Fluffy Pandesal Recipe

By Rachel Orban

Prep Time: 2 hr 30 mins

Cook Time: 18-20 mins

Pandesal is the beloved bread roll of the Philippines. It is so comforting every time I eat it. Pair it with a cup of Kopiko coffee and some Star Margarine, and you have the true Pinoy way. Pandesal is a sweet bread roll that is perfect for breakfast or a snack. You can also make many different types of pandesal to mix in exciting culinary flavors. Come back to see more pandesal variations in the future!

Why pandesal is my favorite bread roll

When I think of pandesal, I remember waking up in the Philippines to my uncle coming back from the bread shop down the street, with Kopiko ready on the table. We would sit around in our pajamas, drinking coffee and eating fresh pandesal as a family. Just thinking about it while writing this makes me miss the Philippines so much. Thankfully, I have this pandesal recipe to satisfy my cravings until the next time I can visit again.

Why I love making pandesal

Pandesal is also cheap to make and doesn’t require special ingredients. You can find everything at your local supermarket or grocery store, and the ingredients are very affordable. It’s also beginner-friendly. Bread can sometimes be tricky to bake, but pandesal is one of the easiest bread recipes to try.

What is Pandesal?

Pandesal is a sweet bread roll that originated in the Philippines. It’s similar to a dinner roll, but sweeter, denser, and fluffier all at the same time. It really is the perfect bread roll and hits the spot every time. I never get tired of it. I especially love making cheese, ube, pandan, and so many other variations of pandesal.

How to make it fluffy

The secret to making pandesal fluffy is in the yeast mixture and the flour. Make sure your yeast mixture is activated properly before adding it to the dough This is key to getting it to rise perfectly. Another important factor is the flour. I like to use half all-purpose flour and half bread flour. The bread flour really helps give the rolls their soft, airy texture.

Ingredients:

• Yeast Mixture: This is a mix of yeast, sugar, and lukewarm water (110 degrees Fahrenheit) 

  
  

• Dry Ingredients: All purpose flour, bread flour, white sugar, and salt

  
  

• Wet Ingredients: Yeast mixture, milk, softened butter, and egg yolks 

Instructions: 

• Combine the yeast, 1 tsp sugar, and lukewarm water (about 110°F). Let sit for 5–10 minutes, or until foamy.

  
  

• While the yeast mixture sits, use a stand mixer to mix together the dry ingredients.

  
  

• Add the wet ingredients to the dry mixture. Mix and knead in the stand mixer until combined. The dough is ready when it pulls away from the sides of the bowl. If the dough looks too wet, add a little all-purpose flour until it no longer sticks.

  
  

• Roll the dough into a ball, cover, and let rise in a warm area for 1–1 ½ hours.

  
  

• After rising, knead the dough again. Shape into small balls, toss in fine plain bread crumbs, and place on a greased baking pan with about 1 inch of space between rolls. Then let rise for another 45 minutes to an hour.

  
  

• Bake until golden brown.

  
  

• Let cool and enjoy the FLUFFIEST PANDESAL!

Notes 

Don’t overbake—remove from the oven once golden brown. Overcooking will make them harder and less fluffy.

You can freeze the rolls for later. Place cooled rolls in a freezer bag or container, then thaw at room temperature before reheating. I like to warm them for about 30 seconds in the microwave.

Pair pandesal with Star Margarine and a hot cup of 3-in-1 instant coffee—that’s the true Pinoy way to enjoy it!