Pandesal (Filipino Bread Rolls)

The humble Pandesal is a staple Filipino breakfast or snack bread roll.  It is one of the most sought after bread in our household here in the US.  It is best eaten fresh from the oven and can be dipped in coffee or hot cocoa.  To enhance flavor, some people spread butter or margarine while others add adobo, tuna, cheese, sardines, pesto inside.  Pandesal has evolved to several variants, most notorious is the malunggay pandesal, touted as one of the healthy variants.  The pandesal recipe I will share with you today is the basic one.  Variants of pandesal will be shared below.

Pandesal (Filipino Bread Rolls)

Ingredients:

375g bread flour

68g  sugar

7g  salt

23g  shortening

214g  warm water

6g  instant dry yeast

1.5g  bread improver

Yields:  22-25 pandesal

Instructions:

1.  In a mixing bowl, pour the bread flour, sugar, instant yeast, shortening and salt.  Make sure that the sugar and yeast are in one side and the shortening and salt on the other side.  

2.  Pour the warm water on the yeast and with a wooden spatula, mix all ingredients vigorously.  Once all ingredients are combined, dump the dough on the table to start kneading.

3.  When the ingredients are starting to combine and the dough is slightly elastic, add the bread improver.  Continue kneading.

4.  When the dough is almost done kneading, add variant ingredient if needed.  Continue kneading till variant ingredient is well incorporated.  Once dough is smooth and flexible, transfer into a greased bowl and covered in cling wrap.  Let it rest in a warm place till it doubled in size (about 1 hour).

5.  Punch dough to release air and remove from bowl.  Split dough into two and form into balls.  Cover dough with cling wrap and warm towel.  Let it rest for 10 minutes.

6.  Form each ball into logs and cut down with a wooden scraper into 30g each.  Roll in bread crumbs and place in baking sheet.

7.  Let the dough rest uncovered for another 45 to 60 minutes.

8.  Bake dough at 350 degrees Fahrenheit for 12 to 15 minutes.

Variants:

2 tsp maluggay flakes for Malunggay Pandesal

2 tsp grated carrots for Carrot Pandesal

2 tsp dried herbs for Herbed Pandesal