Description

There’s something satisfying about making pandesal from scratch, especially when it turns out just right. Whether you’re new to this bread or a longtime fan, baking your own pandesal is a rewarding experience that’s well worth the effort.

Ingredients

Units Scale

3 cups high grade flour, plus more for dusting
1/4 cup sugar
1 tsp salt
1 cup milk, lukewarm
1 egg, beaten
2 tbsp butter, melted
1 1/2 tsp instant dry yeast
1/4 cup breadcrumbs

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Instructions

In a large mixing bowl, combine the flour, sugar, and salt.
Pour in the milk, beaten egg, and melted butter. Stir until the mixture is well blended.
Add the instant dry yeast and fold it into the mixture until a sticky dough forms.
Transfer the dough to a floured surface and knead it until it becomes smooth and elastic, about 15 minutes
Shape the dough into a ball. Place it in a bowl, cover with a damp kitchen towel, and let it rise in a warm area until it doubles in size, about 30 minutes to an hour, depending on the temperature and humidity.
Punch down the risen dough and divide it into two equal parts. Roll each part into a log and cut each log into ten smaller pieces.
Roll each piece of dough in breadcrumbs, making sure all sides are fully coated.
Arrange the sliced dough on a baking sheet, leaving about an inch of space between them. Allow them to rise a second time until they double in size.
Preheat your oven to 180°C. Bake the Pandesal for 15 minutes or until the sides are lightly browned.
Remove from the oven and serve the Pandesal while hot!

Notes

You can also use a bread maker to make things easy, if doing so you will need to omit steps 1 to 4, just dump everything in the bread maker, set into dough mode.