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5-Easy-P-easy-Step Soft Pandesal Recipe

The easiest 5-step recipe that will make soft and fluffy Pandesal bread with just the basic ingredients (NO EGG). Even non-bakers or kids can do it! And you only need to prove or rest the dough once, not twice. Thus, it saves you some waiting time! Try it and I hope you'll love it too.
Prep Time 25 mins
Cook Time 15 mins
Resting Time 1 hr
Total Time 40 mins
Course Breakfast, Snack
Cuisine Asian
Servings 20 pandesal
Calories 154 kcal


  • Stand Mixer


Dough Ingredients

  • 600 g bread flour or all-purpose flour approximately 4 and 1/2 cups
  • 2 tsp instant yeast
  • cup sugar
  • 1 ½ tsp salt
  • 1 ¾ cup lukewarm milk
  • 3 tbsp soft butter or margarine

Coat Ingredient

  • ¼ cup bread crumbs


  • PREPARE the dough
    In a large mixer bowl, pour dry dough ingredients and mix.
    Using a stand mixer with a dough hook running at slow speed, gradually add the wet ingredients – milk and butter.
    Knead the dough using stand mixer (in #2 speed) for 15mins or more.
    NOTE: If you wish to knead it by hand using this 5-step recipe, you may do so. However, kneading it by hand may potentially double your time of kneading as the mixture is more on the wet side. So, get those muscles ready!!!
  • POKE OR PANE test
    (Important Step)
    Just after sufficient kneading (see Note 3.1), you can test the dough if it successfully passed either the:
    Window Pane Test - stretch a thin layer of the dough which you can see through without tearing.
    Poke test – poke the dough, if it springs back quickly and the indent disappears, it needs more proofing; if it springs back slowly and leaves a bit of indent, the dough is ready.
    The dough will be very sticky at first so please resist adding more flour if you are kneading by hand.
    If it still hasn't passed either of the above tests, you can continue kneading a bit more and re-test.
  • PORTION the dough
    Once the dough passed the readiness test, portion the dough into 20 equal pieces or to your desired size. You can either eyeball it or use a weighing scale for even baking results. Each of the dough balls in this recipe approximately weighs 55-60g.
    Roll each piece into a ball by tucking in the edges towards the bottom of the dough and placing the tucked part of the ball on a work surface and gently moving the balls (without squeezing them) in a clockwise motion until they are shaped into smooth round balls.
    Coat the balls with breadcrumbs and arrange them in a lined 10 x 15inches or larger baking tray. Make sure to position the smoothened part of the dough at the top and the tucked part at the bottom - this will ensure your bread will rise better than flat. Ensure to have gaps in between and cover it with a towel or plastic wrap.
  • PROOF the dough
    Let the formed dough balls rise for about 1 hour or until the dough balls doubled in size at room temperature. (See Note 4)
  • PUT in the preheated oven
    Remove the towel or the plastic wrap and bake in the middle rack of the oven for 15-20mins in 180degC or 356degF preheated oven or until the tops are golden brown.
  • Remove from the oven and enjoy them while they are still hot! (See Note 5)


1. Bread flour vs Plain flour

Bread flour (~12-14%) has more protein or gluten content than plain flour (~8-11%). The more gluten the flour has the more gas bubbles the dough can produce during the kneading process. If you are using plain flour, you will have to knead longer to achieve sufficient gluten development or for the dough to pass the "windowpane test". In this recipe application, either of the flour will result to the same looking bread as long as you have kneaded it enough, but the pandesal made out of bread flour will give you a bit of a bite or chewiness. My family prefers chewy pandesal bread hence I often use bread flour for this recipe.

2. Active or instant yeast

I always use instant yeast in my bread recipes. Aside from it's much available in the shops, it is very convenient to use. But, you can also use active yeast. Just do the necessary proofing (of the active yeast) with half of the milk (warmed or room temperature) from the ingredients before adding it into the mix.

3. Egg Recipe

If you wish to incorporate the egg into this recipe, you can try replacing ½ cup of milk with 1 x large egg. I tried the egg version, it gave the pandesal a yellowish hint of colour and a bit of an eggy taste. But it was still yummy pandesal.

4. Secret to a soft and fluffy Pandesal bread:

4.1 Sufficient Kneading

The suggested times of kneading for this recipe are a guide only. Test your dough's readiness before moulding them. 
This was one of my mistakes in my amateurish bread-making attempts. I was timing my kneading like a hawk exactly how the recipe called it without assessing the dough itself. 
But the secret to fluffy pandesal or any bread, in general, is sufficiently kneading it to achieve the desired consistency of the dough (see windowpane test and the poke test). 
Kneading is the hard work of making bread but it could be relaxing at the same time if done in a reasonable length of time. However, I would suggest if you have a stand mixer, USE IT.
If you don’t have one yet and you are happily fascinated by your newfound love of bread making, then please invest in a good stand mixer.  I've been using my KitchenAid mixer for like 7 years now and it still is in great working condition.

4.2 Well hydration

Bread hydration rate or Baker's Percentage is calculated by the weight of the liquid divided by the weight of the flour multiply by 100.  Theoretically speaking, the more liquid you get to your dough the better the bread, giving it more softness and fluffiness texture.  Most standard bread has an average of around 60% to 65% hydration. This recipe has 71% hydration, hence its stickiness. You may wish to decrease the liquid (e.g. milk) of this recipe if you find it very sticky when kneading by hand, see what will work best for you.

4.3 Types of flour used

You can use any type of flour for this recipe.  I have tried normal plain flour, wholemeal flour and bread flour (e.g. Crusty White Bread Mix and Barossa Sour Dough Rye Bread Mix) using this easy 5-step pandesal recipe.  To me, bread flour provides a fluffier and chewy texture that we like better in bread. See note no.1.

5. Room Temperature

If you live in a place where room temperature is tricky during the cold season especially winter, you can let the dough rise inside your oven. Pre-heat the oven to the lowest setting (about 50degC) and switch the heat off once the dough is inside the oven for proofing.

6. Serving Suggestions

You can eat it on its own or have it with your favourite cheese or spread (butter, peanut butter, jams, liver spread, condensed milk, powdered milk, or anything you desire).

7. Bread Roll or Dinner Roll

You can exactly use this simple pandesal recipe to make bread rolls or dinner rolls. Instead of coating the dough balls with bread crumbs, you can just brush the top of the risen dough balls with egg wash (1 egg + 1 tbsp milk or water) before baking.

8. Storage

You can keep them in an airtight container for 3-4 days or in the fridge for up to 7 days or in a re-sealable bag in the freezer for up to 3 months. Just reheat them in the oven when ready to be eaten.

Have you tried this recipe?

I would love to hear your thoughts. Please leave a comment below.
You can also tag us on Instagram @inspired_kusinaann, we would like to see your yummy pandesal creations.
Keyword Bread, Bread Roll, Easy Pandesal Recipe, Filipino, Pandesal, Pandesal recipe, Simple Pandesal Recipe