Pandesal Filipino Bread: Classic Soft Rolls

The Ultimate Guide to Making Classic Pandesal Filipino Bread

If there is one scent that transports me back to my childhood, it’s the deep, yeast heavy fragrance of freshly baked Pandesal Filipino Bread . Forget fancy artisan loaves this is pure comfort.

You hear the crisp shatter of the breadcrumb crust, the roll gives way effortlessly, and inside, it’s all cloud soft, slightly sweet, and unbelievably tender.

I spent years chasing that perfect, fluffy interior, baking dense, sad bricks before finally cracking the code. Turns out, the secret to the best Pandesal Filipino Bread lies in specific ratios of dairy and, crucially, the type of flour you use.

This recipe is simple, fast (for a yeast bread), and promises authentic results every single time. Stop buying dry, supermarket versions; let's bake the only pandesal filipino bread recipe you’ll ever need.

Why This Works: The Science of Softness

The Essential Role of Breadcrumbs in Pandesal Texture

The reason this Pandesal Filipino Bread is so famous is its unique dual texture: slightly crunchy outside, velvety inside. We achieve this texture through two key methods: tenderizing the dough and applying that signature coating.

First, notice the high fat and sugar content specifically the addition of whole milk, condensed milk, and softened butter. In bread making, fat acts as a "shortener," coating the gluten strands and preventing them from tightening up too much during kneading.

This results in an incredibly soft, plush crumb, typical of a Filipino Bread. Using bread flour (high protein) ensures we still get a good rise, but the fats keep the interior delicate.

Second, the coating. The fine breadcrumbs aren't just for looks; they insulate the dough. By rolling the shaped rolls in breadcrumbs before the second proof, we create a barrier that holds moisture during baking, contributing to that desirable soft interior, while the thin coating itself toasts to a delightful golden crisp.

Pandesal Ingredients and Essential Substitutions

I highly recommend using a kitchen scale for the most consistent results, especially when dealing with flour. Precision is the key to achieving that perfect light crumb in your Pandesal Filipino Bread .

Pandesal Ingredients and Essential Substitutions

Baking Perfect Pandesal: A Four Phase Workflow

This is how we get the magic done. If you have a stand mixer, use it it makes the 10 minutes of kneading feel like nothing!

Phase I: Activating Yeast and Preparing the Wet Mix

1. Get Frothy: In a small bowl, combine the warm water (105-115°F is key not hot, just warm), yeast, and 10g of sugar. Stir gently and walk away. After 5– 10 minutes, the mixture should be frothy and smell strongly of yeast, looking like the head on a freshly poured cappuccino. If it doesn't bloom, your yeast is dead or your water was too hot/cold. Start over!
2. Combine Dry: In the bowl of your stand mixer, whisk together the bread flour, salt, and the remaining granulated sugar.
3. Mix Wet: Add the frothy yeast mixture, warm whole milk, condensed milk, and the room temperature egg to the dry ingredients. Mix on low speed using the dough hook attachment until a shaggy, uneven dough forms.

Phase II: Kneading Techniques for Maximum Gluten Development

4. Add the Fat: With the mixer still running on low, add the softened butter, one tablespoon at a time. This takes a minute, but don't rush it. The dough will look messy and slippery before the butter is fully incorporated.
5. Knead: Increase the speed to medium low and knead for a full 8– 10 minutes. Resist the urge to add more flour unless the dough is impossibly sticky (it should be slightly tacky). After 8 minutes, the dough should be smooth, elastic, and pass the "windowpane test." To check, pull a small piece of dough and stretch it thin; if you can stretch it enough to see light through it without tearing, your gluten is developed!

Phase III: Shaping the Dough and The Critical Second Proof

6. First Proof (Bulk Fermentation): Place the perfectly kneaded dough in a lightly oiled bowl, turn to coat, cover it tightly (plastic wrap works best), and let it rest in a warm place for 60– 90 minutes, or until doubled in size. This is where flavor develops!
7. Shape the Logs: Gently punch down the dough to release the gas. Divide it into two equal portions. Roll each portion into a smooth, taut cylinder or "log" about 12 inches long. This tight shaping helps create those iconic smooth pandesal filipino bread rolls .
8. Coat and Slice: Spread the fine breadcrumbs evenly on a cutting board. Roll the dough logs through the breadcrumbs until completely coated on all sides. Using a bench scraper, slice each log into 6 uniform pieces (12 rolls total). Pro Tip: For perfectly even results, weigh the whole dough mass and divide it by 12 rolls they should be about 75 80g each.

Phase IV: Optimal Baking Time and Temperature Check

9. Second Proof (Final Proof): Arrange the rolls cut-side up on two prepared baking sheets, leaving about 1 inch between them. Cover lightly (use a clean kitchen towel) and let rest for 30 minutes. They should look slightly puffed. Preheat your oven to 350°F (175°C) during this final rest.
10. Bake and Serve: Bake for 15– 18 minutes. The Pandesal Filipino Bread is done when the tops are light golden brown and they sound hollow when gently tapped. Transfer them immediately to a wire rack. These rolls are absolutely meant to be served warm, straight out of the oven.

Tips, Tricks, and Troubleshooting for Dough Mistakes

This filipino bread pandesal is forgiving, but yeast loves consistency. Here are the most common hiccups and how to fix them.

Maximizing Freshness: Storage and make-ahead Tips

Nobody wants stale bread. Since pandesal philippines bread is best eaten the day it’s made, here’s how to keep it fresh or freeze it for later.

Best Practices for Storing Leftover Pandesal

Once cooled, store leftover Pandesal in an airtight container or a Ziploc bag at room temperature for up to 3 days. Do not store it in the fridge, as the cold air speeds up staling (starch retrogradation). If you’re not planning on eating them quickly, freeze them instead!

Freezing Unbaked vs. Baked Pandesal Dough

• Freezing Baked Rolls: Let the rolls cool completely. Place them in a freezer safe bag, pressing out all the air. Freeze for up to 3 months.
• Freezing Unbaked Dough: After the first proof (Step 6), shape and slice the pandesal filipino bread rolls, but do not let them complete the second proof. Place them uncooked on a baking sheet and freeze solid. Once frozen, transfer them to a container. When ready to bake, place them directly on the baking sheet, cover, and let them thaw and complete the second proof (this might take 2– 3 hours at room temperature).

Reheating Instructions for Day-Old Rolls

If your pandesal filipino bread has lost its initial fluffiness, reheating brings it back to life!

1. Preheat your oven to 300°F (150°C).
2. Lightly mist the rolls with water (this adds steam).
3. Bake for 5– 7 minutes until warm through. They will taste almost as fresh as the moment they left the oven.

How to Serve Pandesal Filipino Style: Pairing Suggestions

In the Philippines, pan de sal filipino bread roll is traditionally breakfast, served hot enough to melt butter instantly.

Classic Pairings: Coffee, Hot Chocolate, and Spreads

The absolute classic pairing is dipping the warm Pandesal Filipino Bread into strong black coffee ( kape ) or rich, thick Filipino hot chocolate ( tsokolate ).

You can slice them open and slather them with butter and sugar, coconut jam (Coco Jam), or, for a contrasting flavor, try adding this amazing [Ted Lasso Biscuit: The Famous Buttery Shortbread Squares Recipe] for a sweet afternoon treat.

Modern Sandwich Fillings and Savory Uses

Because this is a mildly sweet dough, it works beautifully for savory fillings, too! Try slicing a roll horizontally and filling it with corned beef hash ( corned beef guisado ), a fried egg and cheese, or the traditional Filipino sweet sausage ( longganisa ).

The soft interior of the Pandesal Filipino Bread soaks up all those delicious savory juices perfectly.