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Soft And Fluffy Pandesal Recipe !!

Pandesal is the quintessential bread roll of the Philippines. The slightly sweet bread is soft and fluffy. It's best enjoyed with salty cheese or peanut butter.
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Ingrédients
  

  • 2 cups all purpose flour
  • 2 cups bread flour
  • 1/2 cup white sugar
  • 5 tbsp butter melted
  • 1 tsp baking powder
  • 1 1/4 cup fresh milk warm
  • 1 pouch rapid rise yeast
  • 1 tsp salt
  • 1 cup bread crumbs
  • 1 piece raw egg
  • 1 tbsp cooking oil

Instructions
 

  • Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully dissolved
  • In the mixing bowl, combine the dry ingredients starting with the flour then the sugar, salt, and baking powder . Mix well by stirring
  • Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until a dough is formed. Use your clean hands to effectively mix the ingredients.
  • In a flat surface, knead the dough until the texture becomes fine. For faster and easier kneading, you may use a Stand Mixer with dough hook.
  • Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl with damp cloth and let the dough rise for at least 1 hour
  • Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer
  • Roll each part until it forms a cylindrical shape
  • Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal)
  • Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper (makes sure to provide gaps between dough as this will rise later on)
  • Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise
  • Pre-heat the oven at 375 degrees Fahrenheit for 10 minutes
  • Put the tray with dough in the oven and bake for 15 minutes
  • Turn off the oven and remove the freshly baked pandesal.
  • Serve hot. Share and enjoy!

Notes

Dough Notes:

  • Listed times for dough resting/rising is based on standard 72 degree F room temperature. Dough may need more time to rise if ambient temperature of room is too cold.
  • Keep dough covered with plastic wrap at all times to prevent dough from drying out. 
  • Dough may be a bit sticky or tacky after kneading. Do not add more flour. Too much flour will dry out the dough. The resulting dough will be dense.
  • For best results, use a scale to weigh out ingredients. 
  • If you don't have bread flour, sub in all-purpose flour. 

How to know if the bread dough has been adequately kneaded

  • The dough turns from shaggy to smooth. It will lose its stickiness and will only be tacky to the touch.
  • The dough is elastic. To test, take a little portion of the dough and stretch it out with your fingers. It should be thin and translucent in the center.
  • The dough forms a dimple after you poke a finger in the surface then springs back up again.

Serving Suggestions:

  • Serve these bread rolls warm or at room temperature. 
  • Delicious with salty cheeses like gouda, edam, or smoked cheddar.
  • Also great with peanut butter, sweetened condensed milk, or salted butter.

Storage and Leftovers:

  • Keep cooled leftovers in an airtight container for up to three days. Reheat in the microwave, oven, or toaster oven. 
Why doesn’t the breadcrumb stick to the dough?
  • It’s important to keep the dough soft and moist. Keep the dough covered with plastic wrap to prevent dough from drying out during scaling/portioning, resting, and proofing. 
  • If dough is exposed, it will create an “elephant skin” outer shell. This will prevent the breadcrumbs from sticking to the dough. 

Some Frequent Questions With Their Answers :

Why is my baked bread so dense? Why isn’t the bread soft and fluffy? 
  • For best results, use the weighted measurements in the recipe. Work in a room with an ambient temperature of 72-75 degrees F. 
  • The two most common problems: 1.) overworked dough and 2.) overproofed or underproofed dough.
    • Overworked dough has been mixed too much or handled too much. This creates too much gluten. The overdevelopment of gluten makes the dough tight and elastic. Overworked dough needs more resting time to relax and loosen up.
    • Overproofed dough has risen past its optimal point. It will rise too much and then sink. The sunken dough will bake dense. It will no longer have the energy to rise in the oven. Underproof dough hasn’t been given enough time to rise and expand. This, too, will cause the bread to bake up dense. 
Can I use different flours? I don’t have bread flour. 
  • For best results, use a combination of all-purpose flour and bread flour as listed in this recipe. I use a AP Flour with a protein content of 11.7% and a Bread Flour with 12.7% protein content.
  • If you don’t have bread flour, use all-purpose flour for the entire recipe.
  • DO NOT use whole wheat flour. You will have to adjust the amount of milk in the recipe.
  • DO NOT use self-rising flour. That flour contains baking powder and salt.
Can I use water instead of milk?
  • Yes, you use water in place of milk. However, milk provides more flavor. Milk also produces a softer crust.
  • Instead of whole milk, you may also use low-fat or reduced-fat milk. In a pinch, you can also use 1/2 canned evaporated milk and 1/2 water.
Can I use a different salt?
  • Not all salt is created equal. Some salts are saltier than others.
  • For consistency, I only use Diamond Crystal Kosher Salt.
  • Diamond Crystal is less salty than Morton’s kosher salt, table salt, and fine sea salt. 

 

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