Pandesal Milk Rolls (Soft Filipino Bread with Crumb Coating)
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.
Adjust Servings
Instructions
- 1
Mix yeast and half the sugar into warm milk and let it bloom for 5 minutes.
- 2
Combine flour, remaining sugar, and salt, then add bloomed milk and egg to form a dough.
- 3
Knead in butter for 8-10 minutes until smooth and elastic.
- 4
Proof for 60 minutes in a warm spot until doubled.
- 5
Divide into 8 pieces, shape into balls, lightly moisten tops, coat with breadcrumbs, and place on a tray.
- 6
After a 25-minute second proof, bake at 190°C for 16-18 minutes until lightly golden.
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