Pandesal are Filipino rolls that are traditionally served with breakfast and coffee, identifiable by their light coating of bread crumbs and plump oval shape. These were one of my favorite things to eat growing up, usually with a slathering of butter or with a nice thick slice of cheddar cheese and ham. When we could get them fresh, oh man, was that a treat. With this recipe, I can have them that way whenever I want!
Hands-On Time: 35 minutes
Rise time: About 2 hours, total
Bake time: 30 to 35 minutes
TOTAL TIME: 3 hours 10 minutes
Makes 20 rolls
Ingredients
For proofing the yeast:
1/4 cup warm water (105° to 110°F)
2 1/4 tsp instant yeast
1 tsp granulated sugar
Other ingredients:
1/4 cup water
1 cup milk
1/4 cup canola oil
1/2 cup granulated sugar
2 tsp salt
4 to 5 cups all-purpose flour
1 egg, at room temperature
1 Tbsp canola oil, for greasing the bowl
1 cup plain bread crumbs, for coating
Directions
In a small bowl, mix together the 1/4 cup warm water, yeast, and 1 tsp sugar. Cover with a clean towel and let sit for 10 minutes. It should look frothy at that time. If it doesn’t, either your water was not at the right temperature or you need fresh yeast.
Measure 4 cups of flour in large bowl. Beat the egg in another small bowl and set it aside.
In a separate medium-sized microwave-safe bowl or large glass measuring cup, mix together the remaining 1/4 cup of water, milk, oil, 1/2 cup sugar, and salt. Microwave until the temperature reads 105° to 110°F on an instant read thermometer. Start with 30 seconds in the microwave. Depending upon how cold your milk was, microwave longer in 5-second increments until you reach the ideal temperature. Just remember to stir the mixture before checking the temperature, because there may be hot spots.
Stir the warmed milk mixture into the flour, then while stirring, add the beaten egg, followed by the yeast mixture and mix well, everything is mostly incorporated.
Turn the dough out onto a lightly floured surface and knead until the dough becomes smooth and elastic, 8 to 10 minutes. Add more flour, a bit at a time, if the dough starts to become too sticky while kneading.
Form the dough into a ball and put it in the large bowl with about 1 Tbsp of canola oil. Turn the dough over and rub the oil all over. Cover the bowl with a damp cloth and let it rise in a warm place, free from draft, until it has doubled in size, about 1 hour.
After the dough has risen, punch it down to release the gas, then transfer it onto a floured surface and form it into a rectangle 4 inches in width and 20 inches in length. Then, fold it lengthwise to form a log. Cut the dough into about 20 evenly sized pieces.
Form each piece into a smooth ball - I do this by sticking a knuckle underneath the piece of dough (the joint in your finger, not the joint connecting your finger to your hand), and using my other hand, stretching the edges down, then removing my knuckle and pinching it together underneath so that the top of the dough ball is smooth. Then, gently dredge each ball in the breadcrumbs and arrange them on a parchment-lined baking sheet. It’s ok if they are pretty close together.
Cover and let rise for another hour. During the last 15 minutes of rise time, preheat the oven to 300°F. Bake the bread for 30 to 35 minutes, or until golden brown.
Visuals
Proof the yeast in the warm water and sugar for 10 minutes, covered. If it looks like this, you're good to go.
While you're waiting for your yeast to proof, measure out your flour into a large bowl. In a small bowl, beat the egg.
You can also mix up the milk, water, sugar, salt, and oil mixture. However, don't heat it up until the yeast has finished proofing. I like to use a 4-cup glass measuring cup so I can just heat it up in the microwave.
Stir the warmed milk mixture into the flour. Followed by the egg and bloomed yeast. Stir until just combined.
Turn the dough out onto a floured surface. Knead until smooth and supple, about 8 minutes. Add more flour 1 to 2 Tbsp, as needed, when the dough starts to become sticky.
Form the dough into a ball.
Place the dough into a large bowl with 1 Tbsp of oil. Gently roll the dough around to coat with the oil. Cover with a damp cloth and let it rise in a warm spot, away from draft, until it has doubled in size (about 1 hour).
After it has risen, punch the dough down to release the gas.
Transfer the dough back onto a lightly floured surface and form it into an evenly shaped log, 20 inches in length. Make cuts 1 inch apart so that you have 20 pieces of dough the same size.
Shape the pieces of dough into balls. You can't just roll the dough between your palms if you want a smooth top. See directions in the recipe above for how to form the pieces. Lightly coat each ball with the bread crumbs.
Arrange the dough onto a parchment-lined baking sheet. Cover with a towel and let rise for another hour. Yes, you want the pieces to be almost touching.
There is 15 minutes left of rise time, preheat the oven to 300°F. This is what the dough will look like after the second rise.
Bake for 30 to 35 minutes until they look golden brown like this.
Let them cool slightly on a wire rack, then pull them apart and enjoy!
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