Pandesal Milk Rolls
Quick answer
- Active time
- 53 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
These small Filipino rolls get their slightly gritty, crumbly surface from breadcrumbs pressed onto the tops before baking.
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Underneath, a milk, butter, and egg dough tears into soft strands, with only mild sweetness. When the butter first goes in, the dough turns slippery; that is normal, and further kneading brings it back to smooth and stretchy.
Ingredients
Instructions
- 1
Keep 210 ml warm milk between 38°C and 40°C.
Stir in 6 g instant yeast and 14 g sugar, then rest for 5 minutes until small bubbles appear on the surface.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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