This is my go-to recipe when my kids ask for Pandesal. I call them “Bread Bandits” because every time I make bread (which is once a week), they always lurk near the kitchen waiting for the freshly baked buns to come out of the oven. I have to place the baking pans on racks to cool and while it happens, there are always missing buns when I go back and check on them. Oh well, at least they like ‘em.
My youngest son lives on bread. He’ll have it everyday with peanut butter for breakfast, lunch and dinner. That’s a big reason why I make my own bread. It’s tedious but at least I know EXACTLY what’s in it and I can spike it with some healthy ingredients to bring it as close to a complete meal as possible. This Delicious Pandesal is a perfect example of what I’m talking about.
****This Pandesal recipe has that perfect outside crunch and a soft, fluffy texture inside. Can be eaten plain or with your favorite spread. Perfect with a good cup of coffee!
- 1 / 2 cup plus 2 Tablespoons warm water*
- 1 Tablespoon white sugar
- 1 1 / 2 Tablespoons active dry yeast
- 6 cups all purpose flour divided****
- 3/4 cup white sugar
- 1 1 / 2 teaspoon salt
- 2 large eggs lightly beaten
- 1 / 4 cup canola oil
- 1 cup warm milk
- In the bowl of a stand mixer****,place the warm water, yeast and 1 tablespoon of sugar. Mix well and let stand for 5 minutes to proof the yeast.
- Using the paddle attachment, add the oil, sugar, warm milk, beaten eggs, 3 CUPS OF FLOUR and salt. Mix well to combine the ingredients, about 30 seconds. Switch to the dough hook then add remaining flour (reserve ½ cup) at once and knead using. If the dough is still sticky, add flour 1 Tablespoon at a time until dough is no longer sticky. Knead for 5 minutes or until smooth.
- Form the dough into a ball and coat with oil. Cover with a clean plastic wrap and let rise in a warm spot for an hour or until it doubles in size.
- Punch the dough and transfer to your work surface. Divide in half. Flatten each piece into a 1 / 2 inch thick rectangle and roll EACH dough tightly like a jelly roll, tucking it against itself in every turn. Pinch the edges to seal. Sprinkle breadcrumbs on your work surface and roll the logs on the crumbs. Cover loosely and let rise for 15-20 minutes.
- Divide each log into 10-12 pieces depending on the size that you want. Tip each piece on the cut side and sprinkle with breadcrumbs. Place on the baking sheets spacing at least an inch apart to leave room for rising. Cover with plastic wrap. And let rise for 20mins.
- Preheat the oven to 315F and bake for 20mins**. or until your desired doneness is reached.
Then follow the rest of the procedure from Step 3.