Pan de Sal, or Pandesal, is an embodiment of Filipino culinary culture, revered as a breakfast staple and a delightful snack option. This popular Filipino bread roll, made from flour, eggs, salt, sugar, and yeast, assumes its iconic brownish-yellow color upon baking, is soft, fluffy, and slightly sweet, making it a beloved part of the Filipino gastronomic experience. Whether brushed with butter, dunked into coffee, or simply eaten as is, Pan de Sal’s distinct charm makes it an all-time favorite.

While Filipino bakeries are the usual go-to places for fresh Pan de Sal, their scarcity abroad has led many Filipino expats and food enthusiasts to venture into homemade versions. Thankfully, with Lee’s pan de sal recipe, you can recreate these quintessential Filipino Bread Rolls in your own kitchen. His version of Pan de Sal preserves the authentic taste and texture that Filipinos love, proving that a bit of baking courage and a good recipe can transport you back to the Philippines no matter where you are.

When fresh from the oven, the aroma of Lee’s homemade Pan de Sal is nothing short of inviting. They are ideal for breakfast, paired with a hot cup of coffee, or as a snack in the middle of the day. This recipe’s success story is a testament to Lee’s passion for bringing Filipino culinary traditions to every corner of the world. His Pan de Sal recipe is not just about baking bread; it’s about keeping the Filipino spirit alive, one bread roll at a time.

Ingredients: yields up to 24 pieces

1 pack(8 0z) of active dry yeast
1 1/4 cup warm, 2% fat milk
1/4 cup of butter, softened at room temperature
2 large eggs, slightly beaten
1/2 cup sugar
1 tsp of sea salt
1 1/2 cups of bread flour
3 cups of all-purpose flour
1/2 extra cup of flour for kneading
1/2 cup fine breadcrumbs

Baking Procedure:

  1. Dissolve yeast in warm milk and sugar, using a mixing bowl. Leave it for at least 10-12 minutes until yeast starts to rise and creates a bubbly texture.
  2. On a separate mixing bowl, combine and whisk together bread flour, all-purpose flour, and salt. Mix thoroughly, then set aside.
  3. Bringing the yeast mixture back, apply butter and eggs with the yeast. Whisk to thoroughly mixture, using a sturdy, wooden spoon.
  4. Place the yeast mixture on a mixer,  gradually combine the flour mixture, while the mixer runs from a low to medium speed, until all is combined and a dough is developed, forming a soft and smooth ball shaped dough.
  5. Remove the dough from the mixer, transfer it to a slightly greased, large bowl, cover it with plastic wrap and leave it for at least an hour to an hour and a half at room temperature, until dough expands and doubles their sizes.
  6. Press the dough down in a punching motion. Continue to knead, then divide the dough in portions, yielding up to 24 pieces. Roll each on a flat, slightly floured surface, creating ball-shaped round doughs.
  7. Place and roll each dough onto the breadcrumbs, then organize each piece on a large, slightly buttered baking sheet with at least an inch apart from each other.
  8. Cover the dough pieces with a cloth and let them seat for another hour or more, until dough pieces double in sizes. (Use 2 baking sheets if one is not sufficient for 24 pieces of Pandesal).
  9. Preheat oven at 350F, then bake Pan de Sal for 15-20 minutes, until they turn golden brown. Serve them hot with hot coffee or hot cocoa.

Tip: Pandesal is sometimes served with Suman sa Ibus(rice logs) and hot cocoa for breakfast. They are also serve for snacks.