THE CLASSIC PANDESAL

Pandesal is a common bread roll in the Philippines. It is a Filipino version of a dinner roll but dredged in bread crumbs. Sweet, a little bit salty, soft, and fluffy, we enjoy this every morning. This is an easy recipe and beginner-friendly. I may say this can be soft until 3 days, just store it in an airtight container.

Ingredients:

• 1 cup warm milk (250ml)
• ¼ cup butter (55g)
• 1 egg
• 2 tsp instant yeast (6g)
• 3¼ cup all-purpose flour (405g)
• ¼ cup sugar (50g)
• 1 tsp salt (5g)
• 2 tablespoons of oil for the bowl
• ½ cup bread crumbs

Instructions:

1. In a bowl, mix together milk, sugar, yeast, and egg.
2. Add flour and salt. Mix until incorporated.
3. Add unsalted butter then mix until butter is fully absorbed.
4. Knead, slap, and fold until the dough is smooth, about 7 minutes.
5. Smooth into a ball, coat with oil, and cover for 1 hour.
6. Punch air out and transfer to a floured counter.
7. Divide into 18 equal pieces.
8. Roll into a ball, cover, and bench rest for 10 minutes.
9. Take each dough ball, press to release air, and roll into a ball again.
10. Pinch ends to seal and dredge in bread crumbs.
11. Place in a 9×13 inches baking dish or pan.
12. Cover for 25 minutes and preheat oven to 170°C/340°F.
13. Bake for 18 to 20 minutes or until light brown.
14. Serve and enjoy these super soft and buttery Pandesal buns.