Filipino Pandesal Recipe (2024)

Published: / Updated: by Marlynn Jayme Schotland · This post may contain affiliate links.

Jump to RecipePrint Recipe

This Filipino Pandesal recipe is easy to follow and makes a classic light, fluffy, airy bread that is popular in the Philippines. This traditional Filipino bread is commonly eaten for breakfast or as a snack, but you can also enjoy it for lunch and dinner!

Filipino Pandesal Recipe (1)

Pandesal is the bread of my youth. I used to love it when my mom would come home with a package of pandesal from the little Asian corner market.

These light, fluffy, airy little rolls are the most popular and widely made bread in the Philippines. While my mom and Lola (great-grandmother) were amazing cooks, and cooked up fresh lumpia, pancit, and adobo regularly, I don't remember growing up with a whole lot of baking from scratch in my house.

Bread in my house was usually store-bought pandesal or King's Hawaiian Rolls, which are similar shape and sweetness as pandesal. So I was happy to learn in recent years just how easy it is to make pandesal from scratch at home!

Jump to:
  • What is pandesal?
  • Ingredient notes
  • Step-by-step instructions
  • Recipe FAQs
  • Serving ideas
  • Filipino Pandesal
  • Pin it:

What is pandesal?

Filipino Pandesal Recipe (2)

Pandesal is a traditional bread popular in the Philippines. The term "pandesal" means "salt bread" in Spanish, and its beginnings are linked back to 16th century Spanish colonization.

Everybody eats pandesal in the Philippines. Young, old, rich, poor; it's a universally appreciated food that most Filipinos enjoy early in the morning. But you can also enjoy pandesal as part of your mid-morning or mid-afternoon snack, or merienda.

I have strong food memories of my Lola creating little sandwiches with Spam and eggs in pandesal. SO. GOOD. And when I make this recipe at home now, it brings back all of those warm memories of my Lola.

Ingredient notes

Filipino Pandesal Recipe (3)

To make pandesal at home, you need less than 10 ingredients. And all of these ingredients are fairly common, so you probably already have them in your pantry and fridge!

Active Dry Yeast - you'll want to activate the yeast in ¼ cup of warm milk first since that takes a few minutes. If you're using Instant Yeast, you don't need to activate it in this way and can add it to the dry mixture on its own.

Milk - I use 1% milk, but you can use 1%, 2%, or Whole Milk. You'll need to microwave the milk for 30 seconds and then use ¼ cup to activate the yeast and then you'll use the remaining ¾ cup warm milk for the main dough.

Flour - I use all-purpose flour, but some people use a blend of all-purpose flour and bread flour. I prefer the fluffiness that you get with using just AP flour.

Salt - use kosher salt. If you are using any other type of salt, be sure to adjust your measurements accordingly.

Sugar - granulated sugar adds a nice touch of sweetness without being too overpowering.

Eggs - let your eggs sit out for about 20-30 minutes before incorporating them into the dough. Room temperature eggs tend to mix more thoroughly and smoothly than refrigerator-cold eggs. I use cage-free organic large brown eggs.

Butter - use unsalted butter, melted and then cooled slightly before mixing it in.

Breadcrumbs - you'll roll the dough in breadcrumbs just before putting them in the oven. This gives the rolls that classic pandesal outer texture. Plain breadcrumbs are preferred, but I've used Italian breadcrumbs in a pinch when I didn't have plain breadcrumbs on hand and they tasted just as delicious!

Step-by-step instructions

Place the milk in a microwave-safe bowl and microwave for 30 seconds. Set aside ¾ cup of the milk (you’ll use it soon) and pour the remaining ¼ cup into a separate bowl or cup and add the active dry yeast. Allow the yeast to sit in the warm milk for 10 minutes, then stir.

Filipino Pandesal Recipe (4)
Filipino Pandesal Recipe (5)
Filipino Pandesal Recipe (6)

While the yeast is activating, in a large bowl, whisk together the flour, sugar, and salt.

With a wooden spoon or a heatproof silicone spatula, fold in the ¾ cup milk, egg, and melted butter in with the dry ingredients, stirring and folding the ingredients together gently just until well blended.

Filipino Pandesal Recipe (7)
Filipino Pandesal Recipe (8)
Filipino Pandesal Recipe (9)

At this point, if 10 minutes has passed, the yeast should be activated. Give it a stir and fold the yeast/milk mixture into the dough.

Turn the dough out onto a lightly floured surface and knead it just until the dough starts to feel well combined, about 3 to 5 minutes. Form the dough into a ball.

Filipino Pandesal Recipe (10)
Filipino Pandesal Recipe (11)
Filipino Pandesal Recipe (12)

Lightly coat a large glass bowl with olive oil, then place the dough in the bowl. Cover with plastic wrap or a kitchen towel and either proof in your oven or place in a warm spot in your kitchen. Allow the dough to rise until it reaches about double in size, which can take anywhere from 45 minutes to 1 hour and a half.

While the dough is rising, line a baking sheet with parchment paper and set aside.

Filipino Pandesal Recipe (13)
Filipino Pandesal Recipe (14)
Filipino Pandesal Recipe (15)

Once the dough has doubled in size, remove it from the bowl and divide into 2 equal parts. Roll each half into a log. Then slice each log into 6 even pieces, for a total of 12 pieces.

Roll each dough piece into a ball. Then immediately roll each ball in the breadcrumbs.

Filipino Pandesal Recipe (16)
Filipino Pandesal Recipe (17)

Place dough balls on the prepared baking sheet approximately 2 inches apart to allow the dough to double in size again for a second proof. Lightly cover the pan with a kitchen towel or plastic wrap and allow for the dough to rise for the second proof, just about 15 minutes.

Preheat your oven to 375°F. Bake for 15 minutes, just until the tops and sides of the pandesal reach a light golden brown. Remove from the oven and serve immediately.

Recipe FAQs

Filipino Pandesal Recipe (18)

How are pandesal supposed to look?

You might notice that the ones I made for this recipe photoshoot are rounder than traditional Filipino pandesal. I simply decided not to squish them together to give them ample even baking room. Traditional pandesal often is baked closer together to give them that squished together square roll look, similar to King's Hawaiian Rolls. Either way, the taste is the same: delicious!

How do you store pandesal?

Pandesal is best eaten hot from the oven. However, you can store pandesal in an airtight container at room temperature for up to 2 to 3 days. To reheat, simply microwave for 30 seconds.

Can I freeze pandesal?

Yes! After baking, allow the pandesal to cool to room temperature. Then store in an airtight, freezer-safe container or airtight freezer bags in the freezer for up to one month.

Serving ideas

Filipino Pandesal Recipe (19)
Filipino Pandesal Recipe (20)
Filipino Pandesal Recipe (21)
Filipino Pandesal Recipe (22)

Pandesal is best enjoyed on its own, with a pat of unsalted butter or dipped into your morning coffee.

But it's also great as a sandwich vessel! Especially with traditional Spam and fried or scrambled eggs.

Of course, no one will scold you if you enjoy this Filipino bread as a side dish with lunch or dinner. Especially if you enjoy it with one of these Filipino main dishes.

  • Instant Pot Chicken Adobo
  • Filipino Macaroni Salad
  • Lumpia Shanghai
  • Pancit Bihon

For more, you can buy my Filipino cookbook: Modern Filipino Cooking, my 55-page e-Book with authentic Filipino recipes that I've adapted for today's modern kitchen!

Filipino Pandesal Recipe (23)

Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

Filipino Pandesal Recipe (24)

Filipino Pandesal

5 from 7 votes

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Proofing Time: 1 hour hr 15 minutes mins

Total Time: 1 hour hr 45 minutes mins

Recipe by Marlynn Schotland

These Filipino rolls are soft and fluffy. Perfect for breakfast, lunch, snack, or dinner!

Servings: 12 rolls

Calories: 173kcal

PRINT PIN RATE🤍 SAVE

Ingredients

Instructions

PREP INGREDIENTS

  • Place the milk in a microwave-safe bowl and microwave for 30 seconds. Set aside ¾ cup of the milk (you’ll use it soon) and pour the remaining ¼ cup into a separate bowl or cup and add the active dry yeast. Allow the yeast to sit in the warm milk for 10 minutes, then stir.

MAKE THE DOUGH

  • While the yeast is activating, in a large bowl, whisk together the flour, sugar, and salt.

  • With a wooden spoon or a heatproof silicone spatula, fold in the ¾ cup milk, egg, and melted butter in with the dry ingredients, stirring and folding the ingredients together gently just until well blended.

  • At this point, if 10 minutes has passed, the yeast should be activated. Give it a stir and fold the yeast/milk mixture into the dough.

  • Turn the dough out onto a lightly floured surface and knead it just until the dough starts to feel well combined, about 3 to 5 minutes. Form the dough into a ball.

PROOF THE DOUGH

  • Lightly coat a large glass bowl with olive oil, then place the dough in the bowl. Cover with plastic wrap or a kitchen towel and either proof in your oven or place in a warm spot in your kitchen. Allow the dough to rise until it reaches about double in size, which can take anywhere from 45 minutes to 1 hour and a half.

  • While the dough is rising, line a baking sheet with parchment paper and set aside.

SHAPE THE ROLLS + SECOND PROOF

  • Once the dough has doubled in size, remove it from the bowl and divide into 2 equal parts. Roll each half into a log. Then slice each log into 6 even pieces, for a total of 12 pieces.

  • Place breadcrumbs in a shallow bowl. Roll each dough piece into a ball. Then immediately roll each ball in the breadcrumbs.

  • Place dough balls on the prepared baking sheet approximately 2 inches apart to allow the dough to double in size again for a second proof. Lightly cover the pan with a kitchen towel or plastic wrap and allow for the dough to rise for the second proof, just about 15 minutes.

BAKE

  • Preheat your oven to 375°F. Bake for 15 minutes, just until the tops and sides of the pandesal reach a light golden brown. Remove from the oven and serve immediately.

Notes

Serve at breakfast or for meryenda with coffee.

Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

Nutrition

Calories: 173kcal | Carbohydrates: 31g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 224mg | Potassium: 75mg | Fiber: 1g | Sugar: 5g | Vitamin A: 111IU | Calcium: 37mg | Iron: 2mg

Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

Pin it:

Filipino Pandesal Recipe (25)

« Butternut Squash Ravioli with Crispy Sage and Brown Butter Sauce

Best Instant Pot Turkey Chili Recipe »

Get recipes, travel tips, deals and more delivered to your inbox!

Reader Interactions

Comments

  1. Toni says

    Filipino Pandesal Recipe (26)
    This was so good! It turned out really amazing!

    Reply

  2. Lima Ekram says

    Filipino Pandesal Recipe (27)
    Something new! Cant wait to try it!

    Reply

  3. Dannii says

    Filipino Pandesal Recipe (28)
    I haven't heard of this bread before, but it looks delicious. I can't wait to try.

    Reply

  4. Carrie Robinson says

    Filipino Pandesal Recipe (29)
    I have never heard of this bread before, but now I want to totally try this! Looks so good. :)

    Reply

  5. angela says

    Filipino Pandesal Recipe (30)
    I am still baking a lot of fresh bread even in year two of the pandemic. I am happy to try a new recipe and this was recommended by a coworker to try. Thank you so much for a great recipe and yes hot out of the oven is best.

    Reply

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Filipino Pandesal Recipe (2024)
Top Articles
Latest Posts
Article information

Author: Ms. Lucile Johns

Last Updated:

Views: 5601

Rating: 4 / 5 (61 voted)

Reviews: 92% of readers found this page helpful

Author information

Name: Ms. Lucile Johns

Birthday: 1999-11-16

Address: Suite 237 56046 Walsh Coves, West Enid, VT 46557

Phone: +59115435987187

Job: Education Supervisor

Hobby: Genealogy, Stone skipping, Skydiving, Nordic skating, Couponing, Coloring, Gardening

Introduction: My name is Ms. Lucile Johns, I am a successful, friendly, friendly, homely, adventurous, handsome, delightful person who loves writing and wants to share my knowledge and understanding with you.