Filipino Pandesal Bread Rolls with Breadcrumb Coating

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Pandesal are pillowy Filipino breakfast rolls with a delicate sweetness and a signature crackly breadcrumb crust. Traditionally enjoyed dunked in coffee or stuffed with cheese, they bake up golden and feather-light. This homemade version yields soft, fluffy rolls perfect for merienda or a savory sandwich.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 16 gFat
• 8 gSaturated Fat
• 102 gCarbs
• 4 gFiber
• 14 gSugar
• 18 gProtein
• 520 mgSodium
• 180 mgPotassium
• 90 mgCalcium
• 5 mgIron
• 1 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the dough

• 3 1/2 cups (438 g) bread flour
• 1/3 cup (67 g) granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 teaspoon fine salt
• 1 teaspoon baking powder
• 1/2 cup (120 ml) warm whole milk, about 110°F
• 1/2 cup (120 ml) warm water, about 110°F
• 1/4 cup (57 g) unsalted butter, softened
• 1 large egg, room temperature

For the coating and finishing

• 1 cup (100 g) fine dry plain breadcrumbs
• 3 tablespoons unsalted butter, melted
• 1 tablespoon evaporated milk, for brushing

Directions

1. In a small bowl, stir the yeast and 1 tablespoon of the sugar into the warm milk and water; let stand for 8 to 10 minutes until foamy and bubbly on top.
2. In a large mixing bowl, whisk together the flour, remaining sugar, salt, and baking powder. Add the yeast mixture, softened butter, and egg, then stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 10 to 12 minutes until smooth, soft, and elastic; the dough should spring back lightly when poked. Place in a greased bowl, cover with a clean towel, and let rise in a warm spot until doubled in size, about 1 hour.
4. Punch the dough down and divide it into 16 equal pieces (about 55 g each). Shape each piece into a smooth log about 3 inches long, tucking the seams underneath.
5. Working one at a time, lightly brush each roll with melted butter, then roll generously in the breadcrumbs until fully coated on all sides. Place seam-down on parchment-lined baking sheets, spacing 1 inch apart.
6. Cover the shaped rolls loosely and let them proof for 30 to 40 minutes until puffy and visibly larger; they should feel airy when gently poked.
7. Preheat the oven to 375°F (190°C). Bake the rolls for 15 to 18 minutes, rotating the pans halfway through, until deeply golden brown on top and hollow-sounding when tapped underneath.
8. Brush the hot rolls with a thin layer of melted butter for extra flavor and shine, then cool on a wire rack for 10 minutes. Serve warm with coffee, hot chocolate, or cheese filling.
9. Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month and reheat in a 300°F oven before serving.

Cook’s Notes

• Bread flour gives pandesal its signature chewy-soft crumb, but all-purpose flour works in a pinch; just expect a slightly more tender texture.
• Temperature matters: liquids must be warm (around 105–115°F) to activate yeast, not hot, or the yeast will die and the dough will not rise.
• For richer flavor, substitute half the water with coconut milk for a subtle tropical note that pairs beautifully with coffee.
• Day-old pandesal can be refreshed by sprinkling with a few drops of water and warming in a 350°F oven for 5 minutes.

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