Pandesal (Fluffy Filipino Bread Rolls) Recipe | Iscleecam

Introduction Fluffy Filipino Bread Rolls

Pandesal (Soft & Fluffy Filipino Bread Rolls) is a beloved traditional Filipino bread roll with a soft and fluffy texture. Its origins can be traced back to the colonial period when the Spanish introduced the process of bread-making using wheat flour to the Philippines. Since then, it has become an integral part of the local cuisine and a staple breakfast accompaniment.

Pandesal literally means “bread of salt” in Spanish. The humble pandesal brings a nostalgic warmth to every Filipino household where it often features as a quick breakfast fare paired with coffee. It is also a popular accompaniment to savory dishes like longganisa (Filipino sausage) or tapa (cured beef). The soft, slightly sweet taste and airy texture of pandesal perfectly soaks up sauces and dips too. No traditional Filipino breakfast spread is complete without this staple bakery treat.

Ingredients For Fluffy Filipino Bread Rolls

The simple combination of pantry staples and basic ingredients yields the irresistibly soft and fluffy texture that makes pandesal so comforting.

Preparation For Fluffy Filipino Bread Rolls

Activating the yeast is crucial for pandesal to rise properly. To do this, combine the yeast with 1/4 cup lukewarm water and 1 tsp sugar. Set aside for 5-10 minutes until frothy and bubbly. This indicates the yeast is active.

In a large mixing bowl, stir together the all-purpose flour, bread flour, remaining sugar and salt. Create a well in the center and pour in the activated yeast, butter, beaten egg, and milk. Use a wooden spoon to gradually incorporate the wet ingredients into the dry. Mix until a shaggy dough starts to form. Turn out the dough onto a lightly floured surface. Knead vigorously for 10-15 minutes until smooth, elastic, and no longer sticky. Lightly grease a bowl with oil and place the kneaded dough inside. Cover with a damp cloth or plastic wrap. Set aside in a warm area to proof for 1 hour or until dough has doubled in size.

Shaping the Rolls Fluffy Filipino Bread

1. Punch down the risen dough to release trapped air bubbles. Transfer to a lightly floured surface and divide into 12 equal pieces.
2. Roll each piece into a smooth ball.
3. Arrange on a baking sheet lined with parchment paper.
4. Cover and allow to proof for 30 minutes more until puffed up considerably.
5. Use a sharp knife to gently score the top of each roll with an “X” pattern.

Baking Fluffy Filipino Bread Rolls

1. Preheat oven to 375°F.
2. Bake rolls for 15-18 minutes until lightly browned on top and sound hollow when tapped.
3. Brush with melted butter while hot.

Nutrition For Fluffy Filipino Bread Rolls

Pandesal is a good source of nutrients like:

• Carbohydrates – Provides energy.
• Calcium – Needed for strong bones.
• Protein – Important for building and repairing muscles.
• Iron – Helps transport oxygen in the blood.

Nutrition Information per Serving (1 roll)

Variations Fluffy Filipino Bread Rolls

There are many ways to adapt the basic pandesal recipe:

• Use bread flour or high-gluten flour for a chewier texture.
• Substitute milk with coconut milk or non-dairy milk like soy or almond milk.
• Add minced garlic or onion for a savory twist.
• Sprinkle sesame seeds, cheese, or cooked fillings before baking.
• Make mini pandesal by shaping smaller rolls.
• Bake in muffin tins for perfectly domed shapes.

Serving Suggestions

Pandesal is incredibly versatile and can be enjoyed in many ways:

• Split open and fill with cheese, cold cuts, or sweet jam as a snack.
• Dip in coffee, hot chocolate, or fruit shakes for breakfast.
• Stuff with omelette, longganisa, or tapa as a hearty meal.
• Use as slider buns for burgers or sandwiches.
• Bake French toast or bread pudding using day-old pandesal.

It pairs well with coffee, juice, tea, or milk. Full Filipino breakfasts feature pandesal with spam, longganisa, fried egg, and rice.

Storage Fluffy Filipino Bread Rolls

• Store pandesal at room temperature up to 2 days in a Ziploc bag or airtight container.
• For longer shelf life, keep frozen in freezer bags for up to 2 weeks. Thaw at room temperature before serving.
• To reheat, wrap in foil and place in a 300°F oven for 5 minutes until warm and crisp.

Troubleshooting Fluffy Filipino Bread Rolls

Conclusion: Fluffy Filipino Bread Rolls

As an ever-present staple on Filipino breakfast tables, the humble pandesal bears the weight of a nation’s nostalgia and heritage. With its straightforward ingredients and easy preparation, this soft and fluffy bread roll continues to hold a beloved place in Philippine cuisine. Beyond just a quick breakfast bite, pandesal is a connection to home, family, and the essence of Filipino culture.

1 2 3 4 5

Rate this recipe

|

0 ratings

Pandesal (Fluffy Filipino Bread Rolls)

Category Chicken

Persons

4

Prep Time

30 minutes

Cook Time

25 minutes

Wait Time

30 minutes

Total Time

55 minutes

Ingredients

1. Active dry yeast (2 ¼ teaspoons)
2. Warm milk (1 ¼ cups, heated to 105-115°F)
3. All-purpose flour (4 ½ cups, divided)
4. Salt (1 teaspoon)
5. Sugar (½ cup)
6. Canola oil (⅓ cup)
7. Large eggs, lightly beaten (2)
8. Bread crumbs (for dusting the dough)

Instructions

1. Instructions for Pandesal (Fluffy Filipino Bread Rolls):
2. Activate the yeast: In a large bowl, combine warm milk and yeast. Let sit for 5-10 minutes, until foamy.
3. Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, salt, and sugar.
4. Mix wet and dry ingredients: Add the dry ingredients to the yeast mixture along with canola oil and eggs. Mix until a shaggy dough forms.
5. Knead the dough: Transfer the dough to a lightly floured surface and knead for 10-12 minutes, until smooth and elastic. Add more flour by tablespoonfuls if the dough feels too sticky.
6. First rise: Place the dough in a greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-2 hours, or until doubled in size.
7. Shape the dough: Gently deflate the dough and transfer it to a lightly floured surface. Shape the dough into a log and divide it into 25-28 equal pieces. Roll each piece into a ball.
8. Coat with breadcrumbs: Place breadcrumbs on a plate. Roll each dough ball in the breadcrumbs to coat generously.
9. Second rise: Arrange the balls on a parchment-lined baking sheet, leaving space for them to rise. Cover loosely with plastic wrap and let rise for another 30 minutes.
10. Bake: Preheat oven to 375°F (190°C). Bake the pandesal for 15-20 minutes, or until golden brown.
11. Cool and serve: Let the pandesal cool slightly on a wire rack before serving. Enjoy warm or at room temperature.

Notes

• You can substitute bread flour for all-purpose flour, or use a combination of both, for a chewier texture.
• If you don't have bread crumbs, you can coat the dough balls in semolina flour or granulated sugar for a different texture.
• Pandesal is best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days, or frozen for longer storage.

Nutrition Facts

Pandesal (Fluffy Filipino Bread Rolls)

Serves: 4 persons

Amount Per Serving:
Calories		200
% Daily Value*
Total Fat 8		12.3%
	Saturated Fat 2	10%
	Trans Fat 0
Cholesterol 20		6.7%
Sodium 250		10.4%
Total Carbohydrate 60		20%
	Dietary Fiber 2	8%
	Sugars 6
Protein 8

Vitamin A 0		Vitamin C 0
Calcium 0		Iron 0

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Vietnamese food recipe

Share on social

https://iscleecam.edu.vn/fluffy-filipino-bread-rolls/