Pandesal
Pandesal is a Filipino version of dinner rolls that are
enjoyed any time of day. It is soft, slightly sweet and perfect for pairing
with hot chocolate or coffee.
Course Breakfast,
Side Dish, Snack
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 30 pieces
Calories 114 kcal
Author sanna
Ingredients
- 1 packet active dry yeast 2 and 1/4 teaspoons
- 1 and 1/4 cup milk heated to 110 F
- 4 and 1/2 cups all purpose flour divided
- 1 tsp salt
- 1/2 cup sugar
- 1/3 cup canola oil
- 2 large eggs lightly beaten
- bread crumbs for dusting the pandesal dough
Instructions
1)
In the bowl of a stand mixer, stir together the
warm milk, yeast and about a tablespoon of the sugar. Let this mixture stand
until it is foamy. In another bowl, combine 4 cups of flour and salt.
2)
Once the yeast mixture is foamy, add in the
eggs, sugar and oil to the bowl of stand mixer. Gradually add the flour
mixture, about a cup at a time while stirring with a wooden spatula or spoon.
Briefly mix everything together until a shaggy dough forms.
3)
Attach the dough hook to the stand mixer and run
the mixer on medium speed to start kneading the dough. After ten minutes of
mixing, gradually sprinkle little amounts of flour to the dough ( about a
tablespoon at a time) to help in the kneading process. Continue to knead until
the dough gathers in the center and is cleaning the sides and bottom of the
bowl. This should take about 20 minutes or so and you should only have used up
to 1/2 cup of flour. Gather the dough into a ball. Place it inside a bowl,
cover with a kitchen towel and let stand in room temperature to rise for an
hour, or until size is doubled. Meanwhile, line a large baking sheet with
parchment paper.
4)
Gently deflate the dough. Divide it into 30
equal sized portions. Smooth and shape each portion into an imperfect ball,
about 2 and 1/2 to 3 inches in size. Roll each portion of dough in the bread
crumbs and place in the baking sheet. Allow little spaces in between portions.
Cover the rolls with kitchen towel and let rise for 30 minutes. Preheat oven to
350 F. Bake the pandesal for 20-25 minutes or until the top is lightly golden.
Serve warm. Store leftovers in a tightly closed container at room temperature.
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