Pandesal
- Side
- 4
- 2 hours 30 minutes
Pandesal is a Filipino bread roll which is rolled in fine breadcrumbs. Despite the name (salt bread) it’s slightly sweet, and delicious for breakfast. Here it’s served with a beautiful quenelle of herb butter.
Ingredients
Metric
Imperial
Chive herb butter
- 227g of unsalted butter, softened
- 20g of fresh chives
- 8g of fresh parsley, finely chopped (optional)
- 5g of garlic cloves, from about 1 clove
- 6g of lemon zest, from about 1 lemon
- 2.5g of salt
- 0.5g of freshly ground black pepper
Pandesal
- 480g of plain flour
- 2 tsp fast-action dried yeast
- 100g of cane sugar
- 1 tsp salt
- 240g of milk
- 2 medium eggs
- 60g of unsalted butter
- breadcrumbs, for coating
Method
Begin by making the herb butter. Thoroughly blend the softened butter with the chives, parsley (if using), garlic, lemon zest, salt, and black pepper
- 227g of unsalted butter, softened
- 20g of fresh chives
- 8g of fresh parsley, finely chopped (optional)
- 5g of garlic cloves, from about 1 clove
- 6g of lemon zest, from about 1 lemon
- 2.5g of salt
- 0.5g of freshly ground black pepper
Transfer the butter mixture onto a piece of parchment paper or plastic wrap. Form it into a log by rolling and then twist the ends to seal. Refrigerate until the butter is firm, which should take about 2 hours
To make the pandesal, begin by combining the flour, yeast, sugar and salt in a bowl
- 480g of plain flour
- 2 tsp fast-action dried yeast
- 100g of cane sugar
- 1 tsp salt
Add the warm milk, eggs and melted butter; mix until a dough forms
- 240g of milk
- 2 medium eggs
- 60g of unsalted butter
Knead on a floured surface until smooth, about 10 minutes
Let it rise in a greased bowl, covered, until doubled in size, roughly 1 hour
Form into balls, roll in breadcrumbs, let rise again for 30 minutes, then bake at 175°C for 20–25 minutes
- breadcrumbs, for coating
Serve the pandesal warm with a quenelle of herb butter
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