Pandesal Bread Filipino Bread Rolls Recipes

PANDESAL

Steps:

• In a stand mixer bowl, combine water and yeast. Allow to sit for 10 minutes or until the mixture becomes bubbly. Stir well.
• In a small bowl, combine milk, butter, eggs, sugar, and salt. Stir together until incorporated.
• Add milk mixture and 2 cups flour to yeast mixture. Using a dough hook, beat to combine.
• Gradually add the remaining 2 1/4 cups flour in 1/2 cup increments and continue to combine all ingredients.
• On a lightly floured surface, turn over dough and knead, sparingly adding the remaining 1/4 cup flour as necessary, for about 10 minutes or until smooth, supple and elastic.
• In a lightly oiled large bowl, place dough. Cover with film and allow to rise for about 1 to 1 1/2 hours or until double in size.
• On a lightly floured surface, transfer dough and divide into 24 pieces. Shape each piece into a ball and roll on breadcrumbs to coat.
• Arrange balls about 1-inch apart on a lightly greased baking sheet. Cover with a cloth and allow to rise for about 1 to 1 1/2 hours or until double in size.
• Bake in a 350 F oven for about 15 to 20 minutes or until golden brown. Serve hot.

PAN DE SAL - FILIPINO BREAD ROLLS

Steps:

• Place the yeast, bread flour, bread improver, sugar, salt, margarine, eggs, and 1 cup of evaporated milk into a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press start.
• When the cycle has ended, remove the dough from the machine, and form into 2 inch balls. Dip each ball in the remaining evaporated milk, then in the dry bread crumbs. Place the rolls on a baking sheet crumb-side up. Cover loosely with a cloth or plastic, and let rise until doubled in size, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 8 minutes, or until golden brown on the top and bottom.

FILIPINO PANDESAL

Steps:

• Pour yeast into water. Add 1 teaspoon sugar and set aside to soften, about 7 minutes.
• Mix 1/4 cup sugar, oil, and salt together in a bowl. Add softened yeast mixture and 1/2 of the flour. Mix well. Add remaining flour little by little, mixing constantly, until dough does not stick to the sides of the mixing bowl.
• Transfer dough to a lightly floured work surface and knead until smooth. Form into a ball and place in a lightly greased bowl. Brush surface of dough with more vegetable oil and cover with a damp cloth. Let rise in a warm place until doubled in size, about 2 hours.
• Punch dough down and roll into 2-inch rounds. Cover rolls with 1/2 of the fine bread crumbs and let rise again, 15 to 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Cut rounds into 1 1/2-inch pieces and arrange on a slightly greased baking sheet, cut-side up. Sprinkle with remaining bread crumbs and let rise until doubled in size, about 30 minutes more.
• Bake in the preheated oven until slightly brown, 20 to 25 minutes.