FILIPINO PANDESAL
A favorite Filipino breakfast roll, this pandesal is a bit sweet and crusted with fine bread crumbs before baking.
Provided by TKDmom
Categories Bread Yeast Bread Recipes
Time 3h45m
Yield 24
Number Of Ingredients 8
Steps:
- Pour yeast into water. Add 1 teaspoon sugar and set aside to soften, about 7 minutes.
- Mix 1/4 cup sugar, oil, and salt together in a bowl. Add softened yeast mixture and 1/2 of the flour. Mix well. Add remaining flour little by little, mixing constantly, until dough does not stick to the sides of the mixing bowl.
- Transfer dough to a lightly floured work surface and knead until smooth. Form into a ball and place in a lightly greased bowl. Brush surface of dough with more vegetable oil and cover with a damp cloth. Let rise in a warm place until doubled in size, about 2 hours.
- Punch dough down and roll into 2-inch rounds. Cover rolls with 1/2 of the fine bread crumbs and let rise again, 15 to 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut rounds into 1 1/2-inch pieces and arrange on a slightly greased baking sheet, cut-side up. Sprinkle with remaining bread crumbs and let rise until doubled in size, about 30 minutes more.
- Bake in the preheated oven until slightly brown, 20 to 25 minutes.
Nutrition Facts : Calories 78.4 calories, Carbohydrate 14.6 g, Fat 1.3 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 101.7 mg, Sugar 2.3 g
CLASSIC FILIPINO PANDESAL RECIPE - (3.9/5)
Provided by vlacer
Number Of Ingredients 11
Steps:
- Combine the yeast, sugar, and milk and stir until the yeast and sugar are fully dissolved. I've chosen milk instead of water because it just tastes better, but you can always use lukewarm water instead of the milk. In the mixing bowl, combine the dry ingredients: flour, sugar, salt, and baking powder then mix well. Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until dough is formed. You can use your hands to effectively mix the ingredients. In a flat surface, knead the dough until the texture becomes fine. Mould the dough and put back in the mixing bowl, cover with damp cloth and let the dough rise for at least 45 minutes to 1 hour. After the dough has risen, transfer to a lightly floured working surface. Roll into a log then cut into four to six equal pieces. Take another portion of the dough, roll again into a log and cut into equal pieces, repeat this step until all the dough is done. Roll each piece of dough in breadcrumbs then arrange on a baking tray for at least an inch apart, you don't want it sticking together when it rises later on. Leave the dough in the tray to rise again for 15-20 minutes. Preheat the oven at 375°F (190 degree Celsius) for 10 minutes. If using a fan assisted oven, reduced the heat according to instructor's manual. Bake for 20-25 minutes or until nicely browned outside.
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- In a medium sized bowl, stir 2 cups warm water, 2 teaspoons active dry yeast and 1 teaspoon sugar until dissolved. Set aside and let stand until bubbly (about 10 minutes).
- Oil a large bowl with 1 tablespoon oil. Place your dough in the bowl and turn to ensure the whole dough is coated. Cover with a damp cloth or plastic wrap and allow to rise in a dry warm place (about 90F) until it doubles in size (about 2 hours).
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