FFE Magazine

Simple yet perfect Pandesal

small3There are a few ways to experience an authentic Pinoy breakfast. Serving daing or sun- dried fish is one way. Or you can substitute the daing with longganisa or tocino, paired with sinangag or fried rice all the while sipping a steaming cup of coffee! If there is one popular authentic Pinoy breakfast that does not include any rice in the menu, then there is a good chance you are having Pandesal for breakfast.


Pandesal is a very famous, if not the most known, bread in Philippine cuisine. It is a bread roll made of basic ingredients such as flour, eggs, yeast, sugar, and salt. Yes, Pandesal has a pinch of salt in it. In fact the name Pandesal means salt bread in Spanish.


Pandesal is a staple produce in every Filipino bakery. In the Philippines, if you want to have freshly baked Pandesal for breakfast, you should get up very early in the morning to buy it from your neighborhood bakery since they bake them very early in the morning and sells fasts as the morning progresses.


If you want to try a freshly baked Pandesal anytime of the day, then follow this recipe I got from my Auntie and let me know what you think!




  • 2 1/2 cups flour
  • 1 1/2 tsp. instant yeast
  • 1/4 cup granulated white sugar
  • 1/2 cup warm water
  • 1/2 cup evaporated milk
  • 1 1/2 tsp. salt
  • 4 egg yolks
  • 5 tbsp. softened butter




Combine flour, yeast, and sugar in a bowl and add water and 1/4-cup evaporated milk. Set the remaining milk aside for later use.


Mix the ingredients until well combined and leave for 5 minutes.


Add salt, egg yolks, and 2 tablespoons of butter. Add the rest of the milk gradually. Mix or knead the dough for 8 minutes or until smooth and elastic.


On a lightly floured board or kitchen counter, roll and fold the dough until it is no longer sticky.


Transfer dough into a lightly oiled container, cover tightly with plastic wrap, and let it ferment at room temperature for an hour.


Knead the dough lightly to remove air bubbles. Cover it with plastic wrap again and let rise for another hour.


Arrange baking sheets lined with parchment paper.


When dough has risen, scoop one portion with an ice cream scooper to make the shape of the pandesal uniform, and roll it in the bread crumbs.




Place the rolls on the baking sheets an inch and a half apart.


Cover the rolls loosely with plastic wrap and leave it to rise again for 45 minutes to an hour or until it has doubled in size.


Remove the plastic wrap and bake the rolls in a preheated 175 C oven for 15 to 20 minutes or until golden in color.


That’s it! Serve it hot with a steaming cup of coffee, tea or hot chocolate!


Enjoy Pandesal!


Pandesal with coffee

Pandesal with coffee




Tita Kathy’s tip:


Pandesal with butter is tasty but why don’t you try scrambled egg as filling for a more hearty breakfast? Until next time!



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