48 Reviews

Hello, this is the first time I ever rated anything online but felt inspired today. I just made this pandesal recipe exactly as written and they came out perfect and authentic! My parents are Filipino and I grew up with my father making pandesal from scratch. Especially during the holidays. My father passed away this year and I wanted to honor him by making his favorite pandesal. I have never made them before and I came across this recipe from Najwa. I'm excited and surprised that they taste "just like my Dad's pandesal." My mother, brother and sister are coming to my home for Christmas and they will be surprised! Thank you Najwa for sharing your recipe.

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freedom777 December 22, 2010

Just made these last night (did not follow the recipe exactly) and was very impressed! To make the recipe lighter on calories I reduced the butter to 3 tbsp plus one tbsp of unsweetened applesauce (didn't know if the applesauce would work but decided to give it a try anyways). The only bread crumbs I had on hand contained Romano cheese so I skipped this step and did not roll them in bread crumbs. I put all the ingredients into the bread machine and selected the "Dough" cycle. Once it was finished I divided up the dough but was only able to form 20 small rolls. 24 would have been much too small. Seeing as I skipped the bread crumbs, I rolled them into spheres and placed them on a baking sheet lined with parchment paper. Following the advice of a fellow reviewer, I preheated my oven to 170 F then shut it off and placed the baking sheet (covered with a tea towel) into the oven and let it rise again for 1 hour. They rose very nicely - puffy and soft. Note* Do not handle the rolls once they have risen as they will deflate -- learn from my mistake! After the second rise, I removed them from the oven and preheated the oven to 375 F. Once oven was ready, I baked the rolls for about 15 minutes until they were nicely golden. These were the softest, lightest buns I've ever had! Absolutely delicious! I will not rate the recipe as I made some modifications to it and did not follow it exactly but I do thank najwa.t for the excellent recipe!

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lovedurian February 25, 2015

My grandma used to own a bakery here in San Diego and I was deeply saddened when she was too old to make bread again. Anyways, since I've been craving my grandma's delicious and non-substitutable pandesal, I had to find a way I can eat it again. And fortunately, this recipe is almost as good as my grandma's (with a few suggestions). Instead of 1/2 cup of flour, I made it to 1 cup (to get that sweeter taste out of the bread). Also, for those of you who are NON-BAKERS/beginners, I recommend mixing all of the wet ingredients (WARM milk/evap and water) with the yeast and letting it sit for about 20-30 minutes. This allows the yeast to activate. All I can say for this recipe is MMM SARAP! Haha

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lorealparis September 23, 2012

I made this recipe by hand [why ] not sure my bread machine would mix the amount , to my satisfaction , excellent result I also cooked the rolls in my `Baby Q`` [webber] have frozen the left over rolls for friends visiting at the w/end

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tutty994 July 05, 2010

My wife and her friends can not believe this recipe. I made this for my wife because we can not get Pandesal here in Utah. My wife had the most amazed look in her eyes when she tasted it. It took me several test batches to perfect for high elevation and cook time. I change nothing in the ingredients. I let it fully rise in the bread machine and then made 24 small balls. I preheated the oven to 170 for about 10 min. then shut it off. I covered the dough balls with a cloth and placed in the oven for a 2nd rise for 50 min. At this point my dough doubled and I pre heated the oven to 350 and placed the cookie sheet back in the oven for 9 min. To prevent the bottoms from browning too much I use parchment paper and it comes out real nice. The first batch always comes out darker than the 2nd batch. I should wait longer after the pre heating to let the temp become stable.

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GGODAM September 30, 2008

deffinately a five-star recipe.I made a couple health changes: I did 1/2 ww white flour and I used 1/3 cup honey in place of the sugar, and reduced butter to 3 Tbs. They came out perfect! Thanks for a keeper- (made for 'Everday is a Holiday' tag)

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LizAnn January 31, 2008

My friend asked me tomake her pandesal in return for a favor i asked her. So, as I was looking in my laptop for my favorite pandesal recipe it, it seemed like it magically disappear. (I might have "accidentally" delete it) That's when I came across your recipe. My first attempt was a little doughy for my husband,s taste but the second time following lovedurian's procedure, I got it right. Thanks for your recipe and lovedurian's input i made the best pandesal ever.

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empalmer143 June 03, 2015

Don't waste your 4 cups of flour.... It's horrible !

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Anonymous May 07, 2015

thanks for sharing

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Anonymous April 18, 2015

thank you very much! it came out lovely!

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tmbetita November 14, 2014
Filipino Pandesal Bread ( Bread Machine )