Pandesal in English is “Bread Roll”.

Why Make This Recipe

Pandesal, or "Bread Roll," is a beloved Filipino breakfast staple. It’s light, fluffy, and slightly sweet, making it perfect for any meal. Making pandesal at home is a rewarding experience, and the smell of fresh bread baking fills your kitchen with warmth. This recipe allows you to enjoy authentic pandesal anytime, ensuring you can savor these rolls warm and fresh.

How to Make Pandesal

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon salt
• 1 tablespoon instant yeast
• 1 1/2 cups warm water
• 1/4 cup vegetable oil
• 1/2 cup breadcrumbs

Directions:

1. In a bowl, combine flour, sugar, salt, and instant yeast.
2. Add warm water and vegetable oil, and mix until a dough forms.
3. Knead the dough for about 10 minutes until smooth.
4. Place the dough in a greased bowl, cover, and let it rise for 1 hour.
5. Punch down the dough, then divide it into small pieces and shape them into balls.
6. Roll each ball in breadcrumbs.
7. Place the rolled balls on a baking tray, cover, and let them rise for another 30 minutes.
8. Preheat the oven to 375°F (190°C).
9. Bake for 15-20 minutes or until the rolls turn golden brown.
10. Allow to cool, then serve.

How to Serve Pandesal

Pandesal is best served warm. You can enjoy it plain or spread with butter, jam, or cheese. It’s a wonderful addition to breakfast and pairs well with coffee or hot chocolate. You can also use it as a side roll for soups and stews.

How to Store Pandesal

To store leftover pandesal, keep it in an airtight container at room temperature for up to 2 days. If you want to keep it longer, you can freeze the rolls. Place them in a freezer-safe bag and they will stay fresh for up to 3 months. To reheat, simply pop them in the oven for a few minutes until warm.

Tips to Make Pandesal

• Make sure your water is warm, but not too hot, to activate the yeast properly.
• Knead the dough well to ensure the rolls are fluffy.
• If you want a softer crust, cover the rolls with a clean kitchen towel while cooling.
• Experiment with the fillings, like cheese or hot dogs, for a twist on the classic pandesal.

Variation

You can also make whole wheat pandesal by substituting half of the all-purpose flour with whole wheat flour. This gives it a nuttier flavor and adds more nutrients.

FAQs

1. Can I use active dry yeast instead of instant yeast?
Yes, you can use active dry yeast. Just dissolve it in the warm water first and let it activate for about 5-10 minutes before mixing into the flour.

2. What can I do if my dough doesn’t rise?
If your dough isn’t rising, it could be due to the yeast being inactive. Make sure to check the expiration date on your yeast and ensure your water is warm enough.

3. How long do these rolls take to bake?
Pandesal usually takes about 15-20 minutes to bake at 375°F (190°C). Look for a golden brown color on the rolls to know they are done.