Pandesal Bread Filipino Bread Rolls Recipes

Steps:

• Place the yeast, bread flour, bread improver, sugar, salt, margarine, eggs, and 1 cup of evaporated milk into a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press start.
• When the cycle has ended, remove the dough from the machine, and form into 2 inch balls. Dip each ball in the remaining evaporated milk, then in the dry bread crumbs. Place the rolls on a baking sheet crumb-side up. Cover loosely with a cloth or plastic, and let rise until doubled in size, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 8 minutes, or until golden brown on the top and bottom.

Steps:

• 1. In a large bowl, combine water and yeast. Allow to sit for 10 minutes until mixture becomes bubbly. Stir well.
• 2. In a small bowl, combine milk, butter, eggs, sugar and salt. Stir together until incorporated.
• 3. Add milk mixture and 2 cups flour to yeast mixture. Using an electric mixer, beat to combine. Gradually add the remaining 2-1/4 cup flour in ½ cup increments and continue to combine all ingredients.
• 4. On a lightly-floured surface, turn over dough and knead, lightly adding flour as necessary, for about 10 minutes or until smooth, supple and elastic.
• 5. In a lightly-oiled large bowl, place dough. Cover with film and allow to rise for about 1 to 1-1/2 hours or until double in size.
• 6. On a lightly-floured surface, transfer dough and divide into 24 pieces. Shape each piece into a ball and roll on breadcrumbs to coat. Arrange balls about 1-inch apart on a lightly-greased baking sheet. (If you don't want them to be pull-apart but instead rise and bake separately, set them about 2 inches apart on baking sheet.) Cover with a cloth and allow to rise for about 1 to 1-1/2 hours or until double in size. Near the end of the rising time, start preheating oven to 350°F.
• 7. Bake in a 350°F oven for about 15 to 20 minutes or until golden brown. Serve hot.

Steps:

• 1. Dissolve yeast in warm milk. Add 2 tsp of sugar. Stir to combine. Let stand for 5-10 minutes until yeast has activated and mixture is foamy.
• 2. In a large bowl, whisk together all purpose flour, bread flour, and salt. Set aside.
• 3. Pour yeast mixture into the bowl of a stand mixer fitted with a hook attachment. Add remaining sugar, butter and lightly whisked eggs.
• 4. With the mixer running on low speed, add the flour mixture in three additions. Once all the flour has been added, increased speed to medium. Continue to knead until dough comes together to form a smooth ball.
• 5. Remove from mixing bowl and transfer to a lightly oiled bowl. Cover with plastic wrap and let dough rise at room temperature for 1 hour. Punch dough down and divide into 24 equal parts.
• 6. Roll dough into balls and dip the top of the bread roll into breadcrumbs. Place breadcrumb side up on a parchment lined baking sheet. Cover dough balls with plastic wrap to prevent dough from drying out. Allow bread rolls to rise for 15-20 minutes, until bread rolls have puffed up.
• 7. Preheat oven to 350 degrees F. Remove plastic wrap and bake for 20-25 minutes until fragrant and golden brown. Eat bread rolls warm or at room temperature.

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.

Steps:

• Combine the water, evaporated milk and milk and heat in the microwave for 35 seconds. Run tap water over the egg for 30 seconds to warm it.
• Add all ingredients (except the bread crumbs) in the order suggested by the manufacturer.
• The dough is supposed to be somewhat sticky (when I made this recipe, it was not sticky but it turned out well anyway).
• Spray two baking sheets with non-stick cooking spray; preheat oven to 375 degrees.
• When the dough is ready, scoop out a small amount (about the size of an ice-cream scoop) and roll in bread crumbs in an oval shape; place on baking sheet.
• Cover and leave to rise in a warm place until doubled.
• Bake for 10 to 15 minutes, until golden brown.