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Home Recipes

Pandesal Recipe

Pandesal is probably the most popular Filipino bread of all time. This has been a staple for breakfast. Enjoy it with cheese or dip it in hot coffee, the choice is yours.

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By: Vanjo Merano Updated: 11/14/24

This post may contain affiliate links. Please read our disclosure policy.

This pandesal recipe will give you a fluffy, and simply tasty bread that you can enjoy anytime of the day. I tried to make the process as simple as possible so that even beginners can follow with ease.

Pandesal


 

How to Make Pandesal

Activate the yeast

Start stirring 1 pouch of rapid rise yeast, ยฝ cup of white sugar, and 1 ยผ cup of warm, fresh milk. Keep doing this until you can see that the yeast and sugar have dissolved completely.

Combine the dry ingredients

Then in a separate mixing bowl, combine the dry ingredients, starting off with the 2 cups of all-purpose flour, 2 cups of bread flour, sugar, 1 teaspoon of salt, and 1 teaspoon of baking powder. Stir this as well.

Complete making the dough

On the same bowl, add 1 raw egg, 1 tablespoons of melted butter, 1 tablespoon of cooking oil, as well as your yeast-sugar-milk mixture in the mixing bowl containing your dry ingredients. Mix this again until your dough has formed. Then with clean hands, mix your ingredients and make sure they are blended well together.

Knead the dough

Use a flat surface for kneading the dough until you achieve a fine texture. You could also utilize a stand mixer with a dough hook if youโ€™d like to have an easier kneading process. Also, mold the dough until it becomes a round shape. Then place it back in your mixing bowl and cover it with a damp cloth. You will be waiting for at least 1 hour to let the dough rise.

Divide and slice the dough

Place your dough on a flat surface, and using a dough slicer, separate this into 4 equal parts. Form a cylindrical shape with these parts by rolling them, then slice each cylindrical dough diagonally. Take note that these slices will later be our individual pieces of pandesal.

Roll the dough in breadcrumbs and let it rise

After this, roll your sliced dough over breadcrumbs, and put this in a baking tray lined with wax paper. Since we expect our pieces of pandesal will be rising, make sure to provide enough space among the dough. Then leave it in the tray with breadcrumbs for 10 to 15 minutes more for it to rise.

Bake your pandesal

Get your oven ready for baking by pre-heating it at 375 ยฐF for a total of 10 minutes. Then weโ€™re good to go with our tray of dough! Bake this in your oven for 15 minutes. When this is done, turn your oven off. Then place your warm, delicious batch fresh out of the oven on your serving plate or tray of choice.

Pandesal Recipe

History of Pandesal

This is because the famous bread originated from a need to turn to innovation when early Filipino bakers were looking for a cheaper option for flour. Pandesal, in turn, was originally made from wheat flour. Additionally, American wheat soon became more affordable than rice in the 1900s. And so this bread and other recipes that largely made use of wheat grew in popularity.

Commercial yeast, canned dairy, and baking pans also became cheaper to produce. This is because of the massive population of American immigrants in the earlier part of the 20th century. This only helped increase the demand for pandesal.

However, it also evolved from a bread that was present in the country before the American colonization. Pan de suelo or โ€œfloor breadโ€ was popularized by the Spaniards upon their arrival in the Philippines. And it is still popular in the country today. But it is comparably less of a household name than the familiar pandesal or โ€œsalt breadโ€.

Despite not possessing the richest flavors, it is an incredible go-to for Filipinos looking for a versatile snack. It works as a savory treat, as it makes for a great sandwich with a bit of corned beef, ham, or most meat you might be able to name! Alternatively, most locals also opt for simple sweet fillings for this bread. You might have heard of the infallible combinations of pandesal and condensed milk, or with peanut butter.

The possibilities are endless for this blank canvas of a bread. But it can also taste great on its own, compact, fluffy, and delightfully salty-sweet!

How do you like your pandesal? Let us know in the comments!

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Pandesal

Pandesal

Traditional Filipino bread roll.
Prep: 1 hour hour 30 minutes minutes
Cook: 15 minutes minutes
Total: 1 hour hour 45 minutes minutes
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Ingredients

  • 2 cups all purpose flour
  • 2 cups bread flour
  • 1/2 cup white sugar
  • 5 tbsp butter melted
  • 1 tsp baking powder
  • 1 1/4 cup fresh milk warm
  • 1 pouch rapid rise yeast
  • 1 tsp salt
  • 1 cup bread crumbs
  • 1 piece raw egg
  • 1 tbsp cooking oil

Equipment

  • 1 stand mixer

Instructions

  • Combine the yeast, 2 tablespoons sugar, and warm milk and stir until the yeast and sugar are fully dissolved
    1 1/4 cup fresh milk, 1 pouch rapid rise yeast
  • In the mixing bowl, combine the dry ingredients starting with the flour then the remaining sugar, salt, and baking powder . Mix well by stirring
    2 cups all purpose flour, 2 cups bread flour, 1/2 cup white sugar, 1 tsp salt, 1 tsp baking powder
  • Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until a dough is formed. Use your clean hands to effectively mix the ingredients.
    5 tbsp butter, 1 piece raw egg, 1 tbsp cooking oil
  • In a flat surface, knead the dough until the texture becomes fine. For faster and easier kneading, you may use a Stand Mixer with dough hook.
  • Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl with damp cloth and let the dough rise for at least 1 hour
  • Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer
  • Roll each part until it forms a cylindrical shape
  • Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal)
  • Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper (makes sure to provide gaps between dough as this will rise later on)
  • Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise
  • Pre-heat the oven at 375 degrees Fahrenheit for 10 minutes
  • Put the tray with dough in the oven and bake for 15 minutes
  • Turn off the oven and remove the freshly baked pandesal.
  • Serve hot. Share and enjoy!

Nutrition Information

Serving: 8g Calories: 438kcal (22%) Carbohydrates: 71g (24%) Protein: 11g (22%) Fat: 12g (18%) Saturated Fat: 6g (30%) Polyunsaturated Fat: 2g Monounsaturated Fat: 4g Trans Fat: 0.3g Cholesterol: 44mg (15%) Sodium: 470mg (20%) Potassium: 210mg (6%) Fiber: 2g (8%) Sugar: 15g (17%) Vitamin A: 311IU (6%) Calcium: 108mg (11%) Iron: 3mg (17%)
ยฉ copyright: Vanjo Merano

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Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

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Reader Interactions

  1. EVELYN says

    Posted on 12/9/09 at 9:56 pm

    Where can we get bread flour?

  2. homhalko says

    Posted on 12/6/09 at 5:02 pm

    1 pouch = 1/4 oz

  3. vane says

    Posted on 11/19/09 at 9:34 pm

    make sure the milk isn’t too hot or cold. if you have a candy thermometer use it, 100 degrees fahrenheit is the ideal temperature for the yeast. u have to make sure too that your yeast is not expired or the yeast has been stocked in your cabinet for so long. hope that helps.. =)

    • Panlasang Pinoy says

      Posted on 11/19/09 at 9:45 pm

      Thanks for covering vane. I appreciate it.

  4. Panlasang Pinoy says

    Posted on 11/9/09 at 8:44 pm

    Thanks Vanie.

  5. Panlasang Pinoy says

    Posted on 11/4/09 at 8:58 pm

    Good to know that. I’m glad to know na nag try ka mag experiment. I’ved been encouraging everyone to do the same para naman may bago tayong idea na matutunan. Have a good day!

  6. Adrian @ Food Rehab says

    Posted on 10/31/09 at 8:11 pm

    WE never get this variety here in Australia. Only the round soft kind. Thanks for this, I’ll be making it soon. Nothing beats home cooking right!?

    • Panlasang Pinoy says

      Posted on 11/1/09 at 1:04 pm

      We’ll yeah but I won’t use that as a tagline though for legal purposes ๐Ÿ˜‰ You know what I mean ๐Ÿ™‚

  7. Panlasang Pinoy says

    Posted on 10/26/09 at 7:06 pm

    Marie, is that the self rising flour? You can use that too and add the same yeast measurement. Di naman masyadong malayo ang difference nya compared to an ordinary bread flour.

  8. Kelly says

    Posted on 10/10/09 at 4:31 am

    I use shortening instead of oil so your pandesal will be soft and will stay soft for several days. I also use UNBLEACHED all purpose flour. Kuya, thank you for this website, it is so great to find all these recipes! The only bad thing is it made me homesick! :-). Keep up the great work! xoxoox

  9. arnel says

    Posted on 10/2/09 at 12:08 am

    Thank u for a recipe!now iknow how to cook.thanks u very much.mabuhay panlasang pinoy.say u again………………..

  10. Jnhet says

    Posted on 9/24/09 at 3:35 am

    i baked the pandesal yesterday and it was really good. we ate it with butter. my hubby, mom, daughter and i liked it very much. its easy to do ๐Ÿ™‚

  11. Diday says

    Posted on 9/16/09 at 3:31 pm

    I think in pouch there’s 7 grams so it’s like 1/4 ounces or 1.5 teaspoon, i just made some today of this pandesal and they are so good….

  12. JEN AYENTO says

    Posted on 9/14/09 at 12:27 am

    i wanna try this recipe but may I please know the exact
    measurement of that yeast in a pouch. cause where i am right now i haven’t seen yeast in a pouch, they sell in in bulk or in jars or little cans. so please can i get the right amount of that ingredients.
    thank you!!!! mabuhay!!

  13. Josh says

    Posted on 9/10/09 at 11:47 pm

    Thanks for this recipe. I’ll try this out today. I really miss eating pandesal and I’ve tried other recipes but yours has so many compliments. Lucky for me here in Oz we have all the ingredients. I would just like to know if the left over dough is suitable for freezing/refrigeration for later or do I need to use it all in one sitting?

    Thanks in advance

    Josh

  14. Panlasang Pinoy says

    Posted on 9/2/09 at 7:33 pm

    chriscel, I would still suggest using bread flour if you cannot find all-purpose flour. The taste and texture might be different if you use other types of flour. The following (in my opinion) should NOT be used unless you want to make another variation: wheat flour, corn flour, peasemeal, rice flour, buck wheat, peanut flour, and rye flour.

  15. Panlasang Pinoy says

    Posted on 9/2/09 at 7:21 pm

    Ella, you can add a little flour in the mixing bowl or sprinkle more when kneading. It is normal to be little sticky at first until after kneading. Hope this helps.

  16. rochelle says

    Posted on 8/31/09 at 4:40 pm

    can we use fresh yeast instead of rapid yeast? and is the butter salted or unsalted?

  17. fhaye says

    Posted on 8/30/09 at 9:54 pm

    Hi Noemi,

    Thanks for the info.,

    terimakasi ๐Ÿ™‚ fhaye

  18. noemi says

    Posted on 8/27/09 at 9:01 am

    wow! this recipe is a wish come true, its 12mn here in KL , we just saw the recipe 2 hrs ago and the pandesal is baking in our oven now, im pretty sure our pinoy officemates would be surprised and indulged eating a pandesal tomorrow morning ๐Ÿ™‚

    keep up the good work flooding your website with the great meals we’ve grown to enjoy. This is something we can really say, proudly pinoy!

  19. Panlasang Pinoy says

    Posted on 8/17/09 at 2:59 pm

    You are welcome Lanie, we are always working hand-in-hand to provide you with more interesting recipes.

  20. Sharmayne says

    Posted on 8/14/09 at 2:17 pm

    im going to try this!!!!!!!!!!!!!

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As a huge fan of Filipino food, it is my goal to teach people how to cook it using the simplest way possible. Prepare your taste buds for an ultimate showdown of delectable Filipino dishes! Read more…

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