pandesal

A Filipino classic, made vegan! These soft, fluffy and perfectly sweet bread rolls are great for anytime of day. They can be enjoyed on their own or they can also be served with sweet or savory fillings.

Vegan Pandesal (Filipino Bread Rolls) 

water

(1 packet) active dry yeast

vegan butter, melted (we used Earth Balance)

almond milk

salt

all-purpose flour

Oil,

breadcrumbs (be sure they are vegan)

In a large cup, mix together the lukewarm water and 1 teaspoon of sugar. Add in the active dry yeast and gently mix it to combine. Set this mixture aside for 5-10 minutes to activate. You will know it is ready when it is fluffy!

In the meantime, in a small pot over low heat, add the vegan butter and the almond milk. Heat until the butter has melted but the mixture is not boiling. Remove the mixture from heat and cool for 10 minutes, or until lukewarm.

Transfer the mixture to a large mixing bowl (or the bowl of your standing mixer). Add in the remaining 3/4 cup of sugar and mix until well combined. Add in the yeast mixture and the salt and mix again. Next, begin to add the flour, 1/2 cup at a time, until the dough is moist but not sticky. Be sure to mix each 1/2 cup through before adding in the next. We used a total of 6 cups of flour, but you may need a little more or a little less depending on the liquid of your mixture.

Grab another large bowl and lightly coat it with oil. Set it aside.

On a lightly floured work surface or with a standing mixer, knead the dough until it is smooth, about 10 minutes.

Transfer the dough to the oiled bowl, toss it around a bit to be sure it is moist, and cover it with a clean towel. Allow the dough to rise in a warm area for 1 hour, or until doubled in size. We rose ours in the oven with the oven light on (no heat!).

In the meantime, grease your baking dish(es). Our glass baking dish is 9&#215;12&#8243; and it was not large enough for all of the rolls, so we also used an oiled a cake pan.

Flour a clean work surface. Once the dough has risen, punch it down and transfer it to the work surface. Divide the dough into 20 even pieces. If you would like this to be precise, you can use a scale. Shape each dough into balls (see video for how we did ours).

Add the breadcrumbs to a wide bowl or plate and gently coat each pandesal roll in the breadcrumbs. If the rolls are too dry to coat, you can spray them with cooking oil spray or with water to moisten them up. Transfer the rolls into the greased dish, fairly close together (about 1/2&#8243; apart), to help them fluff up as they bake. We fit 15 rolls in our glass dish and 5 in our cake pan.

Cover the pan(s) with a clean cloth and place them in a warm place to rise for 1 hour, or until doubled in size. We rose ours in the oven with the oven light on (no heat!).

Preheat the oven to 375°F. If you are rising the dough in the oven, be sure to remove them before preheating! Bake the rolls for 20 to 25 minutes, or until golden brown. Cool for 10 minutes before serving. Enjoy!

Thank you so much. I just made them and they turned out INCREDIBLE!!

Hi Jasmine can I use my bread machine to knead my dough

I made this! And this is actually the best vegan version I’ve ever had!

First time ever to make bread and I can say that this recipe is foolproof! Pandesal stayed soft even after a few days, and my toddler loved it so much that he almost finished an entire batch by himself! Do you think adding ube powder will achieve the same result or would I need to tweak measurements of the other ingredients as well? Thank you!

Hey Jasmine,
Prep this last night and baked today. 
I made a mini vegan pandesal out of this recipe.
My brother said it was so good. It was really soft and fluffy with a hint of sweetness while you eat it. It does brings back memories from where I used to live, a local bakery, Malaya Bakery.
Hope you developed some more plant-based Filipino breads, .like Pande Coco, Pandilimon, Monay and many mire. Glad I found this website and watch your YouTube about on how to make a vegan pandesal. Thank you

Hi Jasmine. Great recipe!
Can I use coconut oil instead of vegan butter?

OMG! These are so fluffy, I'm going to die! 😆 
Thanks so much for making my first time making pandesal as success! My 8 year old baby even asked me if we could have them for dinner tonight! 💃

Hi jasmine, what would you suggest as replacement for vegan butter? Couldn't get it where I am at the moment. I have extra virgin Coconut oil, you think that would be good substitute? I wouldn't mind having coconutie flavour in my pandesal. How about olive oil? I'd like to pick your brain on this. Thank you in advance.

So fluffy and yummy! Thank you for sharing your recipe ❤️

I have made these 2 times already and they always turned out amazing! I used almond crackers the first time and plantain chips as breadcrumbs the second time lmao. They are fluffy but a bit dense since the dough was really sticky so I added another cup of flour    but overall recommend!

I made them and they were very good, except the texture was not as soft as I’d like. But I’ve never had pandesal before so I think I’m just comparing with with Hawaiian bread rolls. 

What’s the best way of heating them back up because they do get dry/stale after a day or so. Thanks!

Great recipe! My family loves it :). I used half all purpose flour &amp; half whole wheat. It brought back childhood memories from the Philippines! Thank you :)

Truly amazing, I’m obsessed! Came out perfect the first time and my family loved it.

Omg!! I’ve made this over and over again and we just Love it!
Thanks you two!

Make your own homemade Pandesal with this easy and simple Pandesal Recipe. Soft and fluffy, covered with breadcrumbs best serve while hot!

Pandesal Recipe - Soft and Buttery

all-purpose flour (- see NOTE 1 about bread flour)

sugar

milk (- lukewarm)

butter (- melted (or margarine))

instant dry yeast (- see Note 2)

breadcrumbs

In a big bowl, mix together flour, sugar, salt.&nbsp;

Pour in milk, beaten egg and melted butter. Mix several times until well blended. Make sure that the milk is only mildly warm and not hot.&nbsp;

Add the instant dry yeast and fold until a sticky dough forms.

Tip the dough on a floured surface and knead until it becomes smooth and elastic, about 5-10 minutes.

Form the dough into a ball and lightly coat with oil. Place it in a bowl and cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it doubled in size. Depending how warm it is, could take 30 minutes to an hour.

Punch down the dough and divide into 2 equal parts using a knife or dough slicer. Roll each into a log.&nbsp;Cut each log into 6 smaller pieces.&nbsp;

Shape each piece into a ball and roll it in breadcrumbs, completely covering all sides.

Arrange the pieces on a baking sheet living some gaps in between (at least an inch). Leave them to rise second time until double in size.

While waiting, preheat oven 370° F /185°C. Bake the Pandesal for 15 minutes or until the sides are a bit browned.

Remove from oven and serve while hot!

https://www.youtube.com/watch?v=i127KNEqnyw

Pandesal or Pan de Sal is a classic Filipino bread roll that is particularly eaten for breakfast. It is soft and airy and slightly sweet. Normally eaten as a sandwich with one’s favorite filling. 

For more great tips and details about this recipe, visit our homepage 👇
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INGREDIENTS
▢3 cups all-purpose flour - - see NOTE 1 about bread flour
▢1/4 cup sugar
▢1 teaspoon salt
▢1 cup milk - - lukewarm
▢1 egg
▢2 tablespoon butter - - melted (or margarine)
▢1 1/2 teaspoon instant dry yeast - - see Note 2
▢1/4 cup breadcrumbs

RECIPE NOTES
Note 1 - You can also use bread flour if you want it on the chewy side or 50/50 APF and bread flour for soft but slightly chewy bite.
Note 2 - Using Instant Dry Yeast eliminates the need to proof it with warm liquid before adding to the rest of the ingredients. Just make sure that your yeast is still active. It also lessens the rising time. 
Note 2- You may also use Active Dry Yeast. It needs to be proof and might take longer to rise. Take 1/2 cup of the lukewarm milk from the recipe and 1 stp sugar. Add the yeast to it and let it bloom for 5 minutes before adding to the flour.

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CLASSIC SOFT AND FLUFFY PANDESAL | FOXY FOLKSY - Modern Filipino Kitchen

Pandesal is the most popular bread in the Philippines for a good reason! With a golden, crumb-coated exterior, slightly sweet taste, and soft, fluffy texture, this Filipino-style bread roll is delicious on its own or with your choice of filling. Perfect for breakfast or as a snack!

Pandesal

(1/4 ounce) active dry yeast

milk

butter, room temperature

eggs, beaten

flour

In a stand mixer bowl, combine water and yeast. Allow to sit for 10 minutes or until the mixture becomes bubbly. Stir well.

In a small bowl, combine milk, butter, eggs, sugar, and salt. Stir together until incorporated.

Add milk mixture and 2 cups flour to yeast mixture. Using a dough hook, beat to combine.

Gradually add the remaining 2 1/4 cups flour in 1/2 cup increments and continue to combine all ingredients.

On a lightly floured surface, turn over dough and knead, sparingly adding the remaining 1/4 cup flour as necessary, for about 10 minutes or until smooth, supple and elastic.

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.

On a lightly floured surface, transfer dough and divide into 24 pieces. Shape each piece into a ball and roll on breadcrumbs to coat.

&nbsp;Arrange balls about 1-inch apart on a lightly greased baking sheet. Cover with a cloth and allow to rise for about 1 to 1 1/2 hours or until double in size.

Bake in a 350 F oven for about 15 to 20 minutes or until golden brown. Serve hot.

https://www.youtube.com/watch?v=yGo3-qo27R0

Pandesal is the most popular bread in the Philippines for a good reason! With a golden, crumb-coated exterior, slightly sweet taste, and soft, fluffy texture, this Filipino-style bread roll is delicious on its own or with your choice of filling. Perfect for breakfast or as a snack!

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How to Make Homemade Pandesal

✅Ingredients

1/4 cup warm water
1 package (1/4 ounces) active dry yeast
1 cup lukewarm milk
2 ounces butter, room temperature
2 eggs, beaten
1/2 cup sugar
1-1/2 teaspoons salt
4 1/4 cups flour and 1/4 to 1/2 cup more for kneading
1/2 cup fine breadcrumbs

✅Instructions

In a large bowl, combine water and yeast. Allow to sit for 10 minutes or until the mixture becomes bubbly. Stir well.

In a small bowl, combine milk, butter, eggs, sugar, and salt. Stir together until incorporated.

Add milk mixture and 2 cups flour to yeast mixture. Using an electric mixer, beat to combine.

Gradually add the remaining 2 1/4 cups flour in 1/2 cup increments and continue to combine all ingredients.

On a lightly floured surface, turn over the dough and knead, sparingly adding the remaining 1/4 cup flour as necessary, for about 10 minutes or until smooth, supple, and elastic.

In a lightly oiled large bowl, place the dough. Cover with film and allow to rise for about 1 to 1 1/2 hours or until double in size.

On a lightly floured surface, transfer the 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. Cover with a cloth and allow to rise for about 1 to 1 1/2 hours or until double in size.

Bake in a 350 F oven for about 15 to 20 minutes or until golden brown. Serve hot.

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#pandesal #filipinobreadrolls

Pandesal | Super Soft and Fluffy!

Ube Spread or Filling made from powder or puree. This is a similar take on ube halaya, a Filipino ube jam or dessert, that is used in a lot of baked goods, halo halo (shaved ice dessert), ice cream, and so much more.

Purple Yam or Ube is what gives baked goods that distinct beautiful purple or violet colour!

Ube Spread or Filling (Purple Yam Spread or Filling)

ube powder (142 g (see notes))

tsp ube extract

550 g mashed purple yam

coconut milk

sugar (or more to sweeten)

tsp salt

For Option 1 (using powder), place the powder in a large bowl. Mix in the hot water and mix well until the powder has dissolved and is thick. You can mash this up well or even process or blend it if you want a smoother consistency.

For Option 2 (fresh ube): for fresh ube, simply mash the cooked ube. You can even process or blend it if you want a smoother consistency.

Ube Filling

Heat a large pan over medium heat. Add in the coconut milk, sugar, and salt. Cook over medium heat until the sugar dissolves, around 4 minutes. Mix in the ube puree and mix well. You can add more sugar if you'd like it sweeter.

Turn off the heat and set aside to cool. The spread will continue to thicken as it cools.

To Cook

You can store this spread or filling in an air-tight container for 3 weeks (or even longer) in the refrigerator for ube pandesal, otherbaked goods, and more!

You can check out my vegan ube pandesal recipe here.

Storage

https://www.youtube.com/watch?v=oo7o97LlBXs

Full recipe here 👉🏼 https://thefoodietakesflight.com/vegan-ube-pandesal

More Vegan Filipino 🇵🇭 recipes here 👉🏼 https://thefoodietakesflight.com/category/filipino-food/

Here’s a vegan take on the ube (purple yam) pandesal that have taken the Philippines by storm in the past few months. These pandesal, also known as Filipino Sweet Bread Rolls, are filled with an ube (purple yam) filling and some vegan mozzarella cheese—imagine the blend of sweet with a little saltiness from the cheese!

———————————————

#vegan #pandesal #ubepandesal

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Vegan Ube and Cheese Pandesal | Filipino Sweet Bread Rolls with Purple Yam Filling

These Ube Pandesal are not just pretty, they are deliciously soft and pillowy with melty cheese filling. Perfect for breakfast or snack.

Ube Pandesal with Cheese

ube powder

hot water (-only

instant yeast

vegetable oil (-

liquid ube extract ((optional))

cheese

breadcrumbs (- for coating)

Place ube powder in a bowl. Pour in hot water and stir until completely rehydrated.

In a large bowl, add flour, sugar, and salt. Mix to combine.

Pour in warm milk and oil and add the egg and mix. Add the yeast and mix again.

Add the rehydrated ube and ube extract (if using) and mix well until well combined. It will be very heavy and sticky.  Use your hand greased with oil if you have to or use a stand mixer.

Tip the dough on a flat surface. Rub oil to both hands and knead for 7-10 minutes or until soft and smooth. Do the windowpane test to check. (SEE NOTE )

Form the dough into a ball and lightly coat with oil. Place it back the large bowl and cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it almost doubled in size. Depending on how warm it is, could take 30 minutes to an hour or more.

Punch down the dough and divide it into 2 equal parts using a knife or dough slicer. Shape a part into a rectangle and then divide it into 6 equal pieces. Roll each piece into a ball. Repeat the same with the other half.

Flatten a ball and place a cube of cheese at the center. Fold the sides of the dough enclosing the cheese cube inside. Form it again into a ball and roll it in breadcrumbs, completely covering all sides.

Arrange the pieces on a baking sheet living some gaps in between (at least an inch). Leave them to rise for another 30 minutes. While waiting, preheat oven 340° F /170°C. Bake the Ube Pandesal for 20 minutes or until slightly browned. Remove from oven and serve while hot!

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