Here’s an easy pandesal recipe so you can make the quintessential Filipino bread roll at home. It’s crunchy outside, soft and fluffy inside, perfect with butter or dipped in your morning coffee.
(If you prefer your morning bread a little jazzed up, try this soft cheesy ensaymada or these ube bread rolls. Both out-of-this-world delicious!)
Are you a Filipino living abroad like me? Then you’re probably thinking why bother making pandesal at home when you can get them pretty easily at the Asian store.
One reason: nothing beats the smell of freshly baked pandesal filling your kitchen.
And it’s not just any smell. It’s THE smell.
One sniff of freshly baked pandesal and I’m back at my nanay’s dining table, eating pandesal filled with Lily’s Peanut Butter that she prepared for me after school.
Or it’s a Sunday morning and I’m happily eating pandesal (out of those little brown paper bags) that my mom bought from the local panaderia after church.
Not a Filipino? Then you are in for a treat. Unlike dinner rolls or the regular loaves of bread we get, this recipe for Filipino bread rolls is egg and butter-free, has a very subtle hint of sugar and salt, crunchy outside and soft inside.
It’s certainly unique and absolutely delicious. Give it a go and find out why Filipinos all over the world love it.
What is pandesal bread?
So what is pandesal bread? Wikipedia puts it very simply as “salt bread”.
Ironically, it’s more sweet than salty. And it has a really rich history for such a humble bread. Check this out if you’re so inclined, it’s quite an interesting read.
And there are different kinds of pandesal; I dare say it’s as varied as the number of islands in the Philippines! (And that’s a lot).
So I can’t claim that this pandesal recipe is for the traditional pandesal; I’ve eaten different kinds (big, small, light, dense) to know that each province, town or city probably has their own version so there’s technically no traditional kind.
What I can say is that this is the pandesal bread I grew up eating. Crunchy, soft, sweet and salty all at once.
Easy pandesal recipe for beginners
And not to worry. I’ve looked around for pandesal recipes for a long time and this is the result of me tweaking and trying to make it easier. And it is.
I’m a home baker like you and I like shortcuts as much as the next person so if I can make this beloved Filipino bread at home, you can too.
If you look at the recipe, it’s just a lot of steps but they are easy, baby steps. Manageable steps to make the whole process that much more achievable.
How to make pandesal
I won’t lie to you though, if you scroll to the recipe below – between the kneading and the waiting (the dough has to rise twice) and the baking – it probably is quicker for you to get in your car, drive to the store and buy pandesal.
But there’s something so fulfilling about making your own bread. And I’m not kidding about the smell. I may or may not have cried.
Ready to get baking?
What are the ingredients of traditional pandesal?
The basic ingredients are pantry staples:
- Sugar
- Oil
- Salt
- Flour
Pandesal is yeast-based so you’ll need to buy some. This is the kind I use
You might be surprised to see that bread crumbs
Tools you need to make Filipino bread rolls
The tools you need are simple as well – just bowls
If you do own a stand mixer
I just choose to stir and knead the pandesal dough by hand because it gives me greater control and I have less chance of over-kneading it.
Pandesal baking tips for success
Which brings us to pandesal baking tips.
- Like I mentioned above, I recommend kneading Filipino bread rolls by hand until smooth and elastic. Here’s a great resource on how to tell when your dough is properly kneaded (hint: when you’re tired!).
- When making bread, I use my pre-heated oven as my “dry warm place”. What I do is turn it on for a few minutes then turn it off so that it’ll be about 90F when I’m ready to put my dough in to rise. Just remember to remove the dough from the oven when you’re ready to actually preheat for baking.
- Invest in a kitchen scale
. This is true for all baking, actually. While you can get away with volume measurements with a lot of recipes, bread making is more exact so it’s always better to weigh your ingredients. We bought our kitchen scale years ago for less than $20 and it’s one of the most used gadgets in our kitchen.
. This is true for all baking, actually. While you can get away with volume measurements with a lot of recipes, bread making is more exact so it’s always better to weigh your ingredients. We bought our kitchen scale years ago for less than $20 and it’s one of the most used gadgets in our kitchen.- A food thermometer
is useful as well (e.g. instead of approximating the temperature of the water to mix the yeast in, you can measure it for sure). This is great for when you’re tempering chocolate too.
is useful as well (e.g. instead of approximating the temperature of the water to mix the yeast in, you can measure it for sure). This is great for when you’re How long does homemade pandesal last?
Pandesal bread is best eaten fresh out of the oven. However, they will last for up to 2 days on your counter in an airtight container.
If you plan to keep them for longer, freezing them is a better option.
Other delicious breakfast recipes
Love breakfast? If you have 15 minutes, you can make these delicious and oh-so-flaky buttermilk scones – no mixer, no problem!
They are fully customizable too so you can mix in your favourite things like chocolate chips or dried cranberries.
Though if you prefer to stick to the basics but still want a little excitement, these scrumptious lemon buttermilk scones are just what you’re looking for.
In the mood for pancakes? Try these light, fluffy-as-a-cloud, lemon ricotta pancakes. So good!
Pandesal Recipe (Filipino Bread Rolls)
Ingredients
Phase 1:
- 2 cups warm water around 110F
- 2 tsp active dry yeast
- 1 tsp granulated sugar
Phase 2:
- 2/3 cup granulated sugar
- 1/4 cup canola oil
- 2 tsp salt
- 6 cups all purpose flour
Phase 3:
- 1 tbsp canola oil
Phase 4:
- 1/4 cup bread crumbs
Instructions
Phase 1:
- In a medium sized bowl, stir 2 cups warm water, 2 teaspoons active dry yeast and 1 teaspoon sugar until dissolved. Set aside and let stand until bubbly (about 10 minutes).
Phase 2:
- In a large bowl, stir 2/3 cup sugar and 1/4 cup oil until fully combined. Add 2 teaspoons salt, your yeast mixture and 1 cup flour. Stir until incorporated. Proceed to add the rest of your flour 1/2 cup at a time combining well after each addition.
- Once the dough starts pulling and sticking together in a ball, transfer it into a lightly floured surface and knead until smooth and elastic (8-10 minutes). When in doubt, knead some more.
Phase 3:
- Oil a large bowl with 1 tablespoon oil. Place your dough in the bowl and turn to ensure the whole dough is coated. Cover with a damp cloth and allow to rise in a dry warm place (about 90F) until it doubles in size (about 2 hours).
- Once the dough is ready, turn the dough into a lightly floured surface and knead slightly. Weigh the dough and divide into 32 pieces. Shape each piece into an oval, like an egg, and place onto a lightly greased baking sheet (you would need two baking sheets - 16 pieces per sheet). Make sure to keep about a quarter inch space around each piece to allow them to rise further.
- Cover each baking sheet with a damp cloth and allow to rise a second time (about an hour).
Phase 4:
- Preheat your oven to 375F. Sprinkle bread crumbs on top of the pandesal and bake until golden brown (15-20 minutes). Since you're using 2 baking sheets, you may want to rotate/switch the sheets midway through.
Video
Notes
Nutrition
Nutritional information are estimates only.
Happy baking!
Did you try this pandesal recipe? I’d love to hear from you in the comments section below.
And let’s get social! Find me on Facebook, Pinterest, Instagram, Twitter, Google+ and Flipboard.
(This post was updated on 29 January 2019.)
Neil says
Hi, the recipe makes alot of bread rolls. But will it be okay to store of the dough inside the fridge? How many days can i keep it inside the fridge?
Jolina says
Hi Neil, I haven’t tried but you can definitely freeze the bread dough. Here’s a useful guide on how to do it: https://www.thespruceeats.com/how-to-freeze-yeast-bread-dough-427560
Marie says
I’ve been trying to make pandesal for a while now but kept getting the same results- dense, heavy bread. I couldn’t figure out what I was doing wrong. This recipe made all the difference. Adding flour gradually was key. I did not use all 6 cups. I finally got soft and light bread. I will continue to practice until I master this. Thanks
Jolina says
That’s awesome Marie! Enjoy 🙂
Boj says
This is so relatable “One sniff of freshly baked pandesal and I’m back at my nanay’s dining table, eating pandesal filled with Lily’s Peanut Butter that she prepared for me after school.” Will try your recipe later!
Jolina says
🙂 Enjoy!
Jenny Natalicio says
This is my first time to try it. It came out great! So fluffy. I just need to figure out the size but I read how you weigh it in another comment so I will try that next time. These taste so yummy!!!
Jolina says
Happy to hear that Jenny! 🙂
Melanie says
Hi there! I made this and was really tasty. However, the bottom ended up being crispy almost burnt. How do I avoid that for next time? Thanks!
Jolina says
Hi Melanie! There are several reasons why this can happen sometimes e.g. oven doesn’t heat evenly, has hot spots, baking pan too thin, dark pan vs shiny aluminum pan etc. First thing I’d do is invest in an oven thermometer so you can be sure you’re baking at the right temp. Are you using a dark non-stick pan? Next time try to reduce the temperature by 25 degrees, see if that helps.
Erika says
Hello! I’ve been using your recipe for pandesal quite a few times now. My family gets me to make a batch of pandesal at least once every week/every other week hehe.
I used a scale to measure almost all my ingredients/dough for the first time today. The size of my bread always comes out different lol so maybe this will help make it uniform. For 16 pandesal I had apprx. 40g of dough per piece… with the last 4 pieces about 45g
I was wondering, at what weight do you have your shaped pandesal at?
Jolina says
Hi Erika! I don’t remember but I’m very exact when I weigh them. So if I weigh my dough and divide that by 16 and it says 32.56, for example, I will make sure each one is 32.56 🙂 Hope this helps!
Erika says
♀️ It was that simple pala… Hehe. I will try it next time! Thank you.
Forgot to rate your recipe in my previous comment 🙂
Jolina says
Thank you! Happy baking 🙂
Ashley says
Easy recipe to follow and make. I’ll definitely do it again One thing I’m wondering is how do you prevent the towel from sticking to the dough during the second proof?
Jolina says
Hi Ashley. I always use a damp tea towel. What kind of cloth do you use? I found this great article with more tips: https://www.thekitchn.com/how-to-keep-rising-bread-dough-111009 Hope it helps!
LV says
What kind of bread crumbs do you use?
Jolina says
Hi LV. I use plain bread crumbs. This is the exact brand I use (it’s an affiliate link) – https://www.amazon.com/gp/product/B00G3JCKGE/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00G3JCKGE&linkCode=as2&tag=theunlbak-20&linkId=418a5ad0e12c8f85f94bd413b822832c
Rowena says
Can i use shorthening or lard with this? If so what are the measurements? Tia.
Jolina says
Hi Rowena. I haven’t made this recipe with shortening or lard. Always just oil.
Divya says
Hi Jolina! If i used melted butter instead of oil would it make a difference. or vegetable oil instead of canola?
Jolina says
Hi Divya! I always use oil so can’t say if butter will work. You can use canola or vegetable oil.
Sid says
Thanks for this recipe! This is my first try to make a bread and I made half batch but without the breadcrumbs as I run out of it but still it was a success. I spread butter on top instead before the baking ends and my kids love it (taste similar to bonete bread of Cavite if you’re familiar). I’m so happy with the outcome. Will redo again with the breadcrumbs to achieve the pandesal texture. Thanks again!
Jolina says
That’s fabulous Sid! I don’t remember if I’ve ever tasted bonete bread but you’ve given me an idea for my next batch of pandesal 🙂
Kit says
Thank you for sharing this! I am also a Filipino living abroad and Id like to prepare this for my family. The one you buy from the Asian store is different from freshly baked pandesal. Perfect match with Lily’s peanut butter or just salted butter.
Jolina says
Hello Kit! My pleasure 🙂 And yes, totally agree about freshly baked pandesal. I love the smell of it baking but I especially love it with Lily’s or DariCreme. Only Lily’s is available here though, and I wonder if they still sell DariCreme back home?? I’m craving both now lol.
Cecile Delisle says
Hi jolina your recipe is precise but didn’t make it yet. I just give birth and craving for pandesal. Can I use bread flour instead of all purpose flour since that is available in my pantry now?
Jolina says
Hi Cecile, congratulations! Hope mom and baby are doing great 🙂 I haven’t actually worked with bread flour but according to this article I found, they can generally be substituted for one another – https://www.thekitchn.com/whats-the-difference-between-ap-flour-and-bread-flouringredient-questions-173175 Hope it helps!
Dolores Mapili says
I want to share my experience with making pandesal . I’ve tried bread flour only but it’s different from the pandesal at home. I found that equal amount of all purpose flour and bread flour results in better pandesal
Jolina says
Thanks for the tip!
Tina says
Omg! Delicious I definitely will bake these up again. I didn’t have bread crumbs so I made my own. I think next time I’ll add more crumbs to the top. Mine turned out more round than oval. I hope they stay soft for tomorrow what to take some to my daughter. thanks for sharing.
Jolina says
Glad you liked them Tina! Hope your daughter enjoys them too 🙂
Liza Reyes says
The ubiquitous pandesal easily available at the corner bakery in the Philippines, that you’d missed it here in the U.S. I’ve tried different bread dough recipes to make pandesal like the sour dough, buttermilk dough, challah dough. Yours a keeper. It freezes well too, and remains soft and chewy, not crumbly after it thaws at room temperature. Thank you for sharing.
Jolina says
Hi Liza, happy to hear you liked it! I love pandesal and I think my favourite part about baking it at home is the wonderful smell that fills our whole house. Transports me back home. Hope you’re having a lovely Saturday!
Kim Lee says
Yum! I am so trying these!
Geraldine says
Hi. I was wondering what will be the exact measurements if I’ll just make half of this recipe? Like 16 rolls?
Jolina says
Hi Geraldine! If you go to the recipe card, you can adjust the number of servings from 32 to 16 and the ingredient list will adjust accordingly.
Nicole says
These look delicious!
Lauren says
So delicious if there anything better than homemade bread I haven’t tried it yet
Kallee says
I haven’t ever heard of these, but they look incredible! I am always amazed at how many different bread recipes there are.
Jolina says
Me too! And each one is as amazing as the other 🙂
MK says
Excellent recipe! I am going to have to make this as a surprise for some of my Filipino friends – I’m curious if they say anything without prompting. And dipped in morning coffee? Intriguing!
Jolina says
LOL that would be quite the surprise! I’d love to be there for the big reveal 🙂
andrea says
These look delicious! So light and airy I have a terrible time baking bread it always comes out like a hockey puck, I am going to try this recipe keeping my fingers crossed
Jolina says
Thanks Andrea! I’m sure you’ll do great. Would love to hear how it goes! 🙂
Julie says
Oh my goodness! Yum! I cannot wait to try these!
Ant says
These would be a great addition to our cookery! I’m pinning it for later. They look soft and fluffy!
katriza says
I’m your new biggest fan! I love pandesal! I’ll have to try this recipe and see how it differs from my own! <3
Katie says
I am so trying this. I have been wanting to try to make my own bread and rolls!
Jolina says
Awesome! Go for it 🙂 Hope you like them Katie!
Quinn Caudill says
This bread sounds so good. I wish I has smell-a-vision. This might be my next bread try.
Jolina says
Smell-a-vision…now wouldn’t that be awesome! 🙂
Helene Cohen Bludman says
I love baking bread and this is a recipe I definitely want to try. I had never heard if pandesal before.
Danielle Fairhurst says
These look absolutely delicious! Definitely think I’ll have to give these a try 🙂
Vanessa says
Ooh, these look so delicious!!
Thanks for sharing it!!
Emily says
Fresh bread makes your home smell delicious. I’ve never had pandesal before but I’ll have to try your recipe
Jackie says
I love pandesal and I live right down the street from a bakery that cooks some so I can smell it in the early morning so I know what you mean about the smell. I have the convenience of buying some from there but I think I’m going to try baking some myself. Now all I want is some pandesal with butter.
Jolina says
Whatttt I would love to wake up to that smell every day 🙂
Tasia B says
I LOVE homemade bread/roll recipes. It’s one of the things we indulge in quite often. Your recipe looks absolutely spectacular. I’m definitely adding it to my list. Thank you!
Jolina says
I’ve only recently learned to make my own bread and now I cannot stop. I love it 🙂 Thanks Tasia! Hope you like pandesal.
Michelle says
That looks so amazing, I want one right now
Cait Weingartner says
These rolls look lite, fluffy, and incredibly delicious!
Like you said they may take some time and effort but they definitely look worth it and I can’t wait to try them soon !
Jolina says
Absolutely! I find making bread so fulfilling. Hope you like pandesal Cait!
Tayler Morrell says
These look so delicious! I know my husband would love them…he loves ethnic food of ALL kinds!
Candice says
Yasssss! You are so right about all the smells of fresh bread in your house. Totally worth the time to bake. I thought it was funny you talked about traditional pandesal. All Filipino ladies are switching up the recipe every time they make it! HA HA! Now I need to go bake me some!
Jolina says
Hi Candice! Right? Something about the bakery smells that make us happy! And yeah there’s so many different varieties of pandesal haha. All delicious though 🙂
Catherine says
These rolls look absolutely wonderful! Perfect with spread of butter over them!
Jolina says
Especially fresh and hot from the oven 🙂 Thanks Catherine!
Lori Vachon says
Looks like a versatile roll recipe that could be used for a variety of occasions. Can’t beat the scent of freshly baked goods in your kitchen!
Jolina says
I love it when the whole house smells of it! So wonderful. It almost makes me less sad about the clean-up lol!
Julie says
Ohhhhhhh!!!! Those look so soft and pillowy. I’ve never tried filipino bread rolls before– clearly that needs to change.
Jolina says
Hope you like them Julie!
Dawn says
Funny how smells/food can bring you right back. I’ve never had this type of bread before, but I know that I would love it and there’s nothing like the smell of freshly baked bread going through house, is there? Do you remember the scene in Ratatouille when the restaurant critic takes a bit of food and instantly he is transported to when he was a child? I think we all have certain things that do that for us, whether it is a smell or taste. Pinning these and trying soon 🙂 Cheers to a lovely week, Jolina!
Jolina says
Ohhhh I love that movie and yes I remember that scene! Something about food and smells eh? Almost like magic I think. Thanks for the pin Dawn and have a wonderful week too!
Sarah says
I barely ever make my own bread, but this looks so delicious! mmm
Jolina says
Me neither, until I tried and now I can’t stop lol. Hope you get to try it Sarah!
Lisa Sell says
I’ve started to be more brave with my baking and branching out with bread recipes. I’m definitely adding this one to the list!
Jolina says
Me too, that’s my goal this year actually, get better at bread making 🙂 Hope you like pandesal Lisa!
Kylie says
I miss this! Nothing beats having pandesal dipped in coffee for breakfast every morning! Thanks for sharing!
Jolina says
Right? 🙂 I usually dip mine in hot Milo and it’s just as good!
Shannon says
Do you think I could substitute the Conor’s oil without compromising the integrity of the recipe?
Jolina says
Hi Shannon! I’m afraid I’m not sure what Conor’s oil is…but you could use vegetable oil or any oil that’s flavourless 🙂 Would love to hear how it goes!
Jaime says
This looks so delicious I WISH I could smell it through my monitor. I haven’t tried the recipe (yet), but I love baking bread. Yes, it would be faster to drive to the store but like you said, I can’t get that smell in my house without baking!
Jolina says
Haha you can’t, can you? Not even if you toast the bread I don’t think (well maybe you can you but not the same). Hope you like pandesal Jaime!
Erin says
Nothing like warm rolls made right at home. I also love recipes that include everything I pretty much already have on hand at home. Can’t wait to try this!
Jolina says
Those are the best ones IMO 🙂 Simple but delicious!
Susan Carraretto says
That bread looks amazing. I can only imagine how lovely the smell of it baking would be. I’m going to pin it for later.
Jolina says
Thanks Susan! And thanks for the pin 🙂
Andrea says
These look amazing!!! I will try to make these for Sunday dinner! Can’t wait
Jolina says
Nice! Hope you guys like pandesal as much as we do 🙂 Thanks Andrea!
Dominique says
These look just delightful and fluffy in the best way possible! I bet the smell is amazing 🙂
Foody says
Recipe looks great! I’ll try it sometime!
Chelley says
These sound amazing- I have only ever had these in restaurants and never would have imagined how labor intensive they are. Makes you appreciate dining out a bit more! I need to try them for home- I know my husband and kids would be pleasantly surprised!
Jolina says
I know! It wasn’t until I started to learn to bake that I started to appreciate all the work that goes into the tiny cupcake I’m eating at our local coffee shop lol. It’s so fulfilling though. Hope you guys like pandesal Chelley!
Neely Moldovan says
I pretty much eat anything that has the word roll in it and this sounds amazing! I have never heard of these before 🙂
Saidah Washington says
I love how easy this bread is too make and the fact that it’s crunchy, sweet and salty.
Maria says
I have only recently been trying more yeast recipes. For some reason yeast does not always like me. These look divine.
Jolina says
It didn’t like me either but I found practice makes perfect! Well…not PERFECT but I’m getting better at it (I think lol!) Thanks Maria!
Melanie says
These look delicious! I would like them with a side of pasta for sure!
Robin says
I’ll try this out use pandesal with my slider recipe.
Jolina says
That’s my plan too! Watch out for pandesal sliders to show up on the blog soon-ish 🙂 Thanks Robin!