Soft Fluffy Filipino Pandesal Bread Rolls Recipe Easy Homemade from Scratch
This recipe delivers soft, fluffy Filipino pandesal bread rolls made from scratch with simple ingredients and no fancy equipment. Perfect for breakfast or a snack, these rolls have a slightly sweet taste and a crispy breadcrumb coating.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Total Time: 2 hours
- Yield: 15 rolls 1x
- Category: Bread
- Cuisine: Filipino
Ingredients
Scale
- 4 cups (480g) all-purpose flour
- 2 ¼ teaspoons (7g) active dry yeast
- ½ cup (100g) granulated sugar
- 1 teaspoon salt
- 1 cup (240ml) warm milk (whole milk preferred)
- 4 tablespoons (57g) unsalted butter, softened
- 1 cup (100g) fine breadcrumbs
- 1 large egg
- Optional: ¼ teaspoon baking powder
Instructions
- Proof the yeast: In a small bowl, combine 1 cup warm milk (around 105°F / 40°C) with 2 ¼ teaspoons active dry yeast and 1 tablespoon sugar. Stir gently and let sit for 5–10 minutes until bubbly and foamy.
- Mix dry ingredients: In a large bowl, whisk together 4 cups all-purpose flour, ½ cup sugar, and 1 teaspoon salt.
- Add wet ingredients: Once the yeast mixture is bubbly, add it to the dry ingredients along with 1 large egg and 4 tablespoons softened unsalted butter. Stir until dough begins to come together.
- Knead the dough: Turn dough onto a lightly floured surface and knead for 8–10 minutes (or 5 minutes in a stand mixer) until smooth and elastic. If too sticky, sprinkle a bit more flour.
- First proof: Place dough in a lightly greased bowl, cover with damp kitchen towel or plastic wrap, and let rise in a warm spot for about 1 hour or until doubled in size.
- Shape the rolls: Punch down dough gently. Divide into 15 equal pieces (about 50g / 1.75 oz each). Roll each piece into a smooth ball, then roll lightly in fine breadcrumbs to coat.
- Second proof: Arrange rolls on parchment-lined baking sheet, spacing about 1 inch apart. Cover loosely and let rise again for 30–40 minutes until puffy.
- Bake: Preheat oven to 375°F (190°C). Bake rolls for 15–18 minutes or until golden brown on top.
- Cool and enjoy: Transfer rolls to a wire rack to cool slightly before serving. Best served warm.
Notes
Use fine, fresh breadcrumbs for the best crust. Do not rush the rising process to ensure soft, fluffy rolls. Knead dough gently and avoid overworking. Room temperature eggs and butter blend better. If you don’t have a stand mixer, kneading by hand works fine but takes more time. For gluten-free or dairy-free versions, substitute ingredients accordingly.
Nutrition
- Serving Size: 1 roll (about 50g)
- Calories: 150
- Fat: 5
- Carbohydrates: 25
- Protein: 4
Keywords: pandesal, Filipino bread rolls, soft bread, homemade bread, breakfast rolls, easy bread recipe, fluffy bread