Easy Filipino Pandesal Recipe
 
Prep time
Cook time
Total time
 
Classic Filipino pandesal recipe also known as "lean pandesal" without the addition of eggs. They are crusty on the outside but soft and fluffy on the inside.
Author:
Recipe type: Breads
Cuisine: Filipino
Serves: 20 pieces
Ingredients
  • 3 cups bread flour
  • 2¼ tsp active dry yeast (or 1 packet)
  • 1 cup warm water (temperature between 110ºF-115ºF)
  • ¼ c white sugar + 1 tsp for proofing
  • ¾ tsp salt
  • ⅛ cup canola oil
  • ¼ cup plain bread crumbs
  • Tools You’ll Need:
  • 3 Mixing bowls
  • Whisk
  • Thermometer
  • Measuring cups
  • Measuring spoons
  • Spatula
  • Dough cutter or knife
  • Baking sheets
  • Parchment paper/silicone baking mat
Instructions
  1. Mix water, 1 tsp sugar, and yeast in a mixing bowl. Set aside until it gets frothy, about 10 minutes.
  2. Once the yeast is activated, pour in the remaining sugar and oil and stir.
  3. Meanwhile, mix the flour and salt together in a separate bowl.
  4. A.) Mixing the dough by dumping the flour onto a flat surface and creating a well in the center. Reserve about ½ cup of the flour and dump the rest onto your clean counter or any flat kneading surface. With your fingers, create a well in the center of the flour, then slowly pour in the yeast mixture. Use your fingers to slowly mix the wet and dry ingredients together until a soft dough forms, adding a little more flour, as needed. Knead the dough by stretching and folding it repeatedly using the heel of your hands until it gets soft, smooth and elastic. Add the remaining flour slowly at a time while kneading until it no longer sticks to your fingers or onto the surface. Click to watch a video on how to knead dough by hand.
  5. B.)Mixing the dough inside a mixing bowl. Reserve about ½ cup of the flour and place the rest into a mixing bowl. With your fingers, create a well in the center of the flour, then slowly pour in the yeast mixture. Use your fingers or a spatula to slowly mix the wet and dry ingredients together until a soft dough forms, adding a little more flour, as needed. Transfer the dough onto a clean flat surface, then hand-knead by stretching and folding it repeatedly using the heel of your hands until it gets soft, smooth and elastic. Add the remaining flour slowly at a time while kneading until it no longer sticks to your fingers or onto the surface.
  6. C.)Mixing the dough using a stand mixer with a dough hook attachment. This is the easiest method to kneading the dough since all you have to do is place the wet ingredients first into the mixer's bowl, turn the appliance on at medium speed, and slowly adding the flour in at ½ cup increments until a soft, smooth, and elastic dough forms
  7. Grease a large mixing bowl and place rounded dough inside, turning once to coat the other side with oil. Cover with a plastic cling wrap or clean kitchen towel and place in a warm environment free from draft. Allow to double in size about 1-2 hours.
  8. While the dough is rising, line a large baking sheet with parchment paper or silicone baking mat. Also, prepare another baking sheet and add the bread crumbs. Set aside until ready to use.
  9. After the dough has doubled in volume, punch with your fingers or knuckle to let some of the gases out. Transfer to a flat surface and divide the dough in half, working on each half one at a time. Roll dough into a log about 10 inches long and 1½ inches thick, then coat with bread crumbs.
  10. Cut into 1-inch rolls then coat individual pandesal with bread crumbs. Arrange on a single layer onto a baking sheet lined with parchment paper or silicone baking mat spacing ½ inch apart. Cover with kitchen towel and allow rolls to double in size from 1-3 hours depending on the warmth of your kitchen. The rolls should look puffy during the second rise.
  11. Preheat oven to 375ºF (190ºC) and once the desired temperature is achieved, bake pandesal on center rack for 8-10 minutes turning baking sheet around halfway to ensure even browning. Bake until just golden in color.
  12. Serve warm. To ensure freshness, store pandesal in airtight container such as ziploc bags at room temperature. They'll remain soft up to 3 days.
Recipe by Russian Filipino Kitchen at http://www.russianfilipinokitchen.com/2015/08/14/easy-filipino-pandesal-recipe/