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  • 2 hours 30 minutes
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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.

First published in 2024
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Ingredients

Metric

Imperial

Chive herb butter

Pandesal

Method

1

Begin by making the herb butter. Thoroughly blend the softened butter with the chives, parsley (if using), garlic, lemon zest, salt, and black pepper

2

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

3

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
4

Add the warm milk, eggs and melted butter; mix until a dough forms

5

Knead on a floured surface until smooth, about 10 minutes

6

Let it rise in a greased bowl, covered, until doubled in size, roughly 1 hour

7

Form into balls, roll in breadcrumbs, let rise again for 30 minutes, then bake at 175°C for 20–25 minutes

  • breadcrumbs, for coating
8

Serve the pandesal warm with a quenelle of herb butter

First published in 2024
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Florence Mae Maglanoc was at university when she opened her Filipino ice cream parlour Mamasons. Today, she also heads up bakery Panadera and restaurant Donia, where she cooks her take on Filipino classics.

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