Name: Homemade Pandesal Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 2 h 30 min
Cuisine: Filipino
Ingredients: 3 1/2 cups bread flour; 2 tbsp sugar; 1 tsp salt; 1 tbsp instant yeast; 1 cup warm milk; 1/4 cup warm water; 1 egg; 1/4 cup vegetable oil; Breadcrumbs, for coating

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Freshly baked pandesal is one of my favorite things to enjoy on a cozy afternoon—especially when it’s raining outside. These soft, slightly sweet Filipino bread rolls are a staple in many homes, and I love pairing them with coffee, tea, or even just some butter and cheese. If you’re craving some warm, comforting bread, this pandesal recipe is simple, satisfying, and perfect for beginners.

Homemade Pandesal Recipe

Why You’ll Love This Recipe

I love this recipe because it makes soft, fluffy pandesal with a touch of sweetness—just the way it should be. It’s a simple dough, easy to knead, and doesn’t require fancy ingredients. The smell that fills my kitchen while they bake is heavenly, and nothing beats pulling apart a warm roll straight from the oven. Whether I serve them for breakfast or a midday snack, they’re always a hit.

Ingredients

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

3 1/2 cups bread flour
2 tablespoons sugar
1 teaspoon salt
1 tablespoon instant yeast
1 cup warm milk
1/4 cup warm water
1 egg
1/4 cup vegetable oil
breadcrumbs, for coating

Directions

In a large bowl, I combine the warm water, warm milk, sugar, and yeast. I let it sit for about 5-10 minutes until it turns foamy.
I add in the egg, oil, and salt, and stir well. Then I gradually mix in the bread flour until a soft dough forms.
I knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic.
I place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for 1 to 1.5 hours, or until it doubles in size.
Once risen, I punch down the dough and divide it into 20 equal pieces. I shape each piece into a ball, roll it in breadcrumbs, and place them on a baking tray lined with parchment paper.
I cover the tray with a towel and let the rolls rise again for 30-45 minutes.
I preheat the oven to 350°F (175°C), then bake the pandesal for 15-18 minutes or until lightly golden on top.
I let them cool slightly before serving, although I usually can’t resist grabbing one while they’re still warm.

Servings and timing

This recipe makes about 20 pandesal rolls. It takes roughly 2.5 hours from start to finish, including rise time. Prep time is around 20 minutes, rise time about 1.5 to 2 hours, and baking takes 15-18 minutes.

Variations

Sometimes I like to change things up. I fill the dough with cheese, ube halaya, or even cooked meat like corned beef before shaping it into rolls. I also swap half of the bread flour for whole wheat flour for a slightly heartier version. If I want a sweeter roll, I just increase the sugar by a tablespoon or two.

Storage/Reheating

I store leftover pandesal in an airtight container at room temperature for up to 3 days. To reheat, I pop them in the toaster oven or microwave for a few seconds until warm. For longer storage, I freeze them and reheat directly from frozen—just 10-12 minutes in a 300°F (150°C) oven works perfectly.

FAQs

What makes pandesal different from regular dinner rolls?

Pandesal is slightly sweet and coated in breadcrumbs, giving it a unique texture and flavor that sets it apart from typical dinner rolls.

Can I make pandesal without a stand mixer?

Yes, I usually knead the dough by hand. It just takes a bit more time and elbow grease, but the results are just as soft and delicious.

Why didn’t my pandesal rise properly?

I always make sure my yeast is fresh and the liquid isn’t too hot—otherwise, the yeast might not activate. Also, giving the dough enough rise time in a warm place is key.

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

Yes, I’ve used all-purpose flour in a pinch. The texture might be slightly less chewy, but it still turns out great.

How can I make my pandesal softer?

I’ve found that using milk instead of water (or a mix of both) and not overbaking helps keep the rolls soft. Also, covering them with a towel while they cool helps retain moisture.

Conclusion

Making pandesal from scratch is one of those small joys that fills my kitchen with warmth and comfort. It’s a recipe I turn to again and again, whether I’m feeding family or just want something cozy with my afternoon coffee. Give it a try—I think you’ll love how simple and satisfying it is.