Sample Titles: Soft & Chewy Double Chocolate Cookies or Gluten Free Lemon Tart or Caramel Crinkle Cookies with a Twist
Soft-as-Pillows Pandesal (Filipino Bread Rolls) Recipe
Equipment
Stand mixer with a dough hook attachment (Alternatively, you can do it by hand), Cooling rack, Baking sheet, Weighing Scale (optional), Whisk, Instant-read thermometer (optional), Measuring spoon, Measuring cups
YIELD:
24 rolls
ACTIVE COOKING TIME:
30 minutes
TOTAL TIME:
2 hours and 30 minutes
Section 1: Ingredients
Pandesal Dough
2 ¼ tsp. of active dry yeast (or instant yeast)
1 ¼ cup (285g) whole milk, warmed to 100-110°F (38-43°C)
3 cups (390g) all-purpose flour
1 ½ cups (195g) bread flour (if you don't have bread flour, just use more A.P flour)
1 ¼ tsp. fine sea salt
3 tbsp. (43g) unsalted butter, room temperature
⅓ cup (70g) granulated white sugar
2 large room temperature eggs, lightly whisked
½ cup (110g) plain breadcrumbs
Section 2: Directions
Homemade Pandesal
Making the Dough
1. |
Bloom 2 ¼ teaspoon active dry (or instant) yeast in 285g whole milk, heated to 100-110°F (38-43°C). Stir to combine and let stand for 5-10 minutes until the yeast has activated and the mixture is foamy.
2. |
In a bowl of a stand mixer fitted with a dough hook attachment, add 390g all-purpose flour (or 585g if only using A.P flour), 195g bread flour, 70g white granulated sugar, and 1 ¼ teaspoon fine sea salt and whisk to incorporate.
3. |
With your mixer running on low speed, add your bloomed yeast mixture, followed by 2 large room temperature eggs, then 43g of softened room temperature butter until fully incorporated and forms a sticky dough.
4. |
Turn your mixer up to medium speed and continue to knead for 5-8 minutes or until the dough comes together to form a smooth, elastic dough.
5. |
To test if you've sufficiently kneaded the dough, cut off a golf ball sized piece of the dough and using your thumb and first two fingers, gently stretch the dough into a thin translucent membrane until light passes through it. If the dough can stretch without tearing, that means the gluten is well-developed. But, if it tears before you've fully extended your fingers, the gluten isn't ready yet and needs to be kneaded for another two minutes until stretching it again.
6. |
Remove from the mixing bowl and transfer to a lightly oiled bowl, greased with a flavourless oil such as canola or vegetable. Cover with plastic wrap or a damp towel in a cold oven with the light turned on and let the dough rise at room temperature for 1 hour or until doubled in size.
7. |
After rising, deflate the dough and divide into 24 equal parts. If using a weighing scale, divide and weigh into 45-55g each depending on how large you want your Pandesal to be.
8. |
Shape the divided dough by grabbing a section of it, gently stretching and folding it to the centre, and repeat that around the whole segment of the dough, then flip it over seam side down. With your hands, rub the ball in a circular motion while keeping constant contact with the work surface, allowing the dough to fold into itself and create tension, thus forming a taut, round ball that will retain its shape when baked.
9. |
Roll the dough balls in breadcrumbs until fully covered and shake off excess.
10. |
Place dough balls on a parchment-lined baking sheet, leaving ½ inch of space in between the dough balls to account for the second rise.
11. |
Cover with plastic wrap or a damp towel to prevent from drying out and allow bread rolls to rise for 1 hour or until doubled in size.
12. |
Preheat oven to 350°F (175°C). Remove plastic wrap and bake for 20-25 minutes or until fragrant and golden brown.
Serving Suggestions
Eat Pandesal warm or at room temperature
Pair with salty cheeses such as Gouda, Edam, Smoked Cheddar or any cold cuts
Also delicious with peanut butter, Nutella or salted butter if you're feeling naughty
Storage and Leftovers
Keep cooled leftovers in an airtight container for up to three days at room temperature. Reheat in the oven or toaster oven for 5-10 minutes or until warmed through.
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