Making Pandesal (Filipino Bread Rolls)

Filipino Bread Rolls

One of my favorite breads to make and eat is pandesal (Filipino bread rolls). Using a bread machine makes this recipe easy to make, I don’t use the bread machine to bake the pandesal, only to mix and then let the dough rise. I have messed this up, instead of bread flower I tried gluten free flower (I found out later you have to add other ingredients to make bread with this type of flower), what a mess. Another time I forgot to use yeast, again a mess, had to start over. Overall, when I stick to the recipe the bread turns out great, just add a little butter, and don’t forget the coffee.

I have made this several times, it is great when it is still hot, but even after it cools down its will good. For me I like to add a little peanut butter and maybe some jelly when its cold. However, when it’s still hot, butter makes this pandesal (Filipino bread rolls) just pop.

This takes some time simply because of the time it takes to mix and for the dough to rise. The preparation and the actual baking are simple, just plan ahead and enjoy the bread.

Ingredients Needed

• 1/4 cup evaporated milk
• 1/2 cup whole milk (I use any milk on hand 2%, 1% or even skim)
• 1/2 cup lukewarm water
• 5 tbsp melted butter (or margarin)
• 1 tbsp canola oil (I also used olive oil)
• 1 egg
• 4 cups of bread flower
• 3 tsp bread machine active yeast (I use fast rising bread machine active yeast)
• 1/2 cup sugar
• 1 tsp salt
• 1 cup breadcrumbs

Instructions

1. Add everything except for the breadcrumbs (these will be used later), and set bread maker to dough mode, and start. This will take a while to mix and rise.
2. Lightly grease cookie sheet and pre-heat oven to 350 F.
3. Lightly flower cutting board, cut dough into 8-10 equal sections, and form into a roll.
4. Place on cookie sheet and sprinkle with breadcrumbs.
5. Bake for 12-15 minutes.