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The Skinny Pot

2020-06-23

Best Pandesal You can make with Recipe plus step by step video

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ZThis 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 raving readers who tried it have been using this recipe since.

for more bread recipe: Try this Ube Pandesal with Cheese

 

Best Pandesal Recipe plus step by step video

WHAT IS PANDESAL

Pandesal is a Filipino bread coated with crust. It is bake 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 afternoon snack at 3 PM.

This bread is not just "bread" per se. It is is one part of my Filipino culture which was deeply ingrained in me. But when I came here in 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 of 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.

It's  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 THIS CINNAMON ROLLS TOO: MY FIRST SUCCESSFUL CINNAMON ROLLS WITH WALNUTS, HOW MUCH 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 is sweet, there is a small amount of sugar added to the dough. It is then bake 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:

  1. By the smell. You don't want to bake it for a long time. When you smell the bread, that is when you get prepare and check it. Sometimes it is ready to pull it out from the oven. Usually about 20-25 minutes. So whiff that smell.
  2. After checking the bread when you can smell it, tap it. When it is hollow, then it is ready.
  3. 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 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 taste similar to the one we have in the Philippines.

Pandesal Recipe ( Super Easy, No fuss Pandesal Making)

 

Best Pandesal Recipe plus step by step video

 

 

Print

Pandesal Recipe


★★★★★

4.9 from 82 reviews

  • Author: shobee dayrit
  • Prep Time: 190 mins
  • Cook Time: 20 mins
  • Total Time: 3 hours 30 mins
  • Yield: 18 1x
Print Recipe
Pin Recipe

Description

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!


Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. NOTE: Please read on the comment below,since anonymous did not have a success on it 🙁
  5. 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.

  • Category: bread
  • Method: baking
  • Cuisine: filipino cuisine

Keywords: pandesal recipe,best pandesal recipe, filipino pandesal

 

Best Pandesal Recipe plus step by step video

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Reader Interactions

Comments

  1. Sun says

    January 27, 2021 at 8:44 pm

    Thank you for this recipe, I use it regularly if I am making pandesal with commercial yeast and my family loves it. I have made a few tweaks in the times I have made them. like use water instead of cow's milk, I have made this with and without an egg, less sugar, and they all came out fine. One change I do that I think matters to the crumb of the dough is I mix the dough until it passes the 'window pane test'. The bread comes out more bread-like rather than sponge cake-like, but that is a personal preference.

    ★★★★

    Reply
    • Shobelyn Dayrit says

      January 28, 2021 at 7:07 am

      I am glad you like it.

      Reply
  2. Lyra says

    January 10, 2021 at 3:08 pm

    This is 2nd time I made it. Brings back memories of manong potpot (sound of horn) every 4 or 5 in the morning by the beach in Philippines. Oh I love this smell and dip it in my coffee.. love this recipe. Since we have peanut allergy I don’t trust buying this in Filipino stores. Thank you. My kids loved it .

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      January 10, 2021 at 8:00 pm

      thank you.

      Reply
  3. Luna says

    November 09, 2020 at 2:07 pm

    Good one! First time pan de sal and my kids loved it! So fluffy and crisp on the outside. Perfect for my coffee. Tagumpay! Thank you for this recipe.

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      November 10, 2020 at 7:21 am

      I am so glad it worked.!! Please continue to visit and share this recipe too in your social media.

      Reply
  4. Dee says

    July 17, 2020 at 10:07 pm

    Tastes just like pandesal from the Filipino store when I was little. Pretty cool to be able to make this at home since I don’t have any asian stores local to me any more. Thanks for a great recipe!

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      July 17, 2020 at 10:36 pm

      Thank you so much!!!

      Reply
  5. Anonymous says

    July 03, 2020 at 2:24 pm

    The Best recipe I have tried. The bread came out soft and tasty.

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      July 03, 2020 at 2:45 pm

      Thank you.

      Reply
  6. G says

    June 22, 2020 at 11:56 am

    Thank you for the recipe... I just baked today and the result was reall nice... Better actually...

    Reply
    • Shobelyn Dayrit says

      June 23, 2020 at 7:30 am

      Hello. Thank you for letting me know, and I am so glad you liked it. If you don't mind, can you rate the recipe?

      Reply
  7. Yollie yolloegeara says

    May 05, 2020 at 7:20 pm

    What if we don’t have the mixer can we knead manually and if for how long
    Will try it

    Reply
    • Shobelyn Dayrit says

      May 05, 2020 at 7:43 pm

      Hi, Yollie. Yes you can knead by hand. As I mentioned on the blog, this will be a sticky dough, so just sprinkle a bit of flour on your work surface.Don't use too much flour though, it will make you Pandesal hard.

      Thank you for visiting.

      Reply
  8. Anonymous says

    April 28, 2020 at 11:15 am

    Hi,

    How long to knead in the stand mixer??

    Reply
    • Shobelyn Dayrit says

      April 28, 2020 at 1:14 pm

      Hi!!! Knead it for about 7 minutes. Thank you so much for visiting. Let me know how it turns out.

      Reply
  9. Jenny says

    April 14, 2020 at 7:12 pm

    What kind of breadcrumbs did you use? Can you use any brand of store bought plain bread crumbs like Progresso ?

    Reply
    • Shobelyn Dayrit says

      April 14, 2020 at 7:30 pm

      Hi, you can use any kind of bread crumbs. Good luck, and thanks for visiting.

      Reply
  10. Anonymous says

    April 05, 2020 at 2:52 pm

    Great recipe!

    Reply
    • Shobelyn Dayrit says

      April 05, 2020 at 5:31 pm

      Thank you!

      Reply
  11. Anonymous says

    October 02, 2019 at 12:13 pm

    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!!!

    Reply
    • Shobelyn Dayrit says

      October 04, 2019 at 8:03 am

      Thank you so much. Will you please rate the recipe, so that others will try it too.?

      Reply
  12. Natalie says

    October 01, 2019 at 2:49 am

    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!

    Reply
  13. Jo says

    September 30, 2019 at 2:16 am

    Baking bread is so satisfying. This is one amazing bread and I love all the information you have shared.

    ★★★★★

    Reply
  14. Danielle says

    September 29, 2019 at 4:02 pm

    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!

    ★★★★★

    Reply
  15. Lori | The Kitchen Whisperer says

    September 29, 2019 at 3:33 pm

    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!

    Reply
  16. Angel says

    September 29, 2019 at 10:20 am

    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

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      September 30, 2019 at 11:30 am

      thank you.

      Reply
  17. Veronika says

    September 28, 2019 at 5:14 pm

    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)

    ★★★★★

    Reply
  18. Rebecca Blackwell says

    September 27, 2019 at 9:18 am

    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!

    ★★★★★

    Reply
  19. GUNJAN C Dudani says

    September 26, 2019 at 4:33 pm

    Wow. Beautiful images and looks mouthwatering. I felt like picking one from the screen and gobbling it down.

    ★★★★★

    Reply
  20. Denise says

    September 26, 2019 at 7:44 am

    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.

    ★★★★★

    Reply
  21. Nicoletta De Angelis Nardelli says

    September 25, 2019 at 9:01 am

    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!

    ★★★★★

    Reply
  22. Analida Braeger says

    September 24, 2019 at 5:12 am

    I could eat this bread at any time of the day! Thanks for the great instructions!

    ★★★★★

    Reply
  23. Megan Ellam says

    September 23, 2019 at 8:55 pm

    These look absolutely perfect. Thanks for such a delicious recipe

    ★★★★★

    Reply
  24. Chef Dennis says

    September 23, 2019 at 5:19 pm

    Yum! This Filipino bread looks really delicious. I heard this is famous for breakfast. Will definitely try this one out!

    ★★★★★

    Reply
  25. Arselyn says

    September 07, 2019 at 1:53 pm

    Oh yeah, I made it.. it’s yummy. Thanks for sharing your tricks.

    ★★★★

    Reply
    • Shobelyn Dayrit says

      September 07, 2019 at 3:32 pm

      Thank you!!

      Reply
  26. Anonymous says

    August 25, 2019 at 1:19 pm

    Use this recipe twice in 1 week. Really a winner. Thanks

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      August 25, 2019 at 3:20 pm

      I am glad the Pandesal recipe works out. Thank you.

      Reply
  27. Joy Panem says

    August 21, 2019 at 7:07 am

    Do you have the recipe for bread crumbs?

    Reply
    • Shobelyn Dayrit says

      August 21, 2019 at 7:20 am

      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.

      Reply
  28. Anonymous says

    August 07, 2019 at 2:49 am

    Made your recipe and I am very happy the outcome, thanks you for sharing your recipe.

    Reply
    • Shobelyn Dayrit says

      August 07, 2019 at 6:56 am

      Thank you so much! PLease share it in you social media too.

      Reply
  29. C says

    May 12, 2019 at 5:32 pm

    Worked for me! Thanks!

    Reply
    • Shobelyn Dayrit says

      May 13, 2019 at 6:04 am

      I am so glad it worked for you! Thank you for visiting.

      Reply
  30. Beng Plurad Mayor says

    February 28, 2019 at 1:20 pm

    Just finished watching the video. I’ll let you know the results. Thankyou. My name is Beng

    Reply
    • Shobelyn Dayrit says

      February 28, 2019 at 7:02 pm

      I hope successful ang Pandesal mo 🙂

      Reply
  31. Nath says

    February 24, 2019 at 11:16 am

    Absolutely fantastic! Finally tried recipe today and they turned out! My family just loved them. Now one of our favourites!!

    Reply
    • Shobelyn Dayrit says

      February 25, 2019 at 9:35 am

      Thank you so much!

      Reply
  32. Anonymous says

    February 09, 2019 at 7:46 am

    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

    Reply
    • Shobelyn Dayrit says

      February 09, 2019 at 8:19 am

      You're welcome.I hope next time you make it, there are no glitches.

      Reply
  33. Anonymous says

    November 23, 2018 at 7:07 pm

    This is the best Pandesal in Philippines mostly using in breakfast

    Reply
    • Shobelyn Dayrit says

      November 23, 2018 at 11:23 pm

      Thank you!!

      Reply
  34. kim mignella says

    November 21, 2018 at 12:08 pm

    yummy stuff

    Reply
    • Shobelyn Dayrit says

      November 21, 2018 at 2:11 pm

      Thanks.

      Reply
  35. April v Monty says

    November 21, 2018 at 1:15 am

    this bread looks deliciious,id love to give it a try over the holidays

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      November 21, 2018 at 2:11 pm

      Hope you'll find it easy to make.

      Reply
  36. Julie murphy says

    November 20, 2018 at 2:29 pm

    I'm going to make this. I know my kids will love it.

    Reply
    • Shobelyn Dayrit says

      November 20, 2018 at 4:31 pm

      Hope your family will enjoy it.

      Reply
  37. Thomas Frink says

    November 20, 2018 at 10:57 am

    Cool rolls, look and sound delicious.

    ★★★★

    Reply
  38. janet aycock says

    November 20, 2018 at 3:27 am

    i would love to win thanks

    Reply
  39. kathy Agate says

    November 20, 2018 at 2:21 am

    wonderful recipes and message!

    ★★★★★

    Reply
  40. Judy Schechter says

    November 20, 2018 at 2:03 am

    Hello there!

    Reply
  41. Jessica says

    November 20, 2018 at 1:31 am

    This looks great!

    Reply
  42. Rebecca B says

    November 20, 2018 at 12:21 am

    Hi & hello 🙂

    Reply
    • Shobelyn Dayrit says

      November 20, 2018 at 12:32 am

      Oh, hi! Good luck.

      Reply
  43. SG says

    November 19, 2018 at 11:57 pm

    Looks delicious, can't wait to try!

    Reply
    • Shobelyn Dayrit says

      November 20, 2018 at 12:33 am

      Good luck and thanks for visiting.

      Reply
  44. Alicia Hewitt says

    November 19, 2018 at 10:58 pm

    I have got to make this!! I've never had Pandesal. I'm sure my whole family would love this! Thank you for sharing.

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      November 20, 2018 at 12:33 am

      Thanks! Hope you'll like it.

      Reply
  45. Emily says

    November 19, 2018 at 9:03 pm

    Pandesal is soooooo delectable!

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      November 19, 2018 at 9:42 pm

      thank you so much!

      Reply
  46. Anonymous says

    November 19, 2018 at 7:54 pm

    Good stuff!

    Reply
  47. Lisa Walker says

    November 19, 2018 at 7:42 pm

    These look amazing! Thanks for the recipe!

    Reply
    • Shobelyn Dayrit says

      November 19, 2018 at 7:47 pm

      You're welcome!

      Reply
  48. Francine Anchondo says

    November 19, 2018 at 6:13 pm

    Hi. This looks so good.

    Reply
    • Shobelyn Dayrit says

      November 19, 2018 at 7:40 pm

      Thank you. Good luck and Happy Thanksgiving.

      Reply
  49. Lesly F says

    November 19, 2018 at 5:36 pm

    Looks delicious I'm going to mske this re ipe on thanksgiving

    Reply
    • Shobelyn Dayrit says

      November 19, 2018 at 5:46 pm

      Good luck!!!

      Reply
  50. Zach says

    November 19, 2018 at 5:25 pm

    Hi and Hello! Bread looks delicious.

    Reply
    • Shobelyn Dayrit says

      November 19, 2018 at 5:46 pm

      Thank you!

      Reply
  51. Beth Lutz says

    November 19, 2018 at 5:15 pm

    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.

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      November 19, 2018 at 5:47 pm

      Good luck to you too.

      Reply
  52. Erin says

    November 19, 2018 at 4:58 pm

    Looks delicious, we have a Filipino bakery not far from me I'll have to go check them out.

    Reply
    • Shobelyn Dayrit says

      November 19, 2018 at 5:47 pm

      Thanks!

      Reply
  53. Susan Broughton says

    November 19, 2018 at 4:57 pm

    This bread recipe sounds easy enough to make.... and delicious!

    Reply
    • Shobelyn Dayrit says

      November 19, 2018 at 5:50 pm

      It is really easy and it is really good too. Good luck and Happy Thanksgiving.

      Reply
  54. Elva says

    November 19, 2018 at 4:53 pm

    Hi I hope I win

    Reply
    • Shobelyn Dayrit says

      November 19, 2018 at 5:48 pm

      I hope you win too. Good luck!

      Reply
  55. Nancy Burgess says

    November 19, 2018 at 4:49 pm

    This looks so good I'll have to try it.

    Reply
    • Shobelyn Dayrit says

      November 19, 2018 at 5:48 pm

      Hope you'll enjoy it.

      Reply
  56. Debra L Holloway says

    November 19, 2018 at 4:48 pm

    Oh I love this food, thanks for the recipes. I cannot wait to try the bread.

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      November 19, 2018 at 5:48 pm

      Thanks!

      Reply
  57. Dawn Curtis says

    November 19, 2018 at 4:47 pm

    Hello! Just checking in!

    Reply
    • Shobelyn Dayrit says

      November 19, 2018 at 5:49 pm

      Nice to see you here. Good luck.

      Reply
  58. Esther Swartz says

    November 19, 2018 at 4:45 pm

    Oh my, these look amazing!! I’ve never heard of them before but I can’t wait to try them out!

    Reply
    • Shobelyn Dayrit says

      November 19, 2018 at 5:49 pm

      Hope you'll get a chance to make it. Good luck.

      Reply
  59. William Howard says

    November 19, 2018 at 4:44 pm

    Looks Delicious, I will be making this for my family holiday feast

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      November 19, 2018 at 4:54 pm

      Hope you'll enjoy it.Good luck!

      Reply
  60. Gabrielly says

    November 16, 2018 at 4:19 pm

    Hi and hello. That looks yummy.

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      November 16, 2018 at 5:30 pm

      Thank you and good luck!!!

      Reply
  61. wen budro says

    November 12, 2018 at 11:12 pm

    Hi and Hello. That bread looks super yummy.

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      November 13, 2018 at 10:39 pm

      Thanks for dropping by. And good luck!

      Reply
  62. Melissa Crisp says

    November 09, 2018 at 7:15 am

    Definitely have to try

    Reply
    • Shobelyn Dayrit says

      November 09, 2018 at 11:53 pm

      Good luck!!

      Reply
  63. Jennifer Redd says

    November 09, 2018 at 12:10 am

    This looks so good, I will have to try it sometime.

    Reply
    • Shobelyn Dayrit says

      November 09, 2018 at 12:41 am

      Thank you..

      Reply
  64. sarah k says

    November 07, 2018 at 3:16 am

    I've never tried Pandesal before, it sounds and looks delicious I'll have to try making it soon.

    Reply
    • Shobelyn Dayrit says

      November 07, 2018 at 10:20 pm

      Hope you'll succeed the first time. Good luck.

      Reply
  65. Ashley Mains says

    November 06, 2018 at 1:58 am

    Hello! I love your blog! <3

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      November 07, 2018 at 10:20 pm

      Oh, thank you!!! GOod luck.

      Reply
  66. Sandra Watts says

    November 05, 2018 at 8:06 pm

    That looks really good to me. I am a sucker for any bread.

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      November 07, 2018 at 10:21 pm

      Me too. This is a Filipino fav. Good luck

      Reply
  67. Thomas Frink says

    November 05, 2018 at 10:36 am

    It sounds delicious, I will have to try making it.

    Reply
    • Shobelyn Dayrit says

      November 07, 2018 at 10:21 pm

      Good luck.

      Reply
  68. DebP says

    November 04, 2018 at 4:54 pm

    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.

    Reply
    • Shobelyn Dayrit says

      November 04, 2018 at 7:52 pm

      Thank you and I hope you'll find this blog helpful.

      Reply
  69. Julie Price says

    November 04, 2018 at 4:53 pm

    Hi and Hello!! I've never heard of those before, but those look amazing!

    Reply
    • Shobelyn Dayrit says

      November 04, 2018 at 7:51 pm

      Thanks.

      Reply
  70. Fel says

    November 04, 2018 at 9:03 am

    looks yummy

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      November 04, 2018 at 7:51 pm

      Thanks.Have a great day and good luck.

      Reply
  71. Kristie says

    November 04, 2018 at 2:55 am

    Just stopping by to say Hello! Your food looks absolutely amazing!! Thanks for the giveaway too!

    Reply
    • Shobelyn Dayrit says

      November 04, 2018 at 7:50 pm

      Thank you and good luck.

      Reply
  72. janet aycock says

    November 04, 2018 at 2:34 am

    hello this recipe sounds awesome i would love to win the gift card thanks

    Reply
    • Shobelyn Dayrit says

      November 07, 2018 at 10:22 pm

      Good luck to you !!! It will be perfect for the Thanksgiving.

      Reply
  73. Nancy Burgess says

    November 04, 2018 at 2:02 am

    Looks so yummy I want to try this recipe.

    Reply
    • Shobelyn Dayrit says

      November 04, 2018 at 2:03 pm

      Hope you succeed. Good luck.

      Reply
  74. Michelle Elizondo says

    November 04, 2018 at 1:40 am

    Hello!!!!

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      November 07, 2018 at 10:22 pm

      Hi!!! Good luck!

      Reply
  75. Michelle Elizondo says

    November 04, 2018 at 1:38 am

    I love pandesal. Thank you for sharing the recipe.

    ★★★★★

    Reply
  76. Candace Galan says

    November 04, 2018 at 1:27 am

    Hi! These look so good!

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      November 05, 2018 at 2:41 am

      Thanks.

      Reply
  77. Michelle Elizondo says

    November 04, 2018 at 12:48 am

    I love the pandesal recipe!! Thanks for sharing it

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      November 04, 2018 at 7:53 pm

      You're welcome.

      Reply
  78. Kathy Pierce says

    November 03, 2018 at 10:20 pm

    Hi and Hello

    Reply
    • Shobelyn Dayrit says

      November 05, 2018 at 2:42 am

      You're welcome.

      Reply
  79. Corina says

    November 03, 2018 at 10:00 pm

    And I thought I had the best recipe for pandesal. Yours is so much better. Thank you for sharing..

    ★★★★★

    Reply
  80. Susan Broughton says

    November 03, 2018 at 9:11 pm

    Hello! This recipe sounds so yummy!!

    Reply
  81. Annette says

    November 03, 2018 at 9:09 pm

    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.

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      November 05, 2018 at 2:43 am

      Lucky you. We usually buy our Pandesal when I was in the Philippines. I just learned it when I came here.

      Reply
  82. Nikki says

    November 03, 2018 at 8:39 pm

    I’d love to make some chicken. This looks good but I really can’t cook anything

    Reply
  83. christina purvis says

    November 03, 2018 at 7:54 pm

    mmmmm, bread. I would love to try it soon. Thanks for the chance to win!

    Reply
    • Shobelyn Dayrit says

      November 05, 2018 at 2:44 am

      Good luck.

      Reply
  84. Kim Reid says

    November 03, 2018 at 7:53 pm

    The Pandesal bread looks so delicious! Please add me in the draw for your contest, I am already a subscriber, Thanks!

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      November 05, 2018 at 2:44 am

      Good luck . The price will be perfect for Thanksgiving shopping.

      Reply
  85. charlotte west says

    November 03, 2018 at 7:31 pm

    I would love to try to make the pandesal and I know I'm spelling it wrong , but you know what I mean!

    Reply
  86. gloria patterson says

    November 03, 2018 at 7:21 pm

    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 🙂

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      November 05, 2018 at 2:45 am

      Reply
  87. Cassandra D says

    November 03, 2018 at 7:11 pm

    Hello, just stopping by.

    Reply
    • Shobelyn Dayrit says

      November 05, 2018 at 2:45 am

      Hope you'll come back.

      Reply
  88. Erin says

    November 03, 2018 at 6:49 pm

    These look so good.

    Reply
    • Shobelyn Dayrit says

      November 05, 2018 at 2:46 am

      Thanks!!!!

      Reply
  89. Aimee Brimmer says

    November 03, 2018 at 5:58 pm

    Stopping by to say hi and thank you for the chance at the Amazon gc. <3

    Reply
    • Shobelyn Dayrit says

      November 03, 2018 at 6:09 pm

      Good luck!!!

      Reply
  90. kathy Agate says

    November 03, 2018 at 5:49 pm

    great recipe, also would like to win the $50 Amazon gift card, count me in the draw please!

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      November 03, 2018 at 6:10 pm

      BIIIIIG 🙂 Good luck!!!

      Reply
  91. Jerlits Oropesa says

    November 03, 2018 at 5:49 pm

    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!

    Reply
    • Shobelyn Dayrit says

      November 03, 2018 at 6:10 pm

      Thank you.

      Reply
  92. barbg says

    November 03, 2018 at 5:38 pm

    The bread looks awesome and I am a subscriber.

    Reply
    • Shobelyn Dayrit says

      November 03, 2018 at 6:10 pm

      Good luck!!!

      Reply
  93. Arlene Mccurd says

    November 03, 2018 at 5:35 pm

    Hello!

    Reply
    • Shobelyn Dayrit says

      November 03, 2018 at 6:10 pm

      Hi and Good luck!!!

      Reply
  94. Kristen Patton says

    November 03, 2018 at 4:52 pm

    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!

    Reply
    • Shobelyn Dayrit says

      November 03, 2018 at 5:03 pm

      Thank you and good luck!!!

      Reply
  95. Angelica says

    November 03, 2018 at 4:50 pm

    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!

    Reply
    • Shobelyn Dayrit says

      November 03, 2018 at 6:11 pm

      Thank you and Good luck!!!

      Reply
  96. Elizabeth says

    November 03, 2018 at 4:43 pm

    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!!

    Reply
    • Shobelyn Dayrit says

      November 03, 2018 at 6:11 pm

      Thank you and Good luck!!!

      Reply
  97. Barrie says

    November 03, 2018 at 4:42 pm

    HI and Hello! I've never heard of Pandesal but they look great!

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      November 03, 2018 at 6:11 pm

      Thank you and Good luck!!!

      Reply
  98. Mary Beth Elderton says

    November 03, 2018 at 4:37 pm

    Fresh baked breads make the house smell wonderful!. This looks like a very nice recipe.

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      November 03, 2018 at 6:12 pm

      Sure is. It is one of my favorites.

      Reply
  99. Sharon says

    November 03, 2018 at 4:27 pm

    This is new to me but calls to try!

    Reply
    • Shobelyn Dayrit says

      November 03, 2018 at 6:12 pm

      Thank you and Good luck!!!

      Reply
  100. Judy Schechter says

    November 03, 2018 at 4:23 pm

    Hi! That looks delicious!

    Reply
    • Shobelyn Dayrit says

      November 03, 2018 at 6:20 pm

      Thank you.

      Reply
  101. carol clark says

    November 03, 2018 at 3:55 pm

    that looks good i love bread

    Reply
  102. Angelica Dimeo says

    November 03, 2018 at 3:52 pm

    Those rolls look tasty

    Reply
    • Shobelyn Dayrit says

      November 03, 2018 at 6:20 pm

      Good luck and thanks.

      Reply
  103. Lauren Bassart says

    November 03, 2018 at 3:51 pm

    This recipe looks delicious. I need to give it a try.

    Reply
    • Shobelyn Dayrit says

      November 03, 2018 at 6:21 pm

      Thank you.

      Reply
  104. Divina says

    October 14, 2018 at 12:42 am

    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!

    Reply
    • Shobelyn Dayrit says

      October 14, 2018 at 2:02 am

      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.

      Reply
  105. Nova says

    October 08, 2018 at 5:29 pm

    Hello. I don’t have a mixer. Would it hurt the dough if I knead?

    Reply
    • Shobelyn Dayrit says

      October 08, 2018 at 10:10 pm

      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!!!

      Reply
  106. Anonymous says

    September 21, 2018 at 3:52 pm

    hi!! good day! im going to use a rubber scraper for mixing it... how long will i mix it?

    Reply
    • Shobelyn Dayrit says

      September 21, 2018 at 4:57 pm

      Not too much. Just enough that the ingredients are fully incorporated.

      Reply
  107. mae says

    September 20, 2018 at 1:44 pm

    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

    Reply
    • Shobelyn Dayrit says

      September 20, 2018 at 11:05 pm

      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.

      Reply
  108. Maria says

    August 17, 2018 at 1:47 pm

    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!

    Reply
    • Shobelyn Dayrit says

      August 20, 2018 at 2:44 am

      Thank you so much for letting me know. Take care!

      Reply
  109. Jennifer says

    August 02, 2018 at 3:17 pm

    These look amazing!! I'm going to have to try your recipe

    ★★★★★

    Reply
  110. Priya Srinivasan says

    July 25, 2018 at 5:33 pm

    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!!!

    Reply
  111. Heather says

    July 25, 2018 at 10:20 am

    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!

    ★★★★★

    Reply
  112. April says

    July 25, 2018 at 2:54 am

    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!

    ★★★★★

    Reply
  113. swathi says

    July 24, 2018 at 11:07 pm

    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.

    ★★★★★

    Reply
  114. Marisa Franca says

    July 24, 2018 at 6:42 pm

    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.

    ★★★★★

    Reply
  115. Joanna @ Everyday Made Fresh says

    July 24, 2018 at 1:19 pm

    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.

    Reply
    • Al says

      August 11, 2018 at 6:36 pm

      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

      Reply
      • Shobelyn Dayrit says

        August 11, 2018 at 7:42 pm

        Yes. We were colonized by the Spain for 333 years, so we are influence by their tradition and cooking.

        Reply
        • grace says

          October 19, 2018 at 6:48 am

          i read lately pandesal is from the Portuguese similar to their bread bun

          Reply
          • Shobelyn Dayrit says

            October 19, 2018 at 12:20 pm

            That is nice to know.

            Reply
            • Grace Evardome says

              October 20, 2018 at 1:56 pm

              what a perfect recipe thank you i tried several this is 5☆

              ★★★★★

              Reply
              • Shobelyn Dayrit says

                October 20, 2018 at 2:32 pm

                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.

                Reply
              • Shobelyn Dayrit says

                October 20, 2018 at 2:44 pm

                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.

                Reply
  116. Veena Azmanov says

    July 24, 2018 at 1:01 pm

    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.

    ★★★★★

    Reply
  117. Nicolas Hortense says

    July 24, 2018 at 8:28 am

    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 (:

    Reply
  118. Adriana Lopez Martin says

    July 24, 2018 at 5:41 am

    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

    Reply
  119. Tammy says

    July 23, 2018 at 8:24 pm

    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!

    Reply
  120. Claudia Lamascolo says

    July 23, 2018 at 4:05 pm

    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!

    ★★★★★

    Reply
  121. GEOFFREY WITTS says

    July 21, 2018 at 1:06 am

    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.

    Reply
    • Shobelyn Dayrit says

      July 21, 2018 at 5:34 am

      Thank you so much for visiting!!!

      Reply
  122. Anonymous says

    June 29, 2018 at 6:13 pm

    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!

    Reply
    • Shobelyn Dayrit says

      June 29, 2018 at 8:20 pm

      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.

      Reply
  123. Ghena says

    June 05, 2018 at 6:24 pm

    Instead of canola oil can you use coconut oil?

    Reply
    • Shobelyn Dayrit says

      June 05, 2018 at 11:42 pm

      Have not tried that, but I am thinking it will make the bread hard. (???)

      Reply
  124. Andrea says

    May 09, 2018 at 3:38 am

    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.

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      May 09, 2018 at 8:10 pm

      Haven't try it with different milk, but I think it will be ok.

      Reply
    • Anonymous says

      June 27, 2018 at 12:56 am

      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.

      Reply
      • Shobelyn Dayrit says

        June 27, 2018 at 3:13 pm

        Thank you for letting us know...

        Reply
  125. JEM says

    May 03, 2018 at 7:46 pm

    I tried this ND IT WAS PERFECT. THANKS FOR YOUR HELP. TRIED SEVERAL RECIPE BUT ONLY THIS RECIPE I GOT PERFECT RESULT..

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      May 05, 2018 at 12:06 am

      I am so glad it the recipe worked for you. Thank you.

      Reply
  126. Anonymous says

    April 01, 2018 at 4:09 pm

    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.

    Reply
    • Shobelyn Dayrit says

      April 22, 2018 at 3:34 pm

      I think you can do this without the mixer.I usually use a mixer when I make this,though.

      Reply
    • Shobelyn Dayrit says

      April 22, 2018 at 3:34 pm

      Will do next time.

      Reply
  127. luke says

    March 03, 2018 at 1:52 pm

    thank you for the article and keep e good work.

    Reply
  128. Lanie says

    January 23, 2018 at 12:43 pm

    best recipe of pandesal ever.... tried your recipe many many times... panalo everytime! 🙂

    ★★★★★

    Reply
    • shobee says

      January 24, 2018 at 4:49 am

      Thank you very much!!!!!

      Reply
      • Gheng says

        February 07, 2018 at 9:22 pm

        Hi can I use butter instead of oil?

        Reply
        • Shobelyn Dayrit says

          February 07, 2018 at 11:52 pm

          Hey, Gheng. I think if you use butter, it will make the bread too hard.

          Reply
          • Del says

            February 26, 2018 at 6:18 am

            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?

            Reply
            • Shobelyn Dayrit says

              February 26, 2018 at 4:43 pm

              Yes, it is ok.

              Reply
  129. Jill says

    January 16, 2018 at 11:29 am

    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!!!

    Reply
    • Shobelyn Dayrit says

      January 16, 2018 at 4:50 pm

      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.

      Reply
  130. Maria A says

    January 14, 2018 at 7:49 pm

    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..

    Reply
    • shobee says

      January 15, 2018 at 1:59 am

      Just try yours for an hour. I tried it for 2 hours and still fine..

      Reply
  131. Madz says

    December 21, 2017 at 8:06 pm

    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!

    Reply
    • Shobelyn Dayrit says

      December 21, 2017 at 10:21 pm

      I hope the recipe will work for you.

      Reply
    • Andrea says

      May 09, 2018 at 3:06 am

      Will you able to try this recipe? What was the result and the difference? Thank you.

      Reply
  132. Anonymous says

    December 19, 2017 at 9:55 am

    Thank you so much for sharing youre recipe its so yummy soft and fluffy god bless..more bread vedios please...

    ★★★★★

    Reply
    • shobee says

      December 19, 2017 at 3:10 pm

      You are welcome. I will surely make some bread videos.

      Reply
  133. Zofhia says

    December 05, 2017 at 11:01 pm

    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

    Reply
    • shobee says

      December 06, 2017 at 2:44 pm

      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.

      Reply
  134. Belinda says

    December 01, 2017 at 9:12 pm

    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

    Reply
    • Shobelyn Dayrit says

      December 01, 2017 at 10:52 pm

      I used a rapid rise yeast,so no need to dissolve.

      Reply
  135. Alfred says

    November 22, 2017 at 7:55 am

    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

    Reply
    • shobee says

      November 22, 2017 at 3:15 pm

      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.

      Reply
      • Anonymous says

        November 28, 2017 at 7:31 am

        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.

        Reply
        • shobee says

          November 28, 2017 at 2:47 pm

          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.

          Reply
          • Anonymous says

            November 29, 2017 at 7:33 am

            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.

            Reply
        • Diana Ramirez says

          December 11, 2017 at 3:26 am

          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

          Reply
          • shobee says

            December 11, 2017 at 2:52 pm

            I hope it works >

            Reply
  136. Shay says

    November 14, 2017 at 7:59 pm

    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!

    Reply
    • Shobelyn Dayrit says

      November 14, 2017 at 8:49 pm

      I am so glad the Pandesal Recipe worked for you!!!! Please share my site to your friends too.

      Reply
  137. Wayne says

    November 13, 2017 at 4:04 pm

    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.

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      November 13, 2017 at 7:25 pm

      I am so proud of you and I bet your fiance' fell in love more... Good luck on your next try and enjoy Tagum.

      Reply
  138. Anonymous says

    November 08, 2017 at 10:21 am

    why no need for kneading?

    Reply
    • shobee says

      November 08, 2017 at 3:10 pm

      When I tired kneading it, the outcome was really hard Pandesal.

      Reply
  139. Anonymous says

    November 05, 2017 at 8:29 pm

    Perfect!

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      November 06, 2017 at 10:01 pm

      Thank you.

      Reply
  140. Jemaima says

    October 20, 2017 at 12:19 pm

    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

    Reply
    • Shobelyn Dayrit says

      October 20, 2017 at 3:20 pm

      I hope you will succeed!

      Reply
      • Jemaima says

        October 23, 2017 at 2:16 pm

        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?

        ★★★★★

        Reply
        • Shobelyn Dayrit says

          October 23, 2017 at 3:05 pm

          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!

          Reply
    • Shobelyn Dayrit says

      October 23, 2017 at 3:07 pm

      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.

      Reply
      • Liza says

        August 20, 2018 at 9:15 am

        Havw you made ensaymada yet? Would love to try that!

        ★★★★★

        Reply
        • Shobelyn Dayrit says

          August 23, 2018 at 7:14 pm

          Not yet, but I will as soon as I get a chance.

          Reply
  141. Mhay says

    October 20, 2017 at 5:52 am

    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!

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      October 20, 2017 at 3:20 pm

      I am glad it worked!!! Please share my site to your social media too, if you can . Thanks!

      Reply
  142. Carinna Trotter says

    October 15, 2017 at 12:32 am

    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.

    ★★★★★

    Reply
  143. Christine says

    September 08, 2017 at 5:18 am

    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!

    Reply
    • shobee says

      September 08, 2017 at 3:14 pm

      Thank you very much. Your comment makes me so happy. Please try the Banana Bead too. It is very moist and great for breakfast.

      Reply
  144. Girl from down under says

    August 29, 2017 at 9:45 pm

    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.

    Reply
    • Shobelyn Dayrit says

      August 30, 2017 at 12:08 am

      Thank you for letting me know!

      Reply
  145. Anonymous says

    August 26, 2017 at 12:38 pm

    I
    Gumawa ako ngayong araw and it turned out matigas not fluffy.
    I will try this...

    Reply
    • shobee says

      August 27, 2017 at 12:51 am

      I hope my Pandesal recipe will work for you. Good luck!

      Reply
  146. ice says

    August 23, 2017 at 6:45 pm

    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

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      August 23, 2017 at 7:37 pm

      I am so glad the Pandesal recipe worked for you! Thanks for letting me know 🙂

      Reply
  147. Maria says

    August 18, 2017 at 2:24 pm

    Is it possible to make this with almond milk?

    Reply
    • Shobelyn Dayrit says

      August 18, 2017 at 8:48 pm

      I think so.

      Reply
  148. Ed says

    August 16, 2017 at 7:10 pm

    This is the best! My kids were very happy with the pandesal. The texture, appearance and taste were perfect.

    Reply
    • Shobelyn Dayrit says

      August 16, 2017 at 7:47 pm

      I am so glad you like this Pandesal recipe... Thanks for letting me know.

      Reply
  149. Lanie says

    August 02, 2017 at 6:32 pm

    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! 🙂

    ★★★★★

    Reply
    • shobee says

      August 03, 2017 at 3:27 am

      I am glad this Pandesal recipe
      worked for you.

      Reply
  150. Doug says

    August 01, 2017 at 3:18 am

    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

    Reply
    • shobee says

      August 02, 2017 at 2:29 am

      You can let it sit for an hour.

      Reply
  151. Anonymous says

    July 31, 2017 at 6:28 pm

    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!

    ★★★★★

    Reply
    • Shobelyn Dayrit says

      August 01, 2017 at 12:25 am

      Thank you very much for liking the pandesal recipe

      Reply
  152. Yan says

    July 22, 2017 at 3:34 pm

    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! 🙂

    ★★★★★

    Reply
    • shobee says

      July 22, 2017 at 11:01 pm

      Thank you very much!!! What a compliment.

      Reply
  153. Ana says

    July 02, 2017 at 10:59 pm

    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.

    ★★★★★

    Reply
    • shobee says

      July 03, 2017 at 12:45 pm

      You're welcome!! Blessings!

      Reply
  154. Anonymous says

    July 01, 2017 at 12:33 am

    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.

    Reply
    • shobee says

      July 01, 2017 at 3:55 am

      You're welcome. God BLess you too!

      Reply
  155. Mercy says

    June 11, 2017 at 8:32 pm

    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.

    ★★★★★

    Reply
    • shobee says

      June 12, 2017 at 2:22 pm

      You're welcome!! Please share my blog to your friends too.

      Reply
  156. Anonymous says

    June 06, 2017 at 3:15 pm

    I've tried a few recipes and this by far is the best! My while family loves it.

    Reply
    • shobee says

      June 07, 2017 at 1:38 am

      Thank you so much!!!!

      Reply
  157. Anonymous says

    June 05, 2017 at 3:21 pm

    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!

    Reply
    • shobee says

      June 06, 2017 at 5:03 am

      Good luck!

      Reply
  158. Ernema Boettner says

    June 02, 2017 at 10:34 pm

    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. 🙂

    ★★★★★

    Reply
    • shobee says

      June 04, 2017 at 12:46 am

      You're welcome!

      Reply
  159. Belinda says

    May 15, 2017 at 10:47 pm

    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.

    ★★★★★

    Reply
    • shobee says

      May 17, 2017 at 11:59 pm

      I made it but have not posted it yet. Stay tuned.

      Reply
  160. Noob Baker says

    April 15, 2017 at 2:19 am

    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!

    Reply
    • shobee says

      April 15, 2017 at 1:21 pm

      I am so glad the Pandesal recipe worked for you.!!! WOhoho.

      Reply
  161. Lyn Miranda says

    March 29, 2017 at 1:40 pm

    instead of fresh milk,would it be better if i use whole milk?

    Reply
    • shobee says

      March 30, 2017 at 12:32 am

      I think it will be ok

      Reply
  162. tess acebo says

    March 26, 2017 at 3:29 pm

    is it ok to use instant yeast? thanks

    Reply
    • shobee says

      March 26, 2017 at 7:57 pm

      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."

      Reply
  163. Shar from California says

    March 21, 2017 at 6:31 am

    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 🙂

    Reply
    • shobee says

      March 23, 2017 at 12:43 am

      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.

      Reply
      • Shar from California says

        March 25, 2017 at 4:13 am

        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.

        Reply
  164. Jayvz says

    March 17, 2017 at 6:49 pm

    I am so happy I found your recipe. Pan de sal turned out soft and tasty. I used Bread flour. 🙂

    Reply
    • shobee says

      March 18, 2017 at 11:39 pm

      THanks!

      Reply
  165. Amy says

    March 09, 2017 at 8:45 am

    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

    Reply
    • shobee says

      March 10, 2017 at 3:03 pm

      You're welcome!

      Reply
  166. Cristina says

    February 11, 2017 at 12:06 am

    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!!!

    ★★★★★

    Reply
    • shobee says

      February 11, 2017 at 3:33 am

      WoooooHooo!!! I'm so happy that the Pandesal recipe worked for you!!!!

      Reply
  167. Janey says

    February 10, 2017 at 10:59 pm

    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.

    Reply
    • shobee says

      February 11, 2017 at 3:35 am

      Another Pandesal success! PLease share the recipe in FB! Thank you!

      Reply
  168. Jack Guard says

    February 03, 2017 at 1:00 pm

    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----

    Reply
    • shobee says

      February 06, 2017 at 8:25 am

      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!

      Reply
  169. PhGirl Ireland says

    January 24, 2017 at 3:23 pm

    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 🙂

    ★★★★★

    Reply
    • shobee says

      January 25, 2017 at 1:16 am

      I'm so happy this Pandesal recipe works for you. Thank you for leaving a comment.

      Reply
  170. Leah topacio says

    January 19, 2017 at 12:33 am

    Yeast is about 10 minutes ,why still no bubbles? I use the warm milk,,why it doesn't work?

    ★★★★★

    Reply
    • shobee says

      January 19, 2017 at 1:03 am

      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.

      Reply
    • Anonymous says

      February 21, 2017 at 12:20 am

      Milk temp should be no more than 115 degrees..any hotter it will kill the yeast. Also check the expiration date on the yeast.

      Reply
  171. Gisel says

    January 15, 2017 at 11:30 pm

    Can i use bread flour?

    Reply
    • shobee says

      January 17, 2017 at 6:48 am

      Sorry,just got your message. I have not tried it with bread flour, I think it will work.

      Reply
    • PhGirl Ireland says

      February 14, 2017 at 2:40 pm

      Yes you can! That's what I used and the texture is better in my opinion 🙂

      Reply
  172. victoria says

    December 19, 2016 at 1:33 am

    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...:)

    ★★★★★

    Reply
    • shobee says

      December 19, 2016 at 1:59 am

      You're welcome!! I'm glad the recipe worked for you.

      Reply
      • Joy says

        January 10, 2017 at 9:32 pm

        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.

        ★★★★★

        Reply
        • shobee says

          January 11, 2017 at 4:17 pm

          I'm so glad you both liked it!!!!

          Reply
  173. Courtney says

    December 16, 2016 at 1:20 pm

    Did you use store bought bread crumbs?? I'm very excited to try and make this for my Husband!

    Reply
    • shobee says

      December 16, 2016 at 2:51 pm

      I used the store bought bread crumbs. Good luck! BTW, make sure you use the right yeast.

      Reply
      • Gladys says

        December 19, 2016 at 12:58 pm

        Is it active dry yeast or instant yeast?

        Reply
        • shobee says

          December 19, 2016 at 2:12 pm

          Use the instant one.

          Reply
  174. min says

    November 22, 2016 at 7:36 am

    thank u for this. 🙂

    Reply
  175. Anonymous says

    November 22, 2016 at 7:31 am

    thaNk u 🙂

    Reply
  176. ....frost.... says

    November 10, 2016 at 10:58 pm

    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!

    ★★★★

    Reply
    • shobee says

      November 11, 2016 at 2:06 pm

      OMG, Thank you so mucH!

      Reply
  177. Ann says

    November 06, 2016 at 4:17 pm

    Hello, can i use active dry yeast instead of Rapid rise yeast??

    Reply
    • shobee says

      November 06, 2016 at 5:09 pm

      No. I tried the active and it made so much hole and the pandesal was like a rock.

      Reply
  178. Anthony Stewart says

    November 02, 2016 at 5:51 pm

    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.

    Reply
    • shobee says

      November 04, 2016 at 4:51 am

      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.

      Reply
    • min says

      November 22, 2016 at 7:35 am

      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.

      Reply
  179. Marcia says

    October 18, 2016 at 3:55 am

    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

    Reply
    • shobee says

      October 19, 2016 at 4:21 am

      Oh no. I guess each oven is different. Thanks for visiting.

      Reply
  180. Anonymous says

    October 18, 2016 at 3:32 am

    🙂

    Reply
  181. Yvonne says

    October 18, 2016 at 3:30 am

    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:)

    Reply
    • shobee says

      October 19, 2016 at 4:28 am

      I am glad that you were able to salvage your Pandesal.

      Reply
  182. Anonymous says

    October 16, 2016 at 9:43 pm

    why my pandesal did not rise

    Reply
    • shobee says

      October 17, 2016 at 2:05 am

      Did you use warm water or the right yeast?

      Reply
  183. Pogan says

    September 27, 2016 at 5:32 pm

    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...

    Reply
    • shobee says

      September 27, 2016 at 7:50 pm

      Warm water is the most important as it will liven up the yeast.I hope next time... GOOD LUCK!

      Reply
  184. Paul says

    September 19, 2016 at 2:27 pm

    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.

    Reply
    • shobee says

      September 21, 2016 at 7:51 am

      will try to do that when I'll get a chance.Sorry 🙁

      Reply
      • laurel says

        September 25, 2016 at 2:04 am

        what kind/brand of bread crumbs do you recommend? Thanks in advance.

        Reply
        • shobee says

          September 25, 2016 at 1:22 pm

          Happy Sunday, Laurel. I use the Panko bread crumbs.

          Reply
  185. MelvinSantosRamos says

    July 27, 2016 at 4:18 pm

    Manga ilang grams po yung harina na ginamit nyo sa video?

    Reply
    • shobee says

      July 27, 2016 at 8:39 pm

      Sorry , I don't have weighing scale... when I get a chance, will try to figure it out and post I here.

      Reply
  186. EddieCofLV says

    July 19, 2016 at 4:51 pm

    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.

    ★★★★

    Reply
  187. Arge says

    July 11, 2016 at 3:34 pm

    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 🙂

    Reply
    • shobee says

      July 13, 2016 at 10:28 pm

      I am so glad you like the pandesal.

      Reply
  188. Nheldz says

    July 10, 2016 at 6:47 pm

    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.

    Reply
    • shobee says

      July 13, 2016 at 10:30 pm

      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.

      Reply
  189. EddieCofLV says

    June 26, 2016 at 5:51 pm

    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.

    Reply
    • shobee says

      June 29, 2016 at 1:55 am

      You are welcome. I am glad it works.

      Reply
  190. Skoks says

    June 25, 2016 at 4:52 am

    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!!!

    Reply
    • shobee says

      June 25, 2016 at 4:03 pm

      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!

      Reply
  191. Skoks says

    June 24, 2016 at 11:23 pm

    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!!!!

    ★★★★★

    Reply
    • shobee says

      June 25, 2016 at 12:23 am

      Thank you so much for coming back to let me know your Pandesal success. I am so glad it the Pandesal recipe worked out.

      Reply
  192. Anonymous says

    June 22, 2016 at 9:03 pm

    Is unbleached flour okay to use?instead of all purpose flour?

    Reply
    • shobee says

      June 23, 2016 at 3:54 am

      I think i will be ok, although I have not tried it yet

      Reply
  193. Vhurnz says

    June 04, 2016 at 6:16 am

    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

    ★★★★★

    Reply
    • shobee says

      June 04, 2016 at 2:07 pm

      You're so welcome.

      Reply
  194. Anonymous says

    May 28, 2016 at 6:49 am

    can you make this as a loaf and make it in a bread machine?

    Reply
    • shobee says

      May 29, 2016 at 4:49 am

      I have not tried it as loaf but I am sure it will work just fine .

      Reply
  195. Rosemarie says

    May 26, 2016 at 1:58 pm

    Hello,
    I dont have a stand up mixer. What would be the instructions for mixing by hand/spoon?
    So excited to try your recipe!

    Reply
    • shobee says

      May 29, 2016 at 4:51 am

      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 .

      Reply
  196. Esmie says

    May 16, 2016 at 12:05 am

    Can I use olive oil instead of canola oil?
    Thanks

    Reply
    • shobee says

      May 16, 2016 at 12:24 am

      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.

      Reply
  197. TruMoo says

    May 12, 2016 at 2:42 am

    Thanks for sharing your recipe. so good...soft and fluffy...My family loves every bite

    ★★★★★

    Reply
    • shobee says

      May 13, 2016 at 10:09 pm

      You are so welcome. YOur comment just made my day!

      Reply
  198. Anararon says

    April 23, 2016 at 6:06 pm

    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.

    Reply
    • shobee says

      April 24, 2016 at 12:19 am

      So true!!! Thanks for coming by.

      Reply
  199. Iya says

    April 22, 2016 at 7:11 pm

    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?

    Reply
    • shobee says

      April 22, 2016 at 9:37 pm

      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 🙂

      Reply
  200. Iya says

    April 22, 2016 at 7:08 pm

    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?

    Reply
  201. Mai says

    April 21, 2016 at 2:58 pm

    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

    Reply
    • shobee says

      April 21, 2016 at 3:53 pm

      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.

      Reply
  202. Anonymous says

    April 21, 2016 at 2:55 pm

    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:))

    Reply
  203. Sarah says

    April 20, 2016 at 10:15 pm

    Finally got the perfect "bakery pandesal" recipe! Thanks! 🙂 Enjoying the smell of freshly baked bread here in Illinois!

    Reply
    • shobee says

      April 20, 2016 at 10:38 pm

      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.

      Reply
  204. Anonymous says

    April 20, 2016 at 10:13 pm

    Finally got the perfect "Pinas bakery pandesal" recipe! Thanks!

    Reply
    • shobee says

      April 20, 2016 at 10:36 pm

      You are so welcome!!! Thank you for coming back and letting me know .

      Reply
  205. hms says

    April 18, 2016 at 6:46 pm

    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.

    Reply
    • shobee says

      April 18, 2016 at 6:58 pm

      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:)

      Reply
      • hms says

        April 18, 2016 at 9:35 pm

        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!

        Reply
  206. Anonymous says

    April 15, 2016 at 6:18 pm

    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.

    Reply
    • shobee says

      April 15, 2016 at 8:39 pm

      Thank you very much!

      Reply
  207. Lala says

    March 31, 2016 at 5:49 pm

    Can i used active dry yeast?

    Reply
    • shobee says

      March 31, 2016 at 6:04 pm

      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.

      Reply
  208. Vangeee says

    March 19, 2016 at 5:53 pm

    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

    ★★★★★

    Reply
    • shobee says

      March 19, 2016 at 6:25 pm

      Vangee, oh my God, thank you, thank you, thank you !!!

      Reply
  209. Aimmee says

    March 12, 2016 at 2:20 am

    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.

    Reply
    • shobee says

      March 12, 2016 at 2:56 am

      I am so glad it worked for you. You're so welcome and try the suman too; it is very delicious:)

      Reply
      • Aimmee says

        March 12, 2016 at 12:47 pm

        I will try the Suman thank you again for your wonderful Recipe and I will let you know how it turn out.

        Reply
        • shobee says

          March 13, 2016 at 3:27 pm

          Thanks and Take care!

          Reply
  210. Aimmee says

    March 12, 2016 at 2:19 am

    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.

    Reply
  211. Lina says

    March 09, 2016 at 3:07 pm

    Thank you for the recipe

    Reply
  212. Bob says

    March 08, 2016 at 5:14 am

    Hi can I use a bread machine for making the dough?

    Reply
    • shobee says

      March 08, 2016 at 12:38 pm

      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 .

      Reply
  213. Rose says

    March 04, 2016 at 5:22 pm

    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

    Reply
    • shobee says

      March 04, 2016 at 5:33 pm

      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...

      Reply
      • Rose says

        March 04, 2016 at 6:12 pm

        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

        Reply
        • shobee says

          March 08, 2016 at 12:39 pm

          Good luck!

          Reply
  214. elin casingal says

    February 21, 2016 at 2:36 pm

    Bread flour works best...keeps the pandesal soft..microwave 8 sec & its like freshly baked

    Reply
    • shobee says

      February 21, 2016 at 3:43 pm

      Thank you for this info, Elin.

      Reply
  215. Lai says

    February 20, 2016 at 2:12 pm

    Will it be okay if i use bread flour instead of all purpose flour?

    Reply
    • shobee says

      February 20, 2016 at 2:25 pm

      Hi, Lai. I have not tried bread flour on this Pandesal recipe but I think it will work .

      Reply
      • shobee says

        February 21, 2016 at 3:44 pm

        Lai, it looks like Elin used bread flour and it worked for her. Good luck!

        Reply
        • Lai says

          February 24, 2016 at 2:06 am

          Thanks shobee..
          And to Elin..
          Im excited to make pandesal..godbless

          Reply
  216. Ariel says

    February 18, 2016 at 6:48 pm

    My family loves it so much--heavenly. Salamat.

    ★★★★★

    Reply
    • shobee says

      February 19, 2016 at 1:32 pm

      I am so glad. Thank you so much for letting me know that.

      Reply
  217. King Ed says

    February 12, 2016 at 9:36 am

    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.

    ★★★★★

    Reply
    • shobee says

      February 13, 2016 at 5:02 pm

      I am so glad that your Pandesal was a success, woooohooo!!! and thank you so much for coming back to let me know that....

      Reply
  218. Dez says

    February 10, 2016 at 3:43 pm

    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.

    ★★★★★

    Reply
    • shobee says

      February 10, 2016 at 5:45 pm

      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.
      http://www.chowhound.com/post/instant-yeast-fleishmans-rapid-rise-yeast-341172

      Reply
  219. Bess Torio says

    February 01, 2016 at 9:31 pm

    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.

    Reply
    • shobee says

      February 02, 2016 at 2:17 pm

      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.

      Reply
  220. Biba says

    January 25, 2016 at 1:10 am

    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!

    Reply
    • shobee says

      January 25, 2016 at 3:56 pm

      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.

      Reply
  221. Adrian says

    January 16, 2016 at 7:22 pm

    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

    Reply
    • shobee says

      January 17, 2016 at 12:01 am

      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.

      Reply
      • Adrian says

        January 18, 2016 at 4:49 am

        Ill definitely try the puto cheese

        Reply
        • shobee says

          January 18, 2016 at 4:47 pm

          I hope it will work for you too 🙂

          Reply
  222. Anonymous says

    December 16, 2015 at 8:36 pm

    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...

    Reply
    • shobee says

      December 16, 2015 at 11:17 pm

      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.

      Reply
  223. Ranzel says

    December 11, 2015 at 8:02 am

    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!

    Reply
    • shobee says

      December 11, 2015 at 6:16 pm

      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!

      Reply
  224. Riz says

    December 04, 2015 at 2:20 am

    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!

    Reply
    • shobee says

      December 04, 2015 at 2:35 pm

      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!

      Reply
  225. Anna says

    November 20, 2015 at 3:39 am

    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!

    Reply
    • shobee says

      November 20, 2015 at 6:11 am

      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.

      Reply
  226. Ress says

    November 14, 2015 at 4:35 pm

    Thanks for sharing this recipe. My family loves them.. soo good..

    Reply
    • shobee says

      November 15, 2015 at 6:02 am

      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?

      Reply
      • Ress says

        November 15, 2015 at 5:35 pm

        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...

        Reply
        • shobee says

          November 15, 2015 at 10:52 pm

          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

          Reply
          • Ress says

            November 17, 2015 at 4:53 am

            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.

            Reply
            • shobee says

              November 18, 2015 at 4:01 pm

              Thank you so much, Ress! I think I love you !!

              Reply
        • Shar from California says

          March 21, 2017 at 5:52 am

          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

          Reply
  227. Anonymous3 says

    November 13, 2015 at 9:26 am

    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

    Reply
    • shobee says

      November 13, 2015 at 12:55 pm

      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 !!!!

      Reply
      • Anonymous3 says

        November 13, 2015 at 3:05 pm

        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

        Reply
        • shobee says

          November 15, 2015 at 6:01 am

          Oh no! Hmmmmm, I am not sure what happened to your Pandesal, but if I'll get a chance, I will make it again.

          Reply
  228. Benjie says

    October 31, 2015 at 8:34 pm

    The best recipe of pandesal... I successfully baked a very soft Pandesal through this recipe. Thanks a lot.

    Reply
    • shobee says

      October 31, 2015 at 8:54 pm

      You are welcome!!! I am so glad the Pandesal recipe worke out for you!!!

      Reply
  229. Charles Pruett says

    October 14, 2015 at 2:44 pm

    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 🙂

    Reply
    • shobee says

      October 14, 2015 at 4:08 pm

      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:(

      Reply
    • ryan says

      October 20, 2015 at 9:06 am

      hi, hmm.. just wonderin is this similar to shirogi pan de kofi?

      Reply
      • shobee says

        October 20, 2015 at 3:06 pm

        Uhmm,no idea what that is. Thanks fro visiting, Ryan.

        Reply
  230. Anne says

    October 07, 2015 at 1:42 am

    eould these make good Italian sandwich buns? And can I use coconut or vegetable oil instead?

    Reply
    • shobee says

      October 07, 2015 at 1:49 am

      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 🙂

      Reply
      • Anonymous says

        October 08, 2015 at 1:54 pm

        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.

        Reply
        • shobee says

          October 09, 2015 at 2:44 am

          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...

          Reply
          • Anonymous says

            October 09, 2015 at 3:32 pm

            I will try again today using your tips Fingers crossed it will be successful this time hehe. Thank you!

            Reply
            • shobee says

              October 09, 2015 at 4:07 pm

              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 🙂

              Reply
  231. Karen Tan says

    September 28, 2015 at 8:13 am

    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

    Reply
    • shobee says

      September 28, 2015 at 10:34 am

      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.

      Reply
  232. Sofia says

    September 19, 2015 at 11:57 am

    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..

    Reply
    • shobee says

      September 19, 2015 at 1:08 pm

      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...

      Reply
  233. Kai Jordan says

    September 09, 2015 at 9:05 pm

    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

    Reply
    • shobee says

      September 09, 2015 at 10:01 pm

      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.

      Reply
    • shobee says

      September 09, 2015 at 10:01 pm

      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.

      Reply
  234. Ele says

    August 20, 2015 at 4:28 pm

    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.

    Reply
    • shobee says

      August 20, 2015 at 4:32 pm

      Good luck !!!! I pray with all the Saints that you will succeed ( lol) 🙂 Please let me know if it turns out great or, not.

      Reply
  235. Liza says

    August 16, 2015 at 7:54 am

    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!

    Reply
    • shobee says

      August 16, 2015 at 11:35 am

      Liza, I hope you will have success with this recipe. Please come back and let me know .

      Reply
  236. Joyce says

    July 26, 2015 at 12:16 pm

    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!!!

    Reply
    • shobee says

      July 26, 2015 at 5:19 pm

      I am so glad it work for you, Joyce. Thank you for the compliment. Mabuhay!

      Reply
  237. jasmin says

    July 24, 2015 at 3:57 am

    How much is 1 pack of yeast? Is that a tablespoon, a cup? And what type of milk? Can u use fresh milk?

    Reply
    • shobee says

      July 24, 2015 at 12:21 pm

      1 pack is 1 sachet which is equivalent to 2 1/4 teaspoons and yes use the fresh milk... Thanks!

      Reply
  238. Carrie says

    July 14, 2015 at 7:41 am

    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 ☺️

    Reply
    • shobee says

      July 14, 2015 at 11:18 am

      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...

      Reply
      • Carrie says

        July 14, 2015 at 3:50 pm

        Thank you and I will try tonight

        Reply
    • shobee says

      July 14, 2015 at 11:23 am

      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.

      Reply
  239. Carrie says

    July 14, 2015 at 5:48 am

    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!

    Reply
    • shobee says

      October 03, 2015 at 12:29 am

      Hi. I am so sorry I just saw your question .... first, flatten the dough forming a rectangle 4x 14 inches maybe then fold it.

      Reply
  240. jose glen lapastora says

    July 10, 2015 at 11:08 am

    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!

    Reply
    • shobee says

      July 10, 2015 at 12:23 pm

      Maraming salamat sa ,yo Glen! Please take care where ever you are and Mabuhay!

      Reply
  241. Cindy says

    July 06, 2015 at 3:14 pm

    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!

    Reply
    • shobee says

      July 06, 2015 at 10:34 pm

      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.

      Reply
  242. Joy says

    June 22, 2015 at 2:06 pm

    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.

    Reply
    • shobee says

      June 23, 2015 at 2:41 am

      You are welcome. I am glad it worked for him... Keep on visiting.

      Reply
  243. Anonymous says

    May 31, 2015 at 4:19 pm

    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!!

    Reply
    • shobee says

      May 31, 2015 at 5:03 pm

      You are welcome...

      Reply
  244. wil1571 says

    May 16, 2015 at 12:41 pm

    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!

    Reply
    • shobee says

      May 16, 2015 at 1:56 pm

      I am glad it worked for you .. You are welcome and thanks for visiting !!!

      Reply
  245. Dada says

    May 14, 2015 at 9:34 am

    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?

    Reply
    • shobee says

      May 14, 2015 at 11:18 am

      Hi! Mix the instant yeast with the flour .... make sure you warm the liquid ingredients

      Reply
  246. Anonymous says

    March 24, 2015 at 10:36 pm

    I noticed that you didn't knead your dough. Is there a reason for that?

    Reply
    • shobee says

      March 24, 2015 at 11:40 pm

      Yes, because when I tried kneading it before, the pandesal turned out heavy and not airy:)

      Reply
      • Anonymous says

        April 16, 2015 at 6:46 am

        Hi! How can i make this recipe without a mixer? I don't have a stand mixer.. 🙁

        Reply
        • shobee says

          April 16, 2015 at 9:56 pm

          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...:)

          Reply
          • Anonymous says

            November 29, 2016 at 11:07 pm

            Hi how many minutes roughly to mix it by hand?

            Reply
            • shobee says

              November 30, 2016 at 2:13 pm

              Usually, it take 10 minutes to make the dough really smooth.

              Reply
  247. Lei says

    March 20, 2015 at 3:56 am

    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?

    Reply
    • shobee says

      March 20, 2015 at 1:59 pm

      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... 🙂

      Reply
  248. Marjoe white says

    March 11, 2015 at 7:51 pm

    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!

    Reply
    • shobee says

      March 12, 2015 at 3:47 am

      I am so glad it worked for you.My family loves this too...:)

      Reply
  249. Anonymous says

    March 05, 2015 at 5:42 am

    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.

    Reply
    • shobee says

      March 05, 2015 at 1:29 pm

      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.

      Reply
      • Anonymous says

        November 22, 2015 at 7:46 pm

        I baked mine at 350 degrees for 15 mins and it turn out well

        Reply
        • shobee says

          November 23, 2015 at 1:56 am

          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

          Reply
  250. Gary says

    March 04, 2015 at 11:09 am

    My wife and I are going to try this recipe tonight, I'm British but I love pandesal and ensaymada.

    Reply
    • shobee says

      March 04, 2015 at 3:12 pm

      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.

      Reply
  251. Russ says

    February 20, 2015 at 4:36 pm

    Hi, is this recipe gives soft, airy texture? I want a soft pandesal. Thanks.

    Reply
    • shobee says

      February 22, 2015 at 2:36 pm

      It is soft and airy in the inside 🙂

      Reply
  252. michelle says

    February 16, 2015 at 8:01 pm

    Love these. First time makingPandesal. I used to eat them after school with cheddar cheese and mayo!

    Reply
    • shobee says

      February 16, 2015 at 8:12 pm

      I love it most with cheddar... I am so glad you liked it

      Reply
  253. Karen says

    January 21, 2015 at 8:14 pm

    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.

    Reply
    • shobee says

      January 22, 2015 at 3:06 am

      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!!!

      Reply
  254. Shy says

    December 09, 2014 at 4:36 am

    If i have large pack of yeast how many tsp should i use?

    Reply
    • shobee says

      December 09, 2014 at 11:54 am

      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.

      Reply
  255. Anonymous says

    October 21, 2014 at 11:55 am

    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.

    Reply
    • shobee says

      October 31, 2014 at 10:13 pm

      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?)

      Reply
      • Anonymous says

        October 11, 2015 at 3:35 pm

        What temparure is the water \ milk should be?

        Reply
        • shobee says

          October 11, 2015 at 8:20 pm

          Hi! I just microwave it for 1 minute and 30 seconds.

          Reply
      • Aly says

        December 27, 2015 at 8:55 pm

        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.

        Reply
        • shobee says

          December 27, 2015 at 9:00 pm

          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.

          Reply
  256. Candace says

    October 10, 2014 at 5:05 pm

    My Korean-born son married a half-Filipino woman, so I'm trying to learn about Filipino culture. Can't wait to try these.

    Reply
    • shobee says

      October 10, 2014 at 10:34 pm

      I hope you will like this Pandesal as much as we do.Thanks for visiting.

      Reply
  257. http://www.rulecubed.com/blogs/post/1079 says

    September 20, 2014 at 5:37 pm

    I enjoy looking through a post that will make men and women think.
    Also, many thanks for allowing me to comment!

    Reply
    • shobee says

      September 30, 2014 at 2:45 pm

      Thank you for visiting.

      Reply
  258. Thalia @ butter and brioche says

    September 08, 2014 at 8:30 am

    I have never heard of pandesal before! These buns look so light, fluffy and delicious - I must try the recipe!

    Reply
    • shobee says

      September 08, 2014 at 11:49 am

      Thank you, Thalia. I hope that you will like it.

      Reply
  259. Laura Dembowski says

    August 11, 2014 at 6:34 pm

    I have never heard of pandesal, but it looks like a great breakfast or snack!

    Reply
    • shobelyn@easytocookmeals says

      August 12, 2014 at 11:29 am

      These are Filipino buns usually eaten/baked only in the morning and at 3 Pm - a Filipino tradition 🙂

      Reply
  260. Raymund says

    July 29, 2014 at 3:58 am

    Wow you brought back a lot of memories, I love this as well with Queso or Reno.

    Reply
    • elaine grace says

      January 25, 2016 at 1:02 pm

      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

      Reply
      • shobee says

        January 25, 2016 at 3:58 pm

        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.

        Reply
      • Zaida Reyes says

        May 23, 2020 at 11:34 pm

        How long do you knead the dough .

        Reply
        • Shobelyn Dayrit says

          May 24, 2020 at 5:22 am

          Hi, Zaida. Mix / knead the recipe for about 7 minutes. Please rate the recipe too. Thank you for visiting.

          Reply
    • Anonymous says

      December 17, 2018 at 7:22 pm

      Omg yas!

      Reply

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