½cuplukewarm water (temp 40c or 105f)mix with 1 teaspoon sugar
2 ¼teaspoonsinstant yeast/ rapid rise yeast
2cupsbread flourplus ¼ cup more if the dough is still sticky
1 ¾cupswholemeal flour
2eggs lightly beaten
1tablespoonoili used canola
70grams/ 5 tablespoonsbutterunsalted
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, flaxseed meal (optional), sugar, and salt. Mix thoroughly.
Combine eggs, lukewarm milk, and activated yeast. Add butter, oil and liquid mixture to the dry ingredients. Stir using a wooden spoon or spatula until a wet dough is formed.
Knead the dough starting on low speed, then increase to medium for 8 to 10 minutes until smooth but slightly sticky. If the dough looks wet and or clings heavily to the sides bowl, add more bread flour. Start with 2 tablespoons first. Knead again then add more flour as needed or until dough is smooth and elastic (it should spring back when poked). Be careful not to add too much.
Form dough into a ball. Wipe or spray oil on the sides of the bowl. Cover with plastic wrap and let it rise in a warm spot for 1 hour until it doubles in size.
Punch the dough down. Transfer onto a lightly floured surface. Divide the dough and form into the desired size of rolls. I used a scale so that the bread rolls will be even in size when it rises. Each dough weighs about 40 grams.
Line the baking dish with parchment paper. Lightly roll the shaped dough in bread crumbs, shake off excess then place inside the baking tray. 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.
Meanwhile, preheat oven at 175c/ 350f 15 minutes before the dough rolls finish rising.
Bake the pandesal for 15 to 18 minutes until it turns toasted brown. If you're using two racks, switch the trays after 12 minutes so all the rolls will brown evenly.
Serve warm with your favorite palaman (spread) and coffee of course!
Make sure the water is lukewarm before putting in the yeast. If it’s too hot the yeast will die. If it’s cold, the yeast will not activate. The added sugar helps the yeast activate better.
Add more flour only when the dough is too wet and clings heavily to the sides of the bowl.
You can use pure all-purpose flour when making this pandesal. Note that the texture will be softer and less chewy.
Sugar can be increased up to ½ cup if you prefer a sweeter bread.
Brown Pandesal https://www.rivertenkitchen.com/brown-pandesal.html July 30, 2019