Filipino pandesal, often simply called “pandesal”, is a popular bread roll among Filipinos. It is enjoyed for breakfasts with fillings (palaman) or in partner with noodles like sauteed rice noodles (pancit bihon). Pandesal has a slightly sweet and milky soft interior, with a golden-brown crust that provides that wonderful contrast. The name “pandesal” is derived from the Spanish words “pan” (bread) and “sal” (salt), but as mentioned, Filipino’s best version is on the sweet side. Try this recipe from Amor Kitchen or order from us directly instead.


Alvin Amor-Smit
Pandesal, a typical and staple Filipino bread, is from Spanish word origin meaning Bread (pan) with (de) sal ( salt).
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine Filipino


  • oven
  • electric mixer


  • 4 cups all-purpose flour
  • 1/2 cup all-purpose flour extra for sprinkle
  • 1/2 cup sugar
  • 1 pc egg beaten
  • 1 tspn salt
  • 1 pack rapid rise yeast (1 sachet is 2¼ tsp))
  • 1/2 cup water
  • 1 cup evaporated milk
  • 1/4 cup canola oil or 50 grams of melted butter
  • 1 tbspn cooking oil to grease the dough bowl
  • 1 cup breadcrumbs for coating


  • Place the flour and yeast in a large mixing bowl mix and make a well in the middle. Set aside. 
    4 cups all-purpose flour, 1 pack rapid rise yeast
  • In a separate bowl, mix water, oil, sugar, salt, and milk until the sugar dissolves.
    1/2 cup sugar, 1 tspn salt, 1/2 cup water, 1/4 cup canola oil or 50 grams of melted butter, 1 cup evaporated milk
  • Pour the mixture into the middle of the flour and mix twice then add the egg. Continue mixing until you get a soft, fluffy dough. This will be a gooey dough but it is how it should be. 
    1 pc egg
  • When the dough is ready, coat your hands with a bit of flour to avoid the mixture sticking to your hands. Make a big dough ball out of the mixture. Transfer the dough to a greased bowl. Let the dough sit in a warm place for an hour covered with a moist linen to let it rise for at least an hour.
    1/2 cup all-purpose flour extra, 1 tbspn cooking oil to grease the dough bowl
  • After an hour, transfer the dough ball to a gently floured surface. DO NOT KNEAD JUST YET. Form it into a rectangle for about 4 ” in width and 20 ” in length. Fold it as a log.
  • Cut the dough into 20 or more (depending on the size you want) pieces in a slanting form, shape them, and roll them in breadcrumbs.  Place the rolls on a baking pan with baking paper with 1-inch space between them.  Sprinkle the dough with more crumbs and let it rest in a warm place for another hour.
  • Preheat oven to 165°C. When ready, bake the Pandesal for 22 to 25 minutes or when it is lightly brown on top. 
  • Enjoy! You can store leftover pandesal into the freezer for up to a month
Keyword bak, bake, baker, bakery, baking, breads, filipino recipe, ingredients, pinoy recipe, recipe

Send a message

    FIlipino Baker in amsterdam