from The Only Way to Make Bread

A classic yeasted bread roll eaten in the Philippines, these little gems are soft, fluffy and airy and are often eaten for breakfast. You can add your own fillings like ube (purple yam), yema (a sweet Filipino confectionery made of sugar, egg yolk and milk) and cheese.


¼ cup warm water

2 ¼ teaspoons active dry yeast

1 cup mixture of ½ warm water and ½ warm milk

2 tablespoons unsalted butter, room temperature

2 eggs, beaten

½ cup sugar

1 teaspoon salt

4 ¼ cups flour

¼ cup flour for kneading (or as needed)

Breadcrumbs, for coating


In a big bowl, mix the yeast together with ¼ cup warm water. Let stand for 10 minutes or until the mixture has bubbles on top.

In another bowl, combine the water and milk mixture, butter, eggs, sugar and salt, stirring it all together.

Add this combination and 2 cups flour to the yeast mixture. Using a wooden spoon or electric mixer, combine until smooth. Gradually stir in 2 ¼ cups flour.

Transfer dough onto a lightly floured surface. Knead dough, adding the ¼ cup flour gradually, if needed, until it’s smooth elastic and no longer sticky (about 10 minutes). 

Place dough in a large, lightly greased bowl and cover with plastic wrap. Let rise until it has doubled in size, about 1-2 hours.

Once it has risen, place dough on a lightly floured surface and divide into 24 pieces. Shape each piece into a ball, coat in breadcrumbs and place on a lightly greased baking tray.

Cover with a damp cloth and let the buns rise again until doubled in size, for about 1-1 ½ hours.

In an oven preheated to 350F (180C), bake for 15-20 minutes or until golden brown.

Remove from the oven and enjoy your pandesal warm!

Nada’s Tips & Tricks: A great addition to your holiday table…nothing better than warm buns out of the oven!

The Only Way to Make Bread by Quintero, Cristina

Contents and images used with permission by Tundra Books.