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Soft and Buttery Pandesal

The best pandesal recipe! Make your own soft, buttery, and chewy Filipino pandesal at home! This is your ultimate guide at making your favorite breakfast rolls. Beginner-friendly with plenty of tips, step-by-step photos, and video on how to make pandesal.

Filipino Bread Pandesal Recipe  

Pandesal Ingredients

Here’s what you need to make the best homemade pandesal. If you’re new to bread making, then you’re in the right place. I’ve included lots of tips here for you. You’re welcome 🙂


The key to successfully making pandesal or any yeast bread for that matter is making sure that the yeast is alive and active. So even if I’m using instant dry yeast, I always proof in lukewarm water with a little bit of sugar.

Preparation: If you are new to yeast bread making, I highly suggest using a food thermometer to measure the temperature of the water. It should be at least between 105 and 110°F / 40 to 43°C. Touch it (before adding the yeast and sugar) so you’ll become familiar with how lukewarm feels.

On your second or third bread, you probably won’t be needing that thermometer 🙂

how to make Filipino Breakfast rolls

Bread flour

This is the key to making any bread soft and chewy. It has a higher protein content than all-purpose flour (usually 11-13%) which makes dough stringy and elastic. In this recipe, a higher amount of bread flour is used combined with all-purpose flour.

Preparation: While the yeast is proofing, whisk bread flour together with sugar and salt in the bowl of your stand mixer. This ensures that the sugar and salt are evenly distributed before adding the liquid ingredients.

Egg yolks

No eggwhite. Not only does it adds color but its fat gives the pandesal a richer flavor, tender crumb, and softer crust.

Preparation: For tips on how to separate egg yolks from the white, please follow this link.


Use pure unsalted butter. This will give the pandesal the delicious buttery flavor and smell. 

Preparation: In this recipe, we will need 1/2 cup / 1 stick /  113 grams of unsalted butter. Weigh on a food scale to get the exact measurement. Bring it out of the fridge, 30-40 mins before making the bread and allow it to soften at room temperature.

Soft Filipino Pandesal

A well-kneaded, slightly sticky dough is another secret to making your pandesal soft. Kneading the dough not only combines the ingredients but also increases its elasticity and further develops its gluten. 

Using a stand mixer with a dough hook is the easiest way to knead a dough. Kneading by hand could take up to 10-12 minutes and it is going to be a bit tiring especially if it’s your first time.

Once the dough ingredients are combined, attached the dough hook in your stand mixer. Turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.

Filipino Pandesal recipe

Increase the speed, continue beating until the dough is SLIGHTLY STICKY and soft and pulling away from the edge of the bowl. Give the dough a firm poke with your finger. If the indentation fills back quickly, you’re good to go. If it stays looking like a deep dimple, continue kneading.

Let the dough rise for an hour in a warm place or overnight in the fridge.

Easiest way to shape Pandesal

  1. Once the dough has doubled in size, punch it down to release the air.
  2. Kneading it a few times by hand. This will help lessen the “yeasty” smell of the bread.
  3. Form into a smooth ball, make a cut through the dough to the center.
  4. Divide the cut dough again into two.
  5. Shape into a small log as evenly as possible.
  6. Divide into 4 portions. Repeat the same steps for 3 the remaining dough until you get 18 to 22 rolls.

I find that shaping the dough into small logs rather than one long log is so much easier to do for a non-professional home baker like myself.

Once the dough has been divided into portions, place on a baking tray and let it rise for 45 mins to 1 hour covered with a towel. Bake in a pre-heated oven and enjoy!

Pandesal bread recipe

How to evenly portion the dough

If you want to accurately divide the dough into equal portions with the same size and weight, use a kitchen scale. Mine weighs about 50g each which creates a medium-size roll. Adjust based on your preference.

how to shape pandesal bread

Shape into a roll by tucking under to create a smooth top. Press down, rotate to even dough ball (see video). Repeat the process for each roll and place on a baking tray.

Steps on how to make Pandesal

Love baking bread? Try these recipes!

Watch the video on How to Make Soft and Buttery Pandesal

Filipino Pandesal Photo

Soft and Buttery Pandesal

The best pandesal recipe! Soft, buttery, and chewy Filipino pandesal. This is your ultimate guide at making your favorite breakfast rolls. Beginner-friendly with plenty of tips, step-by-step photos, and video on how to make pandesal.
Print Pin
Servings: 20 -24 bread rolls
Author: Mella
Prep Time 1 hour
Bake Time 18 minutes


  • 2 1/4 tsp yeast mixed with 1 teaspoon sugar
  • 1/2 cup lukewarm water (temp 40c/105f)
  • 3 cups bread flour
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1 1/2 teaspoon salt
  • 3/4 cup fresh milk
  • 3 large egg yolks
  • 113 grams / 1/2 cup unsalted butter (softened)
  • oil for the bowl
  • 1/4 cup plain breadcrumbs (add more if needed)


  • In a medium-size bowl, combine lukewarm water, 1 teaspoon of sugar, and yeast. Stir until completely dissolved. Let it stand for 5 to 10mins until yeast begins to foam.
  • Meanwhile, in the bowl of your stand mixer, combine flour, sugar, and salt. Mix thoroughly.
  • Add warm milk, yeast mixture, egg yolks, and butter to the dry ingredients. Stir with a spatula until just combined. Attach the dough hook and turn the stand mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
  • Increase the speed to medium and beat for 2 minutes. Add additional flour as necessary, start with 2 tablespoons and go from there. Continue beating for 5 to 6 minutes until the dough is SLIGHTLY STICKY and soft and pulling away from the edge of the bowl. Be careful not to add too much flour.

Rise # 1 Warm rise or cold rise

  • Wipe or spray oil on the sides of the bowl then form dough into a ball. Cover with plastic wrap and let it rise in a warm spot for 1 hour until it doubles in size. To make ahead, do a cold rise by placing the dough in the refrigerator. The dough will slowly double in size the next day. See the notes for more information.

Rise #2 Shape the rolls

  • Remove the plastic wrap and punch the dough down. Transfer onto a lightly floured surface. Divide the dough into 20 to 24 portions (see step-by-step photos above) and shape into a smooth ball. For an evenly sized dough, use a kitchen scale. Mine was about 50g each. Adjust based on your preference.
  • Lay it in the bread crumbs. Shake off excess then place inside the baking tray greased or lined with a parchment paper. Repeat with all the other portions. Make sure that the dough is arranged two inches apart. Cover with a towel or cloth and let it rise for 40mins to 1 hour.


  • Preheat oven at 180c/356f, 15 minutes before the dough rolls finishes rising. Bake for 18 to 20 minutes until the top turns light brown. If you're using two racks, switch the trays after 12 minutes so all the rolls will brown evenly.

Recipe Notes and Tips:

  • Bread flour - substitute with all-purpose flour when necessary. Replaced in the same amount as mentioned in the recipe.
  • Sugar can be increased up to 1/2 cup if you prefer a sweeter bread.
  • Don't add too much flour. Add additional add about 2 tbsp at a time until the dough is slightly sticky and pulling away from the sides of the bowl. Knead the dough with the stand mixer after every addition and then feel and test the texture after.
  • Cover the bowl with a plastic wrap and seal the edges. I find that the yeast activates more quickly when moisture is locked-in in the bowl.
  • For colder months, I use the oven to prove the dough. Pre-heat it at the minimum temperature for 5 minutes, turn it off then place the bowl inside. Warning: Use a heat-proof cling wrap or a wet towel instead of a regular cling wrap if you're proving in a warm oven.
  • Make-ahead Tip: Make the dough ahead of time then place it in the fridge. The dough will slowly rise and double in size overnight. On the day of baking, remove from the refrigerator 30 mins before you’re going to shape them into rolls.
  • Storage: Store in an air-tight container. 
  • Re-heat in a mini-oven toaster for 1 to 2 minutes over low heat.
Jump to Video
Course : Breakfast
Cuisine : Filipino
Keyword : best pandesal, filipino bread, pandesal recipe
Nutrition Facts
Soft and Buttery Pandesal
Amount Per Serving
Calories 167 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 41mg14%
Sodium 191mg8%
Potassium 56mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 4g4%
Protein 4g8%
Vitamin A 193IU4%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @rivertenkitchen and hashtag it #rivertenkitchen or leave a comment below!

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Frequently asked questions

Can I substitute bread flour with all-purpose flour?

Yes, but only do it when it’s absolutely necessary like when you are badly craving for pandesal but can’t find bread flour in the nearby store kind-of-situation 🙂
Bread made with all-purpose flour will vary in terms of structure, tenderness, and over-all consistency but you will still be rewarded with a freshly baked homemade pandesal regardless.

What if my yeast did not bubble or proof?

If yeast did not bubble, it means that it’s inactive or has died because of too much heat. Make another batch and ensure that water is lukewarm. Adding an inactive yeast to flour will end up with a wasted batch of dough.
Check out my Beginner’s Guide: Baking with Yeast Bread for more tips on yeast bread making.

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This Post Has 55 Comments
  1. Hello Mella, can I substitute milk instead of water to make the yeast rise? So all my liquid will be milk. Would that be okay? Thank you!

  2. 5 stars
    The first time I made this, it was an epic fail! They came out dry. I was very disappointed and was going to try a different recipe but figured I give it another shot. Well second try was a charm! I realized the many mistakes I made. Lol. The second batch came out soft and the texture that I was looking for. Thank you for this great recipe!

    1. So happy to hear that, Anna! Bread making does take some practice but once you get the hang of it, you won’t be able to stop. Fresh homemade bread is the best!

  3. I followed this recipe. Not sure but mine was a little dense. I would like to make less dense, how do you do that? And mine was not as yellow as that. They turned out super white (like the color of dough)

    1. Hi Ana, It’s possible that the dough did not prove enough during the second rise. Try extending the proofing time until the dough doubles in size. The color of pandesal will depend on the color of the egg yolk and butter that you use. As long as your dough rises, your pandesal will turn out great.

    2. Didnt try it the recipe, ive tried other recipes but after 5 hours my pandesal was already dry, please advise on how to make pandesal soft even after 1 to 2 days, thank you

      1. Hi Mylyne, I’ve never encountered that using this recipe. Reviews from other home bakers who have tried this recipe say that this pandesal stays soft even after 2 days. Maybe, give it a try?

  4. Omg tried your recipe and it was perfect. The rolls were soft and fluffy. It was a hit in my household. I used my food processor to kneed the dough and nearly broke it! Needless to say, it’s still functional. Thank you!

    1. Thanks Tin! Glad your food processor is still working. You can also knead by hand. It would take 10-12 minutes to get the right elasticity.

  5. 5 stars
    Thank you for sharing Ms. Mella. May I ask if how did you nake your own bread crumbs for your Pandesal recipe? Thank you.

    1. I used Progresso Bread Crumbs Plain. You can also use panko but I recommend crushing/pounding it until the texture becomes extra fine.

  6. Hi mella! Tried this recipe and made ube cheese pandesal. I just add some ube halaya and cheese for the filling. And it went great! Thank you so much!

  7. Hi! Are the ingredient turned double if I make a 1 kilo pandesal? Pls help and teach me the right ingredient for that . I want it soft and buttery. Thank you ..

    1. Hi Janice, yes you will need to double all the ingredients if you want to double this recipe which equates to 960g to 1000g of flour. But personally, I just make 2 separate dough when I want to double this recipe as my mixer can only handle 500g/1/2kg of flour.

        1. Hi Naome, I have not yet tested this recipe for Ube pandesal so I wouldn’t be able to give you a definite answer at the moment.
          – Mella

          1. 5 stars

            5 stars
            Hi Mella & Naome, I made ube pandesal using this recipe with great success😊 I added 2 tsp. McCormick ube flavor. Many thanks Mella for sharing.

  8. 5 stars
    This recipe is perfect! I have been a little intimidated of baking with yeast and have been using a bread maker for the past year just to make fresh bread. However, when I came across your recipe (after the first recipe I tried was not very successful), i have found joy in making pandesal and received so many compliments on how it turned out! This is my go to recipe and will not look for another one. Thanks for sharing! Will try this dough to make cinnamon rolls next time.

    1. 5 stars
      Thank you for your recipes and it was good. But instead of using bread flour and all-purpose flour, I used 4 cups of semi-complet bread flour.. also I used alternatives sugar without calories and Himalayas salt.. Because I am a sick person and wants to eat Pan de Sal so I used this ingredients instead of your ingredients but the same measures. It taste nice and good for my health.. 🙂🙂🙂

        1. 5 stars
          Hello. May I ask what heating did you use in baking pandesal? I have convection oven, should I use the bottom heat only?

  9. 5 stars
    Hi mella, i tried this pandesal recipe right after i was able to purchase a yeast finally! and i must say its so soft and tasty. hubby says its even better than the bakery version sa pinas. thank you for sharing, the Apf and bread flour combination i think made it more chewy and soft. so yummy 😋

  10. 5 stars

    5 stars
    I tried many pandesal recipe but yours are the success. Got a good comment from my hubby. But i have a question about substitution. Can i substitute the whole milk to condense milk mixed with water instead of adding sugar? Will wait for your response. Thanks again for the recipe.

    1. Glad my recipe worked out wonderfully for you. Condensed milk is not a good substitute for whole milk. You can use evaporated milk instead or full cream powdered milk diluted in water. Note that you will still need sugar.

      1. This is a wonderful pandesal recipe!! But can I substitute full cream milk (not powdered) instead of whole milk? Will it affect my pandesal? Thanks!!

    1. both are equally good but entirely made of different ingredients. Brown pandesal has whole wheat flour and uses less butter compared to the buttery pandesal.

  11. 5 stars
    I tried some of the pandesal recipe from others, twice, and it turned out hard and lack of taste. I am already hesitant of trying another one because i might waste my time and resources again. But I saw your post and decided to give it a try, and I am just so amazed that it came out perfect just what I like. It is so soft even if it is already 2 or 3 days had passed. And the taste is really what I am looking for a pandesal from the bakery. I may not use bread flour but only all purpose flour,because I couldn’t find it here in our location, but still, I am very satisfied with the outcome. I feel so proud of my self after I did it. And I wanna thank you for sharing your skills and knowledge in cooking. I am very proud of you as well for making us inspire to cook good food especially when you are away from home. I hope you keep it coming and God bless you more!

    1. Jenny, I’m so glad this recipe worked out wonderfully for you. Believe me, I know and understand your frustrations about baking with bread because I’ve felt it myself. I’m a self taught baker so been through a lot of mistakes and failures and wasted ingredients 🙂 I’m still learning a lot. I hope to continue sharing what I know in this blog. Feedbacks like this helps us bloggers in a big way, to keep on going even if it’s challenging at times. So thank you for taking the time in writing this. I hope you continue enjoy baking and cooking.
      – Mella

  12. 5 stars
    Again, another perfect recipe from you. Do u have tasty loaf recipe? The pinoy loaf bread? Thanks. Please keep the recipes coming.

  13. I havw not tried it. Just saw the recipe and video. looks simple so will try. How can I use Instant yeast with this recipe?

    1. I haven’t tried that for this Pandesal recipe. I don’t see any harm in trying. Let us know how it goes.

  14. Just an observation. Your video does not show pouring any milk but your recipe and procedure has milk. The dough might get too soggy with 1 1/4 cups liquid combined — 1/2 cup lukewarm water and 3/4 cups warm fresh milk.

    1. Hi Debbie, thanks for the feedback. I’ll quickly update the video. My dough definitely has milk. There’s a total of about 4 cups of flour in there and you add more as necessary.

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