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Recipe by Connie Veneracion
A sweet bun rolled in fine bread crumbs, pandesal is eaten for breakfast and snack in the Philippines. Bake pandesal at home with this easy recipe.
Prep Time 30 minutes
Cook Time 30 minutes
Proofing the dough 1 hour 10 minutes
Total Time 2 hours 10 minutes
Course Breakfast, Snack
Cuisine Filipino
Servings 16 pandesal
Home baked pandesal


  • stand mixer


  • 3 cups all-purpose flour plus more for dusting
  • 1 teaspoon salt
  • ¼ cup sugar
  • 1 teaspoon instant yeast
  • 1 cup lukewarm water
  • ¼ cup vegetable oil plus more for greasing the bowl
  • ¼ cup fine bread crumbs


  • Whisk the flour, sugar, salt and yeast in the mixer bowl.
  • Make a well at the center and pour in the water and oil.
  • With the speed on LOW, start kneading until the mixture is no longer wet, about one minute.
    Kneading pandesal dough in stand mixer
  • Turn up the speed to MEDIUM-LOW (speed #3 on Kitchenaid) and continue kneading until the dough forms into a ball and leaves the sides of the bowl, about ten to 15 minutes.
  • Brush the inside of a bowl with oil and dump the dough in it, rolling the dough around to coat the entire surface with oil.
  • Cover the bowl with cling film and leave to rise until double in volume, about an hour.
    Pandesal dough before and after rising
  • Preheat the oven to 350F.
  • Sprinkle flour on your work surface and dump in the dough. Flatten with your fingers and sprinkle the top with more flour.
  • Flatten the dough to half an inch thick and roll into a log.
    Rolling pandesal dough
  • Cut the log into 16 equal portions.
    Cutting pandesal dough into portions
  • Roll each portion in bread crumbs.
  • Arrange the dough, cut side up, at least an inch apart on a baking tray and leave to rise for ten minutes.
    Pandesal dough rolled in breadcrumbs before and after second rising
  • Bake at 350F for 25 to 30 minutes or until nicely browned and lightly crisp.
    Pandesal straight out of the oven
  • Serve your pandesal while hot.
Keyword Bread