Name: Pandesal (Traditional Filipino Rolls)
Prep time: 15 min
Cook time: 25 min
Total time: 4 h 40 min
Yield: 16 Rolls
Cuisine: Filipino
Ingredients: 4 cups AP flour; 1/2 cup sugar; 2 1/4 tsp quick acting yeast; 1 1/2 tsp flaked kosher salt; 1/3 cup shortening; 1 3/4 cups unsweetened oat milk; 1/2 cup fine dried breadcrumbs

Pandesal: Soft and Fluffy Filipino Bread Rolls (Vegan)

4/27/2026

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Discovering Pandesal

Discovering Pandesal—one of the most popular breads in the Philippines —felt fortuitous. It was introduced to me by my Filipino coworker, Abby. Abby has a particular kind of warmth that can shift the mood of the entire room. You might first notice her giggle, erupting at expected and unexpected moments—something I was amused by at first, and now find completely endearing.

Abby grew up in Sucat, Muntinlupa, inside Metro Manila, the Capital of the Philippines, with her parents and lola (grandmother). While Abby is skilled at most things culinary, her love for baking especially comes through in her work. Naturally, we chat often about featured desserts and respective baking projects. I can't remember exactly how we stumbled upon the topic of Pandesal, but for several weeks, it was something we'd revisit. Then cue me, imagining this sweet, fluffy bread roll for so long that I eventually couldn’t resist trying to make it for myself. I knew intuitively it was something special—evidently something nostalgic for Abby. As I imagined the warm scents of yeast and wheat, I wondered what I would discover if I could recreate Pandesal at home.

Traditional vs Vegan Pandesal

Traditional Pandesal uses basic ingredients: flour, sugar, yeast, salt, milk or water, shortening, lard or oil. It's likely that some variations were (as I refer to them): "accidentally vegan". There was no intention behind it, people simply were using what is available.

Modern variations sometimes do include eggs and or butter to enrich the dough.

Vegan Pandesal: I first tested my recipe using canola oil and JUST egg product. The result was a delicious enriched bun, but it reminded me more of brioche. When I finally swapped out the oil for shortening, and omitted the JUST egg altogether, was I able to achieve a lighter, fluffier and softer crumb that is associated with traditional Pandesal.

How is Pandesal Served?

This rich, soft and fluffy bread roll is traditionally served for breakfast or a snack, often with coffee or hot chocolate (go ahead and dip it) or with meats and cheeses tucked between sliced halves. (I actually really like mine with peanut butter) The most unmistakable characteristic of Pandesal are the sandy bread crumbs coating each roll. Before baking, the rolls (or often a long dough log) are rolled in a coating of fine breadcrumbs adding delightful texture and visual appeal.

Pandesal is a morning ritual in the Philippines, much like the croissant is in France, yet (and I can't believe I am saying this) I think I like Pandesal more, this is perfect because I can't see myself getting around to making a lamented dough any time soon. If you are interested for a deeper dive into Pandesal, it's history, and some of Abby's insights from her childhood, I wrote a piece on Substack all about it, called Breaking Bread: Pandesal and the Filipino Table, which you can read here.

What should Pandesal dough feel like?

Before baking, Pandesal dough should be quite tacky and supple, which I find a pleasure to work with. I do mix my dough in a kitchen aid, and haven't tried making it by hand though you certainly could.

Rising times will depend on the time of year and the temperature of your room and ingredients. I tested this recipe in the spring and it was a five to six hour time frame from start to finish, though the majority of time the dough is just rising, first in a single mass of dough, then the second rise after it has been formed into individual buns.

If the dough is as it should be, tacky and not too sticky, the balls of dough are easily formed using the palm of your hand shaped like a dome over each ball, without the use of additional flour. If the balls are too dry, they won't roll into nice even balls and the bread crumbs won't stick, too wet, and additional flour needs to be worked in.

How long will my Pandesal Keep?

Pandesal is one of those things that is truly best enjoyed fresh. If you aren't eating it within two days, it might be best to pop them in the freezer. Keep them in a sealed container on your counter or in the freezer.

I left mine out and on day three when I was having some for breakfast, I noticed they were significantly dryer. Easy fix: I just started dipping it in my coffee, like the locals do, and my friend Abby does. Strangely I liked it dipped in my coffee on day three better than day one when they are so fresh and perfect I didn't want to dilute the experience.

Troubleshooting

Rolls are dense and heavy This usually points to under-proofing or yeast that has expired. Since quick-rise yeast goes directly into the flour, check that yours is fresh and within date. Give your dough adequate time to proof in a warm, draft-free spot.

Dough is too stiff after mixing Flour absorbs liquid differently depending on humidity and brand. Since the liquid is added after the flour, add a little more if the dough feels tight or isn't coming together smoothly. A slightly tacky dough is correct and will produce a softer roll, it shouldn't feel stiff or dry, or overly sticky.

Breadcrumbs are falling off during or after baking The rolls are coated before proofing, so if crumbs are dropping off, the surface of the dough balls may have dried out before baking. Keep the shaped, coated rolls covered loosely during the final proof to retain moisture and help the crumbs stay anchored.

Crust is too hard or dry Pandesal should have a delicate, soft crust. If yours is tough, your oven may be running hot or the rolls baked a little too long. They're done when just lightly golden.

Pandesal Step by Step

1. Add flour, sugar, quick-rise yeast, and shortening to the bowl of a KitchenAid fitted with the dough hook and mix on medium-low until the shortening is dispersed. Add oat milk, increase to medium speed, and knead for about 5 minutes, adding a splash more oat milk if needed until the dough forms a single mass. It should be tacky but not sticky.

2. Scrape the dough into a lightly oiled bowl, then flip it to coat both sides. Cover and let rest until doubled in size. (This can take anywhere from 1.5 - 2.5 hours in my experience, depending on how cool or warm your space is. When doubled, turn out onto your work surface. (do not punch down dough)

3. Divide into 16 equal portions using a pastry cutter or sharp knife. Using a scale here is helpful, though not necessary.

4. Roll each piece of dough into a ball. Cup your hand over a portion of dough and, using the heel of your palm with light pressure, roll until a smooth ball forms. A dough that is tacky but not sticky will come together easily.

5. Dump breadcrumbs into a small bowl or plate. Roll each piece of dough in the breadcrumbs. Place on a parchment-lined baking sheet, about an inch apart.

6. Cover and let rest in a warm place until double in size. If your space is warm enough this should take 1.5 - 2 hours, though mine have taken up to 3 hours in a cooler room.

7. Uncover and bake in a 350°F oven until golden and the sides spring back when poked. About 25 minutes. Cool for 15 minutes, enjoy warm. Best if enjoyed the same day.