Apr 24, 2016

Pandesal | Filipino Bread Rolls

Pandesal, the favorite bread of the Philippines from Karen's Kitchen Stories

Pandesal rolls are the favorite bread of the Philippines. In fact, they are THE bread of the Philippines for breakfast, snacks and lunch, and are usually filled with cheese, pancit (noodles), and even spread with condensed milk. While they are not served at dinner in the Philippines, I think the bread would make amazing dinner rolls. They're incredible straight from the oven and slathered with butter. Personally, I think they would also be perfect for hamburger sliders!


Pandesal, the favorite bread of the Philippines from Karen's Kitchen Stories.

I checked with my friend Pie Rivera, a travel and food blogger from the Philippines who writes the blog Eat To Your Heart's Content, and she wrote back confirming that pandesal is a favorite breakfast food. "We love rice in the morning, but Pinoys love pandesal even more.  Even in hotel breakfast buffets, pandesal is always present."

Pandesal, the favorite bread of the Philippines from Karen's Kitchen Stories

I write stories about the bread that I post after doing a fair amount if research in cookbooks and on the Interwebs, and sometimes I cross my fingers hoping that what I'm saying is true. Thank you Pie for your help! Visit her blog for more information on Pinoy food.

While the name, derived from Spanish, means "salt bread," these rolls are actually very sweet, similar to Portuguese bread. Evidently, they became popular at a time when rice became very dear.

Pandesal, the favorite bread of the Philippines from Karen's Kitchen Stories

These rolls are super light and fluffy. What makes them distinctive is that they are rolled in bread crumbs prior to the second rise. 

I found this recipe on the blog Tara's Multicultural Table, my Secret Recipe Club assignment this month. Secret Recipe Club is a group of food bloggers who share each other's recipes on a monthly basis. 

I'm really excited about having Tara this month for lots of reasons. First, her blog was the very first blog to which I was assigned when I joined the group almost three years ago and made these homemade tortillas. Second, her food is AMAZING! If you want to explore food from many cultures, visit her blog. Seriously. Her recipe index is divided by cultures, and is extensive and such a wonderful resource. Her bread index alone is so worth exploring. Third, when she was assigned my blog, she did such a fabulous job making this Rgaif. I did the happy dance. Thank you Tara!

Normally, I would point out a couple of other recipes that I'd like to try, but with Tara's blog, it's different. I want to try everything!!! 

Okay, okay....... if you were to twist my arm, I'd choose these Tortitas Negras, or this Brazilian Cheese Bread. But only since you twisted my arm. 

Pandesal (Filipino Bread Rolls) 

Slightly adapted from Tara's Multicultural Table, makes 24 rolls. 

Ingredients

1/4 cup water, 105 to 115 degrees F
2 1/4 teaspoons active dry yeast
1 cup milk, 105 to 115 degrees F
4 tablespoons unsalted butter, softened
2 large eggs
1/2 cup granulated sugar
1 1/2 teaspoons salt
4 1/2 cups (19.13 ounces) unbleached all purpose flour
1/2 cup fine bread crumbs for coating

Instructions

  1. In the bowl of a stand mixer, fitted with the dough hook, add the water and sprinkle with the yeast. Stir and let sit for about 10 minutes. 
  2. Add the milk, butter, eggs, sugar, and salt and whisk until combined. 
  3. Add three cups of flour and mix with a wooden spoon or dough whisk until combined. Move the bowl to the mixer. 
  4. While mixing with the dough hook, add the flour, 1/2 cup at a time, until the dough comes together. I used all of the flour, minus 1/4 cup. 
  5. Knead the dough with the dough hook for about seven minutes. 
  6. Place the dough in an oiled bowl and turn to coat. Cover with plastic wrap and let rise until doubled, about 2 hours. 
  7. Line a half sheet pan with parchment paper and pour the bread crumbs onto a plate. 
  8. Divide the dough into 24 even pieces and roll each into a ball. Roll each ball in the bread crumbs and place them evenly on the half sheet pan (4 by 6). Use oiled plastic wrap to cover the dough you are not yet working with, as well as the rolls that you have already formed. 
  9. Cover the rolls with oiled plastic wrap, and let rise for about 2 hours. At the one hour mark, preheat the oven to 350 degrees F. 
  10. When the rolls are puffy, remove the plastic wrap and bake for 15 to 20 minutes, until golden. 
  11. Serve hot. 
Note: While not necessary, I set my oven up with a baking stone and steam pan prior to baking. I placed my baking sheet on top of the baking stone on the center rack and tossed some ice cubes into a pan on the rack below the baking stone. The oven spring was amazing.

These can be reheated in the microwave for 15 seconds. Leftovers should be frozen after being individually wrapped in plastic wrap and placed in a freezer bag. 

34 comments:

  1. I did not know those were from the Philippines ,they actually look good and sound delicious an interesting thank you for sharing a bit of the history and recipe Karen.

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  2. This is really one of the gorgeous looking Pandesal I have seen Karen! Store-bought Pandesal in the Philippines does not look that good. How I wish I could recreate this in my kitchen. Thank you for sharing this well-loved Pinoy food. BTW, I'm blushing for mentioning my blog, you're so kind. I will definitely share this! 😍😋😍

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    1. Thanks so much for your help with the story of these rolls Pie!!

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  3. Thanks so much for the kind words! I forgot that we joined the same month! The Tortitas Negras was my first SRC post. You picked out my husband's favorite bread. His mom came from the Philippines and would always serve it with cheese during breakfast. Love your photos!

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    1. These rolls called my name Tara! I love all of your food and your adventurous cooking! The fact that you made the Rgaif just blew my mind! Thanks so much for the kind words.

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  4. These look delicious! Great pick.

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  5. Karen, I love her blog too! And of course, you picked a winner of a recipe, I am salivating here dreaming about hamburger sliders - like four would do.

    heck, I can run an extra mile next day... it's worth it!

    hope you are having a blast with Dorothy in LA! (a bit green with envy)...

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    1. Four would be about right for me too! Dorothy is a blast Sally. She is such a gem. Even better in person. We lifted our glasses in a toast to you.

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  6. These rolls look amazing. There is something super special about homemade bread - it always makes me feel warm, comfortable and homey. You can totally feel homey. Great pick!

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    1. Thanks Emily. The process of making it is pretty therapeutic too =)

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  7. This bread looks wonderful. I've never heard of Pandesal, but I might need to try making this (I'm imagining this bread with pulled pork sliders). Wonderful SRC post!

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    1. Oooh! Pulled pork sliders would be wonderful, especially since these resemble Hawaiian rolls!

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  8. These bread rolls are just amazing! Great pick for our last group D reveal day!

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    1. Thanks Karen! I'm pretty sure we're both going to group A together. =)

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  9. Interesting coating the rolls in bread crumbs. I wonder if this where Hawaiian bread started from? The look and sound so delicious.

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    1. I think they both originated from Portuguese bread. I'm not sure where the breadcrumb aspect came from!

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  10. Karen these sound fabulous! Don't you just love Tara's blog??

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  11. I've never heard of these rolls but I'm all about them stuffed with cheese!

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  12. These looks delicious Karen, I need to start baking some.

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  13. these look delicious! I love rolls. These came out amazing, great SRC pick this month!

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  14. Dear Karen, these rolls look absolutely delicious and perfect! I could almost smell the warm, dough as they bake. Pinning these for later. xo, Catherine

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  15. Karen, What amazing rolls! I love Portugese rolls, so I bet that I'll love these too. And your back story is so helpful in understanding what the rolls mean in Philippine culture. Did I mention how much I love the photos:)? An all-round winner. Isn't Secret Recipe Club fun?

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  16. what temp do they cook at? this says 35F thank you!

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    1. Oh my goodness! It's 350 F. Fixed. Thanks for the heads up!

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I love comments and questions and read every one of them.