Pandesal: Soft Filipino Bread Rolls
Dan
Filipino bread | Soft rolls | Breadcrumb coating
Pandesal is soft, lightly sweet, and covered in fine breadcrumbs, ready for butter, cheese, jam, coffee, or breakfast plates.
Why make it: This version gives a home-baker version with a tender crumb and clear rise cues.
Fresh From the Kitchen
These photos show the colors, textures, and serving style to look for when making Pandesal.
About This Recipe
Pandesal is a classic Filipino bread roll, often eaten for breakfast or merienda.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
Ingredient Notes
For flour
A mix of bread flour and all-purpose flour gives softness with enough structure.
For coating
Fine dry breadcrumbs create the familiar pandesal exterior.
Pandesal Recipe
This version gives a home-baker version with a tender crumb and clear rise cues.
Shopping List
- all-purpose flour
- bread flour
- yeast
- milk
- sugar
- butter
- egg
- salt
- breadcrumbs
Ingredients
Dough
- 2 cups bread flour
- 1 1/2 cups all-purpose flour
- 2 1/4 teaspoons instant yeast
- 3/4 cup warm milk
- 1/3 cup sugar
- 1 egg
- 4 tablespoons softened butter
- 1 teaspoon salt
Coating
- 1 cup fine breadcrumbs
For Serving
- Butter
- Cheese
- Jam
- Coffee
Instructions
- Mix flour, yeast, milk, sugar, egg, butter, and salt into a dough.
- Knead until smooth and elastic.
- Rise until doubled.
- Divide into 16 pieces and shape into rolls.
- Roll in breadcrumbs.
- Rise again until puffy.
- Bake at 350 F until lightly golden.
Nutrition Estimate
Approximate values per roll based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Pandesal
- Do not add too much flour: A soft dough makes soft bread.
- Let it rise fully: Underproofed rolls bake dense.
- Use fine crumbs: Coarse crumbs fall off.
- Freeze extras: Pandesal reheats well.
How To Serve And Store
Serve warm. Store at room temperature for 2 days or freeze.
Common Questions
Can I make dough overnight?
Yes. Refrigerate after the first rise.
Can I use all-purpose flour only?
Yes, but bread flour adds structure.
Why are rolls dense?
They may need more kneading or rising time.
Can I fill pandesal?
Yes, but filled rolls become a variation.
What do you put inside warm pandesal? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino dessert and bakery source research from Panlasang Pinoy, Kawaling Pinoy, The Dusky Kitchen, and Filipino-American dessert sources in the site roadmap.
