Pandesal recipe by beth celis pancit

• ¼ cup tepid to warm water
• 1 (1/4 ounce) package active dry yeast
• 1 cup lukewarm milk
• 2 ounces butter, 70 degrees
• 2 eggs, beaten
• ½ cup sugar
• 1-1/2 teaspoons salt
• 4-1/4 cups flour and ¼ to ½ cup more for kneading
• ½ cup fine breadcrumbs

1. Inside a large bowl. combine water and yeast. Let it take ten minutes until mixture becomes bubbly. Stir well.
2. In a tiny bowl, combine milk, butter, eggs, salt and sugar. Stir together until incorporated.
3. Add milk mixture and a pair of cups flour to yeast mixture. Utilizing an electric mixer, beat to mix. Progressively add some remaining 2-1/4 cup flour in ½ cup increments and then combine all ingredients.
4. On the gently-floured surface, start dough and knead, gently adding flour as necessary, for around ten minutes or until smooth, supple and elastic.
5. Inside a gently-oiled large bowl, place dough. Cover with film and permit to increase for around 1-to-1-1/2 hrs or until double in dimensions.
6. On the gently-floured surface, transfer dough and divide into 24 pieces. Shape each bit right into a ball and roll on breadcrumbs to coat. Arrange balls about 1-inch apart on the gently-greased baking sheet. Cover having a cloth and permit to increase for around 1-to-1-1/2 hrs or until double in dimensions.
7. Bake inside a 350 F oven for around 15-20 minutes or until golden brown. Serve hot.

When kneading dough, add flour sparingly. I love the design of "pull-apart" rolls however if you simply would like them to increase and bake individually, set them at approximately 1-1/2 to two inches apart around the baking sheet.

jennifer S states

hello po bago lang po ako sa site nyo nakailang beses nakong gawa ng pandisal ibat ibang recipe masarap pag bagong luto ang problema pag malamig na matigas minsan namn parang kulang sa liquid .bukas yung recipe mo naman ang itatry ko sana maging ok po .ask ko noise po pano po ang tamang storage nya para di masyadong manigas kahit malamig na thank u po

Norman Canlas states

Hi Lalaine! I chose to make this throughout the holiday weekend also it switched out perfectly. Although, Used to do a couple of things differently. I'm able to’t tolerate regular milk and so i used soy milk. Same amount. Also, I needed the pandesal fresh in my family’s breakfast each morning and so i did most everything yesterday. The only real factor Used to do the very next day ended up being to bake the pandesal. For a moment ok, i'll be considered a little melodramatic. The job you need to do is extremely empowering to individuals, much like me, which has never cooked nor baked everything from scratch. Together with your guidance, I'm truly experiencing and enjoying the pleasure of Filipino cooking. Thanks.

hi ms lalaine! i wish to do this recipe, however i just wanna ask, if im will make the dough an evening before, sa second rising po ba pwede sya ng overnight then bake each morning?

this recipe is really good! i simply used bread flour and a pair ofPercent milk. the remainder is identical. appreciate the recipe&... personally i think like im within the Philippines while eating pandesal