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Nutrition Facts

Serving Size 1 (48g)

Recipe makes 24 servings

Calories 129
Calories from Fat 34 (26%)
Amount Per Serving %DV
Total Fat 3.8g 5%
Saturated Fat 1.9g 9%
Monounsaturated Fat 1.1g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 16mg 5%
Sodium 98mg 4%
Potassium 51mg 1%
Total Carbohydrate 20.8g 6%
Dietary Fiber 0.7g 2%
Sugars 4.2g
Protein 3.0g 5%

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Filipino Pandesal Bread ( Bread Machine )

Recipe #105357 | 35 min | 20 min prep | add private note

By: najwa
Dec 4, 2004

This recipe is from the Philippines. It makes the best rolls ever! They are wonderful fresh from the oven, with a little butter or some jam. They also freeze very well, so don't worry about any leftovers (if there are any!). Time to prepare the dough and rising time are not included. SOURCE: WWW.

SERVES 24 (change servings and units)

Ingredients

Directions

  1. 1
    Combine the water, evaporated milk and milk and heat in the microwave for 35 seconds. Run tap water over the egg for 30 seconds to warm it.
  2. 2
    Add all ingredients (except the bread crumbs) in the order suggested by the manufacturer.
  3. 3
    The dough is supposed to be somewhat sticky (when I made this recipe, it was not sticky but it turned out well anyway).
  4. 4
    Spray two baking sheets with non-stick cooking spray; preheat oven to 375 degrees.
  5. 5
    When the dough is ready, scoop out a small amount (about the size of an ice-cream scoop) and roll in bread crumbs in an oval shape; place on baking sheet.
  6. 6
    Cover and leave to rise in a warm place until doubled.
  7. 7
    Bake for 10 to 15 minutes, until golden brown.

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Featured Reviews for This Recipe

From: Sarah Jane #2

On Jun 25, 2009

These were excellent rolls. They rose beautifully and were very light. They reminded us of the rolls served at many restaurants. Thanks najwa!

0 people found this review helpful

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    From: mamaJing

    On Jun 4, 2009

    This is the best Pandesal recipe ever. I started using this recipe just over a year ago now, and I make it almost once a week. I have varied it just a little by adding a a bit more butter to make it a bit softer. But this recipe is so versatile. I use half the dough to make a doz pandesal the other half I make into Ube Ensaymada. Thank you najwa, I don't have to rush out to the local Sari-Sari store to get my Pandesal Fix!!!

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    From: Vino p.o. prn

    On Apr 24, 2007

    The Pan De Sal have such an authentic flavor....reminds me of childhood! I used to eat one with jam or cheese on the bus on the way to school. Mine had a nice soft texture as compared to the denser store bought ones! They were so easy to put together too! I will be making these again! Thanks! (Also, I don't have a bread machine so I added the yeast to the milk mixture and let proof for 10 mins. then added the flour, etc. to form somewhat sticky dough and followed the rest of the recipe as written.)

    4 people found this review helpful

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  • From: Chef #460977

    On Mar 5, 2007

    this recipe is really good, ihave been looking for a good recipe of pandesal but none of them come close. i substitute half whole wheat and half white flour or even sub 1 cup of pancake mix with it, makes it a little sweeter. thanks for sharing.

    3 people found this review helpful

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  • Read all 25 reviews

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