Menu Close

Pandesal – Pan-de-sal – Filipino Bread Rolls

blank
Jump to Recipe Print Recipe

Pandesal are popular yeast-raised bread rolls in the Philippines. Individual loaves are shaped by rolling the dough into long logs (bastón) which are rolled in fine breadcrumbs. These are then portioned, allowed to rise, and baked.

Its taste and texture closely resemble those of the Puerto Rican bread Pan de Agua and Mexican Bolillos. Contrary to its name, pandesal tastes slightly sweet rather than salty.

Pandesal - Pan-de-sal - Filipino Bread Rolls

5 from 1 vote
Course: Bread, Bread Rolls, and Buns
Cuisine: Filipino
Servings: 20 Rolls
Author: The Cook

Ingredients

  • 6 cups bread flour, plus more as needed
  • 1 cup sugar
  • teaspoon salt
  • ¾ tablespoons sugar
  • cups milk, heated to 46°C (115°F)
  • ¾ tablespoon active dry yeast
  • 4 tablespoons unsalted butter, melted, plus more as needed
  • 1 egg
  • 1 cup plain breadcrumbs

Instructions

  • Whisk flour, 1 cup sugar, and salt in a bowl.
  • Stir ¾ tablespoon sugar, 1 cup milk, and yeast in another bowl; let sit until foamy (about 10 minutes).
  • Add remaining milk, plus the melted butter and egg; whisk until smooth.
  • Slowly stir in dry ingredients until dough comes together.
  • On a lightly floured surface, knead the dough until smooth (about 3 minutes).
  • Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size (about 1 hour).
  • Place breadcrumbs on a plate.
  • On a lightly floured surface, divide dough into 4 equal pieces. Working with 1 piece at a time, pat dough into a 10 cm x 23 cm rectangle about 1 cm thick.
  • Working from one long end, roll dough into a tight cylinder.
  • Cut dough crosswise into five 3 cm rolls.
  • Gently coat the cut sides of rolls in breadcrumbs then place cut side up on baking-paper-lined baking sheets, spaced about 5 cm apart.
  • Cover loosely with plastic wrap; set in a warm place until doubled in size (about 1 hour).
  • Heat oven to 175°C (350°F). Bake the rolls until golden (about 15–20 minutes).
Rate & Comment on this this Recipe

Notes

To achieve the airy structure of pandesal the key is to not overwork the dough.

Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @cooking_r or tag #aussietasterecipes!
Like this recipe?Follow us @csoftwareaustra

History of Pandesal

Pandesal, or “pan-de-sal”, was invented in the 16th-century Spanish Era in the Philippines and is Portuguese in origin. It is made of flour, yeast, sugar and salt. Usually it is soft, airy, chewy and has a slightly crunchy crust outside. It is commonly referred to as “the poor man’s bread” because it became the cheaper alternative to rice during the Philippine Revolution. In present day Philippines, you can find varieties of pan de sal such as raisin pan de sal, whole wheat pan de sal, cheese pan de sal, and vegetable pan de sal.

It is available at almost any bakery in the Philippines. Filipinos eat it in different ways but is most commonly consumed by dipping in hot coffee. It can also be integrated into many recipes, most common of which includes pan de sal pizza and the American peanut butter and jelly sandwich. It is usually complemented with strawberry jam, peanut butter, margarine or butter sprinkled with sugar, condensed milk, melted chocolate or even ice cream. It is usually served hot, but even when cold, pan de sal is still considered a favourite snack.

The pan de sal has become a staple breakfast in Philippine culture since the Hispanic era and is still considered the bread of the masses.

 

Comments via Facebook

You might also like :

Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments
0
Would love your thoughts, please comment.x
()
x
Send this to a friend
blank
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
blank
Your Information will never be shared with any third party.
OR
blank
Cooking is Easy
Do you like lobsters? We teach chefs to cook better. Subscribe now and get a free invitation to our cooking class!
We never share your data with 3rd parties.
2018 (С) All rights reserved.
blank
Simple.
This is Photoshop's version of Lorem Ipsum. Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctor, nisi elit consequat ipsum.
2018 (C) All rights reserved.
{loginbox-username}
{loginbox-password}
{loginbox-remember}
{loginbox-submit}
Enter Your Details
Remember Me
Got Freebies?
Designer? Try our weekly freebies pack! Subscribe now and we will send you this week’s pack immediately.
Your Email
2016 (С) All rights reserved.
Enter Your Account
blank
{loginbox-username}
{loginbox-password}
{loginbox-remember}
Remember Me
{recaptcha}
{loginbox-submit}
blank
blank
JOIN OUR COMMUNITY
Just one step to success!
Don't Miss Out!
Stay in touch with us by receiving our monthly newsletter of new recipes and related food posts.
Aussie Taste
Recipe Newsletter
Subscribe to our newsletter and keep up with our latest recipes and cooking information.
Subscribe Now
Fresh berries straight from da woods. Get a 50% discount by subscribing to our free newsletter.
blank
blank
Cooking is Easy
Do you like lobsters? We teach chefs to cook better. Subscribe now and get a free invitation to our cooking class!
We never share your data with 3rd parties.
2018 (С) All rights reserved.
Aussie Taste
Subscribe to our newsletter and get cooking help, food information, and wholesome healthy recipes
2017 (C) All rights reserved.
Aussie Taste Recipes
Enjoy our recipe newsletter with plenty of cooking information and straight forward recipes
Follow Us.
This is Photoshop's version of Lorem Ipsum. Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctot mauris. Morbi accumsan ipsum velit. Nam nec tellus a odio tincidunt auctor a ornare odio. Sed non taciti sociosqu.
2017 (C) All rights reserved.