6 ¼cupswhole wheat flour(plus about ½ extra)* see NOTES
Plain fine breadcrumbsfor rolling
Instructions
In the bowl of a stand mixer (I used a 6qt) with the paddle attachment, combine water, yeast and 1 tablespoon sugar. Mix and set aside to proof for 5 minutes.
Add in the milk, eggs, oil, ¾ sugar and salt and 3 cups of flour. Mix until combined. Switch to the dough hook then add 3 ¼ cups of flour. Mix for two minutes, pausing once halfway to scrape any flour that cling to the sides . Remove the hook and cover with plastic wrap (or a damp towel). Let rest for 30 minutes to give the flour time to absorb the liquid. ** (see Notes)
Knead with the dough hook (speed no. 2) for 5 minutes. Add more flour, 1 tablespoon at a time if it’s still too sticky. Dough will be soft and a bit sticky. Add the minimum amount of flour until the dough is manageable; adding too much will make the pandesal hard. (I used an extra 6 tablespoons). Cover and let rest for 1 hour.
Dust a thin layer of flour on your work surface and place the dough on top. Divide in half and form each into a log by rolling (like a jelly roll). Tuck the dough against itself every time you roll then pinch the seams and ends (it will look like the shape of a baguette).
Roll the logs of dough in breadcrumbs. Cover and rest for 10 minutes for easier cutting. Cut each log into 1 inch diameter (about 9 to 12 pieces each log), depending on how big you want them to be.
Sprinkle the cut sides with breadcrumbs and place on a lined baking sheet. Give a bit of space between each one to make room for rising. Cover again and rest for 30 minutes.
Preheat the oven to 300F. Bake for 20 to 25 minutes, depending on the size of your pandesal. To check for doneness, lift one bun and check if the bottom is nicely browned with some browning on top. Rest for a few minutes before consuming. Careful, buns will be hot!
To store: Place completely cool buns in an airtight container (freezer bags work best!). I usually freeze some and leave the rest at room temperature in an airtight container. Mine stays soft for about a week. Bake in the toaster/oven for a few minutes (350F) until it has a nice crunchy exterior, about 5-10mins.
Notes
*All the tests I did were done during the winter. You may need to add a bit more flour during summertime because of humidity. Flour tends to absorb less flour in the winter because it’s drier.**Whole Wheat flour absorbs more liquid than regular flour. By resting the dough prior to kneading, it gives time for the flour to properly hydrate.