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.

Fresh homemade pandesal
Fresh hot pandesal

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.

Make sure to get the right kind of flour.
Make sure to get the right kind of flour.

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 ­čśÇ
Homemade Pandesal
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


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.
Proofing the yeast
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.

Mix the ingredients for the dough and add the yeast.
Mix the ingredients for the dough and add the yeast.

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.
The dough will double in size after an hour.
The dough will double in size after an hour.

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.
Divide the dough into four logs. Prepare the breadcrumbs.
Make four logs.

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.
Cut 1 inch for thicker pandesal.
1 inch thick makes taller pandesal

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)
Before and after
Baked just the way I want them.

Bake the pandesal for 20 minutes.
Serve hot. Makes 30-40 pieces.
Light and fluffy
Light, fluffy and tasty pandesal!

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


      1. Sarap! Pandesal with eden chiz and a cup of milo. Samahan pa ng lucky me pancit canton. Now made want to eat. Thanks for sharing it!

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