TggTHE CLASSIC PANDESAL

 

-Pandesal is a common bread roll in the Philippines. It is a Filipino version of dinner roll but dredge in bread crumbs. Sweet, a little bit salty, soft and fluffy we enjoyed this every morning. This is an easy recipe and beginner friendly. I may say this can be soft until 3 days, just store it in an airtight container.

This recipe yields 18 pcs standard size pandesal.

Here's what you'll need:

1 cup warm milk (250ml)

¼ cup butter (55g)

1 egg

2 tsp instant yeast (6g)

3¼ cup all purpose flour (405g)

¼ cup sugar (50g)

1 tsp salt (5g)

2 tablespoons of oil for the bowl

½ cup bread crumbs

 In a bowl, mix together milk, sugar, yeast and egg.

 Add flour and salt. Mix until incorporated.

Add unsalted butter then mix until butter is fully absorbed.

 Knead, slap and fold until dough is smooth, about 7 minutes.

 Smooth into a ball, coat with oil and cover for 1 hour. 

Punch air out and transfer to a floured counter.

Divide into 18 equal pieces. 

Roll into a ball, cover and bench rest for 10 minutes.

Take each dough ball and press to release air and roll into a ball again.

 Pinch ends to seal and dredge in bread crumbs.

 Place in a 9x13 inches baking dish or pan. 

Cover for 25 minutes and preheat oven at 170C/340F.

Bake for 18 to 20 minutes or until light brown.

Serve and enjoy this super soft and butter pan de sal buns.