Pandesal is the most popular style of bread in the Philippines. The name comes from the Spanish word meaning “salt bread” and it originated during the 16th century era of Spanish colonization in the Philippines. Pandesal is known for its pillowy texture and signature breadcrumbs on top. The bread is subtly sweet and the crust has light golden brown color with a slight crunch. The key to the airy structure of this bread is to not overwork the dough and to knead it on a lightly floured surface without adding too much additional flour.
Pandesal is best when served hot and freshly baked from the oven. Many enjoy eating pandesal dipped into hot coffee in the morning for breakfast. It can also be enjoyed with butter, cheese, jam, or as a sandwich, and enjoyed as a snack any time of the day.
Learn what foods you need to stock your pantry with to cook Filipino recipes.
Ingredients
-
6 cups bread flour, plus more for dusting
-
1 cup plus 1 tablespoon granulated sugar
-
1 1/2 teaspoons kosher salt
-
2 1/2 cups whole milk
-
2 (2 1/4-ounce) packets dry yeast
-
1/4 cup unsalted butter, melted
-
1 large egg
-
1 cup plain breadcrumbs
-
Butter, optional, for serving
-
Cheese, optional, for serving
-
Jam, optional for serving
Steps to Make It
-
Gather the ingredients.
The Spruce / Kristina Vanni
-
In a large bowl, combine the bread flour, 1 cup of sugar, and kosher salt.
The Spruce / Kristina Vanni -
Warm the milk to 115 degrees F.
The Spruce / Kristina Vanni -
In another medium bowl, combine the remaining 1 tablespoon of sugar, 1 cup of the warmed milk, and the yeast. Let sit until foamy, about 10 minutes.
The Spruce / Kristina Vanni -
Add the remaining 1 1/2 cups of milk, the melted butter, and the egg. Whisk to combine.
The Spruce / Kristina Vanni -
Stir the wet ingredients into the dry ingredients.
The Spruce / Kristina Vanni -
On a lightly floured surface, knead the dough until smooth, about 3 minutes.
The Spruce / Kristina Vanni -
Transfer to a lightly greased bowl and drape with plastic wrap.
The Spruce / Kristina Vanni -
Set in a warm place until doubled in size, about 1 hour.
The Spruce / Kristina Vanni -
Once the dough has risen, divide into four equal pieces. Pat each piece into a 4-inch by 9-inch rectangle, about 1/2-inch thick.
The Spruce / Kristina Vanni -
Roll the dough tightly from the long end. Cut the dough into five equal-sized rolls. Repeat with the remaining pieces of dough.
The Spruce / Kristina Vanni -
Place the bread crumbs on a plate and dip the cut sides of the rolls in the bread crumbs. Place the rolls, bread crumb side up, on parchment lined baking sheets, about 2-inches apart. Repeat the process of rolling, slicing, and dipping with the three remaining pieces of dough.
The Spruce / Kristina Vanni -
Cover loosely with plastic wrap and set in a warm place until doubled in size, about 1 hour.
The Spruce / Kristina Vanni -
Heat the oven to 350 degrees F. Bake the rolls until golden brown, 15 to 20 minutes.
The Spruce / Kristina Vanni -
Pandesal is best enjoyed hot and fresh from the oven. Leftover rolls can be stored in an airtight container for up to 3 days.
