Pandesal is the most popular bread for breakfast in the Philippines. And in this recipe, I will share my Pandesal recipe using only all-purpose flour. So, you can still enjoy and start your day with a fresh Pandesal even without bread flour.
I always baked Pandesal using 50% bread flour and 50% all-purpose flour. Bread flour has a higher level of protein, which helps to create tall Pandesal bread rolls with a nice chewy texture.
I have already shared my first Pandesal recipe using only all-purpose flour, but with the help of the Tangzhong method or water roux and I also baked these Pandesal on my stovetop. 😊
So, yesterday, Olivia and I made Pandesal again using all-purpose flour only and they turned out really good. So, I know it’s time to share it with you. 😃
Other Pandesal recipes to try!
- Overnight Raised Pandesal
- Pandesal using Bread and All-Purpose Flour
- Sourdough (no commercial yeast) Pandesal
- Ube Cheese Pandesal
- 100% Whole Wheat Pandesal
- No-Oven Pandesal using All-Purpose Flour and Tangzhong
- 100% Whole Wheat Sourdough (no commercial yeast) Pandesal
But before baking with this recipe, here are some of my tips in making Pandesal
- Make sure the yeast is still alive. For this recipe, I used instant dry yeast, which doesn’t require activation and can directly add it to the dry ingredients. If using active dry yeast, you need to activate or proof it first before adding to the dry ingredients.
- I also use room temperature egg when baking.
- The dough is quite sticky. Therefore, the most important step in baking bread is not to keep adding extra flour until the dough is no longer sticky. When working with sticky dough, I always greased my hands with vegetable oil or butter. This is to prevent the dough from sticking to much.
- You can knead the dough by using a stand mixer, electric hand mixer, or by hand. But make sure that you knead the dough properly to develop the gluten because it holds the bread together and retains the gas in the dough.
- Give your dough enough time to proof and place the dough in a warm place to rise.
- I always bake my bread using my oven (convection function or up and down heat). Some Pandesal are done as early as 10 minutes, so make sure to check them periodically. When you smell the bread, that is when you get to prepare and check your Pandesal. Sometimes, it is ready to pull it out from the oven. I usually tap the bread, and when it sounds hollow, then it is ready.
- And most importantly, have fun! If you don’t succeed, try again, and my recipe and video are always here to guide you.
The good thing about Pandesal is it is really a flexible bread. You can combine it with almost anything. Today, I paired my Pandesal with corned beef. But the common palaman you can use is Reno (Filipino liver spread), peanut butter or fruit jams, cheese slices, or spread. You can also stuff it with fried hotdogs, spam, pancit canton, or eggs.
Storage and leftovers
Keep cooled leftovers in an airtight container for up to 2 days. Reheat in the microwave, oven, or toaster oven.
I hope you will also try this budget-friendly Pandesal recipe using All-purpose flour only and please let me know. You can also follow me on Pinterest, Instagram, Facebook, and YouTube to see what I am getting up to.
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For 12 servings of pandesal, you will need:
- 230 grams ( 1 3/4 cup + 1 tbsp) all-purpose flour with 11% protein content
- 25 grams (2 tbsp) granulated white sugar
- 1/2 tsp fine salt
- 3 grams (1 tsp) instant dry yeast (4 grams active dry yeast)
- 135 grams (1/2 cup + 1 tbsp) milk or water, lukewarm
- 1 medium-sized egg, room temperature
- 25 grams (1 1/2 tbsp) butter, margarine, or vegetable oil, softened at room temperature
- In the bowl of a stand mixer, combine flour, sugar, salt, and instant dry yeast. If using active dry yeast, activate it first with lukewarm milk or water and 1 tsp sugar. Let sit for 5 to 10 minutes until bubbly.
- Add lukewarm milk or water and egg. Attach the dough hook and knead the dough for 1 to 2 minutes.
- Then add butter or margarine and continue to knead for 8 to 10 minutes until smooth and elastic. Take the windowpane test if your dough is ready for the next step. Greased in a large-sized bowl, then set aside.
- Transfer the dough to the greased bowl. Cover with a plastic film or clean kitchen towel and let the dough rise in a warm place for at least 1 hour, or until it doubles its size. Meanwhile, line a baking sheet with parchment paper.
- Gently deflate the dough. Divide it into equal-sized, about 36 grams each. I always use a kitchen scale to have almost the same Pan De Sal dough sizes. Smooth and shape each portion into balls.
- Roll each portion of dough into the breadcrumbs and place on the baking sheet. Make sure to provide gaps between dough as this will rise later on.
- Cover the rolls with clean kitchen towels and let rise for another 30 to 45 minutes to rise.
- Preheat the oven (up and down the heat) to 190 degrees Celcius (375F). Put the tray (middle rack) with the dough in the oven and bake for 15 minutes, or until the top is brown. Please turn off the oven and remove the freshly baked pandesal from the pan and let them cool on a cooling wire rack.
- Serve warm, share, and enjoy!