Pandesal (Filipino Rolls)

Pandesal rolls are a Filipino style roll that is sweet, fluffy and they have a delicious crunchy topping that really sends these over the top. They go excellent with sliced cheese, sweet jam, but they are also so amazing on their own.

Pandesal (Filipino Rolls)

Ingredients:

• 1 tbsp active dry yeast
• 1 cup milk, heated to 110 degrees
• 4 cups all-purpose flour
• 1 tsp salt
• 1/3 cup granulated sugar
• 1 tbsp granulated sugar
• 1/4 cup canola oil
• 2 eggs
• 1/4 panko breadcrumbs, crushed

Directions:

1. In the bowl of your stand mixer, add warm milk, yeast and 1 tbsp sugar. Let sit 10 minutes until yeast begins to foam.
2. In another bowl, combine flour and salt.
3. Once the yeast is foamy, mix in eggs, sugar and oil.
4. Attach dough hook to your stand mixer and turn on medium speed.
5. Add half of the flour mixture and continue to knead. Add remaining flour and continue to knead until a smooth ball forms around dough hook.
6. Place ball of dough in a lightly greased bowl and cover with plastic wrap or damp towel. Let rise for an hour or until dough doubles in size.
7. Punch dough down and divide into about 24-30 equal sized balls.
8. Dip the top of each ball of dough into the crushed panko mixture.
9. Place on parchment lined baking sheet, cover and let rise another 30 minutes.
10. Preheat oven to 350 degrees. Bake for about 18-22 minutes until tops are golden. Remove from oven, let cool. Enjoy!

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5 from 1 vote

Pandesal (Filipino Rolls)

Course Appetizer

Cuisine Filipino

Keyword bread, dinner rolls

Prep Time 2 hours

Cook Time 20 minutes

Total Time 2 hours 20 minutes

Servings 24 rolls

Author Amanda Cooks & Styles

Ingredients

• 1 tbsp active dry yeast
• 1 cup milk heated to 110 degrees
• 4 cups all-purpose flour
• 1 tsp salt
• 1/3 cup granulated sugar
• 1 tbsp granulated sugar
• 1/4 cup canola oil
• 2 eggs
• 1/4 panko breadcrumbs crushed

Instructions

• In the bowl of your stand mixer, add warm milk, yeast and 1 tbsp sugar. Let sit 10 minutes until yeast begins to foam.
• In another bowl, combine flour and salt.
• Once the yeast is foamy, mix in eggs, sugar and oil.
• Attach dough hook to your stand mixer and turn on medium speed.
• Add half of the flour mixture and continue to knead. Add remaining flour and continue to knead until a smooth ball forms around dough hook.
• Place ball of dough in a lightly greased bowl and cover with plastic wrap or damp towel. Let rise for an hour or until dough doubles in size.
• Punch dough down and divide into about 24-30 equal sized balls.
• Dip the top of each ball of dough into the crushed panko mixture.
• Place on parchment lined baking sheet, cover and let rise another 30 minutes.
• Preheat oven to 350 degrees. Bake for about 18-22 minutes until tops are golden. Remove from oven, let cool. Enjoy!