Pandesal Recipe - Soft and Buttery - Foxy Folksy (2024)

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4.99 from 363 votes

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Pandesal is a classic Filipino bread roll that is particularly eaten for breakfast. It is soft and airy and slightly sweet. Normally eaten as a sandwich with one's favorite filling.

Pandesal Recipe - Soft and Buttery - Foxy Folksy (1)

Pandesal is probably the most popular bread in the Philippines. It is a favorite breakfast that can be eaten on its own, dunked in coffee or with filling like coconut jam, peanut butter, cheese, cheese spread, corned beef, egg, hotdogs or practically anything you can think of or whatever leftovers you have laying in your fridge.

One of my faves is mushed spicy sardines...yup! But I remembered a time when we were just small kids, my Kuya Norman's and I would haveketchup withsugar as filling...eeewww, right? But that tasted so good to us at that time! Haha! Yeah, I have to admit I tried a lot of weird stuff just because my big brother thinks it is good or cool. Hehe!

  • What is Pandesal?
  • What are the Ingredients for Pandesal?
  • A note about flour...
  • Other Filipino Bread Recipe to Try:
  • How to Make Pandesal
  • Printable Recipe
  • Pandesal Recipe - Soft and Buttery

What is Pandesal?

A traditional Filipino breakfast roll, that used to be sold only in early hours at bakeries or on the streets by vendors on bicycles with loud airhorns. They would put the Pandesalsin a big insulated box to keep them warm. But, nowadays, some bakeries make them available for the entireday.

It is called Pandesalor Pan de Sal (Spanish) that translates to salted bread although it is actually sweeter than salty. It is soft and fluffy and covered with breadcrumbs.

Pandesal Recipe - Soft and Buttery - Foxy Folksy (2)

What are the Ingredients for Pandesal?

Basically, you can already make pandesal with just 5 ingredients: flour, yeast, oil or lard, sugar, and salt. Six if you have to include water.

This recipe replaces the water with milk and adds eggs. Both of them giving these pandesalsa softer texture, both inside and to the crust, and gives a richer flavor. The eggs also help the dough rise higher.

I also use butter or sometimes margarine that adds that delicious buttery goodness.

Pandesal Recipe - Soft and Buttery - Foxy Folksy (3)

A note about flour...

The original recipe I posted here in 2015 was made when we were still living in Germany. When I used the same recipe here in the Philippines, the outcome is different. They taste great but were a little denser and dryer.

This is because of the flour used. The flour that I used in Germany is finer or "softer" which tends to absorb lesser liquid. The recipe (way) below is the original recipe I used for that. The flour I usually use in the Philippines is similar to the ones in the US, Gold Medal APF. This one requires more liquid so I adjusted the recipe here.

Remember—different types of flour has different flour-to-water ratio. The higher the protein/gluten content, the more water it needs. Also important to note, not all-purpose flour acts the same. Different brands have different ways of processing their flour and different contents.

If the dough feels too dry then simply add more water, or if too sticky then add flour. The dough should feel pliable or easy to knead and not too sticky.

You can also use bread flour if you are looking for a chewier pandesal. Mix them in equal parts to get a moderately chewy but softer ones. But remember that bread flour absorbs more liquids so you may need to adjust.

Pandesal Recipe - Soft and Buttery - Foxy Folksy (4)

Other Filipino Bread Recipe to Try:

  • Spanish Bread - Similar to Pandesal but with a sweet buttery filling
  • Cheese Bread - Sweet dough bread covered in milky streusel
  • Ensaymada - pillowy bread topped with buttercream and grated cheese
Pandesal Recipe - Soft and Buttery - Foxy Folksy (5)

How to Make Pandesal

Printable Recipe

Pandesal Recipe - Soft and Buttery - Foxy Folksy (6)

Print Review

Pandesal Recipe - Soft and Buttery

4.99 from 363 votes

Make your own homemade Pandesal with this easy and simple Pandesal Recipe. Soft and fluffy, covered with breadcrumbs best serve while hot!

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Rising Time 30 minutes mins

Total Time: 25 minutes mins

Course :Breakfast

Servings =12

Print Recipe Rate this Recipe

Ingredients

  • 3 cups all-purpose flour - see NOTE 1 about bread flour
  • ¼ cup sugar
  • 1 teaspoon salt
  • 1 cup milk - lukewarm
  • 1 egg
  • 2 tablespoon butter - melted (or margarine)
  • 1 ½ teaspoon instant dry yeast - see Note 2
  • ¼ cup breadcrumbs

Instructions

  • In a big bowl, mix together flour, sugar, salt.

  • Pour in milk, beaten egg and melted butter. Mix several times until well blended. Make sure that the milk is only mildly warm and not hot.

  • Add the instant dry yeast and fold until a sticky dough forms.

  • Tip the dough on a floured surface and knead until it becomes smooth and elastic, about 5-10 minutes.

  • Form the dough into a ball and lightly coat with oil. Place it in a bowl and cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it doubled in size. Depending how warm it is, could take 30 minutes to an hour.

  • Punch down the dough and divide into 2 equal parts using a knife or dough slicer. Roll each into a log.Cut each log into 6 smaller pieces.

  • Shape each piece into a ball and roll it in breadcrumbs, completely covering all sides.

  • Arrange the pieces on a baking sheet leaving some gaps in between (at least an inch). Leave them to rise second time until double in size.

  • While waiting, preheat oven 370° F /185°C. Bake the Pandesal for 15 minutes or until the sides are a bit browned.

  • Remove from oven and serve while hot!

Notes

Note 1 - You can also use bread flourif you want it on the chewy side or 50/50 APF and bread flour for soft but slightly chewy bite.

Note 2 - Using Instant Dry Yeast eliminates the need to proof it with warm liquid before adding to the rest of the ingredients. Just make sure that your yeast is still active. It also lessens the rising time.

Note 2- You may also use Active Dry Yeast. It needs to be proof and might take longer to rise. Take ½ cup of the lukewarm milk from the recipe and 1 stp sugar. Add the yeast to it and let it bloom for 5 minutes before adding to the flour.

Nutrition

Calories: 192kcalCarbohydrates: 32gProtein: 5gFat: 4gSaturated Fat: 1gCholesterol: 15mgSodium: 272mgPotassium: 81mgFiber: 1gSugar: 5gVitamin A: 170IUCalcium: 33mgIron: 1.8mg

Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

This post was originally published in September 2015. Updated to include new images and some improvements on the recipe.

For those who still want to use the old recipe, here it is. The main difference is the shaping of the individual rolls. The old version is the traditional pandesal shape that is slightly elongated with pointy ends.

3 cups flour
1 ½ teaspoon instant dry yeast
¼ cup + 1 tablespoon sugar
1 teaspoon salt
¾ cup milk
3 tablespoon margarine - or butter (melted)
1 egg
½ cup breadcrumbs

In a big bowl, mix together flour and yeast. In a smaller bowl, combine sugar, salt, milk and margarine or butter. Warm liquids in the microwave until warm. Remove from microwave and add the egg and beat several times until well blended. Make sure that the liquids are only mildly warm and not hot.
Pour the liquid mixture over the flour mixture and fold until dough forms. Knead the dough on a clean surface dusted with flour until it becomes smooth and elastic, about 5-10 minutes.
Form the dough into a ball and place the dough in a greased bowl and cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it doubled in size. Depending on how warm it is, could take 30 minutes to an hour.
Punch down the dough and divide it into 2 equal parts using a knife or dough slicer. Roll each into a log. Cover each log with breadcrumbs. Cut the log sideways into smaller pieces. (about 6 pieces each log). Roll each piece with breadcrumbs again.
Arrange the pieces on a baking sheet living some gaps in between (at least an inch). Leave them to rise for another 10-15 minutes.
While waiting, preheat oven 370° F /185°C. Bake the Pandesal for 15 minutes or until the sides are a bit browned.
Remove from oven and serve while hot!

Pandesal Recipe - Soft and Buttery - Foxy Folksy (7)
Pandesal Recipe - Soft and Buttery - Foxy Folksy (2024)

FAQs

Why is my pandesal not soft? ›

Why is my pandesal so hard? If your pandesal is hard out of the oven (and not burnt), it might not have proofed enough and the gluten did not develop properly. Try to test your yeast to make sure it's not expired by blooming it in warm milk before adding into your flour.

Can I leave the pandesal dough overnight? ›

Cover loosely with plastic wrap, and allow to rise at warm room temperature (75°F/24°C) until almost doubled in size, about 1 hour. (Alternatively, cover tightly with plastic wrap, and refrigerate overnight until puffy and soft, between 10 and 12 hours).

Why is my pandesal so dense? ›

If the dough did not have enough time to rise, then the bread might come out dense and hard. What is the best flour for pandesal? The best flour for pandesal is a combination of all-purpose flour and bread flour. This creates a good balance of texture–soft, chewy yet still fluffy.

What is the secret to softer bread? ›

The Magic Behind Soft Bread
  1. Oil or Butter: These fats coat the flour proteins, leading to a tender crumb. ...
  2. Sugar: Not only does it sweeten the bread, but sugar also retains moisture. ...
  3. Baking Soda: When added, especially in recipes with acidic ingredients, it can make bread soft and spongy.
Sep 26, 2023

Which makes the bread soft and fluffy? ›

Well it's simple, bread flour has an increased amount of protein or more gluten which results in a lighter, fluffier dough which produces a less dense finished product. All-purpose flour can be used for bread but bread flour is always better if your goal is a “fluffier” bread.

How do you increase the softness of bread? ›

Bread Making Tips For Softer Bread
  1. Do Not Over-Knead Your Dough. ...
  2. Ensure Dough is Well Hydrated. ...
  3. Lubricate With Oil. ...
  4. Add Sugar. ...
  5. Add Eggs. ...
  6. Reduce Baking Time. ...
  7. Create Steam in Oven. ...
  8. Add Milk.
Mar 27, 2023

What makes bakery bread so soft? ›

Firstly, why are bakery items so soft and fluffy? Unfortunately (and this may ruin your bakery experience) there are many cases where this fluffy texture is achieved by pumping in numerous chemicals like calcium propionate, amylase, and chlorine dioxide into the mixture. This is what keeps it as is for so long.

What additive makes bread soft? ›

Reddi-Sponge is a reducing agent made with dairy whey and L-cysteine and I bet that 6% level really gave you a soft and extensible dough. The best suited product for your application is an additive cocktail made with SSL (sodium stearoyl lactalate) and distilled mono-diglyceride.

Can you let dough rise for too long? ›

If the dough has risen too long, it's going to feel fragile and might even collapse as you poke it,” says Maggie. If this is the case, there's a chance you can save your dough by giving it a quick re-shape. Learn more about this fix in our blog on saving overproofed dough.

Can baking powder be used instead of yeast? ›

Baking Powder

The ratio to replace yeast with baking powder in a recipe is 1:1, making it much easier to substitute if you have baking powder on hand. Simply measure out the amount of baking powder for how much yeast the recipe calls for. Baking soda substitution is best when used with: Batter breads.

How can I make my bread lighter and fluffy? ›

Dense or heavy bread can be caused by not kneading the dough enough, not letting the dough rise enough, or using too much flour. To fix this issue: try kneading the dough for longer or allowing it to rise for a longer period. You can also try adding a little more liquid to the dough or using a higher protein flour.

What is the reason why pandesal is hard? ›

Pandesal usually ends up hard and dense because it's underproofed. Make sure you give your dough time to rise, I'll be giving time cues in this recipe, but fermentation can vary greatly depending on the activity of your starter and the temperature in your kitchen.

What is the best flour for bread? ›

While bread flour is the best option, it can sometimes be used if you don't have bread flour. “Check the protein content,” advises Chef Jürgen, since it can vary from brand to brand, and an all-purpose flour that contains protein on the higher end of the range, 12 to 13 percent, will produce a better outcome.

Why does my bread not come out soft? ›

But if you want a melt-in-your-mouth soft crust, you need a much lower temperature for a longer period. For sandwich bread and similar recipes, you'll likely want a temperature between 325 and 350 degrees Fahrenheit, and to ensure an even bake, you'll need to set aside anywhere from 45 minutes to an hour of oven time.

Why does my homemade bread feel hard? ›

The flour could have too low a protein content, there could be too much salt in the bread recipe, you did not knead it or leave it to proof long enough, or you could have killed the yeast by leaving the dough to rise in a place that was too hot.

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