Pandesal Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C) and 1 tablespoon sugar. Sprinkle the instant yeast over the water and let stand 5–10 minutes until foamy.

Combine dry ingredients

In a large mixing bowl or stand mixer bowl, whisk together 4 cups all-purpose flour and 1 teaspoon salt to evenly distribute.

Mix wet ingredients

In a measuring cup or small bowl whisk together warm milk and the egg. Add 1 tablespoon vegetable oil and the foamy yeast mixture.

Form dough

With the mixer on low using a dough hook (or by hand), gradually add the milk/yeast mixture to the flour. Mix until a rough dough forms. Add the 4 tablespoons softened butter a little at a time and continue kneading 6–8 minutes by machine (10–12 by hand) until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tablespoons flour; if too dry, add 1–2 tablespoons warm milk.

First rise

Lightly oil a clean bowl, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Shape rolls

Punch down the dough lightly to release air. Transfer to a lightly floured surface and divide into 18 equal pieces (about 45–50 g each). Roll each piece into a ball, then shape into an oval or log by rolling under your palm to create a smooth top and seam on the bottom.

Coat rolls

Place the fine breadcrumbs in a shallow bowl or plate. Lightly brush or wet the surface of each shaped roll with water (or very lightly with beaten egg for extra color), then roll each roll in breadcrumbs to coat evenly. Place coated rolls seam-side down on baking sheets lined with parchment, spacing 1–1½ inches apart.

Second rise

Cover the baking sheets loosely with plastic wrap or a clean towel and let the rolls rise until puffy and nearly doubled, about 30–45 minutes.

Bake

Preheat the oven to 375°F (190°C). Optional: brush tops lightly with milk or beaten egg for color. Bake the rolls, one sheet at a time if necessary, for 12–15 minutes until the tops are golden and the bottoms sound hollow when tapped. Rotate pans halfway through if needed for even coloring.

Cool

Transfer baked pandesal to a wire rack and let cool 10–15 minutes before serving. Serve warm with ube butter.

In a medium bowl, beat 8 tablespoons softened unsalted butter with a hand mixer or stand mixer on medium until smooth and creamy, about 1–2 minutes.

Add 1 cup room-temperature ube halaya, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt. Beat until fully combined, light, and spreadable, about 2–3 minutes. Taste and adjust sweetness or salt as desired.

Transfer the ube butter to a serving dish or sealable container. Chill for 15–30 minutes if you want it slightly firmer; bring to room temperature before spreading if chilled.