Pandesal Recipe - Soft and Buttery
User Reviews
5
Pandesal Recipe - Soft and Buttery
Description
This Pandesal Recipe creates soft and buttery bread rolls by combining all-purpose flour with sugar, salt, lukewarm milk, beaten egg, and melted butter, plus instant dry yeast for leavening. After mixing into a sticky dough, it is kneaded until elastic, then allowed to rise until doubled. The dough is divided, shaped into balls, rolled in breadcrumbs for a distinctive crust texture, and left to rise a second time before baking.
The rolls bake to a light golden color with a soft crumb and a subtle sweetness balanced by salt. The breadcrumb coating adds a delicate texture contrast on the outside. This recipe produces a batch typically yielding 12 rolls, perfect to serve fresh with butter, jam, or fillings.
For a chewier texture, bread flour can replace all-purpose flour or be mixed fifty-fifty. Using instant dry yeast speeds up rising without the need to proof the yeast separately. Alternatively, active dry yeast can be used but requires proofing in warm milk with sugar before adding to flour.
Ingredients
- 3 cups all-purpose flour - see NOTE 1 about bread flour
- ¼ cup sugar
- 1 teaspoon salt
- 1 cup milk - lukewarm
- 1 egg
- 2 tablespoon butter - melted (or margarine)
- 1 ½ teaspoon instant dry yeast - see Note 2
- ¼ cup breadcrumbs
Instructions
- In a big bowl, mix together flour, sugar, salt.
- Pour in milk, beaten egg and melted butter. Mix several times until well blended. Make sure that the milk is only mildly warm and not hot.
- Add the instant dry yeast and fold until a sticky dough forms.
- Tip the dough on a floured surface and knead until it becomes smooth and elastic, about 5-10 minutes.
- Form the dough into a ball and lightly coat with oil. Place it in a bowl and cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it doubled in size. Depending how warm it is, could take 30 minutes to an hour.
- Punch down the dough and divide into 2 equal parts using a knife or dough slicer. Roll each into a log. Cut each log into 6 smaller pieces.
- Shape each piece into a ball and roll it in breadcrumbs, completely covering all sides.
- Arrange the pieces on a baking sheet leaving some gaps in between (at least an inch). Leave them to rise second time until double in size.
- While waiting, preheat oven 370° F /185°C. Bake the Pandesal for 15 minutes or until the sides are a bit browned.
- Remove from oven and serve while hot!
Notes
- Using bread flour entirely or mixed 50/50 with all-purpose flour gives a chewier crumb, while all-purpose flour only makes softer bread.
- Instant dry yeast can be added directly to the dry ingredients without proofing, which shortens rising time.
- If using active dry yeast, proof it first in lukewarm milk and sugar for 5 minutes to activate before mixing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 272mg | 11% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 170IU | 3% |
| Calcium | 33mg | 3% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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