Homemade Pandesal Bread
Pandesal or sweet bread roll is a must eat breakfast or snack for Filipinos. Bake these bread for sandwiches or simply eating it with butter or dunking it in coffee.
For this recipe, I used instant dry yeast. The difference between instant yeast is you incorporate the yeast directly to the ingredients. Unlike active dry yeast where you have to dissolve the yeast in warm water and sugar.
Warm the liquid ingredients to 100-110F to activate the yeast by microwave or heating in a saucepan. If it gets too hot, it will kill the yeast and the bread will not rise.
I often use all purpose flour. All purpose flour have different protein content. This is important to know because it will affect the liquid proportion you need to add in a recipe. If you find that the dough is too sticky, add a teaspoon of flour at a time. It is also best to use a weighing scale to ensure the rolls are of the same size.
Pandesal
sweet bread
3½-4 cups all purpose flour
⅓ cup sugar
2¼ tsp instant yeast
1 tsp salt
1 cup warm milk
2 tbsp water
2 tbsp unsalted butter melted
1 egg
In a standing mixer, combine 2 cups flour, sugar, yeast and salt.
In a small bowl, mix and warm milk, water and butter. (microwave or heat in a saucepan)
Add the liquid ingredients to the mixing bowl. Turn on the mixer for about 10 minutes in medium setting or until combined.
Add the egg and remaining flour.
Place the dough in a greased bowl and cover. Let it rise for an hour or until double in size.
Shape the dough into a cylinder and cut into 20 parts. You can use a weighing scale to be more accurate. I weigh the dough to 50 grams.
Roll the dough in the breadcrumbs. Cover with a cloth. Let it rest for 30 minutes
Bake in a preheated oven at 350°F for 20-25 minutes or until golden brown.