Pandesal (corrupted from the Spanish pan de sal, meaning “bread of salt”) is a common bread roll in the Philippines made of flour, eggs, yeast, sugar, and salt.
- 2 teaspoons yeast
- 1 ½ cups warm water
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons shortening
- 4 ½ – 5 cups sifted All purpose flour
- breadcrumbs, as needed
- Dissolve yeast in ¼ cup of water. In a bowl, combine the remaining water, sugar, salt and shortening.
- Add 4 cups of the flour and the yeast mixture. Mix well then transfer to a floured surface and knead until smooth and elastic.
- Use the remaining flour for dusting the table and your hands if the dough gets sticky. Place dough on a greased bowl, cover and let it rise until double in bulk.
- Preheat oven to 350°F/177°C. Place risen dough on a floured surface. Flatten with your hands to form a rectangle about 16 x 3 inches.
- Starting at one end, roll up the dough with the right hand while sealing with the left hand to form a cylindrical strip of dough.
- Roll in bread crumbs. Let it rest for 15 to 20 minutes.
- Cut dough into pieces about 1 ½-inch thick.
- Place in baking sheet cut side up.
- Let the dough pieces rise until light, for approximately 1 hour.
- Bake in the preheated oven for 15 minutes or until golden brown.
Looking for other Lutong Bahay Recipes to try on? Feel free to check out our ulam recipes, desserts recipes and snacks recipes.
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