How to make Pandesal (Filipino Bread Rolls)

Pandesal Recipe
Yield: 24-32 rolls


Ingredients:

4 cups all-purpose flour (plus more for dusting)
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup sugar (less 1 tsp for the yeast)
2 tsp. yeast
275 ml. lukewarm water (or 1 cup plus 35 ml)
1/2 cup bread crumbs

Procedure:

1. Dissolve 1 tsp sugar to 275 ml lukewarm water. Add yeast. Set aside until foamy (about 10 minutes)
2. In a large mixing bowl, mix together oil, salt and sugar followed by 2 cups of flour and then the yeast mixture. Add the remaining flour 1/2 cup at a time and mix until the dough pulls away from the sides of the bowl. If there is a remaining flour use it for dusting later.
3. On a lightly floured surface knead the dough until smooth, supple and elastic (dusting more flour if necessary); about 10 minutes.
4. Transfer the dough into a greased bowl and turn to coat the dough with oil. Cover with a plastic wrap and let it sit in a "warm" place until the dough has doubled in volume; about 1 hour.
5. Punch down to release air. Form the dough into a log, cut it into desired sizes, coat with bread crumbs and place onto a lightly greased baking sheet.
6. Cover the rolls with plastic wrap and let it stand again in a warm place for 40-60 minutes.
7. Preheat oven to 190 degrees celsius for 10 minutes. Bake for 15-20 minutes or until golden brown.

Note: For a sweeter dough add 2 Tbsp sugar.
Storage: Keep in airtight containers/bags. Buns will last 3-5 days at room temperature.

Pandesal (Filipino Bread Rolls)

Pandesal (Filipino Bread Rolls)

This recipe requires only 2 cups of all-purpose flour. I started from this quantity and I just doubled the recipe the time I perfected it. Happy baking :D


Ingredients:

2 cups all-purpose flour
1/8 teaspoon salt
1/4 cup vegetable oil
1/4 cup sugar (less 1 tsp for the yeast)
1 teaspoon yeast
1/2 cup warm water
1/4 cup bread crumbs

Procedure:

1. Dissolve 1 teaspoon of sugar to 1/2 cup of warm water then add the yeast and mix. Set aside till foamy (about 10 minutes)
2. In a large mixing bowl mix together vegetable oil, salt, and sugar followed by 1 cup of flour and then the yeast mixture. Add the remaining flour about 1/4 cup at a time until the dough pulls away from the sides of the bowl. If there is a remaining flour save it for dusting later.
3. Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic (dusting more flour if necessary); about 10 minutes.
4. Transfer the dough into a greased bowl and turn to coat the dough with oil. Cover with a cling wrap and let sit in a "warm" place until the dough has doubled in volume; about 1 hour.
5. Punch the dough, form it into a log, cut it into desired sizes, coat with bread crumbs and place on a lightly greased baking sheet.
6. Cover the rolls with a cling wrap and let it rise again for another 1 hour.
7. Preheat oven to 190 degrees celsius for 10 minutes.
8. Bake for 15-20 minutes or until golden brown. In some ovens it may reach up to 30-40 minutes. Yield: 9 pandesal


Note : For a sweeter dough, add more sugar (1 tbsp).
Storage: Keep in airtight containers/bags. Buns will last 3-5 days at room temperature.