Best Pandesal Recipe plus step by step video. This is the Best Pandesal Recipe you can use plus a step-by-step video. This post is the most commented post in the blog in which raving readers who tried it have been using this recipe since.
for more bread recipes: Try this Ube Pandesal with Cheese
WHAT IS PANDESAL
Pandesal is a Filipino bread coated with crust. It is baked for a shorter period of time, to get a crusty top and soft and fluffy inside. It is a traditional Filipino bread usually served in the morning for breakfast and around 3 PM in the afternoon as a mid-day snack.
When you are vacationing in the Philippines, the chances of you hearing a manong (older man), on his bike with a Pandesal basket on the back is 99.9 percent. This is just the way it is, a Filipino tradition in which most people eat Pandesal as breakfast. OR bakeries are selling Pandesal in the early dawn and usually, the Pandesal supply is gone around 8 in the morning, and then, it is baked again for an afternoon snack at 3 PM.
This bread is not just “bread” per se. It is one part of my Filipino culture which was deeply ingrained in me. But when I came here to the US, I had stopped eating just because it is not available and because I was just simply lazy to make my own. When I went home this year and my children tasted Pandesal for the first time and liked it, I cannot help but be embarrassed by myself and guilty at the same time.
How crazy was I to let my children be ignorant about this Filipino tradition? But it is not too late. I can make it and remind them of our roots. I made sure this recipe will taste similar to what they tasted in the Philippines.
I’ve tried out two recipes but they did not work out, so from those trial and error, I was able to come up with this this recipe that worked.
The fluffiness, the sweetness of this Pandesal is spot on. I am sharing it with you, guys! I believe that Filipino children raised in any part of the world should experience this Pandesal tradition….just like what I am doing now. So hop into the bandwagon and let’s get baking. CHECK OUT THESE CINNAMON ROLLS TOO: MY FIRST SUCCESSFUL CINNAMON ROLLS WITH WALNUTS, HOW MUCH DOES IT COST TO ENJOY CORON PALAWAN, PHILIPPINES.
How to Make your Pandesal?
There is no secret in making Pandesal. The ingredients are simple. It has to be fermented with yeast to achieve its fluffy bread dough and to make it sweet, there is a small amount of sugar added to the dough. It is then baked for 20 t0 25 minutes, sometimes even 15 to 20 minutes depending on your oven.
Some websites used a bread machine to make their Pandesal just like this site right here, but I cannot guarantee if soft or fluffy, but you can try it just for kicks.
TRICKS TO MAKE AIRY PANDESAL:
- By the smell. You don’t want to bake it for a long time. When you smell the bread, that is when you get prepared and check it. Sometimes it is ready to pull out from the oven. Usually about 20-25 minutes. So whiff that smell.
- After checking the bread when you can smell it, tap it. When it is hollow, then it is ready.
- The dough. Fold the dough. Watch the video on how I did it. I tried making Pandesal so many times and failed because I did not fold the dough, it came our hard as a rock. Also, do not over knead.
If you follow this Pandesal recipe, you will be able to make a soft and fluffy Filipino, traditional that actually tastes similar to the one we have in the Philippines.
FOR MORE BREAD RECIPES CLICK ON THE LINK
- SPANISH BREAD -Soft and fluffy Spanish bread recipe and step-by-step video for your sure success. Easy list of ingredients that are pantry staples, and clear guidance in using them, and detailed recipe instruction.
- SIOPAO RECIPE/STEAMED BUNS –An easy way to make siopao filling. Quick to follow recipes and ingredients that are easily available. Make Siopao now.
- UBE PANDESAL-Soft, fluffy and surprisingly easy to make Ube Pandesal with Cheese. I will show you how to make it, with these easy-to-understand recipe instructions.
- ENSAYMADA- This Ensaymada recipe is no-fail and easy to follow. It will be 12 pieces of fluffy bread and it is perfect for a Filipino party or occasion you may have. Double the recipe to make more and share with everybody.
- EMPANADA is a revised version of what I was used to in the Philippines. Instead of deep-frying these Chicken Empanadas, I opted to bake them so that they will not be too greasy and oily. For these Empanada fillings, I used ground chicken so that it is higher in protein and a bit healthier.
Pandesal Recipe
This is the Best Pandesal Recipe plus Step by step video got 500 plus comments from raving readers who tried it, and it is the number one traffic drawing in the blog.Check it out!
Ingredients
- 4 cups all purpose flour plus 1/2 cup to sprinkle on the table
- 1/2 cup sugar
- 1 egg beaten (room temperature)
- 1 teaspoon salt
- 1 pack rapid rise yeast 1 sachet is 2 1/4 tsp
- 1/2 cup water
- 1 cup milk fresh
- 1/4 cup canola oil
- 1 tablespoon oil to grease the dough bowl
- 1 cup Bread Crumbs for coating
Instructions
- Place the flour and yeast , in a large mixing bowl mix and make a well in the middle. Set aside. In a separate bowl, mix water, oil,sugar,salt and milk until the sugar dissolves and heat it for to warm temperature 105 - 107.OR YOU CAN JUST PUT SUGAR AND SALT WITH THE FLOUR. Pour mixture into the middle of the flour and mix twice then add the egg.Continue mixing until you will get a soft,fluffy dough. This will be a gooey dough but it is how it should be. When the dough is ready, coat your hands with flour so that the dough will not stick onto your hand and form it into the ball and transfer the dough into a greased bowl. Let the dough sit in the warm place for an hour.
- Here the trick to have an airy Pandesal :After an hour, transfer the dough in a gently floured surface and directly (do not knead) gently form it into rectangle 4 " in width and 20 " in length and then fold to form a log. Cut the dough into 20 or more (depending on the size you want) pieces in a slanting form,shape them and roll them in a breadcrumbs.Arrange the dough 1' between them. Sprinkle the dough with more crumbs and let it rest in a warm place for another hour.
- When ready, Preheat oven at 300 F and bake the Pandesal for 20 to 25 minutes OR when it is lightly brown on top.Enjoy! Store leftover pandesal into the freezer for until a month.
- NOTE: Please read on the comment below,since anonymous did not have a success on it 🙁
- ADDITIONAL TIP: Preheat oven int its lowest setting, for my oven it is 125 F for 2 minutes then turn it off . I use this as the warm place where I can keep rise my dough for two hours. I call it "kinda hot" place for my dough to rise.
Video
What kind of breadcrumbs did you use? Can you use any brand of store bought plain bread crumbs like Progresso ?
Thank you!
Great recipe!
Thank you so much. Will you please rate the recipe, so that others will try it too.?
I tried many recipes of pandesal but yours is the best! Everybody in our family likes the softness and fluffiness of the bread! Thank you!!!
I never heard or try Pandesal. But sounds really delicious and it’s easy to make so I’ll save this recipe and give it a try. With your instructions it shouldn’t be any problem making it. Can’t wait. Thanks!
thank you.
Baking bread is so satisfying. This is one amazing bread and I love all the information you have shared.
I don’t recall having or making pandesal ever, so this is quite exciting. You know how hard it is to find something you haven’t already cooked, so recipes like this are gold! Can’t wait to try this Filipino bread!
This is so interesting! I had never heard of this type of bread and I cannot wait to try it! Thanks for the trick in step 2 as that makes sense! Thank you so much for sharing!
Tried your recipe. It turned so well. Better than the first one that I used. I just had to play with it though and add a bit more flour.
Thank you so much
This Pandesal bread looks amazing! Want to have a cup of coffee and salted butter with this bread! Plus, it must smell amazing when you bake it)
I make homemade bread all the time, but I’d never heard of Pandesal until reading your post. It sounds so delicious! Thank you so much for all the tips for achieving a perfect bake. I am going to make these next week. I can’t wait!
Wow. Beautiful images and looks mouthwatering. I felt like picking one from the screen and gobbling it down.
This looks delicious! Good for you for starting to make your own! It will possibly be a recipe that will give your children memories when they become adults.
I love all kinds of bread and didn’t know this pandesal! It looks amazing! Would love to follow the Filipino tradition and have it in the morning or as a snack!
I could eat this bread at any time of the day! Thanks for the great instructions!
These look absolutely perfect. Thanks for such a delicious recipe
Yum! This Filipino bread looks really delicious. I heard this is famous for breakfast. Will definitely try this one out!
Thank you!!
Oh yeah, I made it.. it’s yummy. Thanks for sharing your tricks.
I am glad the Pandesal recipe works out. Thank you.
Use this recipe twice in 1 week. Really a winner. Thanks
Hi! I just use the one in the stores they are cheap. But, if you want to make your own, use left over slice bread, brush with oil and bake until crisp,then put inside a zip lock and crush using a rolling pin.Hope this helps.
Do you have the recipe for bread crumbs?
Thank you so much! PLease share it in you social media too.
Made your recipe and I am very happy the outcome, thanks you for sharing your recipe.
I am so glad it worked for you! Thank you for visiting.
Worked for me! Thanks!
I hope successful ang Pandesal mo 🙂
Just finished watching the video. I’ll let you know the results. Thankyou. My name is Beng
Thank you so much!
Absolutely fantastic! Finally tried recipe today and they turned out! My family just loved them. Now one of our favourites!!
You’re welcome.I hope next time you make it, there are no glitches.
So funny when I made it I forgot to turn my oven to make warm so my dough take rest properlyt,mistake but actually successful it’s not the pandesal that I want but like a “putok” that hard but taste of pandesal still.but when my husband taste it.. ” OMG..so yummy,I love it baby,make some more” that’s exact words come out from him,but I run out of flour.so it was a successful mistake for me. And he don’t want airy type pandesal thank you it was really yummy
Omg yas!
Thank you!!
This is the best Pandesal in Philippines mostly using in breakfast
Thanks.
Hope you’ll find it easy to make.
yummy stuff
this bread looks deliciious,id love to give it a try over the holidays
Hope your family will enjoy it.
I’m going to make this. I know my kids will love it.
Cool rolls, look and sound delicious.
i would love to win thanks
wonderful recipes and message!
Hello there!
This looks great!
Thanks! Hope you’ll like it.
Good luck and thanks for visiting.
Oh, hi! Good luck.
Hi & hello 🙂
Looks delicious, can’t wait to try!
I have got to make this!! I’ve never had Pandesal. I’m sure my whole family would love this! Thank you for sharing.
thank you so much!
Pandesal is soooooo delectable!
Good stuff!
You’re welcome!
These look amazing! Thanks for the recipe!
Thank you. Good luck and Happy Thanksgiving.
Hi. This looks so good.
It is really easy and it is really good too. Good luck and Happy Thanksgiving.
Hope you’ll get a chance to make it. Good luck.
Nice to see you here. Good luck.
Thanks!
Hope you’ll enjoy it.
I hope you win too. Good luck!
Thanks!
Good luck to you too.
Thank you!
Good luck!!!
Looks delicious I’m going to mske this re ipe on thanksgiving
Hi and Hello! Bread looks delicious.
Wow these look super YUMMMMMMY!And would make a welcome addition to our Thanksgiving table. I could just skip turkey altogether and have a plate of thse bad boys with some salted butter and gravy…..Anyone with me? Thanks for this post ..Best of luck to all.
Looks delicious, we have a Filipino bakery not far from me I’ll have to go check them out.
This bread recipe sounds easy enough to make…. and delicious!
Hope you’ll enjoy it.Good luck!
Hi I hope I win
This looks so good I’ll have to try it.
Oh I love this food, thanks for the recipes. I cannot wait to try the bread.
Hello! Just checking in!
Oh my, these look amazing!! I’ve never heard of them before but I can’t wait to try them out!
Looks Delicious, I will be making this for my family holiday feast
Thank you and good luck!!!
Hi and hello. That looks yummy.
Thanks for dropping by. And good luck!
Hi and Hello. That bread looks super yummy.
Good luck!!
Definitely have to try
Thank you..
This looks so good, I will have to try it sometime.
Hi!!! Good luck!
Good luck to you !!! It will be perfect for the Thanksgiving.
Good luck.
Me too. This is a Filipino fav. Good luck
Oh, thank you!!! GOod luck.
Hope you’ll succeed the first time. Good luck.
I’ve never tried Pandesal before, it sounds and looks delicious I’ll have to try making it soon.
Hello! I love your blog! <3
That looks really good to me. I am a sucker for any bread.
It sounds delicious, I will have to try making it.
Thanks!!!!
Hope you’ll come back.
Good luck . The price will be perfect for Thanksgiving shopping.
Good luck.
Lucky you. We usually buy our Pandesal when I was in the Philippines. I just learned it when I came here.
You’re welcome.
Thanks.
You’re welcome.
Thank you and I hope you’ll find this blog helpful.
Thanks.
Thanks.Have a great day and good luck.
Thank you and good luck.
I am subscribed. Philippine foods are on my list of favorite cuisines. It’s good to find a site that encourages me to try some of these recipes for myself.
Hi and Hello!! I’ve never heard of those before, but those look amazing!
Hope you succeed. Good luck.
looks yummy
Just stopping by to say Hello! Your food looks absolutely amazing!! Thanks for the giveaway too!
hello this recipe sounds awesome i would love to win the gift card thanks
Looks so yummy I want to try this recipe.
Hello!!!!
I love pandesal. Thank you for sharing the recipe.
Hi! These look so good!
I love the pandesal recipe!! Thanks for sharing it
Hi and Hello
And I thought I had the best recipe for pandesal. Yours is so much better. Thank you for sharing..
Hello! This recipe sounds so yummy!!
That looks delicious. I’ve never been much of a bread baker, because I guess I was spoiled. My mom mad homemade bread, rolls, and biscuits all the time.
I’d love to make some chicken. This looks good but I really can’t cook anything
mmmmm, bread. I would love to try it soon. Thanks for the chance to win!
The Pandesal bread looks so delicious! Please add me in the draw for your contest, I am already a subscriber, Thanks!
I would love to try to make the pandesal and I know I’m spelling it wrong , but you know what I mean!
hello
this bread looks and sounds so good……………… I am not a baker, lessons learned well
BUT I will take all you want to mail to me 🙂
Hello, just stopping by.
These look so good.
Thank you.
Good luck and thanks.
Thank you.
Thank you and Good luck!!!
Sure is. It is one of my favorites.
Thank you and Good luck!!!
Thank you and Good luck!!!
Thank you and Good luck!!!
Hi and Good luck!!!
Good luck!!!
Thank you.
BIIIIIG 🙂 Good luck!!!
Good luck!!!
Stopping by to say hi and thank you for the chance at the Amazon gc. <3
great recipe, also would like to win the $50 Amazon gift card, count me in the draw please!
Hi! U’r blogs inspired me to how to enjoy and balance being a working mom. Baking and cooking makes me relax. I tried and love ur recipes. Thank u!
The bread looks awesome and I am a subscriber.
Hello!
Thank you and good luck!!!
Subscribed. I have never heard of this type of bread but I LOVE Filipino food! We have a local food truck that sells Filipino egg rolls and dinner plates that are to die for! I will definitely be saving this recipe to try out at home! Thanks!
These look heavenly! I’ve never seen fr heard of this type of bread, can’t wait to give it a try this weekend! You have the best recipes!
Thank you so much for sharing your recipe! Your expert directions make me think that even I, a novice baker, might be able to fix this Pandesal recipe…it looks so good!!
HI and Hello! I’ve never heard of Pandesal but they look great!
Fresh baked breads make the house smell wonderful!. This looks like a very nice recipe.
This is new to me but calls to try!
Hi! That looks delicious!
that looks good i love bread
Those rolls look tasty
This recipe looks delicious. I need to give it a try.
You know what lifts me up from “down” days I am currently feeling? It’s good words from a reader. Thank you for taking the time to let me know that you like the Pandesal recipe. You just made my day. Thank you.
You know what lifts me up from “down” days I am currently feeling? It’s good words from a reader. Thank you for taking the time to let me know that you like the Pandesal recipe. You just made my day. Thank you.
what a perfect recipe thank you i tried several this is 5☆
That is nice to know.
i read lately pandesal is from the Portuguese similar to their bread bun
I am sooo happy that you succeeded in making this Pandesal. You are welcome, and thank you for your feedback. You take care and please the blog to your friends.
It rained most of the day so it was a great opportunity to stay home and bake pandesal! I’ve tried a different recipe before and had good results but yours was even better. This js the fluffiest of bread rolls I’ve evee made! It wasn’t perfecr though, my dough was too wet with just 4 cups of flour. I added a sprinkle here and there more as dough mixed in my kitchen aide. I thoughr I did something wrong so while this was resting I made a second batch. More to freeze for later! Wonderful recipe. Sooooo good. Video helped a lot. Thank you!
In this Pandesal, it is ok to use your hand for kneading. Just follow the instruction step by step, this time just using your hand as mixer. I hope you succeed!!!
Hello. I don’t have a mixer. Would it hurt the dough if I knead?
Not too much. Just enough that the ingredients are fully incorporated.
hi!! good day! im going to use a rubber scraper for mixing it… how long will i mix it?
Hi, Mae. I have not tried it, but how about bake it the night before and then seal the Pandesal in a container, then microwave FOR 15-20 secs i the morning.
hello…can i prepare the dough ahead of time like the night before and cook it the following morning?…..i wan t to have the bread for breakfast but cant wake up that early to prepare it
Not yet, but I will as soon as I get a chance.
Havw you made ensaymada yet? Would love to try that!
Thank you so much for letting me know. Take care!
This is my first time making pandesal and I am so glad I found your recipe! It was delicious and you’re right it really taste like pandesal. My husband liked it too! I will definitely make this again!
Yes. We were colonized by the Spain for 333 years, so we are influence by their tradition and cooking.
Pandesal actually Pan de sal Spaniard classic bread of salt introduced to the Philippines during Spain owed era with certain ingredients in Philippines they used local ingredients and baking strategy’s. Most foods in Philippines are Spaniard classics . I’ll try this recipe. Ty
These look amazing!! I’m going to have to try your recipe
The joy of baking bread at home is something one has to experience!!! The pandesal looks pretty, love that wonderful texture!!! Its been long since i baked bread at home, looking at all the positive comments, i m tempted to try!!!
This pandesal is absolutely gorgeous! I love that it looks so light and tasty. I have never had this kind of bread before so I cant wait to give it a try. You make this look so easy to do!
Love the sound of this bread! I just bought a KitchenAid mixer to make bread and I’ve been looking for good bread recipes. I can’t wait to try yours out. It looks delicious!
I will try this bread, thanks for introducing me to another delicious bread. As bread fanatic this will be an easy recipe t try it.
We do love making breads from different cultures and Pandesal looks so light and airy we’ve got to try it. Now, I love languages too and if I were to try to take the word apart it would be bread of salt. Very Interesting!! I think everyone’s memories are tied to foods they love– can’t wait to taste the bread.
I’ve never heard of pandesal before, but I do love just about any type of bread. I’d love to give these a try, the bread crumbs has me intrigued.
Oh, this reminds me of my trips to the Philipines. I love this bread. I ate it with some friends for the first time and she also had it with milo. I think the only time I enjoyed milo was when I lived in Asia. So delicious.
I’m loving the look and sound of this. And I certainly love the sound of that Filipino breakfast!! They are some naughty buns and I want them (:
I am a lover of bread so this filipino style bread I would be very happy trying and eating it for breakfast, lunch or dinner
Your rolls looks so beautiful! I have to make this sometime…homemade bread is one of the best things to have. I’ve not made pandesal but I can’t wait to try it!
I am going to be making this. It looks so soft and fluffy inside like pillows . I have heard of this before and never saw a recipe for it thank you so much!
Thank you so much for visiting!!!
Hi, made the Pandesal but added an extra egg, and dissolved the yeast in luke warm water for ten minutes, then added other ingrediants. Worked well, My wife is from the Philippines, but i am from the UK. we love the result. Also make Leche flan too.
Oh, sorry. If it is too wet, with your hand coated with flour, transfer dough into a floured surface and slowly add flour little by little until easy to handle… be careful, as adding too much flour will harden the bread.
How long do you mix everything in the stand mixer? My dough is too wet, it’s hard to form it into a ball. I followed the measurements exactly. Do I keep adding flour? Thank you!
Thank you for letting us know…
I have actually tried this recipe using different kinds of milk such as 2%, 1%, skim and even almond milk. Everything turned out well but I am most happy with the end result of the batch I made with 2%. They freeze very well too. Hope this helps.
Have not tried that, but I am thinking it will make the bread hard. (???)
Instead of canola oil can you use coconut oil?
Haven’t try it with different milk, but I think it will be ok.
Does it matter what kind of milk we use? Like 2% milk? Love this recipe. I’m wondering how can I make it even more fluffy and softer inside? Just out of curiosity and being new to baking…. Which ingredient or step that makes the bread soft and fluffy? Thank you very much.
Will you able to try this recipe? What was the result and the difference? Thank you.
I am so glad it the recipe worked for you. Thank you.
I tried this ND IT WAS PERFECT. THANKS FOR YOUR HELP. TRIED SEVERAL RECIPE BUT ONLY THIS RECIPE I GOT PERFECT RESULT..
Will do next time.
I think you can do this without the mixer.I usually use a mixer when I make this,though.
Going to try this since it has so many positive reviews! Also, is it possible for you to list your ingredients in the order that they are used in the recipe, ie. dry ingredients, wet ingredients.
thank you for the article and keep e good work.
Yes, it is ok.
Hi Shobelyn 🙂 thanks for sharing your pandesal recipe! Would like to ask if it’s okay to use vegetable or coconut oil instead of canola oil?
Hey, Gheng. I think if you use butter, it will make the bread too hard.
Hi can I use butter instead of oil?
Thank you very much!!!!!
best recipe of pandesal ever…. tried your recipe many many times… panalo everytime! 🙂
You can put it in the container and let it cool down so that there’ll be no steam moist; then you can cover it.
Hi! Than you for this great recipe. My husband and i were trying out different recipes from different sites and diff people, but to no success… yesterday’s pandesal turned out, more like a monay, hahaha. I have one question tho, is it okay to put the pandesal in a container and cover it, even if it’s still hot? or do i wait for it to cool down? Thanks again for your generosity for sharing your recipe!!!
Just try yours for an hour. I tried it for 2 hours and still fine..
after you form the dought into a ball.. do you let it sit for an hour or 2 hours? your video says 2 hours but the written instruction says an hour..
I hope the recipe will work for you.
Hi! I came across your recipe and found out we’re using the same except that i dont use eggs and i use 2 more tsp of oil haha! Will try yours and see the the diff! Cheers!
You are welcome. I will surely make some bread videos.
Thank you so much for sharing youre recipe its so yummy soft and fluffy god bless..more bread vedios please…
I hope it works >
hi i just made my dough with dry yeast too waiting for its result i guess its ok as long as its in the warm place
Hi! I have not tried doing it by hand;but if you watch the video, the dough is very gooey, so I think just mix it until the ingredients are gently mix and the dough have the consistensy that can be handled. I am worried that if you knead it too much, it will yield a hard bread.
Hello, i want to try your recipe but i don’t have a mixer.. If kneading by hand, how long would it take?
Thank you
I used a rapid rise yeast,so no need to dissolve.
Hi Shobee,
I noticed that you didn’t have an instruction to dissolve the yeast. Are you saying not to dissolve it and just mix the dry yeast to the flour?
Please clarify. Thank you!
Belinda
thanks, anyway i will wait for your for your croissant recipe.
to tell you that i’ve got a lot of trouble, it is flakey on the outside but bread like on the inside instead of what im expecting of honey comb.
Love to make croissant. Will try if I got time. How about try the Hopia which I just posted.So glad the Pandesal recipe worked out.
thank very much
I tried your recipe with instant dry yeast and the result was very nice and soft taste good not unlike my previous one which I use bread improver.
another help please if you have any idea of making a croissant.
Thank you very much again.
Hi, Alfred.
1.I used active dry yeast for this recipe and the result was awful. So I don’t recommend it.
I am not sure if Instant yeast or rapid rise yeast are similar but you can check this site here: https://www.chowhound.com/post/instant-yeast-fleishmans-rapid-rise-yeast-341172?page=2
2. When the dough double in size, it is ready.
hi..
can I ask a help ?
1) can i use active dry or instant yeast for this recipe and what will be the amount ?
2) should i use dough mixer or by hand for kneading, how i will know if the dough is ready for the first fermentation.
Thank you very much.
Alfred
I am so glad the Pandesal Recipe worked for you!!!! Please share my site to your friends too.
Thank you for this recipe! I tried this last night and it was a success! It’s so soft, even if you heat it up the following day. It stays soft and tasty!
I am so proud of you and I bet your fiance’ fell in love more… Good luck on your next try and enjoy Tagum.
Hello Shobee. This is my first post for anything about cooking. Tried your pandesal recipe last night and knew it was good since my Filipina fiance’ said in her normal shy voice after tasting it, “I like it”, then smiled. At that point I had to do “the dance”, which I presume looks like poking a fork in an electrical outlet, but my way of celebrating. Can’t wait to try this at Tagum City to see if my new extended family will similarly smile.
When I tired kneading it, the outcome was really hard Pandesal.
why no need for kneading?
Thank you.
Perfect!
Tried it with meat bread and it was really good. I’ll post that soon. I am posting Ensaymada very soon and Hopia, so stay tuned to that. Please share my blog to your social media too.
Have not tried it with meat bread and it worked perfectly. Stay tuned. I will make a post for Ensaymada and hopia the soonest I can. Please share my blog too… thanks!
Wow! This is so perfect! Super soft and yummy! Im going to keep this recipe of yours. I actually think, can i use this dough in making ensaymada? or even spanish bread? Or any?
I hope you will succeed!
I am glad it worked!!! Please share my site to your social media too, if you can . Thanks!
Before i decided to make a dish/baked goods, iam looking for the recipe. To find the best recipe, iam looking for the feedbacks or comments. So far.. this recipe makes me sooo sooo curious. Whyyy! Seems like its my responsible to make this pandesal recipe since i get to know this!
I am definitely going to try this one! Hahaha
I tried this today.. everything in the recipe, plus I placed an extra baking sheet at the bootom oven rack with a handful of ice to keep it moist inside.. It turns out great and my husband loved it! Thank you for this recipe!
it’s quiet good! I used 2 cups of wheat flour and 2 cups of white flour and it’s good…Thanks for sharing your recipe I will make this again.
Thank you very much. Your comment makes me so happy. Please try the Banana Bead too. It is very moist and great for breakfast.
By far the easiest yet the best Pandesal recipe I’ve ever tried! It truly taste like “home”! I’ve tried this recipe thrice already and it never fails to be fluffy,soft and so delish. my daughter and hubby loves it! Thank you for sharing your recipe! All the best!
Thank you for letting me know!
Hi! I’m very happy and thankful that you’ve shared this recipe.. it truly is authentic tasting.. I made my second batch (since first batch was a try, just in case I fail) perfectly yesterday and my family loves it. Just did some tweeking on the yeast, cause I couldn’t find rapid rise yeast.
I hope my Pandesal recipe will work for you. Good luck!
I
Gumawa ako ngayong araw and it turned out matigas not fluffy.
I will try this…
I am so glad the Pandesal recipe worked for you! Thanks for letting me know 🙂
repost to rate:
Omg it turns out perfectly. I am new in baking and it is my first time baking pandesal. Just WOW! the soft & fluffy & taste is perfect. I use bread flour and follow everything.
Thank you for this wonderful recipe. We all loved it
I think so.
Is it possible to make this with almond milk?
I am so glad you like this Pandesal recipe… Thanks for letting me know.
This is the best! My kids were very happy with the pandesal. The texture, appearance and taste were perfect.
I am glad this Pandesal recipe
worked for you.
Hi there! Just want say thank you! You’re recipe is Solid! 😀 after all the trial and errors and more errors, and reading a lot of recipe about pandesal…. yours is the one that made me achieved it nit just once but many times na…. 😉 i just did a little tweaking with the yeast, pero followed all yiur ingredients. Salamat! Btw, my pandesal lasted 5 days and still is soft and fluffy… kaya salamat ulet! 🙂
You can let it sit for an hour.
On instructions it says after mixing place in an oiled bowl and let sit for an hour
On the video it say after mixing place in an oiled bowl and let sit for two hours
Can you tell me which is correct?
Thanks
Thank you very much for liking the pandesal recipe
I made this one today and it came out beautiful. The best pandesal recipe and its easy to make. Thank you for sharing your recipe!
Thank you very much!!! What a compliment.
This is the best pan de Sal recipe ever!! My husband and son loves this so much! It’s a good counterpart of the American dinner rolls. Thanks for sharing your recipe! 🙂
You’re welcome!! Blessings!
Made it with 2c bread flour, 1c all-purpose flour, and 1 c wheat flour, left-over evaporated milk with skimmed milk ans some water to make up the required amount of milk, vegetable oil, used just 2t of instant dry yeast and the rest, as is. They turned out good and soft! Will use this recipe again, for sure. Thanks for sharing.
You’re welcome. God BLess you too!
i’ve been looking for this simple recipe and it works well with success. Thank so much for your generosity in sharing this. God bless.
You’re welcome!! Please share my blog to your friends too.
Thank you so much for sharing your recipe it was really perfect every time I made it. All my filipino friend enjoy it and requested again and I made ham and cheese for them.
Thank you so much!!!!
I’ve tried a few recipes and this by far is the best! My while family loves it.
Good luck!
Thanks a lot for your recipe hope this time I can make and give me the pandesal that I wanted for a long time. More power and God bless!
You’re welcome!
Shobee, thank you for such an easy, and yummy pandesal! I need to learn to shape it better but am glad I tried your recipe. Wish I could post a picture here. 🙂
I made it but have not posted it yet. Stay tuned.
I love the bread. Do you have receipt for the rolls with the meat in side the Pandesal . I haven’t seen them anywhere since 1981 in Ca.
I am so glad the Pandesal recipe worked for you.!!! WOhoho.
Yay! I baked these for the first time today and they came out wonderfully. I made a few minor tweaks though. Instead of 4 cups of all-purpose flour, I used 2 cups of bread flour and 2 cups of all-purpose. I didn’t have any canola oil so I substituted that with vegetable oil. I also used 1% milk. Aside from that, I followed the rest of your recipe write-up.
Girrrrrrl!!! These are amazingly light and fluffy. They definitely pass the pandesal taste test. My family approves 🙂
Thank you for sharing this recipe!
I think it will be ok
instead of fresh milk,would it be better if i use whole milk?
I used instant yeast before and it made the Pandesal really hard and there were some holes in them. I googled and maybe you can use this as reference.
PER GOOGLE 🙂
” Use less of the instant yeast if the recipe calls for rapid rise. Instant is a more potent form because the drying process kills fewer of the buggers. The dry particles are also smaller than active dry form, which means instant doesn’t need to be prehydrated before kneading into dough.”
is it ok to use instant yeast? thanks
Iin one of your blog answers, I read you used panko bread crumbs, did you return to plain bread crumbs.
Also since you highly recommend Rapid Rise yeast, can I still use the yeast, flour and warm liquid to ensure yeast is Alive and then add the wet ingredients and bread or AP flour, as my regular home dinner roll instructions. Just don’t want to add liquids into yeast, in case yeast is not good.
Answer 1. I had not tried dividing the milk,so I am not sure how it will turn out. But I think it will be ok.
2. I just used the traditional bread crumbs.
3.I think it will be ok.
4.It is fine.
5.I usually one batch as it yields a lot of pandesal.
6. It will last for a week.
I have a few questions .
1) can I use 1/2 cup evaporated milk and 1/2 cup whole milk?
2) what size or course for panko bread crumb?
3) is vegetable oil in place of canola oil?
4) can I use butter flavored baking/cooking spray for the first rise in the bowl?
5) can we double recipe or is it best to do one batch?
6) if kept in air tight container, in general, how long do they stay fresh and soft?
Thank you 🙂
Hi Ress,
I was wondering how 1/2 evap and 1/2 regular milk would turn out. Does this mix keep bread soft longer or no different? Did it come out a bit sweeter? Thanks shar
THanks!
I am so happy I found your recipe. Pan de sal turned out soft and tasty. I used Bread flour. 🙂
You’re welcome!
I tried it and happy with my pandesal and been sharing it with my family. My house smells good too. We do not have pandesal store in our area now I can make it anytime I want to plus my family enjoys it too. Thanks for sharing
Milk temp should be no more than 115 degrees..any hotter it will kill the yeast. Also check the expiration date on the yeast.
Yes you can! That’s what I used and the texture is better in my opinion 🙂
Another Pandesal success! PLease share the recipe in FB! Thank you!
WoooooHooo!!! I’m so happy that the Pandesal recipe worked for you!!!!
I never thought making pandesal would be this easy! It’s amazing! My very first time making it & it was successful! Mine came out perfect! The flavor is perfect for my taste & my whole family loves it! Now I can finally have pandesal whenever I want & don’t have to buy it from the Filipino store. Thank you so much for sharing this great recipe!!!
Mine was a success.been baking some slice bread and making cakes at home for family consumption and my kids requested to make pandesal,and it’s a success.
Just follow the instruction in the recipe and you will be fine. I have to emphasize that you need to make sure the type of yeast you use. Good Luck!
Thank you for your recipe—-I have been trying—-mostly unsuccessfully—to make this for YEARS now—for some reason I can’t get the dough to RISE baby RISE…..and the pandesal ends up heavy and not airy and fluffy and all that good stuff. your recipe above—the OR part—confuses me—one reader above said something about salt killing yeast—-do you mean use one of these methods and NOT both together right? I always have a problem with language as if something is not stated exactly i tend to screw it up— 🙂 cheers—-I cook in a restaurant and really want to introduce this pandesal because I know it will be a hit—-thanks—-
I’m so happy this Pandesal recipe works for you. Thank you for leaving a comment.
I love this recipe. This is the recipe that gave me a soft fluffy pandesal.tried 2-3 other recipes before and had rock hard ones hahaha. I used strong flour (I think that’s Europe’s version of bread flour) and I love the result! Now as I type this I’m proofing my pandesal but this time I used 2cups whole wheat and 2 cups white flour. Crossing my fingers I’ll get same result. Thanks from Ireland 🙂
I think you used a wrong yeast and missed the instruction. In the instruction, you mixed the yeast with the flour. Try using a rapid rise yeast. The one in which you don’t dissolve in liquid. This is the type of yeast I used.
Yeast is about 10 minutes ,why still no bubbles? I use the warm milk,,why it doesn’t work?
Sorry,just got your message. I have not tried it with bread flour, I think it will work.
Can i use bread flour?
I’m so glad you both liked it!!!!
Thank you so much for the delicious recipes I made the pandesal using this recipe last yesterday and my Swedish Fiance likes a lot and he wanted me to do it tomorrow again.
Use the instant one.
Is it active dry yeast or instant yeast?
You’re welcome!! I’m glad the recipe worked for you.
thank you for sharing the recipe we had the pandesal with butter and coffee for dinner….the apartment smelled so good….since it’s my 1st try i felt very accomplished….we finished everything…i will make another batch tomorrow…:)
I used the store bought bread crumbs. Good luck! BTW, make sure you use the right yeast.
Did you use store bought bread crumbs?? I’m very excited to try and make this for my Husband!
Usually, it take 10 minutes to make the dough really smooth.
Hi how many minutes roughly to mix it by hand?
thank u for this. 🙂
u can also make warm environment buy putting one glass of water in microwave and microwave it for maybe 60seconds remove the glass ang put ur dough inside the microwave and close wait for 2hrs the longer the better.
thaNk u 🙂
OMG, Thank you so mucH!
Thanks so much for sharing. I made lots of pandesal before (they tasted great but they all turned hard the next day). Finally i found your site and this is the best recipe out there! Thank you!
No. I tried the active and it made so much hole and the pandesal was like a rock.
Hello, can i use active dry yeast instead of Rapid rise yeast??
Hi. Yes, leave it in a warm place. What I do is , I turn my oven on at the lowest setting and i let it warm for around five minutes. Then I turn it off. Leave the door open and I leave my dough there for an hour.This makes the dough rise.
Also, please ensure you have the right yeast and warm water to mix the dough. I’m hoping you’ll succeed with your Pandesal.
Hi! Thanks so much for this recipe. My ex wife’s mother used to make pandesal and it was the best bread I’d ever tasted. I’ve always regretted not asking her to teach me her recipe before she passed.
One question though; can you expand on “leave in a warm place”? Does that mean a warm oven, and if so, what temperature?
My friends and I are cooking a filipino dinner for my ex”s birthday this week and I’m hoping to get these right.
I am glad that you were able to salvage your Pandesal.
Oh no. I guess each oven is different. Thanks for visiting.
I think 300 was too high for me…because my pandesal turned out burnt…so I put my second batch on 200 and turned out well:) Then my husband, complained of not having enough sugar but my daughter and I enjoyed making it…thx for the recipe, I think it is really easy to follow
🙂
My pandesal turned out burnt, I guess 300 was too high but I put my second batch at 200 and it turned out well. Also my husband said that maybe I need to add a little bit more sugar:) But thank you so much for the recipe, my daughter and I enjoyed making it:)
Did you use warm water or the right yeast?
why my pandesal did not rise
Warm water is the most important as it will liven up the yeast.I hope next time… GOOD LUCK!
I made the Excat engridients but I forgot to put the warm water,So it becomes super Soft..Not Good..So I hope next time I will get it right…
Happy Sunday, Laurel. I use the Panko bread crumbs.
what kind/brand of bread crumbs do you recommend? Thanks in advance.
will try to do that when I’ll get a chance.Sorry 🙁
Like some other comments any chance of converting this to English measurements? Ie grammes, Litres and Centigrade? I can’t find one on web anywhere.
Sorry , I don’t have weighing scale… when I get a chance, will try to figure it out and post I here.
Manga ilang grams po yung harina na ginamit nyo sa video?
Pls refer to my comment dated June 26.
For someone who inquired if it’s okay to use “bread flour”, I recommend you pls do.
I’ve been using bread flour ( King Arthur) and the result was very satisfying. On one occasion
when I ran out of bread flour, I used AP flour ( Gold Medal), the result was not as good as those
I made with bread flour.
I also knead the dough by hand only, and use 350 F for 12- to 15 mins.
I haven’t received a comment using bread flour with this recipe but I really think it will still work out . Try the siopao dough too. it is almost at par with the store bought ones. My family love the siopao dough.
I am so glad you like the pandesal.
Hi! Thank you so much for sharing your recipe 🙂 I was soo happy to have finally baked a batch of fluffy pandesal. My family loved them a lot 🙂
Its my 2nd time now of baking this pandesal. I tried lots of pandesal recipe but this one is the best. Thank you so much for sharing your recipe.
Does anyone tried using bread flour with this recipe? Just curious. Thanks.
You are welcome. I am glad it works.
Thank you very much for the recipe. I have since made several batches of these addictive
pandesal. My whole family and friends can’t get enough of them.
I use bread flour and knead the dough by hand only. I got 40 decent sized rolls out of 4 cups of flour., just how I remember it back home. Thanks again.
Thank you so much for sharing this comment. It is great to know your revision and it worked! Hope the other readers will find this helpful. Have a great weekend!
I ran out of fresh milk and canola oil. So, I used half & half and sunflower oil. I also used unbleached flour. This is the best pandesal ever. So soft, light, and fluffy. Yummm! The best!!!
Thank you so much for coming back to let me know your Pandesal success. I am so glad it the Pandesal recipe worked out.
Thank you so much for sharing this recipe. I love it! Made it for the first time and pandesal came out perfect. Used it to make chicken sandwiches. Smelled so good in the house while baking. It will definitely make this again and again. Thank you so much!!!!
I think i will be ok, although I have not tried it yet
Is unbleached flour okay to use?instead of all purpose flour?
You’re so welcome.
Thank y0u so much for sharing your recipe.. s0oo good and yummy.. my pandesal turned perfect khit 1st time ko mag try gumawa.. im so happy i made it my family loves it.. freshly baked pandesal
Sorry just got your message . It will be almost the same as using stand mixer. Just use a deep bowl and mix it until soft .
I have not tried it as loaf but I am sure it will work just fine .
can you make this as a loaf and make it in a bread machine?
Hello,
I dont have a stand up mixer. What would be the instructions for mixing by hand/spoon?
So excited to try your recipe!
I have not tried olive oil with it but I think it’s ok. I am concern about the smell love oil will cause though. If you try it with olive oil, please come back and let us know how it turns out.
Can I use olive oil instead of canola oil?
Thanks
You are so welcome. YOur comment just made my day!
Thanks for sharing your recipe. so good…soft and fluffy…My family loves every bite
So true!!! Thanks for coming by.
There actually is no butter in these dinner rolls, but they have such a pleasing, light texture and flavor that you will not miss it.
Sorry, I was at work when I saw your comment. Actually, both hours worked. I did the two hours because au was out in an errand but I usually use th one hour rise. If it did not double , go ahead and do the 2 hours 🙂
I’m in the process of baking the pandesal as I’m writing this comment. This would be my third time this week; first and second tries were successful. They were such a hit with my husband and my two little ones. Thanks so much for sharing the recipe. Just a quick question, in the website procedure it says to let it rise for an hour (preshaping) but in the video, you mentioned 2hrs. Would either time work or would you suggest 2hrs?
I’m in the process of baking the pandesal as I’m writing this comment. This would be my third time, first and second tries were successful. They were such a hit with my husband and my two little ones. Thanks so much for sharing the recipe. Just a quick question, in the website procedure it says to let it rise for an hour preshaping but in the video, you mentioned 2hrs. Would either time work or would you suggest 2hrs?
Mai, it is my pleasure to share my recipe online for other moms and cooks out there. Looks like you have a funny husband! I am so happy for your pandesal success. Try the Suman too. That one is really good.
this is the best recipe ever! thank you so much for sharing your recipe, my pandesal turned perfect this time. im so happy finally i made it. my husband said he will sell it using putput while biking in Singapore
this is the best recipe ever! thank you so much for sharing your recipe, my pandesal turned perfect this time. im so happy finally i made it. my husband said he will sell it using putput biking:))
We love the aroma of fresh pandesal baking in the oven!I am so happy that the recipe worked for you and for letting me know that . Maraming Salamat.
You are so welcome!!! Thank you for coming back and letting me know .
Finally got the perfect “bakery pandesal” recipe! Thanks! 🙂 Enjoying the smell of freshly baked bread here in Illinois!
Finally got the perfect “Pinas bakery pandesal” recipe! Thanks!
Rapid rise yeast and instant yeast are the same. Different companies call it different things because of trademark stuff. Both are concentrated forms of yeast — that’s why you only need 2 and 1/4 teaspoon of yeast per pound of flour. In any case, if you add salt directly to your yeast, it will slow down or kill the actions of the yeast and make it harder for your dough to rise/ proof. That’s why it’s important to separate them at first before you mix your dry ingredients together. 🙂
Love your pandesal recipe. I’m looking forward to trying your other recipes!
I used rapid rise yeast in the recipe which is directly mix in the dry ingredients. So far, I had no problem with the rise of the dough by doing it. But thank you so much for the suggestion; I hope my readers will try it and have great success with it:)
One thing I noticed on your video is that you put your salt directly on to your yeast and mess up the rise. You shouldn’t do that or it will kill your yeast. Put yeast on one side and salt on the other side of your bowl and then mix the dry ingredients together. Hope this helps others.
Thank you very much!
Hi,
I’m so please I found your recipe I got the one almost perfect pandesal my two kids and my husband love it and finish everything’s not just one sitting.thanks for sharing.
Lala, I used active dry yeast before but it did not work so great. Although the taste is still great, the bread has some holes in them and it was hard. Sorry.
Can i used active dry yeast?
Vangee, oh my God, thank you, thank you, thank you !!!
Easy and best recipe ever. Substitute water for egg and milk because I don’t have it but still the Pandesal still TASTE GOOD. Everybody loves it.
Made it two days in a row still taste the same. Making it again…..THE BEST EVER
Thanks and Take care!
I will try the Suman thank you again for your wonderful Recipe and I will let you know how it turn out.
I am so glad it worked for you. You’re so welcome and try the suman too; it is very delicious:)
Hi thanks for the recipe. I am so happy I finally found the good recipe for Pandesal… I made some today and it was so delicious.
Hi thanks for the recipe. I am so happy I finally found the good recipe for Pandesal… I made some today and it was so delicious. Thanks again.
Thank you for the recipe
Good luck!
Bob, I don’t have bread machine so I don’t know how it will turn out if you use one; but I am pretty sure it will work just fine. Please let us all know in the comment section how it turn out .
Hi can I use a bread machine for making the dough?
thank you for the quick reply, i manage to get some canola oil, i will still use the instant yeast, i only found two kinds of yeast available in the grocery, active dried yeast and instant yeast, i will let you know how it turns out. thank you again
I think it will be ok with sunflower oil and instant yeast but I have not tried them myself.I am not sure if there will be different taste or smell using the sunflower oil, though. Good luck and let me know how it turn out…
can i use different oil? like sunflower oil? planning to make it for breakfast but only sunflower oil is available. and i am using yeast which in sachet says only “instant yeast” but the instruction says that no need to reconstitute in water. do you will it work tye same as the rapid rise yeast?
thanks
Thanks shobee..
And to Elin..
Im excited to make pandesal..godbless
Lai, it looks like Elin used bread flour and it worked for her. Good luck!
Thank you for this info, Elin.
Bread flour works best…keeps the pandesal soft..microwave 8 sec & its like freshly baked
Hi, Lai. I have not tried bread flour on this Pandesal recipe but I think it will work .
Will it be okay if i use bread flour instead of all purpose flour?
I am so glad. Thank you so much for letting me know that.
My family loves it so much–heavenly. Salamat.
I am so glad that your Pandesal was a success, woooohooo!!! and thank you so much for coming back to let me know that….
I’m not a Filipino, but I like to eat & cook different Filipino dishes (I love pinoy food & my wife is a pinay).
Baking is not my strength, but since my last visit to Philippines none of the local bakeries here came even close in terms of taste & quality.
I gave your recipe a try & it turned out Awesome! My wife & friends did not believe I bake this!
Thanks a for sharing the tecipe with us, I’m making it again today.
I looked online to make sure I got you a right answer. There is actually a difference between Rapid Rise and Instant yeast.Instant yeast is more potent than Rapid Rise so that could be the reason your Pandesal became hard and stiff. Look over on the site below this discussion for the difference.
https://www.chowhound.com/post/instant-yeast-fleishmans-rapid-rise-yeast-341172
This was the first pandesal recipe I’ve tried, and taste-wise, it’s a winner! However, I didn’t get a light, airy pandesal. Mine was soft, but a bit on the heavy/flat side. With the exception of the yeast (I used Instant Dry Yeast instead of Rapid Rise Yeast since I couldn’t find it anywhere), I followed your recipe to the letter. 🙁 Not sure what went wrong.
I tried a different recipe tonight and can’t get the same taste. 🙁 So I will use your recipe again, but first need to figure out why my pandesal didn’t turn out airy.
Hi Bess. This is not a special type of yeast. In fact, it is common and carried in your grocery stores. There are two types of yeast though: one that you emerge in water( active dry yeast) and the one that you mix directly with the flour or ingredients (Fast Rise or Rapid Rise Yeast) . When you buy them in the store, just look at the back for the one that is mixed directly in the flour or ingredients which is Fast Rise YEast. When you make this Pandesal make sure to read the comments for guidance from the one who succeeded with it. Also,do not add lot of flour when you want to handle the dough.
Hi Shobee,
Tried making pandesal four times now and all failed. They came out ok but it missed that airy, fluffy and soft texture that is common in pandesal that you can easily buy in any bakery around the corner in the Philippines.
I just have one question before trying this recipe .In your recipe, you combine the yeast and the flour. Is this a special kind of yeast that does not need to be added to the water-milk-sugar mixture to activate? I’ve only used Tandaco dry yeast as it is the most common in our area. Am confused!
I would like to serve my family something that would immediately transport them back home and avoid the possible comment “epic fail again, Mom” from my youngest. Thanking you in advance.
Thank you so much and I am so happy that your first attempt of making Pandesal ,using my recipe,succeeded. I am very thankful for coming back and letting me know that.
I am so glad that my Pandesal recipe worked out for you and for taking the time to let me know.My kids love this Pandesal too specially with Milo and cheese. Sometimes, they use condensed milk too. Take care and I hope you will try some of the recipes here. Best regards to you and your family.
it is my first time to do pandesal n i was very satisfied with the outcome.i did it successfully n it seemed like i am in the philippines.the taste reminds me of my childhood…ty n more power
Hi,
I have tried a quite a few recipes for pan de sal and this one by far is the best and we’ll be using your recipe from now on. It was a hit with my two girls aged 4 and 2 1/2. Even my dad and my husband said that it tasted exactly the same as the ones we buy at a local Filipino store. Thank you so much for sharing your recipe! God bless!
I hope it will work for you too 🙂
Ill definitely try the puto cheese
I am so glad that this Pandesal recipe workred for you. Try the Puto Cheese as well and the Leche flan. They are delicious and easy.God bless you, Adrian.
This is the right recipe! Soft, crusty and smells good. I followed every procedure to get it right. My wife and daughter loved it they opened a can of condensed milk hehe.. Thanks for the PERFECT RECIPE
Thanks for this suggestion and I hope my readers will find it helpful. I, however, used the method as how I did my pandesal and it worked for me. So I hope it will work the same with my readers too.
Couple of comments, You yeast my not be working. A preferment will let you know if the yeast is up to snuff, (Mix in 1/4 c. of liquid and a tea. sugar, let sit untiled doubled in size. I think the milk could be way too hot if you microwave it for over 1 minute, it should be just warm to the touch. (110 F). Over 120 F and it will kill the yeast.. Also if you use the oven to proof the bread the oven could be too hot. I find tucking it into a corner of my kitchen out of drafts is fine unless your house is less than 70 F. Cover your dough with plastic wrap to hold in heat and moisture. Time to rise also develops flavor, too warm and the dough rised and falls with a crash and has no taste. If I have the time I like to cool rise my doughs (overnight in the refrigerator or a couple of hours in a cooler room) You also need to really knead the dough to help develop gluten. My general rule of thumb is 5 minutes on my kitchenaid mixer or about 10 min. by hand. Even when I use the mixer I always ‘finish’ the dough by hand folding in air and lightening the dough. Too little gluten develop development and your bread has no structure. The no knead doughs work fine but have a much higher moisture content and use time (1-2 days) to develop the bread’s structure. I have been baking bread for over 40 years and have also had my share of flops. Hope these recommendations help you out.
So sorry it did not work for you….it is gooey but not watery that you cannot form it into a ball. The thing that will make the stickiness workable enough is through that small amount of extra flour your hand when you work on the dough.The picture should be the same as above … also put a flour on the table where you put your dough.
How gooey is the dough supposed to be? Can you please post a pic? I tried making this and followed the recipe to the dot and the dough appeared gooey and I couldn’t make it into a ball…
I am so glad that the Pandesal recipe helped in your business. I will be making more foods with great recipes, so keep checking.Thank you!
Hi Shobee, this was the first time I baked Pandesal and I used your recipe with great success! Lots of orders, too! Thanks a lot for sharing. Merry Christmas!
Thank you for coming back and saying those wonderful wonderful words. I am glad that the Pandesal recipe work out for you… Maligayang Pasko and Mabuhay!!! Take care often!
This is a good recipe. It is exactly what we have in our bakeries back home. It’s the small bakeries I mean that could be found with villages. This is what I have been looking for. Thank you so much for sharing and for taking time to give out all the details. I did not have uniformed pandesal but that gives me a reason to do it again. The first batch is almost gone. Salamat and Mabuhay ka!
I am so glad it worked out for you… Thanks for letting us all know that 350 F oven temperature for these Pandesal is still ok to use
I baked mine at 350 degrees for 15 mins and it turn out well
I am so glad that you were able to “save” the Pandesal by your quick thinking. I hope the other readers will get this idea of adding a little bit more of flour to make the dough less sticky… I really did not have a problem with my dough using the recipe above. Thanks for coming back and taking the time to post this comment, Anna.
Hello,
I tried your recipe yesterday and I mixed the dough with spoon and my hand. Compared with other bread dough that I baked, this dough was very sticky and wet. But since you mentioned this in the instructions I just continued mixing it although I didn’t get the very smooth dough that’s in your photo.. After the first rise, I found it difficult to shape as the dough was still sticky. Wasn’t able to form it in a log so I just divided the dough into 20 balls and baked it like that. After about 25 mins, voila, pandesal was perfect! I admit I didn’t expect to get good results because I thought I messed up the mixing and shaping part but still it turned out really good. I will bake this again next time and probably I’ll add a bit more flour to make it easy to handle. Thanks for this!
Thank you so much, Ress! I think I love you !!
Note for those who end up getting sticky dough, just add more all purpose flour (little at a time) until you get the right consistency. Be careful not to add too much, cuz too much flour will make the dough stiff and the bun won’t be airy inside.
Hope this helps your other readers Shobee.
Personally I won’t modify the recipe too much, its perfect that way it is.
Oh I am so glad because it was not sticky too when I made it but one reader’s dough was sticky… I am so glad it worked out for you
Shobee, Not at all. I used the kneading setting on my stand mixer, works well, didn’t have to use my hands. I transferred the dough from the mixer straight to the oily bowl..I made a small modification simply because I couldn’t find I couldn’t find fresh milk, so I used 1/2 evaporated milk and 1/2 2% milk. So far I’ve made 5 batches of these delicious buns for my family.. Everyone loves them…
Ress, thank you and I am so glad the Pandesal recipe work out for you. Did you have trouble with the stickiness of the dough when you mix it in the mixer?
Oh no! Hmmmmm, I am not sure what happened to your Pandesal, but if I’ll get a chance, I will make it again.
Thanks for sharing this recipe. My family loves them.. soo good..
thanks for the quick reply. no i actually shaped it very gently as your recipe stated and did not knead after the dough has risen. i could describe the texture of my pandesal as heavy and kind of crusty like the ones in baguettes ..the inside is soft though. ill probably try it again though
Hmmm, the dough should be sticky and the extra 1/2 cup of flour you sprinkle on your work surface is the one that hold them together. I am wondering if you formed the dough so hard to make it hard ; nonetheless, the softness of the end result was the one I remembered in PI , so I don’t have any suggestion for you to make it softer… thank you !!!!
i tried your recipe vs another from a popular cooking site. definitely different methods and some ingredients are omitted in your recipe. one significant diff. was your dough was very sticky..i had a good result but it wasnt that soft and airy as i was expecting. i followed evrything except for heating of the milk mixture as our microwave heats very fast i heated it for 10 sec only( was afraid to kill the yeast) any thought on how to get very soft crumbs like the ones in bakeries…btw i also use dry instant yeast
You are welcome!!! I am so glad the Pandesal recipe worke out for you!!!
The best recipe of pandesal… I successfully baked a very soft Pandesal through this recipe. Thanks a lot.
Uhmm,no idea what that is. Thanks fro visiting, Ryan.
hi, hmm.. just wonderin is this similar to shirogi pan de kofi?
Thanks for your comment. I meant what I mean when I said mix twice. Mix the dough twice while in the mixing bowl then add the egg. I will troubleshoot and see the recipe ‘s language as much as I could for the readers like you,a male who tries to bake something to please his wife.I hope your pandesal works out well. Please let me know . Also, you could have just e mailed me first before you started making it since you were already confused of the recipe. I do not want to ruin any special occasion like this. Thanks!Now , I am worried:(
I’m American, but I speak Tagalog, and yet I’d like to suggest you get someone to check your English grammar and even punctuation; very small nuances can have significant bearing on meaning. Halimbawa (for example): when you say to “mix twice” after having poured the sugar/oil/milk mix in with the flour/yeast mix, what do you mean by “mix twice”?Do you mean STIR twice? Or do you mean BLEND? Or do you mean COMPLETELY mix?? This not being clear may very well have been what “makes or breaks” my pandesal this morning! Also, you say, “…after one hour, transfer IN a lightly floured surface. I got your meaning, but that should be ONTO or simply TO…I think we hen people are trying recipes for the first time, they’re probably nervous and even second-guessing themselves, and so absolute clarity is crucial. I understand English can be tricky (I’m married to a Filipina, and I see how sometimes, even at age 44, things like prepositions and those pesky pronouns can trip you up!) I hope my, what might be insufficiently “mixed” dough rises on this, my 20th wedding anniversary 🙂
Hi! I just microwave it for 1 minute and 30 seconds.
What temparure is the water \ milk should be?
I am keeping my fingers crossed. Remember to just dip your hand into the flour just to coat it when you handle the dough and do not put too much flour on the kneading surface 🙂
I will try again today using your tips Fingers crossed it will be successful this time hehe. Thank you!
Oh no, so sorry it did not work for you !! Did you use the right yeast? Or maybe you have added a lot of flour on the flour surface ? Just put a little bit of flour on the surface and just dip your hand on the flour so that it will not stick but the flour should be sticky . Let me try making it with hand so that I can relate…
Hi, I tried your recipe yesterday and mine came out really hard and heavy 🙁 so I tried another batch but still the same. Maybe I’m doing mine wrong. I don’t have a stand mixer – do you have any tips when I’m just mixing it by hand?
Thank you for your recipe.
I have not tried them but I think it will be ok for the vegetable oil although there may be a distinction of flavor from the coconut oil. Thanks for visiting 🙂
eould these make good Italian sandwich buns? And can I use coconut or vegetable oil instead?
Hi. I am so sorry I just saw your question …. first, flatten the dough forming a rectangle 4x 14 inches maybe then fold it.
Thank you so much for the comment and I am glad that this Pandesal recipe did not fail you. How is Singapore? I wanted to go there when I wen home in PI last year, but we ran out of time. Thanke care and give my big hugs to Marlyn.
I used your recipe today, at the request of my Filipina helper. we are in Singapore, and Pandesal costs w bit here apparently.
it turned out great!! Marlyn is very happy, and I think I’ve found a good every day bread to make. I especially appreciate how you said the dough should be sticky – often, we think we are doing something wrong because the dough will not come together. that was very helpful.
I am going to give my friends your recipe, but crediting your page of course!!
cheers
Karen
I would love to make a video in the future but I to be honest,( cringe in shame), I do not know how. I have video in my cam and I do not know how to transfer, edit etc…. I will learn, I promise and I will make a video of the pandesal recipe… Thank you…
Hi shobee,
Thanks for sharing your recipe.
Is it possible if you could please post a video?
Im interested in learning how you mixed your ingredients.
I dont have a stand mixer, is it possible to show how would you mix without the stand mixer.
Thanks a lot..
I am so glad that the Pandesal recipe worked for you and letting me know about; it means so much to me 🙂 You take care.
I am so glad that the Pandesal recipe worked for you and letting me know about; it means so much to me 🙂 You take care.
thank you so much for sharing your recipe … It’s so good all my family and coworker they love it all my co worker are American but they really love the how pandesal
Good luck !!!! I pray with all the Saints that you will succeed ( lol) 🙂 Please let me know if it turns out great or, not.
Wish me luck! This will be my first try making pandesal, my family loves the wreath bread I made from scratch during Thanksgiving Season and your recipe calls for the yeast mixed with flour…. I’ve never made dough this way.
Liza, I hope you will have success with this recipe. Please come back and let me know .
I just tried a pandesal recipe from internet an hour ago. It was nice but I want to try another recipe and I think yours look better! I’m going to bake your pandesal recipe as soon as I can.
Many thanks!
I am so glad it work for you, Joyce. Thank you for the compliment. Mabuhay!
I followed the instructions and it went out perfect! Thanks for the recipe! Have tried others but yours is the one I like best! Lots of love!!!
1 pack is 1 sachet which is equivalent to 2 1/4 teaspoons and yes use the fresh milk… Thanks!
How much is 1 pack of yeast? Is that a tablespoon, a cup? And what type of milk? Can u use fresh milk?
Thank you and I will try tonight
I really hope it will work for you. You can use rolling stick and hand, but in this Pandesal, I used my hand. The dough is really soft that you will have no trouble doing this.
No. I used my hand to flatten it into rectangle. You can also use the rolling to roll it our but, I do it very gently so as not to flatten the dough too much. I did it like that,so that I may not lose any air of the dough as I flatten it. I hoe it will work for you…
Hi, I am going to follow this recipe to make and just wonder how do you form the dough into rectangle shape?? Did you use the rolling stick to roll it out?? Thanks a lot ☺️
I am going to try this recipe but I just have a quick question; how do u form the sought into retangle shape??? Roll it out by the stick?? Thank you so much!
Maraming salamat sa ,yo Glen! Please take care where ever you are and Mabuhay!
for us Filipinos, either OFW’s, those working overseas in every corner of the world, or those with pinoy moms or dads or wives or husbands and has been overseas for a very long time, setting foot in our native Philippines bring us a lot of memories, reconnecting our roots. PANDESAL is one of those which reminds us where we came from.. Let us continue to relive our heritage. MABUHAY KA KABAYANG SHOBEE for such a wonderful post our very own PANDESAL!
I used active dry yeast before with the same ingredients and it was like catch 22; sometimes it works and sometimes it does not, so I just stick with the rapid rise yeast. I am glad you like it… please try the other recipes here too.
I tried this and it tasted very good. I was wondering if the ingredients are the same if you use active dry yeast instead of the rapid rise yeast. Thanks for sharing!
You are welcome. I am glad it worked for him… Keep on visiting.
My son tried this pandesal recipe this morning after looking through different variation ( only his 2nd attempt).Success,actually look like the picture and taste so good.
Thank you for sharing the recipe.
You are welcome…
Pandesal is my son’s favorite snack! Living overseas freshly baked GOOD pandesal is hard to find. Some bakery sells hot pandesal but it is best to consume it the same day you bought it (a day old pandesal tends to be hard)
We had tried several pandesal recipes but your recipe is the BEST!! No more store bought pandesal for my son and family!!!
Thank you for sharing!!
I am glad it worked for you .. You are welcome and thanks for visiting !!!
Your recipe rocks! I’ve been trying different pan de sal recipes but when I tried yours – Bam! Just like how the neighborhood ‘Panaderia’ would make it! Thanks for sharing!
Hi! Mix the instant yeast with the flour …. make sure you warm the liquid ingredients
Hi. I cant find active dry yeast at grocery store. I saw only Instant Yeast. do i need to dissolved it at warm water first Or can i mixed it directly to all ingredients?
You just do it the same as the instruction but mix it using your hand… it will be sticky, but you can drench your hand with flour so that it will not stick as badly…:)
Hi! How can i make this recipe without a mixer? I don’t have a stand mixer.. 🙁
Yes, because when I tried kneading it before, the pandesal turned out heavy and not airy:)
I noticed that you didn’t knead your dough. Is there a reason for that?
Hello, Lei . 1. I am using an electic mixer, particularly the stand mixer, the stand mixer has a metal mixing bowl, and I used that. 2. I place the flour and the yeast together in the electric mixer’s bowl, mix them, there is no liquid yet,to incorporate and make a well in the middle and then position it in the mixer stand.For the liquids, I use a separate bowl to mix them together and microwave it to warm it up. I then pour the warm liquids to the electric mixer’s bowl containing the flour and yeast and mix ( around two turns of the mixer hook) twice at 3 speed or medium . The liquid and the flour mixture will be slightly incorporated and then add the egg. This time, mix completely to make a very soft,smooth dough… this will be gooey. Transfer to your prepared greased deep bowl to let the dough rise. After, just put it in a floured surface and flatten and then fold… the length and width of the rectangle will tell the size of your pandesal. pay attention when baking because these pandesal cook quicky. What I do, if it is hollow when tap on the top, it is cooked… you can bake longer to make it golden brown but it will be a little overcooked underneath.
Please let me know if you have question and I hope it works for you… 🙂
Hi
I love pandesal
Want to ask when you mix the liquid ingredients to the flour mixture by hands? Or using mixer? And what do u mean by mix twice then add the egg? How long does it takes to mix the mixture to become soft and fluffy dough?
And this recipe doesnt require kneading?
I am so glad it worked for you.My family loves this too…:)
At first i thought it wasnt gonna turn out good kasi the dough was very sticky but after kneading and used the 1/2 cup flour the texture turned out fine at nung na bake na omg it wassss so good! Thank you for sharing your recipe!my picky 3 yr old daughter and husband like them too!
I hope it works for you.I tried it in different temperature (325,375), and baked it in different times too; but the 300 and 20-25 minutes works well for me. Please let me know how it turned out for you 🙂 You are lucky you live in California, that means no snow for you. Stay safe.
Hi I’m in California and I’m doing this now. Baking at 300degF now. Hope it turns out great. I’ve never baked at 300 before but I hope I got that right. The dough turned out great following the previous instructions though 🙂 heated my liquid mixture up to 120deg though, as the instruction indicated in the Rapid Rise Yeast packet.
I hope it will work for you. I made it again and I had some liver spread with it 🙂 I am going to make empanada and ensyamada soon… look forward to it.
My wife and I are going to try this recipe tonight, I’m British but I love pandesal and ensaymada.
It is soft and airy in the inside 🙂
Hi, is this recipe gives soft, airy texture? I want a soft pandesal. Thanks.
I love it most with cheddar… I am so glad you liked it
Love these. First time makingPandesal. I used to eat them after school with cheddar cheese and mayo!
Yeah, pansesal brings a lot of memories…Thank you for calling my attention regarding the instruction. I hope you will succeed with it. Have a great day!!!
I am on a hunt for a recipe for pan de sal. When I lived in Aya, Talisay, Batangas from 1963-1965 a man would ride his bicycle from Tanauan, carrying freshly baked bread for sale. We could hear his cry before he arrived. “Pan-de-saaalllll”
I read your recipe and comments with interest. However, I passed up the recipe because it called for a “scrambled egg” and “rice” yeast. I figured out that rapid rice yeast is really rapid-rise yeast. But I required a couple of hours and the trying of another recipe to realize that you mean a raw egg, beaten to mix it, not an egg scrambled and cooked in a pan. So with the other trial in the oven, I will print your recipe for another try.
Shy, as what I remember, it is 2 and 1/4 tsp but please check it in the packet if you happen to go to the grocery because I am not so sure… Also, when you let the dough rise in your oven, make sure to heat the oven on the lowest setting for 1 minute – just to get it warm then put the dough there because if you read the comment on one who made it ( comment below) she had a problem.. I hope it works for you and let me know.
If i have large pack of yeast how many tsp should i use?
Hmm, I am sorry it did not work for you… I used the recipe so many times and I did not get the same problem. Unfortunately, I am here ins NY for school and I cannot troubleshoot what could have been the problem. Once I get back home, which will be awhile,I will make sure to look at the possibilities that may have caused that.
UPDATE:
HELLO, HELLO, HELLO! I am here now in my own kitchen and bake this pandesal again to see what happened to your pandesal… I tried the instruction bit by bit and it came out really great,,, I am going to post a picture soon of the said result. ( Did you heat the water or the milk mixture too hot?)
my pandesal always flats and got holes at the top.they rise but i have that problem.i try to put in a warm place like placing inside the oven off and close but still dont work.
I hope you will like this Pandesal as much as we do.Thanks for visiting.
My Korean-born son married a half-Filipino woman, so I’m trying to learn about Filipino culture. Can’t wait to try these.
Thank you for visiting.
I enjoy looking through a post that will make men and women think.
Also, many thanks for allowing me to comment!
Thank you, Thalia. I hope that you will like it.
I have never heard of pandesal before! These buns look so light, fluffy and delicious – I must try the recipe!
These are Filipino buns usually eaten/baked only in the morning and at 3 Pm – a Filipino tradition 🙂
I have never heard of pandesal, but it looks like a great breakfast or snack!
Wow you brought back a lot of memories, I love this as well with Queso or Reno.