You may think that having fresh-from-the-oven Pandesal before noon is impossible; it can be done. Just mix the Overnight Pandesal dough in the evening and refrigerate. The next morning, take the dough out from the fridge, ‘wake up,’ and bake.
Pan De Sal (Pandesal), also known as Filipino bread rolls, is a sweet and salty bread with a crisp outer crust and soft inner core and is usually served for breakfast. I have baked these bread rolls many times, and all I can say is that making this bread is quite a time-consuming process. But it’s worth it. 👌
That’s why I came up with an idea to leave my Pan De Sal dough to rise overnight so that I can bake them in the morning. And my experiment succeeded! This process fits those people who also love Pan De Sal but don’t have time during the day to make these bread rolls. 👍
We love to eat Pandesal as a snack with different meats like fried eggs, ham, or corned beef. As a kid, I loved eating it with peanut butter and Eden cheese. How about you? What is your favorite palaman for your Pan De Sal? Please write them in the comment box below. 🤗
In my hometown, Batangas, we like to dip our Pan De Sal in sweet Kapeng Barako. It is a delicious combo, no matter how weird it may sound. 😄
Pan De Sal is the bread with different shapes because the Pan De Sal I grew up with is an oval shape. But I like shaping my Pan De Sal like buns, so each of my bread rolls has the same shape and weight. 😍
My cure for homesickness
Pandesal is one of my favorite bread in the Philippines, and since no one is selling Pandesal here in Denmark, I said to myself that I need to learn how to make these bread rolls. So I gathered different recipes. And I failed MANY TIMES!
After trying many times, I finally succeed in finding the right Pandesal recipe. And my pandesal has a nice, crusty top, and the inside is light, soft, and airy. It is exactly the way I want them. 😊
These rolls are made with a few simple ingredients:
- milk (or evaporated milk + water)
- baking powder
This recipe makes 24 Pandesal, and each dough ball is dipped into breadcrumbs before baking. Use store-bought breadcrumbs or easily make your breadcrumbs using stale white bread.
I used my stand mixer, but you can, of course, knead the dough by hand. For faster and easier kneading, I recommend you to invest and use a stand mixer with a dough hook. I also used instant dry yeast, so I don’t need to proof my yeast, but you are all welcome to use fresh or active dry yeast instead.
One of my main goals is to make the recipe as easy to recreate at home as possible. That’s the idea for us to be able to enjoy homemade pandesal at home!
Sourdough Pandesal Recipe
- Sourdough (No Commercial Yeast) Pandesal
- 100% Whole wheat Sourdough Pandesal
- No Sour Sourdough Pandesal
Tips for making Overnight Raised Pandesal
- Make sure you read the recipe first, watch the tutorial video, and don’t skip.
- Measure all your ingredients and place them in individual bowls.
- Use whole milk, and if you don’t have whole milk, you can substitute evaporated milk + water. Whole milk contains 3.5% fats that help to tenderize and moisturize baked goods like Pan De Sal. For this recipe, I used evaporated milk and water.
- The recipe calls for all-purpose flour and bread flour. I like to combine these two types of flour to achieve the perfect chew for my Pan De Sal.
- If you want even pandesal portions, I recommend using a kitchen scale.
- When you smell the bread, you get to prepare and check your pandesal. Sometimes it is ready to pull out from the oven. I usually tap the bread, and when it sounds hollow, then it is ready.
- The dough is quite sticky, but don’t be tempted to add more flour and not over-knead the dough. Or else your Pan De Sal will come out hard as a rock. Watch the video on how I did it.
- And most importantly, have fun! If you don’t succeed, try again, and my recipe and video are always here to guide you.
Can I leave the bread dough to prove overnight?
Yes, it is possible to leave bread dough to rise overnight.
- This needs to be done in the refrigerator to prevent over-fermentation so that you can have freshly-baked bread in the morning.
- It is also done to increase the bread’s flavor and give the crust a darker color when baked.
In general, many pieces of bread can slow-proofing for 12 to 18 hours without adverse effects, though this will depend on the recipe.
How to slow-proofing the dough
- After the first rise, shape your Pan De Sal into small dough balls coated with breadcrumbs on a lined baking sheet.
- Cover with a plastic wrap and clean kitchen towel, then place it in the refrigerator.
- The next day takes the dough out from the refrigerator and allows it to warm, and wake up at room temperature for 1 hour before baking.
If you can’t wait to bake your Pandesal (overnight raised pandesal), here is my recipe and procedure + tips and tricks for bake-now Pan De Sal. The same recipe for my Overnight Raised Pandesal but different proofing procedure. I hope you will also try this recipe. ☺
More bread recipes
Storage and leftovers
Keep cooled leftovers in an airtight container for up to 3 days. Reheat in the microwave, oven, or toaster oven.
If you can’t wait to bake your Pan De Sal, so you can also try my other Pan De Sal recipe. ☺
Come, let’s now bake Pandesal and get your kitchen filled with the scent of freshly baked bread that is pretty hard to beat. I hope you can try the recipe and let me know. I have shared a video on our YouTube channel – this video tutorial is for my overnight Pandesal because I love to have warm bread in the morning for our breakfast. Please don’t forget to like, share, and subscribe.
If you follow this recipe, you will be able to make soft and fluffy Pan De Sal. 🤗
For 24 servings of overnight pandesal, you will need:
- 375 grams (3 cups) all-purpose flour
- 190 grams (approx. 1 1/2 cups) bread flour
- 9 grams instant dry yeast (12 grams active dry yeast or 30 grams fresh yeast)
- 1 tsp salt
- 6 grams (1 1/2 tsp) baking powder
- 100 grams (1/2 cup) white granulated sugar
- 2 large eggs, lightly whisked
- 160 ml evaporated milk + 1/2 cup water, cold (or 280 ml whole milk with 3% milkfat)
- 72 grams (1/3 cup) cooking oil
- 45 grams (approx. 3 tbsp) butter, softened at room temperature
- breadcrumbs for coating
For the dough
- In the bowl of a stand mixer, combine flour, sugar, salt, yeast, and baking powder. Mix well by stirring and make a well in the middle.
- In another bowl, combine eggs, water, milk (yeast mixture if you’re not using instant dry yeast), and oil. Briefly mix everything, then add in the mixing bowl with the dry ingredients.
- Knead the dough for about 1 minute and then add butter. Continue to knead for 5 to 6 minutes, or until the dough feels smooth and elastic and it passes the windowpane stretch test.
- Place dough in a lightly greased bowl, making sure the dough is coated with oil. Cover with plastic wrap and let the dough rise at room temperature for 1 hour. Meanwhile, line a baking sheet with parchment paper.
- Once the dough has risen, punch or deflate it. If you want, you can weigh the whole dough and then divide the weight by the number of Pan De Sal you want to make. Transfer the dough to the table (don’t add flour and do not knead the dough.) and create a log.
- Divide dough into 24 pieces (I always use a kitchen scale to have almost the same pandesal dough). Shape each piece into a ball, roll in breadcrumbs, and place in a baking pan lined with parchment paper. See notes if you want to have the traditional shape of pandesal.
- Grease a 25x35cm baking pan, then place a baking paper and put the pandesal balls in it. Make sure to provide gaps between dough as this will rise later on. Cover the buns with household films and kitchen towels, then refrigerate them overnight.
The next day
- The pandesal balls are removed from the fridge and set at room temperature. Allow them to stand and “wake up” 60 minutes before baking.
- Preheat the oven to 190 degrees Celcius (375F). Put the tray with the dough in the oven and bake for 12 to 15 minutes, or until the top is brown.
- Turn off the oven and remove the freshly baked pandesal.
- Serve hot. Share and enjoy!
- If you’re using dry yeast, you have to do this: in a medium-sized bowl, stir together the warm milk, yeast, and about a tablespoon of the sugar. Let this mixture stand until it is foamy. If the yeast did not turn foamy after 10 minutes, discard the mixture and start again.
- For the traditional shape of pandesal, roll pandesal dough into a cylindrical shape. Slice the cylindrical dough diagonally. These slices will be the individual pieces of the pandesal.
- If you don’t have bread flour, you can use plain all-purpose flour for this recipe. While you can substitute all-purpose flour for bread flour, it is highly recommended to follow the type of flour required by the recipe to yield optimum results.
- Whenever possible, it is always recommended to use weight measurements instead of measuring cups when weighing ingredients.