Ingredients:

  • 2 1/4 teaspoons Active Dry Yeast (7 grams)
  • 1 cup Warm Whole Milk (240 ml), 105–115°F
  • 1/2 cup Granulated Sugar (100 grams)
  • 1 Large Egg, room temperature
  • 4 to 4 1/2 cups All-Purpose Flour (500 – 560 grams)
  • 1 teaspoon Fine Sea Salt (5 grams)
  • 1/4 cup Unsalted Butter (57 grams), melted and slightly cooled
  • 1/2 teaspoon Baking Powder (Optional)
  • 1/2 cup Fine Breadcrumbs (Panko, blitzed finely)

Instructions:

  1. Activate the Yeast: In a small bowl, combine the warm milk (ensure precise temperature), 1 teaspoon of the sugar, and the active dry yeast. Stir gently and set aside for 5-10 minutes until foamy.
  2. Combine Wet Ingredients: In the bowl of a stand mixer, whisk together the remaining sugar, room temperature egg, and the melted butter. Pour the activated yeast mixture into the wet ingredients and mix briefly.
  3. Introduce Dry Ingredients: In a separate bowl, whisk together the flour, salt, and baking powder (if using). Gradually add the flour mixture to the wet ingredients, mixing on low speed until a shaggy dough forms.
  4. Knead: Increase the speed to medium-low and knead for 8–10 minutes using a dough hook (12–15 minutes by hand). The dough should become smooth, elastic, and pass the 'windowpane test'.
  5. First Rise (Bulk Fermentation): Transfer the dough to a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap. Place in a warm, draught-free spot until doubled in size (60–90 minutes).
  6. Punch Down & Divide: Gently punch the risen dough down to release the gas. Transfer to a lightly floured surface. Divide the dough into two equal portions. Roll each portion into a long cylinder (approx. 12 inches/30 cm long).
  7. Slice & Coat: Cut each log into 7 or 8 equal pieces (15-16 rolls total). Roll each sliced piece into a smooth ball. Lightly dampen your hands, then roll the ball through the fine breadcrumbs, ensuring the entire surface is coated.
  8. Place and Proof: Arrange the coated rolls seam-side down on parchment-lined baking sheets, leaving about 1 inch (2.5 cm) space between them. Cover loosely and allow to rest for the final proof (45–60 minutes). They should look puffy but not quite doubled in size.
  9. Bake: Preheat oven to 350°F (175°C). Bake the rolls for 15–20 minutes, rotating the pan halfway through, until they are a light, golden brown on top and sound hollow when tapped. Do not overbake.
  10. Cool and Serve: Transfer the freshly baked Pandesal rolls to a wire rack to cool slightly. Serve immediately while still warm, ideally with coffee or butter.