27 Reviews of Filipino Pandesal Bread ( Bread Machine )

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.

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.)

From: Chef #243555

On Oct 20, 2005

Melt in your mouth rolls! Awesome, easy, freezer friendly for later use. I found dough very sticky coming out of my machine; so keep alot of flour on hand for shaping.

From: Chef #973183

On Sep 30, 2008

My wife and her friends can not believe this recipe. I made this for my wife because we can not get Pandesal here in Utah. My wife had the most amazed look in her eyes when she tasted it. It took me several test batches to perfect for high elevation and cook time. I change nothing in the ingredients. I let it fully rise in the bread machine and then made 24 small balls. I preheated the oven to 170 for about 10 min. then shut it off. I covered the dough balls with a cloth and placed in the oven for a 2nd rise for 50 min. At this point my dough doubled and I pre heated the oven to 350 and placed the cookie sheet back in the oven for 9 min. To prevent the bottoms from browning too much I use parchment paper and it comes out real nice. The first batch always comes out darker than the 2nd batch. I should wait longer after the pre heating to let the temp become stable.

From: Chef #333909

On Jul 23, 2006

first time i'm going to make 'bread' do I need to let the yeast rise first?? or do I mix it with the milk/water?? helppppp.. TY

From: YungB

On Mar 4, 2008

The dough isn't sticky at all and very easy to work with. I used all milk instead of water. The rolls took awhile to rise but when they did, they came out soft, squeeshy and very nice flavor. A definitely keeper.

From: LuvMyBabies

On Apr 19, 2007

this was my first time ever making bread. for some reason mine didn't rise. maybe because it's cold here? and there's no warm spot in the house? i don't know..but i baked it anyway. baked it in the oven since i had no bread machine. it tasted like pandesal but the texture was different. maybe that was due to my error of not getting it to rise? overall taste was very authentic. thanks for the great recipe! =)

From: eavey

On Oct 20, 2009

This is the first time i've ever made pan de sal and it was great!! It was definitely authentic!! I did change a few things...I had to reconstitute my evaporated milk to fresh milk because I didn't have any regular milk. (i did this by mixing 4oz evaporated milk & 6oz water) I used the amount called for in recipe and I also used this reconstituted milk in place of the water as another member suggested...also, instead of vegetable oil, I used olive oil. ***note to all non-bakers like myself...and beginner bakers...the flour i used was plain flour. I don't know if there's some understood thing on that or not, but I didn't know, so I figured there are probably others who might not know either. Thanks najwa for posting this recipe!!

From: Chef #372341/ Paul Symon

On Mar 8, 2008

From: Pneuma

On Nov 18, 2007

these are good! used the food processor to make it. followed the recommendation of the other reviewer to proof the wet mixt first with yeast for 10mins before adding the rest of the ing since I don't have a bread machine.thanks for sharing.