Pandesal (Filipino Breakfast Bread Rolls)

Pandesal - The greatest breakfast roll ever made! Great with Kesong puti (carabao milk) cheese.

Pandesal (Filipino Breakfast Bread Rolls)

5 cups plus 1 cup bread flour

1 tablespoon active dry yeast

1 tablespoon plus 1 cup sugar

1-1/2 teaspoons salt

1/2 stick butter

1 cup plus 1 cup whole milk

1/2 cup evaporated milk

1 large egg

1 cup fine dry bread crumbs

moist towel or plastic wrap

There are several steps to this recipe. Preparation is key. Measure and lay out all ingredients before starting.

Yeast and Sugar Mixture: In large bowl, add 1 tablespoon active dry yeast to 1 cup warm milk and 1 tablespoon of sugar. Stir well and let sit for at least 15 minutes.

Milk and Butter Mixture: In microwave or over low heat, add 1/2 stick of butter with 1 cup of whole milk. Heat until the butter is completely melted. Mix. Add the additional 1/2 cup of evaporated milk to cool down the mixture, then add 1 large egg. Mix until incorporated.

Dry Ingredients: In large bowl sift together 5 cups of flour, 1-1/2 teaspoons of salt and 1 cup of sugar.

Add yeast and sugar mixture to the milk and butter mixture. Mix until incorporated. Slowly add the wet mixture to the dry ingredients. Add half of the entire mixture, with your hands start to fold in flour. Continue to add the wet mixture until all ingredients are combined. The entire mixture should be wet and sticky.

Use additional 1 cup of flour to knead until smooth and elastic. Lightly oil the sides and bottom of a large bowl. Form into a dough ball and place in bowl; cover with damp towel or plastic wrap. Be sure to spray plastic wrap with nonstick spray to avoid sticking.

Let the dough proof in warm place for at least 2 hours. The dough should double in size.

Grease 2 baking sheets. Sprinkle bread crumbs on greased each baking sheet.

Lightly flour kneading area with a bit of flour. Take out the risen Pandesal dough out of the mixing bowl and knead/punch down the air out of it. If it gets too sticky, lightly flour your hands and pat the overall exterior of the dough. Roll the dough till it becomes elongated.

Using a 1/3-cup measuring cup, scoop some of the dough and level it up with your inner palm and with a sweeping motion (using your palm) cut the dough on the edges of the measuring cup.

Cup each Pandesal dough portion with your right hand and roll it into a ball in an anti clockwise motion, if it gets too sticky, dust your hands with some flour. Dip each rolled Pandesal dough into the bread crumbs. Before placing it in your baking tray, make the dough slightly oval shaped. Place dough portions about 1-inch from each other. Sprinkle bread crumbs atop each piece. Cover the baking tray with cling wrap loosely.

Place baking sheets in warm place for dough to rise or proof again. Let proof for at least 2 hours. Dough pieces should double in size.

Bake at 350 degrees for 16 minutes or until tops of rolls are light brown.