How to Make Pandesal (Filipino Rolls)

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How to Make Pandesal (Filipino Rolls)
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For slathering with copious amounts of butter, stuffing with cheese or eggs, spreading with jam, or using as the base for a tasty sandwich.

A coating of plain breadcrumbs gives the pandesal its signature sandy exterior.

Wheat isn't indigenous to the Philippines, so bread is a relatively recent addition to the cuisine. Wheat was introduced by the Portuguese during the 1500s, and with the arrival of Spanish colonizers and the opening of the country’s first panaderia, or bakery, in the mid-1600s, bread production flourished. Back then, bread had a sturdier crust and firmer structure, a result of being baked directly on the floors of wood-fired ovens.

My initial test batches started out with all-purpose flour, sugar, salt, instant yeast, milk, eggs, and butter. Although I liked the richness from the addition of butter, those first batches tasted more like crusty dinner rolls than pandesal. I swapped out the butter for vegetable oil, added in an extra egg yolk, and increased the quantity of milk and sugar , and I ended up with what I think of as my ideal pandesal—airy, plush, and slightly sweet with a bit of chew.

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