Name: Filipino pandesal
Yield: 24 rolls
Cuisine: Philippines
Ingredients: 7 g Active dry yeast; 285 g Whole milk Warm; 70 g Sugar Reserve 9.86 mL for A; 15 g Butter Softened; 25 g Neutral oil; 2 Large eggs Beaten; room-temperature; 520 g All-purpose flour; 7.39 mL Diamond Crystal coarse salt; As needed Plain breadcrumbs; oil Coating; bowl

Philippines World collection

Filipino pandesal

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
A	Active dry yeast	7 g
A	Whole milk	285 g	Warm
A/B	Sugar	70 g	Reserve 9.86 mL for A
B	Butter	15 g	Softened
B	Neutral oil	25 g
B	Large eggs	2	Beaten; room-temperature
C	All-purpose flour	520 g
C	Diamond Crystal coarse salt	7.39 mL
Finish	Plain breadcrumbs; oil	As needed	Coating; bowl

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
46 × 33 cm lined tray	Use a reusable baking liner rated for this heat, or grease the tray only if the method allows it. For sticky dough or meringue, keep a proper nonstick liner.

Timing & recipe details

Time & temperature

Baking temperature: 175°C
Baking time: 20–25 min

Yield: 24 rolls
Heat: 175°C
Plan for: About 2 hours 25 minutes

Method

01 · Activate
5–10 min
Use: A
Mix milk, yeast and reserved sugar.
Ready when: Foamy.
01 Activate the yeastLet the yeast mixture stand until it turns foamy.
02 · Mix
5–7 min
Use: A+B+C
Add B. Whisk C separately; add in thirds on low. Knead medium.
Ready when: Elastic; releases sides.
02 Mix and kneadKnead until the dough is elastic and pulls away from the bowl’s sides.
03 · Rise
About 1 hour
Use: Dough
Oil bowl; cover.
Ready when: Doubled.
03 Let the dough doubleKeep the dough covered in an oiled bowl until doubled.
04 · Shape
Use: Dough
Deflate; divide into 24 ovals. Dip tops in crumbs; place 4 cm apart. Cover.
Ready when: Uniform rolls.
04 Coat and shape the rollsShape even ovals and dip their tops in breadcrumbs before placing them on the tray.
05 · Proof
20–30 min
Use: Rolls
Preheat oven; let rise.
Ready when: Puffy; dent recovers slowly.
05 Let the rolls become puffyLet the rolls rise until puffy and a gentle dent returns slowly.
06 · Bake
20–25 min
Use: Rolls
Uncover; bake, then transfer to rack.
Ready when: Golden.
06 Bake until goldenBake uncovered, then transfer the golden rolls to a rack.

What to look for

Stage	Look / feel for	Needs attention
Dough	Slight tackiness.	Adding unnecessary flour.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Dense rolls	Excess flour.	Weigh next batch.	Accept slight tackiness.
Dry dough skin	Uncovered resting.	Cover remaining pieces.	Cover while shaping.

Salt brand retained.

Show ingredient flow

Recipe

Filipino pandesal

Breadcrumb-coated breakfast rolls.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
A	Active dry yeast	7 g
A	Whole milk	285 g	Warm
A/B	Sugar	70 g	Reserve 9.86 mL for A
B	Butter	15 g	Softened
B	Neutral oil	25 g
B	Large eggs	2	Beaten; room-temperature
C	All-purpose flour	520 g
C	Diamond Crystal coarse salt	7.39 mL
Finish	Plain breadcrumbs; oil	As needed	Coating; bowl

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
46 × 33 cm lined tray	Use a reusable baking liner rated for this heat, or grease the tray only if the method allows it. For sticky dough or meringue, keep a proper nonstick liner.

Timing & recipe details

Makes: 24 rolls
Heat: 175°C
Allow: About 2 hours 25 minutes

How do I make it?

Wake up the yeast
5–10 min
Mix the warm milk, yeast and the reserved 9.86 mL sugar. Leave for 5–10 minutes, until foamy.
Let the yeast mixture stand until it turns foamy.
Ready when: Foamy.
Make the dough
5–7 min
Add the remaining sugar, butter, oil and eggs. Whisk the flour and salt separately, then add in three batches with the mixer on low. Knead on medium for 5–7 minutes, until stretchy and pulling away from the bowl sides.
Knead until the dough is elastic and pulls away from the bowl’s sides.
Ready when: Elastic; releases sides.
Let it rise
About 1 hour
Put the dough in an oiled bowl and cover. Leave for about 1 hour, until doubled.
Keep the dough covered in an oiled bowl until doubled.
Ready when: Doubled.
Shape the rolls
Gently press out the air and divide into 24 even ovals. Dip the tops in breadcrumbs, place 4 cm apart and cover.
Shape even ovals and dip their tops in breadcrumbs before placing them on the tray.
Ready when: Uniform rolls.
Let them rise again
20–30 min
Heat the oven to 175°C. Let the rolls rise for 20–30 minutes, until puffy and a finger dent fills back slowly.
Let the rolls rise until puffy and a gentle dent returns slowly.
Ready when: Puffy; dent recovers slowly.
Bake
20–25 min
Uncover and bake for 20–25 minutes, until golden. Transfer to a rack.
Bake uncovered, then transfer the golden rolls to a rack.
Ready when: Golden.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Dense rolls	Excess flour.	Weigh next batch. Accept slight tackiness.
Dry dough skin	Uncovered resting.	Cover remaining pieces. Cover while shaping.

Useful recipe notes

Salt brand retained.

See the detailed method and ratios in , or follow ingredients through the .

Formula component	Grams	Flour = 100%
Active dry yeast	7 g	1.3%
Whole milk	285 g	54.8%
Sugar	70 g	13.5%
Butter	15 g	2.9%
Neutral oil	25 g	4.8%
All-purpose flour	520 g	100%

Method

01 · Activate

02 · Mix

03 · Rise

04 · Shape

05 · Proof

06 · Bake

What to look for

Troubleshooting

How do I make it?

Wake up the yeast

Make the dough

Let it rise

Shape the rolls

Let them rise again

Bake

What can go wrong, and how can I fix it?

Filipino pandesal at a glance