Whole Wheat Pesto Pandesal Recipes

WHOLE WHEAT PESTO PANDESAL

Steps:

• Straight Dough Method:
• Combine flour, Hollandia Instant Yeast and Dobrim Nobro. Dissolve sugar and salt in water and combine with flour mixture.
• Mix for 2 minutes at low speed.
• Add Shortening and Margarine, then mix for 4 minutes at high speed.
• Add vegetable oil and Pesto Base, continue mixing for 1 minute at high speed or until fully developed.
• Ferment for 3 hours.
• Carefully form dough into a long baton shape and roll over bread crumbs.
• Rest for 15 minutes.
• Cut into 30 g pieces, place in baking tins.
• Proof.
• Bake at 180°C until golden brown.

PANDESAL

Steps:

• Preheat oven 350ºF.
• Knead all ingredients 10 minutes, adding more flour as needed to achieve a tacky dough (I add around 1/4 cup more).
• Place in floured table, shape into a smooth ball. Bulk ferment for 1 hour (45 minutes for me).
• Divide into 3, make into a fat log, rest 30 minutes (I rested 15 minutes).
• Roll into breadcrumbs, rest 35 minutes (mine rested 5 minutes).
• Cut about 2 inches, reroll in crumbs. Proof 25 minutes.
• Bake 15-20 minutes.