Bread
Pandesal with Peanut Butter
About this dish
This recipe is a love letter to my Lola, who would wake up before dawn to bake pandesal for our family. Filling the house with the warm, yeasty scent of freshly baked bread, these soft, golden rolls are the ultimate vessel for creamy peanut butter.
It's a simple pleasure that tastes like home, made with a touch of nostalgia and a lot of love.
Ingredients
UK and US measurements are both included for every recipe.
bread flour
grain500 g
Imperial measurement: 4 cups
granulated sugar
other80 g
Imperial measurement: 1/3 cup
salt
spice5 g
Imperial measurement: 1 tsp
active dry yeast
other7 g
Imperial measurement: 2 1/4 tsp
warm water
liquid240 ml
Imperial measurement: 1 cup
unsalted butter
fat60 g
Imperial measurement: 1/4 cup
bread crumbs (optional)
grain60 g
Imperial measurement: 1/2 cup
creamy peanut butter
other180 g
Imperial measurement: 3/4 cup
Method
Activate the yeast
PT10MIn a small bowl, dissolve the sugar in warm water (about 43°C / 110°F). Sprinkle the yeast on top and let it sit for 5-10 minutes until frothy.
Mix dough
PT5MIn a large mixing bowl or the bowl of a stand mixer, combine the flour and salt. Add the yeast mixture and softened butter. Mix until a shaggy dough forms.
Knead
PT10MTurn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 6-8 minutes.
First proof
PT1H30MPlace the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours until doubled in size.
Shape the rolls
PT10MPunch down the dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces (about 80 g / 2.8 oz each). Roll each piece into a smooth ball. If using bread crumbs, roll each ball in crumbs to coat lightly.
Second proof
PT45MPlace the shaped rolls on a parchment-lined baking sheet, spacing them about 5 cm / 2 inches apart. Cover loosely with a cloth and let rise for 30-45 minutes until puffy.
Preheat oven
PT15MPreheat your oven to 190°C / 375°F during the last 15 minutes of the second proof.
Bake
PT18MBake the pandesal for 15-18 minutes until the tops are golden brown and the rolls sound hollow when tapped on the bottom. Transfer to a wire rack to cool slightly.
Serve
PT2MSlice each pandesal in half and spread generously with creamy peanut butter. Serve warm.
Equipment
- large mixing bowl
- baking sheet
- parchment paper
- rolling pin (optional)
- stand mixer with dough hook (optional)
- wire cooling rack
Nutrition facts
Tips
- For a softer crust, brush the rolls with softened butter right after baking.
- My Lola always added a little extra sugar to the dough because she believed it made the pandesal more tender.
- If you prefer a crunchy coating, roll the balls in fine bread crumbs before the second proof instead of flour.
- Warm pandesal is essential for the best peanut butter melting experience—pop them in the microwave for 10 seconds if they've cooled.
Serving suggestions
- Serve warm pandesal with a generous smear of creamy or chunky peanut butter. Pair it with a hot cup of coffee or cold glass of milk for the classic Filipino breakfast or merienda.
- For.
- For an extra treat, add slices of ripe banana or a drizzle of honey.
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Recipe by
Miguel Santos
Specialises in Filipino cuisineMiguel learned adobo from his Lola and added a twist: coconut milk AND cane vinegar. He is now considered a folk hero in Manila.
Describe yourself in three words: Proud, nostalgic, talks about his Lola a lot.