Pandesal or pan de sal, is a common bread roll in the Philippines. It is made of flour, eggs, yeast, sugar and salt. Pandesal is the most popular bread in the Philippines a golden, crumb-coated exterior, slightly sweet taste, and soft, fluffy texture bread. It’s often consumed for breakfast with coffee or hot chocolate and people prefer it warm .
3 teaspoons active dry yeast
1 – 1/2 cup milk heated to 110 F
4 – 1/2 cups all purpose flour
1/2 cup sugar
1/2 teaspoon salt
1/4 cup oil
2 large eggs lightly beaten
2 Tablespoon milk powder
Bread crumbs for dusting the dough
In the bowl of a stand mixer, stir together the warm milk, yeast and about a tablespoon of the sugar. Let this mixture stand until it is foamy or the yeast has fermented.
In another bowl, combine 4 cups of flour, milk powder and salt.
Once the yeast mixture is foamy, add in the eggs, sugar and oil to the bowl of stand mixer. Gradually add the flour mixture, about a cup at a time while stirring with a wooden spatula. Briefly mix everything together until a shaggy dough forms.
Attach the dough hook to the stand mixer and run the mixer on medium speed to start kneading the dough. After ten minutes of mixing, gradually sprinkle little amounts of flour to the dough ( about a tablespoon at a time up to 1/2 cup) to help in the kneading process.
Continue to knead until the dough gathers in the center and is cleaning the sides and bottom of the bowl. Gather the dough into a ball. Place it inside a bowl, cover with a kitchen towel and let stand in room temperature to rise for an hour, or until size is doubled. Meanwhile, line a large baking sheet with parchment paper.
Gently deflate the dough. Divide it into 30 equal sized portions. Smooth and shape each portion into an imperfect ball, about 2 and 1/2 to 3 inches in size. Roll each portion of dough in the bread crumbs and place in the baking sheet.
Allow little spaces in between portions. Cover the rolls with kitchen towel and let rise for 30 minutes.
Preheat oven to 350 F. Bake the pandesal for 20-25 minutes or until the top is lightly golden. Serve warm.