Pandesal (Filipino Bread Rolls)
Inspired by techniques from Serious Eats.
Soft milk-and-egg rolls rolled in breadcrumbs and baked until pale golden.
Always check the labels of the products you use.
Method
- 1
Knead. Mix the flour, sugar, yeast and salt, add the milk, water and egg and knead 5 min, then work in the butter and knead 8 min more until smooth and elastic.
- 2
Rise. Cover and leave about 1 h until doubled.
- 3
Shape. Divide into 16 pieces, roll each into a smooth ball, then roll it in the breadcrumbs.
- 4
Prove. Set on the lined tray about 2 cm apart, cover loosely and leave 45 min until puffy. Heat the oven to 190 °C (170 °C fan).
- 5
Bake. Bake 15-18 min until pale golden; the centre of a roll should read 88 °C.
- 6
Serve. Warm, split and buttered.
Storage
Keep in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl or stand mixer
- large baking tray
- baking paper
- bench scraper
- food thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 170 kcal |
| Protein | 5.1 g |
| Carbohydrate | 28.5 g |
| of which sugars | 4.1 g |
| of which free sugars | 3.3 g |
| Fat | 3.8 g |
| of which saturates | 1.9 g |
| Fibre | 1 g |
| Salt | 0.53 g |
Protein per 100 kcal
3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
