minutes or until golden brown.

Notes

Cooking Tips:

Use the Right Water Temperature

Make sure the water is warm, not hot, when activating the yeast for pandesal. If it’s too hot, it can kill the yeast and prevent the dough from rising properly. Aim for lukewarm water so the yeast blooms well and creates a soft, fluffy texture.

Knead Until Smooth and Elastic

Knead the dough until it feels smooth and slightly elastic to the touch. Proper kneading develops gluten, which gives pandesal its structure and light crumb. If the dough tears easily, continue kneading until it becomes more flexible and cohesive.

Don’t Skip the Second Rise

Allow the shaped dough to rise again before baking. This second proofing helps the pandesal become airy instead of dense. Skipping this step can result in heavy rolls that lack the signature soft interior.

Keyword Filipino bread, pandesal