Pandesal Recipe

• Topping (for rolling): - Bread crumbs (fine or medium): 1 cup (about 80-100 g)

• Optional add-ons (choose up to 2): - Sugar for sprinkling: 1-2 tbsp - Butter for brushing (after baking): 1-2 tbsp melted butter - Cheddar cheese (for a savory twist): 60 g, grated - Ube jam (for a sweet twist): 3-4 tbsp

Instructions 1. Bloom the yeast (10 min): In a bowl, combine warm milk, sugar, and active dry yeast. Stir and let sit until foamy on top, about 5-10 minutes. If it doesn’t foam, your yeast may be old or the milk was too hot/cold - start again with fresh yeast. 2. Mix the dough (8-10 min): Add egg, salt, and half the flour (about 2 cups). Stir, then add the remaining flour gradually. When it starts pulling away from the bowl, add softened butter and mix until fully incorporated. 3. Knead until smooth (6-8 min): Knead by hand on a lightly floured surface until the dough is smooth and elastic. It should look slightly tacky but not sticky like batter. If it’s too sticky, dust with flour a tablespoon at a time. 4. First proof (45-60 min): Place dough in a lightly oiled bowl, cover, and let rise until doubled in size. A good check: press a finger in - your dent should slowly spring back. 5. Portion and shape (15-20 min): Punch down gently. Divide into 12 equal pieces (roughly 70-75 g each). Roll each piece into a short log, then shape into a smooth ball by tucking the edges underneath. 6. Roll in crumbs (5 min): Spread bread crumbs on a tray. Roll each ball lightly in crumbs so the surface is coated but not buried. Pro Tip: Keep the rolls small and consistent. If one piece is much bigger, it will brown faster on top while the inside stays underbaked. 7. Second proof (30-40 min): Arrange rolls on a lined baking tray with space between them. Cover and proof until they look puffy and slightly larger - about 1.5x their original size. 8. Preheat and bake: Heat oven to 180°C (350°F). Bake for 12-15 minutes, until the tops turn golden brown and the bottoms feel set. Note: If your oven runs hot, start checking at minute 10. Pandesal can go from “perfect” to “dry” fast. 9. Cool briefly: Let rolls cool on the tray for 5 minutes, then transfer to a rack. For extra shine, brush with melted butter while warm.

Chef Notes & Variations For storage, keep pandesal in a clean bread bag or airtight container once fully cooled. They’re best the day you bake them, but you can revive them: microwave 10-15 seconds or warm in a 160°C (325°F) oven for 3-5 minutes, then cool briefly. If you’re serving for breakfast, bake a little ahead and rewarm - softness returns when the rolls are gently heated, not soaked in steam.

Plating-wise, classic butter pandesal looks great with a simple lineup: plain rolls first, then a few topped or split for butter, cheese, or jam. If you want a more “buttery” finish, melt butter and brush right after baking, but keep it light so the rolls don’t soften too much from the outside.

For a practical variation, you can add cheese inside the roll before the second proof (roll, tuck, seal, then roll in crumbs). Use grated cheese (about 1 tsp per roll) so it melts and stays in place. Swap It: If you only have bread flour substitutes, use all-purpose flour (same amount) but knead 1-2 minutes longer and expect a slightly softer, less chewy crumb.

Takeaway: watch the dough feel and the proof size - those cues are more reliable than guesswork, especially when your kitchen is warmer or cooler than average.

Quick Version Mix warm milk + sugar + yeast until foamy, stir in egg, salt, and flour, then knead in softened butter until smooth; proof to double, shape into 12 rolls, roll in bread crumbs, proof until puffy, then bake at 180°C (350°F) for 12-15 min until golden. Cool 5 minutes and serve warm with butter or your filling.

End of chapter one. 4 more chapters in the full book.