Description
Here I am with another Filipino favorite, the classic, the bread roll of the Philippines…Pandesal! This recipe obviously requires no-egg and is also dairy-free. These are everything you are looking for in a classic pandesal, soft, airy, and slightly sweet. Just because it’s vegan, doesn’t mean you can’t get the same great tasty results! So get your coffee and favorite filling ready because you are gonna want to make this recipe!
Ingredients
Scale
- 40g (1/3 cup) – breadcrumbs, unseasoned, for topping (ensure it’s vegan)
- 42g (3 tablespoons) – vegan butter, softened
- 185g (3/4 cup) – non-dairy milk, I used soy
- 30g (2 tablespoons) – warm water
- 1 1/4 teaspoon – active dry yeast
- 320g (2 1/2 cups) – bread flour, fluffed, spooned and leveled, please see notes before measuring
- 1 teaspoon – salt
- 70g (1/3 cup) – granulated sugar
Instructions
- If your breadcrumbs come in bigger pieces, blitz them in the blender or in a food processor until you get a fine texture, and then prep them by pouring them on a plate, and set aside.
- Next, before starting, remove the vegan butter from the fridge and allow it to soften at room temp. Depending on your climate this could take anywhere from 30 minutes to an hour.
- Heat up the non-dairy milk until lukewarm, or 100° Fahrenheit. Stir in the yeast and set it aside for 10 minutes to bloom. (Do not heat the milk any hotter or you’ll end up killing the yeast.)
- In the bowl of a stand mixer, add the bread flour, salt, and sugar, and whisk until well combined. When your yeast has bloomed, add it to the dry ingredients along with the warm water and softened butter.
- Attach the bowl to the stand mixer and use the dough hook attachment. Set your mixer on “stir” and allow it to mix all the ingredients together.
- Once a shaggy dough has formed, set the speed to 2 and let it knead the dough for 10 minutes. You’ll know when your dough is fully kneaded when it springs back when you lightly press down on it.
- Remove the dough from the bowl, and form it into a nice round ball. Place it in a lightly greased bowl, cover with a damp cloth, and set it aside in a warm spot for 1 hour to rise or until doubled in size.
- While you wait, prepare a square brownie pan by lining it with parchment paper and set it aside.
- When your dough is done rising, (it should have doubled in size. If not, allow it to rise for 1 more hour) punch down the dough and measure out 9 equally sized pieces. You can eyeball this, or use a food scale for more accuracy.
- Working with one dough ball at a time and covering the rest with a damp cloth. Shape each piece of dough into a ball by tucking them underneath itself, pulling their tops taut making them nice, smooth, and round. Place the bottom of the dough onto the work surface, and by using your hands move it around in a circle, this will tuck the dough into itself. Then pinch the seams together. Repeat this step to all nine pieces of dough. (I’ll provide a video in the body of the blog).
- Roll the tops of each dough ball with breadcrumbs, and place them on the prepared baking pan. If you are using a sheet pan, leaving about 1-inch of space in between. If you are using a square pan, you don’t need to worry about how much space you need to leave in between because they will rise and stick together. Cover with a cloth and allow them to rise for 30 minutes.
- While you wait for the rolls to rise, preheat the oven to 350° Fahrenheit. Remove the cloth and bake for 20-25 minutes or until fragrant and golden brown. Eat rolls warm or at room temp, and enjoy!
Notes
- A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error. My recipes are 100% tested in grams.
- However, if you’re measuring by cups, avoid scooping the measuring cup directly into the flour. This tends to pack the flour into the cup, resulting in too much flour and a very dense or gummy finished product. Instead, aerate your flour (fluff it with a fork or spoon) and then spoon it into your measuring cups, leveling it with your finger or the back of a butter knife. Keep in mind though, that this method is not guaranteed to be accurate.
- Watch this video from King Arthur on how to properly measure your flour if you don’t have a food scale: https://www.youtube.com/watch?v=GUSovVHpqsU
- Kneading dough. You do not need a machine to make bread and can make all of this by hand.
- These rolls will last for a week, keep leftovers in an airtight container. Reheat in the microwave, oven, or toaster oven.
- You can double the recipe to make more! It is just me and my husband, so I usually make small batches.
Keywords: vegan, bread rolls, filipino recipe, filipino bread rolls, vegan bread, bread
Run, do not walk, to make these deliciously soft bread rolls. This is my first time making pandesal and it will now be my go-to bread roll recipe!
These turned 0ut fluffy, tender, and sweet; the dough was very wet and sticky at first, but with a little patience and some extra flour, I managed to form it into a ball. It should be noted I am a novice when it comes to kneading wetter doughs, so perhaps more experienced bakers will be able to handle the dough with no trouble!
I will be raving and sharing this recipe with all my friends!
★★★★★
I’m so glad you enjoyed this recipe! It’s one of my favorites for sure. And yes, it does take a bit of skill handling softer doughs, but I’m sure if you make this recipe plenty of times, you’ll get the hang of it!