Remember the Notes I left at the end of my post on my Pandesal (Filipino Breakfast Bread Rolls)? Well, I can’t help myself but follow it up with more pictures….
Here I used a lighter coloured baking tray, no baking paper or greasing. This time I’ve measured the portions on a 1/4 measuring cup (20-21 pcs.).
Wonderful Pandesal bottoms, if I may say so….I lowered my oven temperature than the recommended degrees and baked for approximately 30 minutes. I only baked them until they became lightly golden as I freeze Pandesal rolls for further use but if you want a more crusty exterior just bake them longer.
Run a long flat metal spatula under the Pandesal rolls so that the whole batch slides easily from your baking tray to your cooling rack. I made 3 batches yesterday and this will last for a couple of weeks.
Here, I used freezer bags and a sealing machine to pack my Pandesal Rolls ready for the freezer. I only defrost what I needed for the day by placing the packet inside my fridge the night before and either lightly toast the rolls under the grill or microwave them for 10-20 seconds.
This Pandesal rolls still maintained its soft texture after been frozen, defrosted and reheated.