Pandesal
This pandesal recipe makes soft, pillowy Filipino bread rolls coated in crunchy breadcrumbs, made extra soft with a tangzhong (water roux) twist.
Servings 16 rolls
Equipment
- Stand mixer with dough hook
Ingredients
Tangzhong (Water Roux)
- 40 g flour reserved from the flour below
- 60 ml water
- 140 ml evaporated milk (1/2 cup)
Proofing the Yeast
- 2 tbsp warm water
- 2 1/4 tsp dry yeast 7g
Dry Ingredients
- 395 g all-purpose flour about 2 3/4 cups, plus more for kneading
- 1/4 cup granulated sugar 40g
- 1 tsp salt
- 2 tbsp powdered milk 15g (optional)
Wet Ingredients
- 1 large egg beaten
- 100 ml evaporated milk
- 3 tbsp butter melted, 42g
Coating
- 1 cup plain breadcrumbs for rolling
Instructions
- In the bowl of a stand mixer, combine the 2 tablespoons warm water and the 7g yeast. Let sit for 10 minutes, or until the mixture becomes bubbly. Stir well.
- In a small saucepan, whisk the 40g flour and the 200g liquid (60ml water + 140ml evaporated milk) together until smooth with no lumps. Cook over medium-low heat, whisking constantly, until it thickens into a smooth, thick paste, about 2 to 3 minutes. Remove from heat and let it cool to room temperature before using.
- In a large bowl, combine the remaining 395g flour, sugar, salt, and powdered milk.
- Add the beaten egg, remaining 100ml evaporated milk, melted butter, and the cooled tangzhong to the proofed yeast.
- Slowly mix in the dry ingredients until a shaggy dough forms, then knead until smooth and elastic: about 15 minutes by hand, or 10 to 15 minutes on a stand mixer, speed 3.
- Form into a ball, then transfer to a bowl. Cover with plastic wrap or a damp cloth. Let rise in a warm place for about 1 to 2 hours or until doubled in size. Tangzhong dough can get there a little faster, so start checking around the 1-hour mark.
- Punch down the dough to remove air pockets, then transfer to a floured surface. Form into a log and divide equally into pieces, about 50 grams each. Keep unused pieces covered while you work.
- Gather all sides of a piece of dough and tuck under to form a ball. On a clean, unfloured surface, cup your hand loosely into a U shape over the dough and rotate it with light pressure until it's smooth and round.
- Coat with bread crumbs, then arrange on a pan, leaving an inch of space in between. Cover and let rise again for another 30 to 45 minutes.
- Preheat oven to 350°F, then place the baking sheet on the middle rack and bake for about 18 to 22 minutes. Tangzhong doughs can brown a little faster from the added moisture, so check at the 18-minute mark first.
- Cool slightly before serving warm.
Video
Notes
- Prep and total time are estimates.
- Rise times can run 1 to 1.5 hours for the first rise and 30 minutes to 1 hour for the second, depending on how warm your kitchen is.
- Dough can be refrigerated overnight after the first rise.
- Baked rolls freeze well for up to 1 month in an airtight bag.