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What is it?

Pandesal or pan de sal is a known staple bread roll in the Philippines.They are usually eaten during breakfast or as an afternoon snack. It is made of flour, oil, salt, sugar, and yeast.

This recipe is a variation of the original pandesal. It is mixed with ube extract to have that subtle ube taste and an option to add cheese or ube jam filling.  

Ingredients

Servings: 14-16 pieces

• 1 cup warm water (make sure it’s not boiling hot)
• 1 teaspoon active dry yeast
• 1 teaspoon granulated sugar

• ⅛ cup oil (vegetable or canola)
• ⅓ cup granulated sugar
• 1 Tablespoon ube extract or flavoring
• 1 teaspoon salt
• 3 cups all purpose flour

• ¼ cup bread crumbs

Optional Fillings:

• Eden Cheese cut into cubes (cheddar will work too)
• Cream cheese cut into cubes
• Ube jam about 1 Tablespoon for each roll

Instructions

1. Prepare the yeast mixture. Stir warm water with the active dry yeast and sugar. Set aside and let it stand for about 5-10 minutes (until it is bubbly or foamy).
2. Mix the dough. In a mixing bowl, stir sugar and oil until combined.
3. Add salt, ube extract or flavoring, yeast mixture, and 1 cup of flour. Stir at minimum speed until well combined.
4. Add the remaining flour, 1 cup at a time to make sure they are well combined before adding the rest. This will ensure efficient mixture and will prevent the flour from scattering all over your mixing bowl. (I use a stand mixer but you can mix it by hand)
5. Mix the dough for about 8-10 minutes at medium high speed or knead until smooth  and elastic. The dough is ready once it starts forming into a ball and doesn’t stick to the side of your bowl. TIP: Use the window pane test (when you pinch a part of your dough and pull it, it shouldn’t break easily).  
6. Let the dough rise. Lift up your dough from the bowl then add about 1-2 Tablespoons of oil into the bowl and coat it. Lightly wipe your dough with the oil.
7. Cover the bowl with plastic wrap and allow it to rise for 1-2 hours until it has doubled its size.
8. Cut the dough. Using a pastry mat or parchment paper, transfer your dough and slightly knead into a log. Cut into 14-16 equal pieces. TIP: For best results, weigh the entire dough and divide into equal portions using the scale to ensure even sized bread rolls.   
9. Shape the cut dough into oval pieces. If filling the dough, skip to the instructions below. 
10. OPTIONAL: If using a filling, flatten each dough and put the filling of your choice in the middle before rolling into oval pieces.  
11. Roll the dough into the bread crumbs and place into a parchment lined baking pan about 9” x 13”, leaving approximately 1 inch of space in between
12. Prepare the dough for a second rise. Cover the pan with the doughs and allow to rise for about 30 minutes to 1 hour. 
13. Bake the rolls. Preheat the oven 15 minutes before the second rise completes. 
14. Put the bread rolls in the oven and bake for 15-20 minutes. TIP: Ovens vary and best to check 2 minutes before the recommended baking time if it’s ready (you’ll know it’s ready when they bounce back after pressing lightly. I usually leave my oven door open 2 minutes before the 15 minute mark and they come out perfectly soft). 
15. Remove from the oven and enjoy the freshly baked pandesal!