Pandesal (Bread Rolls) ~ Axille's Vegan Corner

Pandesal is a bread roll that's a breakfast staple in the Philippines and it is usually eaten with butter, peanut butter, coco jam, grape jelly, cheddar cheese or a savory spread of liver pate.  In unusual cases like mine when none of these are available, I like to eat it with sugar and sometimes condensed milk...yes, sugar and condensed milk, even dipping it in evaporated milk with sugar hits the spot!  Gross!!! you might say??? I think not! Try it and you'll be the judge, but make sure to warm up the bread or my answer will be "I concur"...with the gross part I mean.  It is accompanied with coffee in which you dunk it into the coffee, if it's eaten plainly of course. 

When I use to live in the Philippines as a little girl, I remember every Saturday or Sunday morning, my mom would tell me to go to the corner bakery store and buy a fresh batch of these yummy breads. Even if there's a long line, I would just stand there and savor the sweet aroma of bread as they were being baked. During the cold season, the warmth of the bread which is usually packaged in a brown paper bag helps my chilled hands toasty as I walk home and all I would think about is getting home as fast as I could so I can chow down with a hot cup of chocolate milk (Milo). Unfortunately, I would have to share it with my 4 other siblings and 2 cats...that's life for you in the Philippines. :-(

So finally, here's my version of what I think is the closest version of the ones they make back home. Since they were a nickel or dime a piece (in pesos currency, not that that they really cost a nickel or a dime but just a figure or speech) the ingredients are what I think they would commonly use and after making these bad boys for so long, I have tweaked and tried some recipes to get it the right taste and texture. I'll have different variations of breads in my future blogs and videos so please stay tuned. By the way, these are cholesterol free and low in calories if you're figure concious. They are fluffy, soft and very moist. Make sure to keep it in an air tight plastic bag to keep it from drying after it has cooled for at least an hour. Otherwise, you wouldn't want to be eating a soggy pandesal now...would you?!?

Please try my recipe and send me your questions or comments below.

Pandesal or Bread Rolls

Servings: 16
Calories per Serving: 143

Ingredients:
1/2 warm water (110-115 degrees Fahrenheit)
1 packet or 2 1/4 tsp active dry yeast
3 cups plus 3 tbsp unbleached bread flour or all purpose flour
1/2 cups plus 1 tbsp pure cane sugar or plain sugar
1 tsp fine sea salt or regular salt
1/4 warm water (2nd cup)
1/4 cup vegetable oil or canola oil

1. Dissolve the yeast in warm water (between 110-115 degrees Fahrenheit). Add sugar and stir, make sure that the yeast is well dissolved. Place it in a warm area of the kitchen.
2. In a large bowl, mix the flour, sugar and salt then give it a good stir with a wire whisk or a spatula.
3. Mix the vegetable oil into the second cup of warm water, stir and set it aside.
4. After the yeast had been activated and foamy, mix and fold it into the flour. Add the water and oil mixture next but in 2 to 3 batches so it will incorporate evenly into the flour mixture. Once the flour starts to stick together, start kneading (I prefer kneading it in the same bowl but you can use a cutting board or a kneading board) Knead the dough for about 5 to 8 minutes until the dough is somewhat smooth. ***TIP: if dough is too sticky, dust it with a tablespoon of flour at a time. I would recommend no more than 2 tbsp as this may make the bread dry and tough. If the dough is too dry, add a tablespoon of warm water and the same rule as the flour applies.***
5. Once the dough becomes slightly smooth and elastic, place it in the same bowl and cover it with a plastic wrap, an extra cover and towel will help the dough to rise. (Brushing the the bowl with oil will keep the dough from sticking but not really necessary, using a spatula will also help with scrapping it off the bowl). Let the dough rise for a 1 to 2 hours or until it doubles its size. ***TIP: make sure to place it in a warm area.*** 
6. After the dough had risen, place it on a cutting board or a clean surface and divide it into 16 pieces.  Divide the dough in halves to have even size portions.  After dividing, take one of the dough and start pinching the opposite ends of the dough together, do a half turn and pinch the ends again. This will help smooth out the uneven sides and helps form it into a ball. You may leave it the way it is or knead the dough with the heel of your palm into a circular motion while cupping to control the dough, this will form the dough into a smooth and firm or tight ball.
7. Place the dough balls into a baking sheet lined up with parchment paper. This will help the bottom side of the dough from sticking and burning. You may use bread crumbs or corn meal to dredge the dough to have the traditional effect (I prefer to eliminate it completely because it is not necessary if the only purpose is to keep it from sticking on the baking tray and for less cleaning).
8. Put a plastic wrap gently over the dough then cover it with a kitchen towel to help the dough rise. Let it rise for 1 to 2 hours until it doubles its size. ***TIP: This is the most important part of the proofing process so make sure it rises and doubles its size, otherwise, your bread will not be as fluffy and airy. Check the dough after 1 hour, if it hasn't doubled its size, let it rise for another 30 minutes to an hour. Slow rise is very common during the cold season when there's not enough warm air and humidity in the room. Dough rises quickly and easily during the warm seasons, so factor in these types of conditions when making a bread.*** 
9. Once the dough has risen, preheat the oven at 375 degrees. ***TIP: Only remove the towel and plastic wrap once the oven had been preheated, otherwise this might deflate the dough depending on the temperature of the room.***
10. After the oven's temperature had reached to 375 degrees, place the baking sheet in the middle rack or center of then oven and bake it for 8 to 10 minutes. ***TIP: Depending on the quantity of the dough balls, if it was divided into 12 pieces or less then bake it for 10 to 12 minutes, if 16 pieces, then bake it for 8 to 10 minutes. Use a timer and set it at 8 minutes then keep watching till the bread starts to turn brown. It's better for the color to be light golden brown as this will continue baking even after removing from the oven.***
11. Place it on a cooling rack and wait for 5 minutes before serving.  Serve it with your favor spread or eat it plainly and enjoy.

Click the link below to view the video:

http://youtu.be/tHlecE6rVOM