Crispy and delicious dinner rolls from the Philippines


  • 475 ml (2 cups) warm water 45 deg

  • 8 g (2 tsp) active dry yeast

  • 65 g (1/3 cup) white sugar

  • 60 ml (1/4 cup) vegetable oil

  • 9 g (1 1/2 tsp) salt

  • 750 g ( 6 cups) all-purpose flour

  • Fine bread crumbs


  • 1.

    Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.

  • 2.

    In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.

  • 3.

    Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes.

  • 4.

    Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour.

  • 5.

    Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the 'log' is 1/2 inch in diameter.

  • 6.

    Using a sharp knife, cut each 'log' into 1/2 inch pieces. Place the pieces, flat side down, onto two lightly greased baking sheets.

  • 7.

    Lightly oil tops

  • 8.

    Lightly sprinkle with fine bread crumbs

  • 9.

    Gently press each roll down to flatten.

  • 10.

    Preheat oven to 375 degrees F (190 degrees C).

  • 11.

    Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.

  • 12.

    Bake at (190 degrees C) until golden brown, about 20 minutes.


Pandesal was invented in 16th Century Spanish-Era Philippines Pandesal (Spanish: pan de sal, "salt bread") is a bread roll made of flour, eggs, yeast, sugar, and salt. It has become a common food item in the Philippines.

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