This recipe for Filipino Pandesal brings you soft, fluffy, and slightly sweet bread rolls, perfect for breakfast or snacks.
Combine the lukewarm water and yeast in a mixing bowl and let it sit for 5 minutes until foamy.
Ensure the water is not too hot, as it can kill the yeast.
Add the sugar, salt, egg, and half of the flour to the yeast mixture and mix until smooth.
Mixing the ingredients in stages helps achieve a smoother dough.
Gradually add the remaining flour and knead the dough until it is smooth and elastic.
Kneading properly develops the gluten, giving the bread its structure.
Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1.5 hours or until doubled in size.
A warm, draft-free environment is ideal for proofing the dough.
Punch down the dough and divide it into 24 equal portions. Shape each portion into an oval.
Use a kitchen scale for equal portions if desired.
Roll each shaped dough piece in bread crumbs and place them on a parchment-lined baking sheet.
The bread crumbs give the Pandesal its signature texture.
Cover the dough on the baking sheet with a kitchen towel and let it rise again for 1 hour.
The second rise ensures the bread is light and fluffy.
Bake the Pandesal in a preheated oven at 375°F (190°C) for 15-20 minutes or until golden brown.
Rotate the baking sheet halfway through for even baking.
Let the Pandesal cool slightly before serving. Enjoy warm with your favorite spread or filling.
Serve with butter, cheese, or jam for a delightful treat.
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