Thursday, February 10, 2011

PANDESAL (Filipino Breakfast Bread Rolls)

PANDESAL© BUSOG! SARAP! 2011© BUSOG! SARAP! 2011

Pandesal (Filipino Breakfast Bread Rolls) are a must on every Filipino table during breakfast in the Philippines.  This tasty and slightly sweet bread rolls are usually bought early in the morning in every neighbourhood local bakery.  Steaming hot with crusty exterior and that recognizable crumbs, they are packaged in traditional rectangular brown paper bag.

Some prefer to dunk Pandesal in their morning coffee and eat it that way.  Others fill their Pandesal with Reno Liver Spread, Mayonnaise, Scrambled Eggs, Fried Spam or Hotdog, Ham, Peanut Butter, Coconut jam or just plain good old butter…sky’s the limit on what filling you want!

Here in Brissy, Australia….Pandesal is a bit expensive to have, they are sold around AUD$4.50 per dozen and Mr. H even bought a packet for AUD$7-8.00 on one of the Filipino gatherings in Southbank.  It is a luxury thing to have, as a packet of slice bread only cost AUD$2-3.00…so of course the TRIBE only buy Pandesal whenever we have that craving we cannot handle…hehehehehe!

But since I had BBlicious (mixer), I’ve put her hard at work whipping batches of Pandesal here in my kitchen.  We haven’t bought bread for almost a month now and I think it will be a long time before the TRIBE gets sick of Pandesal.

True meaning of Pandesal in Spanish (Pan de Sal) is “Salt Bread”.

 

PANDESAL adapted from Sefie Eats

INGREDIENTS:

4 cups (500g) all purpose flour (I used bread flour)

3 tspn instant dried yeast

1/2 cup sugar

3/4 tspn salt

5 tbspn softened butter

1 tbspn oil

1 egg

1/2 cup water

1/4 cup evaporated milk

1/2 cup fresh milk

 

bread crumbs

*used AUS Measuring Cups & Spoons

PANDESAL INGREDIENTS© BUSOG! SARAP! 2011

 

COOKING PROCEDURE:

PANDESAL DRY INGREDIENTS© BUSOG! SARAP! 2011

~  Combine flour, sugar, salt and yeast.

PANDESAL STEP1-4© BUSOG! SARAP! 2011

~  Lightly mix the dry ingredients with your dough hook and then add egg, butter and oil.  Put your mixer into Speed 1 and let the egg, butter and oil mix with the dry ingredients.  Place your fresh milk, evaporated milk and water in a microwavable container and heat it up for 45 seconds first, before pouring it to  your Pandesal mix.

~  Once the Pandesal mix becomes overall wet, increase the Speed to 2 and knead for 15 minutes in the mixer.

PANDESAL STEP5-8© BUSOG! SARAP! 2011

~  Prepare a stainless steel large mixing bowl and wipe the inside with an oiled kitchen paper towel.  Once the kneading is done, turn off the mixer and remove the dough hook and bowl out of the mixer stand.  Lightly oil you hands and remove the dough.  Tuck in the edges of the dough underneath to create a smooth top surface before placing it inside your oiled mixing bowl.  Cover the bowl with cling wrap.

~  If the weather is hot, just leave the bowl on your kitchen bench but if it’s cold…. pour some hot boiling water in a container and place it inside your oven (turned off) on the bottom level.  Position your covered Pandesal dough on a rack above the hot water container, close the door oven and leave it there for 1 hour (same amount of time if it’s on the kitchen bench), until it double in size.

PANDESAL STEP9-12© BUSOG! SARAP! 2011

~  Place 2 handfuls of flour on one of the corners of your cleaned kitchen bench.  Lightly flour your kneading area with a bit of your flour.  Take out the risen Pandesal dough out of the mixing bowl and knead/punch down the air out of it.  If it gets too sticky, lightly flour your hands and pat the overall exterior of the dough.  Roll the dough till it becomes elongated.  Using a 1/3 measuring cup, scoop some of the dough and level it up with your inner palm and with a sweeping motion (using your palm) cut the dough on the edges of the measuring cup.

PANDESAL STEP13-16© BUSOG! SARAP! 2011

~  Cup each Pandesal dough portions with your right hand and roll it into a ball in an anti clockwise motion, if it gets too sticky, dust your hands with some flour.  Dip each rolled Pandesal dough into the bread crumbs.  Before placing it in your baking tray, make the dough slightly oval shaped.  Distance each dough portions about 2-2.5cm away from each other.  Cover the baking tray with cling wrap loosely.

PANDESAL STEP17-20© BUSOG! SARAP! 2011

~  Let it rise for another hour (hot weather – leave it on the kitchen bench, cold weather – inside the oven with hot water underneath), it will double its size again.

~  Preheat your oven 200C and bake your tray of Pandesal on the top second rack for 10-15 minutes.

PANDESAL WITH BUTTER© BUSOG! SARAP! 2011

~  Once cooked slide the Pandesal rolls into a wire cooling rack immediately.

MAKES:  15-16 Pandesal Rolls

 

NOTES:

  • You don’t need the baking paper sheet as shown in the pictures, I’m just crazy!
  • I find that when I used a lighter baking tray the bottoms of the Pandesal rolls are lighter than the ones baked in the darker baking trays.
  • Check your oven temperature, my first batches of Pandesals have bottoms that was a bit overdone while the top still haven’t achieved that nice crusty golden colour.  I’ve tried everything, placing another tray on the lower rack….doubling my baking tray, the solution?  Surprise, surprise!  Lower your oven temperature=)  Ovens are not all the same, some are more psychotic than others.
  • If 1/3 cup (makes 15-16 pieces.) is a bit large to your liking, use a 1/4 cup (makes 20-21 pieces).
  • I tried portioning the dough like the Professional Panaderos (Bakers) in the Philippines by cutting it with a dough cutter, but the Pandesal rolls sizes were not uniformed, so I gave up!
  • You can freeze Pandesal Rolls once they’re completely cooled down.  I seal them up in rows inside freezer bags and freeze them that way.  I take a packet out of the freeze and defrost them inside the fridge overnight, ready to be reheated the following morning for breakfast. 

102 comments:

  1. Thanks for the great tutorial. I tried to make pandesal once, and they were soft and fluffy just out of the oven, but got rock hard soon after. I'll follow your technique and keep my fingers crossed!

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  2. Oh dear, now I have a craving! I haven't made made pandesal in months, and I thought maybe I had escaped from the evil temptation...

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  3. Your pan de sal looks so good! How much sugar did you use?

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  4. @Annie~ I like this Pandesal recipe as the texture was still fluffy till the next day on room temperature and if reheated in the microwave for 10-20secs from the fridge (defrosted if frozen)it comes out to its original fluffy soft texture=)

    @Sefi~ Pandesal evil temptation is all around us...keeps on whispering "Make me!" hahahahaha!

    @Anonymous~ Thankyou very much for noticing about the sugar...LOL! Even though I've read this post more then 10x+ still missed that missing ingredient, already fixed it....1/2 cup sugar, I'm getting old=)

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  5. That looks so good. Great job!

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  6. If you want to give it another go of the way the Pinoy bakers do their pan de sal, try this method: divide your dough into thirds or quarters. Take each piece and flatten it with a rolling pan or jus tthe palm of your hand into a rectangle about 1/4 inch thick maybe and 6 to 8 inches wide. Now fold the top to meet at the center, flatten ti with the palm of your hand and the bottom to meet at the center and flatten it again. Then pinch the top edge to meet the bottom edge so it looks like a baston as thick as your wrist. or maybe thinner depending on how small or large you want your pan de sal to be. If it is too fat, then stretch your baston a bit to make it longer. Then cut with dough cutter...best one for this is a wooden one.

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  7. @Joy~ thanks=)

    @betty q.~ will keep this note in mind, the plastic dough cutter is useless, will look for a wooden one=)

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  8. Jolly good :) It went down a treat with the family! thanks for sharing!

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  9. Oh my God! Now I am craving for hot pandesal with Star Margarine! Or forget Star Margarine, I'll just dunk it in hot coffee! :) Thanks for Sharing!!

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  10. Ms Cusinera

    Thank you so much for the recipe. Your pictures helped a lot. I've done this a few times. Each time taste really good. Now some friends ask me if I want to sell them. Pan de coco naman po:-) please :-)

    Libby
    Rookie Baker

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  11. @Libby~ Wonderful to hear your pandesal turned out good=) Happy talaga ako when I read that my recipes are working...worth the countless pictures taking while am cooking=)

    Our friends and relatives also enquire how much to buy also but I just tell them to learn kasi ndee profitable for me to sell them=) But if worth sa iyo to sell, why not=) Will include Pan de coco in my "to do list". Thanks so much for the feedback=)

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  12. Ms Cusinera

    You're right it's not profitable to sell :-) I do it once a week to a couple close friends. Because I enjoy baking and making things. Please add Enseymada please to your "to do list".

    Again, thank you.
    Libby

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  13. you never said anything about the salt or did i missed it?

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  14. @Anonymous~ salt is in the 4th line in the Ingredients list....when it says "dry ingredients" that's including salt=)

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  15. When portioning my pandesal, I will first weigh the whole dough and divide it to say 12 or 24. Then I get the uniform weight. :p I hope this helps.

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  16. @Apple~ Good tip=) Mas more accurate when you weigh the dough, I totally agree!

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  17. Hello - I tried these yesterday and they came out AMAZINGLY! My mother is Filipina (father is arab) so I grew up eating these, but store bought never home made and they tasted exactly how the bakeries make them. My Italian fiance devoured 3 for dessert and took more to work today :) I followed the recipe exactly. My AC was on so to let dough rise I stuck it in the oven at the lowest temp(170deg) and left the oven door open. Now a day later, and the pan de sal are still soft and chewy. Only change I made was I made half pan de coco (coconut filling) for a little variety. And I mixed a little bit of sugar with the breadcrumbs before sprinkling for a bit of sweetness.
    Thank you for the posting & I'll be trying your empanadas today!

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    1. I fallowed the recipe too and everyone loves it. they wanted me to sell, why not hehehe

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  18. @Laila~ Good on you! Glad your pandesal turned out good too=) It makes it all worth while for the time I spend tinkering my post/recipes to make it easier to follow. Good luck on the empanadas...any questions, just msg me=)

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  19. Hi Cusinera, what po diffrence kung may halong bread flour or all purpose flour lang po,Id like my pandesal sana yung soft and chewy.Lagi kasi sya matigas prang di authentic pandesal ntin =(

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  20. @Anonymous~ Bread flour is a higher gluten flour compare to all purpose flour (plain flour). They say if you use BF it is more chewy (like dinner rolls) then PF which is more soft (like slice bread). With this recipe you can use either naman, just make sure you knead it enough and let it rise properly para magwork iyong yeast=) So far in my opinion this recipe never dissappoints me kasi it always produce soft pandesal even when defrosted from the freezer.

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  21. Hi is it possible to perform this recipe without the electric bread mixer? I've had problems with other recipes where my pandesal is very soft when it comes out of the oven and then within half a day, hard and stale. How can I prevent it from going hard? Thank you :)

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  22. @Anonymous~ Yes you can...you have to knead the dough with your hands till it have that elastic feel to it, then proof (rest) as recommended. When you take it out for the second kneading, you'll notice this threading texture, that is a good sign. Properly kneading your dough gives that softness, not enough gives you hard pandesal. As I said, this recipe never fails me to have soft pandesal even when reheated from the freezer =)

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  23. oh yeah i got those lowan yeast and homebrand butter so i am set to go

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  24. Hi thanks for all your tip pero kailangan ko pa rin yung talagang mas malambot na tinapay I have a restaurant here in Delano CA we are planning to sell pan de sal Meron nagtitinda dito sa amin pero malambot pag hanngo sa oven then after a while matigas na yung bread gusto Dana namin gumawa ng talagang malambot paano nag pala Kung wala kang riser? So help me naman Kung paano talaga mapalambot yung tinapay please thanks.
    K

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  25. @Anonymous (K)~ first of all, have you tried this recipe yet as this one produce soft chewy pandesals even when you freeze and reheat it? The purpose of rising agent (eg. yeast or baking powder)is for the bread to rise and become fluffy without it, it will become flat...if you want to learn how to make those commercial pandesal that are light as air you have to find a commercial panadero to teach you as they add preservatives that makes the bread stay fresher and softer for longer.

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  26. Hello. We have been looking for a good Pandesal recipe that won't turn hockey puck hard the next day and could take the egg substitute well as my son is allergic to egg whites but we wanted him to enjoy a lot of the Filipino food my husband and I ate as kids. We hit the jackpot with your recipe on the very first try!! Great color and it was still nice and soft the next day. Even my Irish friend loved it!! Thank you so much for sharing this. Truly appreciate it. We'll surely be making pandesal often in our house from now on. Our next mission is to find a good Ensaymada recipe. :-)

    Grateful hearts from North Carolina, USA.

    -M.J.

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  27. @M.J~ Thanks for your wonderful msg, glad your family love the recipe. I got the recipe from Sefie from Sefie Eats and she's the star for posting this pandesal recipe in her blog to share, and me just reposting the recipe and explaining it in my own words how I made it step by step...very happy it was a success too in your household =)

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  28. Hi!

    I was looking for a pan de sal recipe and I came across your site. It was my first time to make pan de sal using your recipe. They turned out really good! Pan de sal is really hard to find here in Korea (or maybe nobody makes them here). Now I can make pan de sal anytime I want to satisfy my craving.

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  29. @Rachelle~ so happy to hear your pandesal success =)

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  30. 1. Why did you use 2 types of milk? Couldn't you just use one type? If so, which would be better?

    2. Shouldn't you proof the yeast first?

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  31. @kiphughes~

    1. The recipe called for 2 types of milk, so I just followed the ingredients.

    2. Instant yeast don't need proofing...

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  32. First, I would like to say thank so very much for posting and sharing this recipe. I have been looking for Pandesal recipe that tasted exactly or as close as what I grew up with. When I came across to your website/recipe I was very skeptical. I have tried, probably, almost all the Pandesal recipes out there and wound up throwing the end products in the garbage. It is either too hard and too dry or just plain doesn't taste right. When I tried your recipe, my garbage was ready. However, your recipe is by far the best tasting Pandesal I have ever tried in a very long time. It took me back when I was a child eating breakfast and dipping it in a hot cocoa. Thank you so much for your recipe.

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  33. @mglick ~super glad the recipe worked for you =)Thank you very much for the feedback on your success on making this pandesal recipe.

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  34. thanks for sharing your recipe cusinera, ill give this one a try since all the other recipes i've tried went hard as a rock after couple hours.

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  35. Hi Ms. Cusinera, I saw the thread of comment of a certain MJ here about her son having an allergy with egg whites. my son also has an allergy,what egg substitute can I use?

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  36. @Roi~ I'll try in FB to ask her what kind of egg substitute she used for this recipe. Hopefully M.J can see my msg =)

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  37. Would these be suitable for breakfast? What would you suggest to change them up? I run a B&B and would like to put these out for my guests on Christmas Morning.
    I also prepare Communion for my church and with October being 'World Communion', I prepared 4 different ethnic breads for the occasion. I did Pandesal Bread in honor of a little girl that I sponsor who lives in the Phillipines, and I received rave reviews. It has become my favorite but question serving it for breakfast as us Americans like sweet & cinnamony taste for our morning meal.

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  38. @Anonymous~ Pandesal is usually served during breakfast in the Philippines. So happy that you included Pandesal as one of your ethnic breads for "World Communion" in honor of that lucky girl you sponsor in the Philippines =)

    To answer your question...if you want something sweet as a filling, if you have a Filipino shop nearby....try a jar of Coconut Jam. Just slice your Pandesal and spread some of the Coconut Jam, really good with a cup of coffee for Breakfast =) There's another type of Filipino Bread...it's called "Spanish Bread", very similar to Pandesal but flatten and spread with some sweet filling before rolling and dusting with breadcrumbs before baking. Personally haven't tried making Spanish Bread as I'm in the processes of baking different versions of Ensaymada at the moment but will try it in the future =)

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  39. Thank you for this recipe and procedure! I tried it out and it was the softest bread I've ever made. Will definitely be making it again!

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  40. Used your recipe, thanks! Fluffy & chewy!! Made it again today -- yikes, after kneading the dough, discovered I forgot to put in the egg!!! I will still proceed. Hope it's not too much of a disaster.. sigh... 1st time I made this, I did not add breadcrumbs as my family prefers pandesal without crumbs. It definitely kept well for days at room temp in a ziploc. Excellent toasted too! Fingers crossed to see how the recipe minus the egg turns out. Thanks again for sharing.

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  41. wow, been searching for pandesal recipe's online, and this one caught my eye, will make this tomorrow, and hope I will can make perfect, I really miss the pandesal they use to make in Gaisano city CDO philippines when I was in high School 21 yrs ago. they put cheese inside it, and taste really scrumptious

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  42. pag di poh available ang microwave, ok lang ba ipainit sa kalan yun milk at water?

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    1. Of course, puwede =) Feel test ko usually is when I dip my finger in the milk/water, I can still bear the heat...so early stage when the milk/water is about to just move a little bit, not simmering or boiling.

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  43. You make it look easy to make. After reading other pandesal recipes before, I'm like - forget it - it's only for expert bakers. But your pictures and instructions give me hope that I can make this too some day.

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  44. Your recipe states "4 Cups (500g) All-Purpose Flour" when 1 cup is actually 250g. How many cups of Bread Flour did you actually use? Would it be the same for the All-Purpose Flour?

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    1. 1 cup is approximately around 125g.....maybe the 250 that you are seeing printed in your measuring cup is actually the mls (liquid) measurement. Don't compact the flour in your measuring cup, just scoop on your flour container and level with the back of a knife.

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  45. This recipe is amazing. It is EXACTLY what I was looking for - right amount of sweetness, thin crisp crust, with a soft fluffy interior that just melts in your mouth. PLUS, it is so easy to do. It is the first time I have tried to handle dough and baked my own bread, yet it came out perfect in the first shot.

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    1. Thanks Yasmin for trying out the recipe and very happy that your first homemade pandesal was a success!

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  46. This is it! The best pandesal recipe I've made out of dozens out there. I' ve used both rapidrise and active dry yeast and I've also used whole wheat flour. Whatever modification I do, it always comes out good. Thank you so much for sharing. My family and I love this bread!

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    1. Wonderful =) Glad to hear ur family loving this recipe....

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    2. Hi... just want to ask the difference of active and instant dried yeast? How this can be use? Tnx... -d-

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  47. I tried other recipe but it did not turn good and my friend shared me your recipe. I wanna try this making Ensaymada. wish me luck!

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    1. Ensaymada dough is more of a brioche type bread, this Pandesal is more of a monay/bread roll type. But I wish you luck, hope that your modication turns out the way you want it =)

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    2. Hi! Ms. Cusinera... yes. it's good. the shape was not really perfect and not as what my friend's Ensaymada was, but I love it... Wish I can share you the picture...
      Talking about Ensaymada, please share us your recipe and the procedure if you have.Love to learn ..

      Thank you.

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  48. Hi tnx for the recipe. I follow ur recipe and it turns soft and delicious. This is the perfect pandesal I've tried! Before I follow the recipe in panlasang pinoy but my pandesal is hard like rock. Maybe my flour that time is all purpose flour!? This time I used flour #1 with wheat gluten. I cant find bread flour here in Abu dhabi so I tried the #1 flour much cheaper than branded all purpose flour. Thanks again my family loves it ;)

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  49. Thank you so much for the recipe!, I just made today and... whaaalaaaa!!! Success!!! Masarap pa! Yum ! Salamat talaga!

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  50. Thank you for sharing this recipe. I've been searching for a good pandesal recipe and I admit I was motivated by your pictures to give it a try. My first batch of pandesal was perfect and made 28 pieces. Since I got the recipe a few days ago, my husband and I baked thrice already and prepared in different sizes - but the 28 pcs. per recipe is very ideal. We are also using the Kitchen Aid mixer and bread flour, those two made a lot of difference in kneading, consistency and texture of the finished product. Take note, the pandesal stays soft even after 4 days. Our family won't buy pandesal anymore. Maraming salamat from kababayans in Canada.

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    1. Thanks for the feedback, talagang very happy ako when I hear in different parts of the world na enjoy ang mga family ninyo with this pandesal recipe =) Wow, soft pa rin even 4 days na! I usually kasi cool my pandesal and packaged it then freeze, so thanks for letting us know na 4 days soft pa rin.

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  51. is there a difference when you dissolve the yeast first in the water and milk before adding to the flour and just mixing it with the flour just like you did in your recipe?

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    1. I used instant dried yeast and it doesn't need to be dissolve in liquid, very forgiving then the rest of yeast types =)

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    2. I tried the rapid yeast and activate using warm water + sugar+ yeast sit for about 10mins until it bubbles. But it turned dry and hard the pandesal, I don't know if that is the cause. What happens if overkneading ? How if I replace the water to 1c of milk to make it more tasteful. I had 3x attempt for making pandesal but I don't want to give up :)

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    3. When you try out a recipe follow the ingredients & instructions first and do your modification the 2nd time you try it out....I always do this =)

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  52. Hi, I found this blog over the weekend and yesterday I decided to try making pandesal again (tried in the past but didn't like the taste much)
    This recipe is pretty good and our house still smells like pandesal this morning.

    my pandesals came a little bit dry because I misread tablespoon for butter and oil and used teaspoon instead.

    also, I noticed an errata on your ingredients
    4 cups (500g) all purpose flour (I used bread flour)
    2 cups is (500g) so I ended up using the whole 1kg of flour to get 4 cups

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    1. Sorry for a very late reply....am still firm with 4 cups (500g) as 1 cup is approximately around 125g-127g....I tried physically to put 500g into 2 cups, no can't do...up till now am racking my brains out how you ended with 500g for just 2 cups =)

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  53. I had to search to see what 220*C was in *F.

    200*C equals 392*F. Looking forward to trying the recipe. I just love hot bread and butter!!! :) :)

    Barbarainnc

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  54. hi.. wala kasi kaming pang.mix ng dry ingredients to make it a dough.. pwede bang kamayin nalang? lol..

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    Replies
    1. You can hand knead it but it will take a long time =)

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  55. Hi Ms.Cusinera,
    The first time I made pandesal using your recipe came out almost perfect. The 2nd time was not the same even though the taste was still good but it was not as fluffy. Is it because, maybe I over proof the dough?

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    1. @lee ~ if its not fluffy maybe it was not kneaded and rested enough? I find when I overproof the dough (raw pandesal rolls)in last stage, it becomes Monay...very airy and all it needs is a brush of beaten eggwash on top before going to the oven to have that golden brown glaze once baked.

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  56. Hello can I use shortening instead?

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    1. Haven't tried using shortening...only butter =)

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  57. Thanks for sharing the recipe. I just made a couple of batches. They're perfect, and taste great! Now, am not going to buy pandesal. I think 392deg F is a bit too high, though you can make adjustment to the cooking time to probably about 12-13 mins. I will try 350F for 15 mins and see how it comes out. The first batch I baked at 375F for 15 mins, it came out a little bit dark.

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  58. Hello, can I ask what is the make and model of your mixer? Thanks.

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    Replies
    1. It's the KitchenAid Stand Mixer KSM150 =)

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  59. looks yummy!!!
    my sister and i love baking but our problem is we dont have bread mixer...do u know how long do we need to
    knead the dough to make our pandesal soft and chewy?
    tnx n advace

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    Replies
    1. If you read the comments, almost all of them used a mixer as it takes a long time to knead it by hand and the dough is very sticky. You can still do it but it will take a lot of kneading till your dough is stringy and sticky like bubble gum.

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  60. Replies
    1. No, don't use it or you will break your hand mixer because the dough is too thick.

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  61. First of all, I would like to say Thank you for the recipe.. I've been searching for a pandesal recipe for a long time and finally your recipe is the best ...I used a mixer and it's worthy to wait .. Ohhhhhh yummmyyyyyyyyyyyyy!!

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    1. Glad you like it =) Thank you for your feedback! I do love when Busog! Sarap! reader comments are all about how they tried the recipes and it fantastically works in their kitchen =)

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  62. Salamat.. Sa recipe..first time ko mag bake ng bread.. And i watch so many video and read a lot of blogs on how to make pandesal.. But last night i read your blog and the comments.. Nakita ko na parang pinadali mo ang pag gawa ng pandesal kaya ginaya ko lahat ng sinabimo sa blog.. I am so happy with the result.. Masarap na malambot pa kahit na ilang oras sa lamesa.. I gave some to my filipino neighbor na proud na proud talaga ako na mag abot ng pandesal..at lahat naman sila natuwa sa lasa.. Mas masarap pa sha sa lasa nung pandesalbna nabibili bamin sa filipino bakery..

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    1. Naku lilpai, you made me smile =) Glad your pandesal was enjoyed by many....

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  63. Hi! Thanks so much for your simple and yummy recipe. Its my first time to bake but I feel like a pro already :) We tried it and it taste soooo good! My family love it! Godbless

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  64. When you say bake at 200 C , does that mean 375 F?

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  65. Thank you so much for this recipe! I've made it many times now and it comes out delicious every time! I knead it by hand for 15 mins since I do not own a kitchenaide and it turns out great! Put oven to 350 and 15 mins and it's perfect! Thank you!

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  66. I made this a couple of days ago and it was great! However I find that after 15 mins at 200F, the dough was still raw so I cranked it up to 450 and baked it for another 10 minsto get a golden brown crust and it was perfect! However a day later the bread was crumbly and not chewy as I like it. Still soft though. Is there a way to make it chewy? - trying hard baker

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    1. Sorry to hear that....it might be the 15 mins in the low temp. plus the additional 10 mins. made your bread crumbly...it might have stayed longer than it suppose to bake. When I use this recipe, it doesn't go crumbly at all....after the pandesal cooled down be sure to store it in a sealed container or freezer bag to lock in the freshness =)

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  67. Hello, do you have any recommendations on how to prepare the dough ahead of time so I can make pandesal on a weekday morning? I don't have enough time to wait for the dough to rise 2x during the week. Btw, I made pandesal using your recipe on a Sunday morning and they stayed soft until Wednesday!

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    1. Sorry Kris, I haven't done the dough ahead of time....this dough needs the right time to raise 2x if overdone, one time I've done this...it turned to monay. Good to hear that your pandesal did stay soft for a couple of days =)

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  68. Hello,I'm an American with European ancestry. Many of my friends are from Filipino ladies who are always hungry, (go figure). To please them, I decided to attempt baking pan de sal. First several batches came out overdone on the bottom and not sufficiently browned on top. Through trial and error I discovered that baking them in a glass (pyrex) pan solved the problem and allows the buns to brown evenly.

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  69. Hi can I use margarine instead of butter.

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    1. Haven't tried margarine...only butter.

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  70. The best pandesal recipe ever! I've made them 3x last week. I'm letting my dough rest right now. I'm making them for my son's first communion retreat today. Part of their retreat is sharing bread from their family's country to the rest of the class.

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  71. Your recipe is perfect! I've tried so many online recipe but yours is the only one that actually delivered the real pandesal texture,smell and taste! Thank you so so much!
    My hubby and kids love pandesal but can't just find the right recipe - until yours!
    I make a batch atleast ever other day. That's just how crazy we are! No more store-bought bread for us!
    More power to you!

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  72. pwede po va gumamit bread machine.if yes po may kailangan ba baguhin.thanks

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    1. hi Victorina, the recipe was based on this link: http://www.food.com/recipe/filipino-pandesal-bread-bread-machine-105357?layout=desktop

      and yes you can use a bread machine =)

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  73. Hi congrats with your recipie,i already know how to mak3 pandesal rolling in balls form.im trying to make pandesal with that typical cut on the top..i have problems in doing it.i put the cut side up and they rise pero naflaflat sya at nagkakabutas butas..I've tried to put inside the oven closed with 50 degrees but still i cant make that perfect loaf like when you rolls into a balls form.what is the proper fermentation.? Some tips? Thanks

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    1. I still use the rolling into balls technique as the slice dough is difficult to master...I read somewhere it depends on the cutter you use. Too much air bubbles results from leaving the dough too long on the second rise...more then the recommended time.

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  74. Good day! I'm out of the country and there's no all purpose flour here. What would be the best flour I can use plain,high grade flour or self raising flour? thanks

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    1. Plain flour is the same as All Purpose Flour =)

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