Pandesal Milk Rolls (Soft Filipino Bread with Crumb Coating)
Quick answer
These small Filipino bread rolls are leavened with yeast and enriched with milk, producing an interior so soft it tears apart in cotton-like wisps.
What makes this special
- Fine breadcrumbs coat the outside of a cotton-soft, milk-enriched yeasted Pandesal roll.
- Breadcrumb coating creates a slight rough crust over a pillow-soft interior
- Low sugar content lets it pair with savory fillings as well as sweet
Key ingredients
Core cooking flow
- 1 Keep 210 ml warm milk no hotter than 38-40°C.
- 2 In a bowl, mix 320 g bread flour, the remaining 14 g sugar, and 4 g salt evenly.
- 3 When the dough comes together, add 30 g unsalted butter in portions.
These small Filipino bread rolls are leavened with yeast and enriched with milk, producing an interior so soft it tears apart in cotton-like wisps. A coating of fine breadcrumbs on the outside adds a faintly sandy texture and a pale, matte appearance that distinguishes pandesal from other dinner rolls. The sweetness is deliberately understated, making the rolls versatile enough for jam at breakfast or sliced meat at lunch. Butter kneaded into the dough contributes richness without heaviness, and the crumb stays moist through the next day when stored in a sealed bag. Covering the rolls with a clean towel five minutes after baking traps steam and keeps them especially tender.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Keep 210 ml warm milk no hotter than 38-40°C.
Stir in 6 g instant yeast and 14 g sugar, then rest for 5 minutes until small bubbles appear on the surface.
- 2Season
In a bowl, mix 320 g bread flour, the remaining 14 g sugar, and 4 g salt evenly.
Add the yeast milk and 1 egg, then mix until no dry flour remains and a rough dough forms.
- 3Season
When the dough comes together, add 30 g unsalted butter in portions.
It will feel slippery at first, so knead for 8-10 minutes until the surface is smooth and the dough stretches thinly.
- 4Control
Cover the bowl and proof in a warm place for 60 minutes.
Move on when the dough has doubled and a fingertip dent returns slowly instead of springing back immediately.
- 5Step
Gently press out excess gas, divide the dough into 8 pieces, and round each piece with light surface tension.
Moisten only the tops with water, coat with 35 g breadcrumbs, and space them on a tray.
- 6Control
Proof for 25 minutes, then bake at 190°C for 16-18 minutes.
Remove when the tops are light golden, wait 5 minutes, and cover with a clean towel so trapped steam keeps the crumb soft.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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