Pandesal Milk Rolls
Quick answer
- Total time
- 53 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Pandesal milk rolls are small yeast breads made with warm milk and finished with breadcrumbs across their tops.
Read more
First dissolve the yeast and part of the sugar in the milk and wait for small surface bubbles. Add this mixture and the egg to bread flour combined with the remaining sugar and salt. Once no dry flour remains, work in the unsalted butter in several portions. The dough feels slippery at first but becomes smooth and capable of stretching thin after sufficient kneading. During the first proof, let it double and check that a fingertip indentation returns slowly. Release only excess gas, divide the dough into equal pieces, and round each one with light tension across the surface. Moisten only the tops and apply the breadcrumbs evenly, then leave space between the rolls on the tray for the second proof and oven expansion. Bake until the coating and surface become light golden. After a brief cooling period, cover the rolls with a clean towel as directed. The breadcrumb coating leaves a fine, slightly coarse outer texture, while the milk-and-butter dough tears into a soft interior.
Ingredients
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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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Yeast and part of the sugar are dissolved in the warm milk until small bubbles appear
- Finish cue
- Remove when the tops are light golden, wait 5 minutes, and cover with a clean towel so trapped steam keeps the crumb soft.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
53min, 8 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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