Soft, pillowy Filipino-style bread rolls coated in fine dry breadcrumbs, lightly sweetened and perfectly tender. These classic morning rolls are best served warm from the oven with butter, cheese, or a savory filling alongside hot coffee.
Prep Time90 mins
Cook Time18 mins
Total Time108 mins
Servings4
Yield12 rolls (4 servings)
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 8 gFat
- 4 gSaturated Fat
- 76 gCarbs
- 3 gFiber
- 18 gSugar
- 13 gProtein
- 380 mgSodium
- 180 mgPotassium
- 90 mgCalcium
- 4 mgIron
- 1 mgVitamin C
- 220 mcgVitamin A
Ingredients
For the dough
- 3 1/2 cups (440 g) bread flour, plus more as needed
- 2 1/4 tsp (7 g) instant yeast
- 1/3 cup (65 g) granulated sugar
- 1 tsp (6 g) fine salt
- 3 tbsp (45 g) unsalted butter, softened
- 1 large egg, room temperature
- 3/4 cup (180 ml) warm whole milk
- 1/4 cup (60 ml) warm water
For coating and finishing
- 1 cup (60 g) fine dry breadcrumbs
- 2 tbsp melted butter, for brushing (optional)
Directions
- In a large mixing bowl, whisk together 3 cups of the bread flour, instant yeast, sugar, and salt until evenly combined.
- Add the softened butter, egg, warm milk, and warm water; stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, adding the remaining 1/2 cup flour as needed, until the dough is smooth, soft, and elastic and springs back when poked.
- Shape the dough into a ball, place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for about 1 hour or until doubled in size.
- Punch down the risen dough, divide into 12 equal pieces (about 55 g each), and roll each piece into a tight, smooth ball; optionally brush with melted butter before coating.
- Roll each dough ball generously in the fine dry breadcrumbs to coat all sides, then arrange seam-side down on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Cover loosely with plastic wrap and let rise again for 30 to 40 minutes until noticeably puffy; preheat the oven to 350°F (175°C) during the last 10 minutes of proofing.
- Bake for 15 to 18 minutes, or until the tops are a pale golden color and the rolls sound hollow when tapped on the bottom.
- Transfer to a wire rack and cool for 10 minutes before serving warm with butter, cheese, corned beef, or your favorite filling.
Cook’s Notes
- Bread flour gives the chewiest, most authentic texture; all-purpose flour works in a pinch for a softer, cakier crumb.
- The dough should feel soft and slightly tacky during kneading—resist adding excess flour or the rolls will turn out dense.
- For extra-crisp, well-coated rolls, double-coat each dough ball in breadcrumbs once the second rise begins.
- These rolls are at their best within a few hours of baking; rewarm briefly in a 300°F oven for 5 minutes to refresh day-old rolls.
- Store cooled rolls in a sealed container at room temperature for up to 2 days, or freeze in a zip-top bag for up to 1 month.
More Philippines Recipes You’ll Love
Craving more flavors from Philippines? Try these traditional recipes:
