Pandesal Bread Rolls
Why I Love This Recipe
Ingredients You'll Need
240 ml milk
2 eggs, large
480 grams (4 cups) all purpose flour
83 grams (3/8 cup) sugar
35 grams (1/4 cup) milk powder, optional
1 teaspoon salt
2 1/4 teaspoons instant yeast
57 grams (1/4 cup) unsalted butter, softened
Combine milk and eggs in a bowl.
Mix in flour, sugar, milk powder, salt, and yeast. After kneading for a few minutes, just enough for the dough to come together, add the butter in batches.
Knead until dough is soft and elastic (until windowpane stage). Form into a ball and transfer to an oiled bowl and cover with plastic wrap. Let it rest for 1-2 hours or until the dough has doubled in size.
Transfer the dough onto a well floured surface. Punch down the dough to slightly deflate
Forming the pandesal: There are 2 ways to shape the pandesal:
Method 1:Roll the dough to form a rectangle. Starting from the long side nearest you, roll into a log and pinch ends to seal. Cut into 24 pieces, slicing diagonally. Roll each piece in bread crumbs and place onto a baking sheet with the cut side up.
Cover the pandesal and rest for 1 hour or until the pandesal doubles in size.
Preheat the oven to 350F/180C. Bake the pandesal for 10 minutes or until golden brown.