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Pandesal in the Philippines is a staple for breakfast. You’d commonly see it prepared at Filipino homes together with eggs, hotdogs, and coffee. I love waking up to the smell of this freshly baked Filipino bread every morning! My mom would wake up early to go to the local bakery to buys some for breakfast.

pandesal on top of other pandesals
Hot Pandesal for breakfast to start the day right!

Pan de sal is Spanish for “salt bread”. But it is actually mild in taste with a little touch of sweetness. It is a common bread roll in the Philippines that is usually served at breakfast but can also be eaten any time of day. The main ingredients for this versatile roll are flour, vegetable shortening, yeast, sugar, and salt.

pandesal in a basket with coffee

It is one of the Filipino bread that you will see on display at local bakeries. Just like pan de coco which I already have a recipe here, it’s a hallmark of a Filipino breakfast! So if you’re living abroad and craving for it or just want to try making pan de sal on your own, this recipe is for you!

pandesal pinterest image

The secret ingredient is always LOVE

Tips for Pandesal

  • Make sure to check for the expiry of the yeast.
  • When using dry active yeast make sure that there are bubbles after adding water, if not discard and make new one.
  • All ingredients should be in room temperature.
  • You can also do manual kneading of the dough if you don’t have a stand mixer.


The main ingredients for this versatile roll are flour, vegetable shortening, yeast, sugar, and salt.
Prep Time15 mins
Cook Time25 mins
Resting Time1 hr 30 mins
Total Time2 hrs 10 mins
Course: Bread, Breakfast
Cuisine: Filipino
Keyword: bread rolls, breadcrumbs, Filipino bread, pandesal
Servings: 12 pieces
Author: Bebs Lott


  • 500 grams bread flour
  • 5 grams instant yeast
  • 75 grams powdered milk
  • 90 grams sugar
  • 6 grams salt
  • 1 cup warm water
  • 40 grams lard or vegetable shortening
  • 1 cup fine bread crumbs for coating


  • In a mixing bowl put bread flour, powdered milk, sugar, instant yeast and 1 cup water mix well together.
  • Using a stand mixer with the hook attachment, mix everything in low speed until well incorporated.
  • Add lard or vegetable shortening and salt. Continue beating in low speed for 5 mins. When the lard is mixed well with the dough continue beating in medium speed until your dough becomes soft and elastic. If doing it by hand just continue kneading until you reach a soft and elastic dough. NOTE: Do not add too much flour when kneading by hand or it'll become dry.
  • Removed dough from mixing bowl then place it in another bowl greased with cooking oil and let it rise for 1 hour or depending on the humidity.
  • When the dough doubled in size you know you achieved a good rise. Dump the dough on the table or counter and punch the dough to release the air/gas inside.
  • Flatten with hand and roll into a log shape and cut into 12 small equal pieces and shape them into an oval shape.
  • Place breadcrumbs in a small plate and roll the dough onto the bread crumbs. Then arrange them in a baking pan and cover with a kitchen towel to rest for 30 minutes
  • Pre-heat the oven at (375°F or 180°C°). When the dough have rester for 30 minutes or doubled in size, place them in the oven and bake for 25 minutes at (375°F or 180°C°) . NOTE: baking time may vary according to oven used
  • Remove from oven and serve while hot or you can serve them for breakfast the next morning. Just reheat in the microwave or oven and serve warm. Bon Appetit!


If you are using dry active yeast, you need to activate by adding 1 cup of lukewarm water and set aside for 5 minutes or when bubbles form. When the yeast mixture is activated (bubbles forming on top of the mixture), pour in with the dry ingredients.

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