← Nouns Cooking · Indonesian & Filipino

Ingredients

• 400 g plain flour (or half bread flour)
• 60 g Sugar
• 1 tsp Salt
• 7 g instant or active dry yeast
• 250 ml lukewarm milk
• 1 Eggs
• 40 g Butter, melted
• 40 g fine dry breadcrumbs
• 1 tsp oil, for the bowl

Method

1. Stir the yeast and a pinch of the sugar into the warm milk and leave for 5–10 min until foamy.
2. Mix the flour, remaining sugar and salt in a large bowl. Add the yeasty milk, egg and melted butter and stir into a shaggy dough.
3. Knead on a lightly floured surface for 10 min (or 6–8 min in a stand mixer) until smooth, elastic and only slightly tacky. Put in an oiled bowl, cover and leave somewhere warm for 1 hour until doubled.
4. Knock back the dough, roll it into a 45 cm log and cut it into 12 pieces. Roll each in breadcrumbs and set them cut side up on a lined baking tray, 3 cm apart.
5. Cover and leave to rise for 40 min until puffy. Meanwhile, heat the oven to 190°C (375°F).
6. Bake for 15 min until pale golden on top and hollow-sounding underneath. Eat warm.

Tips

• Pandesal should be pale, not deep brown; take it out as soon as the tops turn golden for the softest rolls.
• Contains wheat, milk and egg.

Sources

Written in our own words after cross-checking these recipes:

Foxy Folksy Panlasang Pinoy