Pandesal Recipe Without Eggs
This easy egg-free pandesal recipe brings all the comfort of the classic Filipino breakfast roll without using eggs. They are soft, fluffy, and slightly sweet in taste. Trust me, your kitchen is about to smell like a Filipino bakery at sunrise!
Pandesal R
Ingredients
- 400 g All purpose flour (3 ¼ cups)
- 275 g Whole milk (about 1 cup + 2 tbsp)
- 1 teaspoon vanilla
- 6 g instant yeast (about 2 tsp)
- 20 g butter unsalted (about 1 ½ tbsp)
- 4 teaspoon sugar
- 1 teaspoon salt
- ½ cup bread crumbs (plain)
Instructions
Step 1: Making the Dough (With Stand Mixer or by Hand)
- Combine flour, sugar, salt, and instant yeast in the bowl of a stand mixer.
- Stand mixer method: o Use the dough hook attachment.o Slowly pour in warm milk mixed with vanilla.o Mix on low until a shaggy dough forms, then knead on medium for 8–10 minutes, adding softened butter halfway through.o Dough should be smooth, soft, and slightly tacky.
- By hand:o Mix with a spoon or spatula until it comes together.o Knead on a floured surface for 10–12 minutes, adding butter gradually.o Proper kneading is key for gluten development and soft texture.
Step 2: Bulk Fermentation
- Form dough into a ball and place in a lightly greased bowl.
- Cover with a clean towel or plastic wrap.
- Let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
- If your kitchen is cold, place the bowl in a turned-off oven with the light on to create a cozy proofing environment.
Step 3: Shaping the Pandesal
- Gently punch down the risen dough to release air.
- Transfer to a floured surface and divide into equal portions:o For large rolls: 9 pieces, about 86g each.o For smaller rolls: divide into 10–12 pieces.
- Shape each piece into smooth balls or oval shapes (traditional).
- Roll each piece in plain breadcrumbs until fully coated for that iconic texture.
Step 4: Proofing
- Arrange breadcrumb-coated dough on a parchment-lined baking sheet, leaving enough space between each.
- Cover loosely and proof for 40–50 minutes, or until puffy and visibly risen.
- Avoid overproofing to prevent collapse during baking.
Step 5: Baking
- Preheat oven to 380°F (193°C) during the final proof.
- Bake for 12–14 minutes, until tops are golden. Rotate the baking tray at the 8 minutes mark for even baking. When done, they would become golden brown in color and the bottoms should sound hollow when tapped.
- Let cool slightly and enjoy warm with butter, jam, or tea—you won’t miss the eggs at all!
Notes
- That golden crust you love? It comes from rolling the shaped dough in plain breadcrumbs before baking. Stick to unseasoned ones—flavored or oily varieties can throw off the taste and texture of your rolls.
- Don’t let your dough overproof! If it rises too long in the second stage, the rolls can collapse in the oven. A good test? Gently press the side of a roll—if it springs back slowly, it’s ready to bake.
- If your dough feels too sticky to handle, avoid piling on extra flour. That can weigh it down and make your pandesal heavy. Instead, oil your hands or the surface lightly to keep things smooth and easy.
- Using active dry yeast instead of instant? No worries—just remember to activate it first. Mix it with warm (not hot!) milk and let it sit for 5–10 minutes until it’s bubbly and foamy before adding it to your dough.
- Want to make your pandesal dairy-free and vegan-friendly too? Swap out the milk for a plant-based option like oat or soy, and use vegan butter or margarine in place of regular butter. You’ll still get that soft, tender crumb without sacrificing flavor.
Nutrition
Calories: 207kcalCarbohydrates: 39.07gProtein: 5.71gFat: 2.58gSodium: 293mgPotassium: 101mgFiber: 1.2gSugar: 5.11gCalcium: 40mg
Tried this recipe?Let us know how it was!