Filipino Bread Roll or commonly known as Pandesal is the most well-loved breakfast staple in every Pinoy household. Think about Soda bread of Ireland or Damper of Australia. This yeast-raised bread is commonly served hot and partnered with coffee.
- 2 1/4 tsp active dry yeast
- 1 1/4 cup whole milk, warmed to 100-105 degrees F
- 3 cups all purpose flour
- 1 1/2 cups bread flour
- 1 1/2 tsp fine sea salt
- 3 Tbsp unsalted butter, room temperature
- 1/3 cup granulated sugar
- 2 large eggs, lightly whisked
- bread crumbs
- Liquefy yeast in warm milk and add 2 tsp of sugar. Mix the ingredients well and wait for 10 minutes until the yeast activated into a foamy texture.
- In a separate bowl, combine all the dry ingredients — all purpose flour, bread flour, and salt.
- Add the yeast mixture into the bowl with the mixer. Then add remaining sugar, butter and lightly whisked eggs.
- On low speed, add the dry ingredients. Once the ingredients were combined, increase speed to medium.
- Knead until dough comes together to form a smooth ball.
- Remove the dough from the bowl and transfer to a lightly oiled bowl. Cover with plastic wrap and let dough rise at room temperature for 1 hour.
- After an hour, divide the dough in small equal parts.
- Roll dough into balls and dip the top of the bread roll into breadcrumbs. Cover dough balls with plastic wrap to prevent dough from drying out. Let the bread rest for 20 mins.
- Preheat oven to 200 deg C.
- Bake for 20-25 minutes until fragrant and golden brown.
Until next time,