Pandesal is a bread roll from the Philippines.
Pandesal is a Spanish-Filipino version of the French Baguette. Because the Philippines didn't have access to wheat, the texture of the Pandesal was much doughier and softer compared to the Baguette. It was only in the early 1900s, when the Americans colonized the Philippines, that Filipinos started incorporating wheat to their Pandesal. Nowadays, Pandesal is commonly eaten for breakfast with butter and coffee.
Ingredients
3 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup milk - lukewarm
1 egg
2 tablespoon butter - melted (or margarine)
1 1/2 teaspoon instant dry yeast
1/4 cup breadcrumbs
Instructions
In a big bowl, mix together flour, sugar, salt.
Pour in milk, beaten egg and melted butter. Mix several times until well blended. Make sure that the milk is only mildly warm and not hot.
Add the instant dry yeast and fold until a sticky dough forms.
Tip the dough on a floured surface and knead until it becomes smooth and elastic, about 5-10 minutes.
Form the dough into a ball and lightly coat with oil. Place it in a bowl and cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it doubled in size. Depending how warm it is, could take 30 minutes to an hour.
Punch down the dough and divide into 2 equal parts using a knife or dough slicer. Roll each into a log. Cut each log into 6 smaller pieces.
Shape each piece into a ball and roll it in breadcrumbs, completely covering all sides.
Arrange the pieces on a baking sheet living some gaps in between (at least an inch). Leave them to rise second time until double in size.
While waiting, preheat oven 370° F /185°C. Bake the Pandesal for 15 minutes or until the sides are a bit browned.
Remove from oven and serve while hot!
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