Pandesal is the most popular style of bread in the Philippines. The name comes from the Spanish word meaning “salt bread" and it originated during the 16th century era of Spanish colonization in the Philippines. Pandesal is known for its pillowy texture and signature breadcrumbs on top. The bread is subtly sweet and the crust has light golden brown color with a slight crunch. The key to the airy structure of this bread is to not overwork the dough and to knead it on a lightly floured surface without adding too much additional flour.
Pandesal is best when served hot and freshly baked from the oven. Many enjoy eating pandesal dipped into hot coffee in the morning for breakfast. It can also be enjoyed with butter, cheese, jam, or as a sandwich, and enjoyed as a snack any time of the day.
Learn what foods you need to stock your pantry with to cook Filipino recipes.
On a lightly floured surface, knead the dough until smooth, about 3 minutes.
Transfer to a lightly greased bowl and drape with plastic wrap.
Set in a warm place until doubled in size, about 1 hour.
Once the dough has risen, divide into four equal pieces. Pat each piece into a 4-inch by 9-inch rectangle, about 1/2-inch thick.
Roll the dough tightly from the long end. Cut the dough into five equal-sized rolls. Repeat with the remaining pieces of dough.
Place the bread crumbs on a plate and dip the cut sides of the rolls in the bread crumbs. Place the rolls, bread crumb side up, on parchment lined baking sheets, about 2-inches apart. Repeat the process of rolling, slicing, and dipping with the three remaining pieces of dough.
Cover loosely with plastic wrap and set in a warm place until doubled in size, about 1 hour.
Heat the oven to 350 degrees F. Bake the rolls until golden brown, 15 to 20 minutes.
Pandesal is best enjoyed hot and fresh from the oven. Leftover rolls can be stored in an airtight container for up to 3 days.
35 Bread Recipes From Around the World
Breads
Breakfast Breads
Southeast Asian Food
Nutrition Facts (per serving)
274
Calories
5g
Fat
48g
Carbs
10g
Protein
Show Full Nutrition Label
×
Nutrition Facts
Servings: 20
Amount per serving
Calories
274
% Daily Value*
Total Fat 5g
6%
Saturated Fat 2g
12%
Cholesterol 18mg
6%
Sodium 155mg
7%
Total Carbohydrate 48g
18%
Dietary Fiber 3g
11%
Total Sugars 13g
Protein 10g
Vitamin C 0mg
0%
Calcium 55mg
4%
Iron 1mg
5%
Potassium 157mg
3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Recipe Tags:
filipino
roll
breakfast
asian
Rate This Recipe
I don't like this at all.It's not the worst.Sure, this will do.I'm a fan—would recommend.Amazing! I love it!Thanks for your rating!
Due to the fact that the Philippines does not grow wheat and imports most of its supplies — something that remains true today — bakers had to turn to a more affordable version of flour, resulting in the soft, doughy bread that is recognized as pandesal today.
Pandesal is the most popular bread in the Philippines for a good reason! With a golden, crumb-coated exterior, slightly sweet taste, and soft, fluffy texture, this Filipino-style bread roll is delicious on its own or with your choice of filling. Perfect for breakfast or as a snack!
Pandesal is the most popular style of bread in the Philippines. The name comes from the Spanish word meaning “salt bread" and it originated during the 16th century era of Spanish colonization in the Philippines. Pandesal is known for its pillowy texture and signature breadcrumbs on top.
This bread is a staple food for Filipinos, like rice is in other cultures. Pan de sal is a traditional breakfast–just that and coffee. In the Philippines, people just walk down the block to their local baker and pick up fresh pan de sal daily.
HEALTH BENEFITS OF PAN DE SAL: Pan de sal has 4 grams of protein, 25 grams of carbohydrates, 1 gram fiber, and 3 grams of fat. Pandesal also has iron, which is necessary for developing hemoglobin, for carrying oxygen in the blood. This is helpful for people with anemia and pregnant women.
Pandesal, also known as Pan de sal (Spanish: pan de sal, lit. "salt bread") is a staple bread roll in the Philippines commonly eaten for breakfast. It is made of flour, yeast, sugar, oil, and salt.
Make-Ahead and Storage. Baked pandesal can be stored in an airtight container for up to 4 days at room temperature. To reheat pandesal, preheat oven to 350°F (177°C). Transfer pandesal to a baking sheet and reheat until hot, about 5 minutes.
Since wheat flour was not as accessible to the Philippines, they used a more affordable type of flour that resulted in bread that was more airy and soft.
Pandesal is most commonly served warm and can be enjoyed as is, dipped in a morning beverage (coffee, tsokolate (hot chocolate), or milk. It can be enjoyed on its own or with a sweet or savory spread of filling. Ideas include vegan butter, vegan cheese, jam, peanut butter, a chocolate spread, vegan eggs, or vegan meat.
Pandesal is the most popular local bread in the Philippines. It is the Spanish term for “salt bread,” since the name originated during the 16th century Spanish colonial era. Most bakeries all over the country, from small backyard establishments to industrial bakeries, produce and sell this bread.
No matter what the protein may be, a side of salted tomatoes, sawsawan (vinegar for dipping) and perhaps some banana ketchup typically round out the meal. The basis of most Filipino breakfasts is sinangag, or garlic fried rice.
In general, you want to look for whole-grain bread that has some fiber, protein and not too much sodium or added sugar per slice. Sprouted grain bread hits all those marks and has a hearty texture that I think is delicious when toasted.
It is a small but important daily tradition that brings people together and creates a sense of unity. Moreover, pandesal plays a vital role in preserving Filipino heritage and identity. Its history dates back to the Spanish colonial era and has since been integrated into Filipino culinary culture.
In his account of Magellan's first voyage around the world, Antonio Pigafetta reported people on the island of Zamal (now Samar) making bread from coconut flour. It wasn't until colonisation by Spain in the 16th century, however, that what many people now recognise as bread was introduced to the archipelago's cuisine.
In the Philippines, the classic and traditional Pinoy breakfast meals are “kape at pandesal” (black coffee and bread) and fried rice, sunny side up or scrambled egg and tuyo (dried salted fish) with grilled tomatoes on the side.
Over the years, Pinoy bread has become a reflection of our identity, and our people's history and affinity for food. Different bread variants, from the humble pan de sal to the merienda-favorite ensaimada, have become household staples and have played witnesses to countless family and community gatherings.
Silog is a class of Filipino breakfast dishes containing sinangag (fried rice) and itlog (egg; in context, fried egg "sunny side up"). They are served with various viands or ulam, often fried as well, and usually meat dishes such as tapa, longganisa or ham.
Introduction: My name is Duane Harber, I am a modern, clever, handsome, fair, agreeable, inexpensive, beautiful person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.