Soft and Fluffy Monay Bread Recipe

Monay is a beloved Filipino bread known for its dense yet pillowy texture, slightly sweet flavor, and signature split top. Traditionally enjoyed as a merienda (afternoon snack) or paired with a hot cup of coffee, this bread brings comforting nostalgia to many Filipino households. I love baking this at home because it fills the kitchen with that classic bakery aroma and results in warm, golden rolls that are perfect fresh from the oven.

Why You’ll Love This Recipe

I find this Monay recipe incredibly rewarding because it uses simple pantry ingredients and doesn’t require any fancy equipment. The texture turns out beautifully soft inside with just the right amount of crust on the outside. I like how it’s versatile — I can eat it plain, slather it with butter, or even pair it with cheese or jam. And best of all, the process is relaxing and satisfying, from kneading the dough to that final warm brush of milk on the crust.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups bread flour or all-purpose flour
½ cup milk powder
⅔ cup sugar
½ teaspoon salt
¾ cup lukewarm water (adjust as needed)
1 teaspoon instant yeast
¼ cup unsalted butter or margarine, softened
1 medium egg
2 tablespoons milk or evaporated milk (for brushing)

Directions

1. In a large mixing bowl, I combine the flour, milk powder, sugar, and salt, mixing until everything is well distributed. Then I make a well in the center.

2. I pour the lukewarm water into the well and sprinkle the instant yeast on top. I stir the water gently to moisten the yeast.

3. I add the softened butter and egg into the bowl and slowly mix in the dry ingredients until a dense dough forms.

4. I knead the dough for 8–10 minutes until it becomes very smooth and elastic. If it feels dry, I add water one tablespoon at a time until the texture is right.

5. I shape the dough into a ball, place it in a greased bowl, cover it with plastic wrap, and let it rest in a warm spot for about 1 hour.

6. Once risen, I transfer the dough to a flat surface, knead lightly to release air, and shape it into a log. I divide it into 4 equal parts, shape each into a ball, and let them rest for 5–10 minutes.

7. I then cut each ball in half and shape all 8 pieces into smooth balls.

8. I arrange the balls on a baking tray and use a sharp knife to make a deep cut across the top of each one. After covering them with a tea towel, I let them rise again for 30 minutes until slightly puffed.

9. I bake them in a preheated oven at 160°C (350°F) for 15–20 minutes, depending on how brown I want the tops.

10. Once out of the oven, I brush the hot rolls with milk to give them a soft, shiny finish.

Servings and timing

This recipe makes 8 medium-sized Monay rolls.
Prep Time: 1 hour 40 minutes (including rising time)
Bake Time: 15–20 minutes
Total Time: Approximately 2 hours

Variations

• Cheese Monay: I sometimes stuff a small cube of cheese inside each dough ball before baking.

• Ube Monay: I love adding a teaspoon of ube flavoring to the dough or using ube halaya as a filling.

• Whole Wheat: I occasionally substitute 1 cup of bread flour with whole wheat flour for a slightly denser, healthier version.

• Sweetened Top: For a sweeter crust, I sprinkle sugar over the milk-brushed tops before baking.

• Mini Monay: I divide the dough into smaller portions to make mini versions, perfect for kids or sharing.

Storage/Reheating

I keep leftover Monay in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, I pop them in the microwave for 10–15 seconds or warm them in the oven at 150°C (300°F) for 5 minutes to bring back the softness. I also like wrapping them in foil before reheating to retain moisture.

FAQs

What makes Monay bread different from other Filipino breads?

Monay is denser and chewier compared to softer breads like pandesal. Its slightly sweet flavor and iconic split top make it uniquely recognizable.

Can I use all-purpose flour instead of bread flour?

Yes, I can use all-purpose flour. The bread might be slightly less chewy, but it still turns out deliciously soft and fluffy.

Why does Monay have a deep cut in the center?

The deep cut helps the bread expand and gives Monay its traditional look. I find it also helps create a nice crust texture.

Can I freeze Monay dough or baked rolls?

Yes, I freeze the shaped, unbaked dough balls and thaw them before the final proof. Baked rolls can also be frozen and reheated when needed.

Why did my Monay turn out too hard?

If Monay comes out hard, it may be due to overbaking or not enough kneading. I make sure to knead until smooth and elastic and keep an eye on baking time.

Conclusion

This Monay bread recipe brings warmth and comfort to any home kitchen. I enjoy the process as much as the result — the rich aroma, the golden crust, and the soft interior make each roll worth the effort. Whether I eat it plain, with coffee, or stuffed with cheese, Monay always hits the spot.