Pandesal, also known as Filipino bread roll, is the most common little bread roll of all time in the Philippines. It is airy with slight salty and sweet taste best eaten with coffee early in the morning. These light brown, crumb-speckled bread rolls can be enjoyed with any filling like scrambled eggs, cheese, margarine with sugar, or peanut butter.
INGREDIENTS2 teaspoon active dry yeast
375 mL fresh milk (lukewarm)
3 1/2 cups all purpose flour
1 1/2 cups bread flour
1 teaspoon salt
1/3 cup sugar
3 Tbsp butter, softened
2 large eggs
breadcrumbs, as needed
INSTRUCTIONS
In a dry clean bowl, activate the yeast by dissolving in warm milk. Add 2 teaspoons of sugar. Let it stand for 5 to 10 minutes until mixture is foamy
In a separate bowl, whisk together all purpose flour, bread flour, and salt. Set aside
In a mixing bowl, add the yeast mixture, sugar, butter and eggs. Using the paddle run the mixer at low speed until ingredients are completely blended. Then slowly add the flour. Once all the ingredients are completely mixed, change the paddle blade with a hook blade. Knead the dough at medium to high speed for 10 minutes until dough comes together to form a smooth ball. You may do a poke test.
If the dough does not springs back when pressed with a finger and tears when you pull it, it means the dough needs further kneading.
Remove the dough the dough to lightly greased bowl. Cover with plastic wrap and let the dough rise at room temperature for at least an hour.
Once the size of the dough is doubled, punch to remove the air. Split into 2 equal parts.
Roll dough into log. Divide each log into 12 equal parts. Roll sliced dough in breadcrumbs and place on a parchment lined baking sheet. Cover and let it rise for another 15 to 20 minutes.
Preheat oven to 180°C.
Bake for 20-25 minutes until golden brown.
All images ©cake-zone.blogspot.com
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