Homemade Pandesal recipe

Homemade pandesal is one Filipino food I truly miss…
My eldest sister had a layover in Seoul a few weeks ago and she brought us packages of Milo and Eden cheese. In the Philippines, I used to have slices of Eden cheese with pandesal and a hot mug of Milo. So yummy especially as an afternoon snack.
Since we have Eden cheese, I thought of homemade pandesal. I tried the local brand “Shany” buttered rolls but it didn’t taste right with Eden cheese.

Homemade Pandesal

This recipe costs less than 3,000 won and it yields 30-40 pieces depending on the cut. A 1kg of bread flour in Korea costs 1,800 won and a packet yeast is only 600 won.

All the other ingredients are readily available in the pantry. I used sunflower seed oil as it’s the one I have but any vegetable oil will do.
Here’s the recipe for homemade pandesal. It takes a long time to prepare but it’s so worth it! Best served with Eden cheese and a mug of hot Milo 😀
Homemade Pandesal
Ingredients:
For the yeast:
1 packet yeast
1/2 cup of warm water (I used 3 tbsp. hot water and the rest is tap water)
1 teaspoon sugar
For the dough:
1 1/2 cup warm water (I used 1/2 cup hot water and 1 cup tap water)
1/4 cup vegetable oil (I used sunflower seed oil)
2/3 cup sugar
2 teaspoons salt (I used rock salt)
6 cups flour
1/4 cup breadcrumbs (I used Ottogi breadcrumbs)
oil for greasing
extra flour as needed

Procedure

Step 1: Proofing the yeast
Put the warm water in a small bowl. Add the yeast and sugar. Mix well.
Leave for ten minutes until it’s creamy.

Step 2: Making the dough
In a bowl, put together the warm water, oil, sugar and salt. Mix well.
Add the flour one cup at a time. Mix.
Add the yeast to the mixture.
Use more flour if needed.

Sprinkle some flour on a hard surface. Knead the dough on the floured surface for ten minutes or until elastic. Feel free to use extra flour. Lightly oil a big bowl. Put the dough and turn over to coat with the oil. Cover the bowl with plastic wrap. Leave for a hour or until the dough is double its size.

Punch the dough. Knead for a few minutes. Divide into four and form each into a log that is about two inches in diameter. Leave for another hour and make sure there is enough space in between.

Meanwhile, prepare the breadcrumbs. I used the Korean brand “Ottogi” breacrumbs. Grind into powder if desired.
Using a sharp knife, slice each log into 3/4 or 1 inch thick piece. Roll on the breadcrumbs.

Lightly oil a baking sheet and place the slices of pandesal. Leave for another hour.
Pre-heat the oven at 160 degrees for convection ovens or 180 degrees for conventional ovens. (I have a built-in LG Dios convection oven)

Bake the pandesal for 20 minutes.
Serve hot. Makes 30-40 pieces.

This homemade pandesal can be frozen. Just make sure to cool them first. Enjoy!