Pandesal handmade soft and fluffy, quick and easy pandesal recipe

Pandesal is a traditional Filipino bread roll that is soft, slightly sweet, and typically enjoyed for breakfast or as a snack. The name “pandesal” comes from the Spanish “pan de sal,” which translates to “salt bread,” but despite its name, the bread is more sweet than salty.

The basic ingredients include flour, sugar, salt, yeast, milk or water, butter or margarine, and sometimes eggs. Breadcrumbs are used to coat the dough before baking.

I’m using instant dry yeast so I don’t need to activate the yeast. Otherwise, please check the instruction on how to activate the yeast.

I have tried making this recipe in the US. At first, it didn’t turn out the way I expected. It wasn’t soft the next day. I realized there’s a difference in the flour’s protein content. So I substituted water with milk. So in the end it’s a success!

I also have a recipe using breadmaker instead of manual knead. Here’s the recipe.

I find rolling the dough into balls make a softer pandesal.

Proofing for 2 hours

Here’s the recipe : 

Pandesal Handmade | Pandesal Mano-Mano Recipe

Print Recipe
This is handmade pandesal handmade soft and fluffy, quick and easy pandesal. Try this homemade recipe!
Course Breakfast
Cuisine Filipino
Keyword filipino bread, pandesal, pinoy pandesal
Prep Time 15 minutes
Cook Time 18 minutes
Resting / Proofing 1 hour
Total Time 2 hours
Servings 20 pcs
Calories 0.138


  • 3.5 cups all purpose flour
  • 1/2 cup sugar
  • 1 sachet instant dry yeast
  • 1 tsp salt
  • 50 ml vegetable oil
  • 1 cup water


  • In a mixing bowl, add the dry ingredients - all purpose flour, salt, sugar, instant dry yeast in that following order.
  • Then make a hole in the center then add oil and water.
  • Mix all the ingredients until a dough is formed.
  • Transfer it to a flat surface and start kneading.
  • Knead for about 7-10 minutes.
  • When kneading is done, put a little bit of oil on the dough surface to prevent from sticking.
  • Cover the bowl with a plastic wrap and let it rise for an hour.
  • When the dough has doubled in size, remove it from the bowl and start shaping it.
  • Divide the dough into 4 pieces. Each dough piece can make 5 pandesal. If you want the pandesal bigger, make 4 pandesal from each piece.
  • Roll each piece into a ball. Coat each ball with fine bread crumbs.
  • When finished rolling, proof it for an hour or 2. I usually proof it for 2 hours.


  • Bake the pandesal on a 180C/350F preheated oven for 15-18 minutes.
  • Serve hot!

For a step-by-step recipe, I also have a youtube video.