Sourdough Pandesal (Filipino Rolls) Recipe - Tasting Table (2024)

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Sourdough Pandesal (Filipino Rolls) Recipe

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Sourdough Pandesal (Filipino Rolls) Recipe - Tasting Table (4)

Taylor Murray/Tasting Table

Pandesal, from the Spanish words "pan de sal" which translates to "bread of salt", is an iconic Filipino bread roll, beloved and eaten by millions across the archipelago every morning. This humble bun, often lightly dusted with breadcrumbs, has its roots in the colonial era when the Spanish introduced bread-making techniques to the Philippines. Over the centuries, it has evolved to suit the Filipino palate, transitioning from a harder, crustier roll to the slightly sweet, fluffy variant that is popular today.

The essence of pandesal lies not just in its taste, but in its cultural context; it evokes memories of dawn, with the familiar honk of the local "panadero" or bread vendor cycling through neighborhoods, and the comforting scent of freshly baked bread wafting through homes. Given the dynamic nature of culinary traditions, a delightful adaptation of this classic is the sourdough pandesal. This version utilizes the natural fermentation of a sourdough starter, imparting a tangy depth of flavor and a chewy, airy texture to the rolls. Recipe developer Taylor Murray recalls this favorite from her childhood: "My grandmother was born in Manila and she brought back a recipe for pandesal that is very near and dear to my heart. I worked on this recipe to include sourdough starter because I love that tangy flavor."

Gather the ingredients for pandesal

Sourdough Pandesal (Filipino Rolls) Recipe - Tasting Table (5)

Taylor Murray/Tasting Table

Like all breads, the foundational ingredient for pandesal is flour. This should be regular, all-purpose flour. Traditional pandesal is also made with sugar and a bit of salt (hence the name pandesal which translates to "bread with salt"). For hydration, pandesal recipes use a mixture of oil and milk (though sometimes water is also used) to keep the dough soft and fluffy. For leavening, this particular recipe is going to use a combination of active dry yeast and sourdough starter. The yeast is there to do the heavy lifting of leavening the dough, and the sourdough is mostly there for flavor. A noticeably absent ingredient are the breadcrumbs, which are commonly seen on pandesal. While they do add a nice texture, they are not strictly required so have been left out of this recipe.

Warm the milk

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Taylor Murray/Tasting Table

In a small pot, add the milk, oil, and sugar. Heat until just warm, about 100 F will do. Any hotter and you risk killing the yeast. Any cooler and the yeast may not activate. If you need to, use a thermometer to make sure that the liquid is just the right temperature before proceeding to the next step.

Dissolve the yeast

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Taylor Murray/Tasting Table

Add the yeast and the sourdough starter to the pot and whisk until fully dissolved. The sourdough starter may take some time to fully incorporate into the milk. While some bread recipes don't require you to dissolve the yeast in the liquid before adding in the flour, it can help the yeast activate fully and ensures a more predictable outcome.

Add to flour and knead

Sourdough Pandesal (Filipino Rolls) Recipe - Tasting Table (8)

Taylor Murray/Tasting Table

In a large bowl, whisk together the flour and salt. Pour in the milk mixture and knead until a soft ball of dough forms. If the dough feels overly dry, you can add a few drops of water and continue kneading until soft. Rub a large bowl with oil and transfer the ball of dough to the bowl. Cover with a towel and let rise until doubled in size and airy, about 1 to 2 hours. The exact timing of proofing dough depends a lot on temperature, humidity, and the activity of the yeast and starter used in the recipe. The dough may take longer to proof on a cold day than it would on a warm day sitting on a warm oven. Check the dough often to get a feel for how it is progressing.

Shape the dough

Sourdough Pandesal (Filipino Rolls) Recipe - Tasting Table (9)

Taylor Murray/Tasting Table

When the dough is done proofing, preheat your oven to 425 F. It's important to make sure that your oven is preheated fully before baking so you don't risk skewing the results. Turn the dough out onto a floured surface. Cut it into four equal portions using a bench scraper. Take one portion and roll it into a log roughly 10 inches long. Cut each long into pieces 1-1/2 inches long (should be about 5 pieces). Cutting the log this way is what gives pandesal its signature look.

Proof and bake

Sourdough Pandesal (Filipino Rolls) Recipe - Tasting Table (10)

Taylor Murray/Tasting Table

Line a rimmed baking sheet with parchment paper. Depending on the amount of rolls you cut, you may need two trays. Transfer the cut rolls to the tray and cover with a kitchen towel. Let rise for another hour or so until the rolls are light and have enlarged. Place the tray in the oven and bake until the rolls are golden brown and firm to the touch, about 15 minutes. Let cool slightly before eating. While pandesal can be eaten plain or smeared with butter, there are so many other ways to enjoy this delicious bread.

Pandesal is versatile, acting as a vessel for a range of fillings from cheese, cooked corned beef, and scrambled eggs, to canned fish, jams, peanut butter, and various deli-style fillings. It's also worth noting that while pandesal is best relished fresh, if it becomes slightly hard the following day, a brief stint in the toaster or microwave can rejuvenate its softness.

Sourdough Pandesal (Filipino Rolls) Recipe

5 from 35 ratings

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This version of pandesal utilizes the natural fermentation of a sourdough starter, imparting a tangy depth of flavor and a chewy, airy texture to the rolls.

Prep Time

2.67

hours

Cook Time

15

minutes

Servings

16

Rolls

Sourdough Pandesal (Filipino Rolls) Recipe - Tasting Table (11)

Total time: 2 hours, 55 minutes

Ingredients

  • ¾ cup whole milk
  • ¼ cup oil, plus some for oiling the bowl
  • 1 tablespoon sugar
  • 57 grams ripe sourdough starter (about ¼ cup)
  • 1 teaspoon active dry yeast
  • 3 cups all purpose flour
  • 1 teaspoon salt

Directions

  1. In a small pot over medium heat, warm the milk, oil, and sugar until the mixture reaches 100 F. Remove from heat.
  2. Whisk in the starter and yeast until fully combined.
  3. In a large bowl, whisk together the flour and salt. Add in the milk mixture and knead until a soft, sticky dough forms.
  4. Transfer the dough to a greased bowl, cover, and let rise until doubled in size, 1-2 hours.
  5. Heat oven to 425 F.
  6. Divide dough into 4 equal portions and roll each portion into a 10 inch long log. Cut each log into 1-½ inch long pieces.
  7. Place the pieces cut side down on a rimmed baking sheet lined with parchment paper. Let rise again until doubled in size.
  8. Bake until just starting to brown and firm on the outside, about 15 minutes.
  9. Remove from oven and let cool slightly before eating.

Nutrition

Calories per Serving128
Total Fat4.0 g
Saturated Fat0.5 g
Trans Fat0.0 g
Cholesterol1.1 mg
Total Carbohydrates19.6 g
Dietary Fiber0.7 g
Total Sugars1.4 g
Sodium92.7 mg
Protein2.9 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Sourdough Pandesal (Filipino Rolls) Recipe - Tasting Table (12)

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Sourdough Pandesal (Filipino Rolls) Recipe - Tasting Table (2024)

FAQs

What is the secret to sourdough? ›

6. Just add water for softer sourdough. The secret to sourdough is simple: water. The more water you add to your dough will affect how open the crumb (bigger holes and softer texture) will be once it's baked.

What is the taste and appearance of pandesal? ›

Filipino pandesal, which means salt bread in Spanish, is reminiscent of the American-style dinner roll but it leans more sweet than savory, with a pillowy interior and a golden, sandy exterior dusted with breadcrumbs.

How do Filipinos eat pandesal? ›

A freshly baked pandesal is great on its own, but Filipinos most commonly eat it dipped in coffee or hot chocolate, filled with breakfast staples like Spam and eggs, or topped with rich spreads like peanut butter, coconut jam, or kesong puti (fresh farmer's cheese).

How would you describe a pandesal? ›

Description. Pandesal is a popular yeast-raised bread in the Philippines. Individual loaves are shaped by rolling the dough into long logs (bastón, Spanish for "stick") which are rolled in fine bread crumbs. These are then portioned, allowed to rise, and baked.

What makes sourdough taste better? ›

The key taste compounds include salt, which is directly added to the dough, as well as acetic and lactic acid, produced during fermentation. After these experiments, they applied a technique called “unified flavor quantitation,” which was previously developed by Hofmann's team, to the sourdough bread.

What is the best flour for sourdough bread? ›

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour. Why do you need to use these two types of flour?

What makes pandesal unique? ›

The name comes from the Spanish word meaning “salt bread" and it originated during the 16th century era of Spanish colonization in the Philippines. Pandesal is known for its pillowy texture and signature breadcrumbs on top. The bread is subtly sweet and the crust has light golden brown color with a slight crunch.

Why is my pandesal so hard? ›

Why is the crust on my pandesal so hard? Your bread should be fluffy on the inside and slightly crusty on the outside, but the crust should not be rock hard. If your crust is too hard, it could be the result of under kneading your bread. Make sure your dough is completely smooth after kneading.

Can I leave the pandesal dough overnight? ›

pandesal. provide gaps between dough as this will rise later on. towels, then refrigerate them overnight. up” 60 minutes before baking.

Why do Filipinos love pandesal? ›

Pandesal brings comfort and familiarity during the rush of the day. Even more so when you have your cup of hot coffee or chocolate to enjoy your warm and soft pandesal with – it's always a great way to kickstart your day!

What to pair pandesal with? ›

Pandesal are best eaten directly from the oven. You can store them for 2-3 days in an airtight container and reheat them in a toaster oven — if you happen to have any leftovers. They're delicious with peanut butter (as I've told you) or smeared with salted butter and honey or jam.

What is the national bread of the Philippines? ›

The pan de sal

Pan de sal, literally translated as salt bread, is the national bread of the Philippines and while we think we're all initiated with it, there are as many pan de sal varieties as there is adobo.

Why is my pandesal crumbly? ›

Your Bread Has Too Much Flour

Adding too much flour is one common mistake for beginning bakers. This produces dry bread with more crumbs. The key is to find a balance between the flour and liquid ingredients in your recipe. It can be tricky because bread recipes don't always give you an exact amount of flour.

Is pandesal healthy? ›

Is Pandesal healthy? HEALTH BENEFITS OF PAN DE SAL: Pan de sal has 4 grams of protein, 25 grams of carbohydrates, 1 gram fiber, and 3 grams of fat. Pandesal also has iron, which is necessary for developing hemoglobin, for carrying oxygen in the blood. This is helpful for people with anemia and pregnant women.

Is pandesal a Filipino delicacy? ›

Pandesal is the most popular local bread in the Philippines. It is the Spanish term for “salt bread,” since the name originated during the 16th century Spanish colonial era.

How to get a better rise on sourdough? ›

There are ten essential steps to get great ovenspring:
  1. High Protein Flour.
  2. High Hydration.
  3. Strong Starter.
  4. Strong Gluten Development.
  5. Perfect Bulk Fermentation.
  6. Strong Shaping.
  7. Perfect Final Proofing.
  8. Scoring.

What makes sourdough bread rise more? ›

One way you can help your sourdough to rise more is by turning on the light in your oven. Preheat the oven just slightly, then turn off the heat and place the dough inside with the light on. The warmth generated by the light helps activate the yeast, which will cause it to rise faster.

How to make your sourdough fluffier? ›

Step 3: Cover and let the dough rise for 10-12 hours. This is called bulk rise or bulk fermentation. Step 4: After 10-12 hours, the dough should be doubled (or even tripled) in size. Many recipes will tell you the dough is over-proofed if it triples in size but I find that it makes deliciously fluffy bread this way!

Why do you put honey in sourdough bread? ›

You'll find I use honey in many of my recipes. I love to use it in my no-knead 100% whole wheat sourdough bread because it makes it much softer and less dense than it would be without it. Subbing it in recipes that call for sugar is not usually as simple as a one-to-one sub, though.

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