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baked sourdough pandesal roll golden top color

Soft Sourdough Pandesal Sweet Rolls

ivy@sagecozynook
Soft and fluffy sourdough pandesal sweet rolls made with a stand mixer. These lightly sweet Filipino bread rolls are coated in breadcrumbs and perfect for cozy homemade breakfasts.
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Servings 5

Ingredients  

  • 250 grams active sourdough starter fed and bubbly
  • 346 grams warm milk
  • 700 grams bread flour
  • 170 grams sugar
  • 7 grams salt
  • 1 large egg
  • 6 tablespoons softened butter
  • ½ cup breadcrumbs for coating

Instructions 

  • Step 1: Mix Wet Ingredients
    In the bowl of a stand mixer, add sourdough starter, warm milk, sugar, egg, and softened butter. Mix with paddle attachment for 1–2 minutes. This step blends the ingredients so the dough forms evenly.
  • Step 2: Add Dry Ingredients
    Add salt and flour. Mix on low speed until combined. Mix on low speed until a dough begins to form.
  • Step 3: Knead with Dough Hook
    Switch to dough hook. Knead on medium-low speed for 8–10 minutes. Add extra flour slowly if needed. Dough should be soft and slightly tacky, not sticky. The dough should feel: soft, smooth, and slightly tacky.
    It should pull away from the bowl but still feel gentle and elastic.
  • Step 4: First Rise
    Place dough in a greased bowl. Cover. Let rise 4–6 hours at room temperature, or overnight in the fridge. The dough should double in size.
  • Step 5: Shape
    Divide dough into balls. Roll each ball in breadcrumbs. Roll each ball in breadcrumbs.
    This coating gives pandesal its classic texture.
  • Step 6: Second Rise
    Place on baking sheet close together. Cover. Let rise 1–2 hours until puffy. This rise is important for soft fluffy bread.
  • Step 7: Bake
    Bake at 350°F for 18–22 minutes. Light golden only. Do not overbake.
    Cool slightly. Serve warm.

Notes

• Dough should feel soft and elastic.
• Do not add too much flour.
• Rolls should be light golden when done.
• Best served warm the day they are baked.