• Emily Tyler

Pandesal - Filipino Rolls



These fluffy lightly sweet rolls are so addictive and have fast become our family's favorite.

2 1/4 teaspoons dry active yeast

1 1/4 cups whole milk, warmed to about 100 degrees

4 1/2 cups all purpose flour

2 teaspoons kosher salt (Diamond Crystal)

3 tablespoons melted butter, brought to room temperature

1/3 cup plus 2 teaspoons granulated sugar

2 eggs

1/2 cup panko bread crumbs

  1. Combine the yeast, warm milk and 2 teaspoons of the sugar in a small bowl and allow to proof - about 5 minutes or until it becomes foamy

  2. In a standing mixer with the dough hook attachment, combine the yeast mixture, eggs, the rest of the sugar, salt and melted butter and stir until combined

  3. While the mixer is running on low, add the flour slowly until it is completely incorporated, then increase the speed to medium and process until the dough comes together into a smooth ball. Dough will be sticky but do not be tempted to add more flour as that will make the rolls dense.

  4. Place the dough in an oiled bowl and cover with plastic wrap then a tea towel and place in a warm spot for 1 hour until the dough has doubled in volume

  5. Gently punch the dough down and divide into 24 equal parts

  6. Roll each portion into a ball and dip the top into the bread crumbs and place on a parchment line baking sheet

  7. Again, cover with plastic wrap and the tea towel and allow the rolls to rise in a warm spot for 30 minutes

  8. Preheat the oven to 350 degrees, uncover the rolls and bake for about 30 minutes or until golden brown



With all 24 on one baking sheet the sides stay soft and the tops golden brown


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