Pandesal

April 20, 2018mayurisjikoni
Blog post
MEGA BLOGGING MARATHON – APRIL 2018
#87 BLOGGING MARATHON

THEME: EXPLORE THE FLAVORS  – INTERNATIONAL BREAKFAST
DAY 16

“Breakfast like a King, Lunch like a Prince and Dine like a Pauper”   As we’re fast approaching towards the end, a few of my recipes are not ready and am fighting for time to make them. I had an idea what I wanted to make but some got left undone as I went away on a family holiday. Now with daily routine, water issues, inviting guests over for dinners and tomorrow have to make idli sambhar for my Lions Club dinner (nearly 20 people), I’m yet to make my breakfast dish with Q.  The only way I can see myself making that tomorrow in between steaming idlis and simmering sambhar is perhaps serve it to hubby for lunch. He somehow enjoys his porridge with fresh fruits and nuts from Monday to Saturday and Sunday has to be a cereal day. He can eat the same food every single day. Me on the other hand, I want variety. 

   Anyway, lets get talking about today’s breakfast and worry about Q tomorrow. Today is it P for Pandesal from the PHILIPPINES. Pandesal literally means bread of salt. These rolls are typically served with coffee and accompanied with butter, cheese, jam or peanut butter. These rolls are a Spanish version of the French baguette. The Philippines was once a Spanish colony.

   Though the name is pandesal, bread of salt, it actually tastes sweeter. The rolls are soft and because they are coated with bread crumbs before baking, the crust is crispy when warm. Next day the rolls tend to become soft but when toasted taste heavenly.  These rolls reminded me of the pav rolls. Soft and buttery. 

  Since I started preparing the breakfast dishes butter and jam consumption has gone up. So for these rolls the jam had to stay in the fridge. Instead we enjoyed these rolls with some cheese. Next day hubby enjoyed the rolls with soup and I dunked mine in proper milky coffee. 



PANDESAL
Makes 12

3 cups plain flour(all purpose flour)
¾ cup warm milk
2 tsp dry active yeast 
1¼ tsp salt
¼ cup sugar
3 tbsp butter, at room temperature
1 egg, lightly beaten
½ cup bread crumbs

extra flour for dusting
extra butter for greasing

  1. If you’re not using instant active dry yeast then you need to let it ferment for a while. Take some warm milk, add about 1 tsp sugar from the measured sugar. Mix well. Sprinkle the yeast over it. Cover and let it sit for 10 minutes till the mixture is frothy.
  2. Mix salt and sugar into the flour.
  3. Add the yeast mixture, the remaining milk, egg and butter.
  4. Mix the dough with a spatula or wooden spoon. Let it rest for 10-15 minutes.
  5. Sprinkle little flour on the worktop.
  6. Tip the dough onto the worktop and knead till you get a smooth and silky dough. The dough may be sticky but don’t be tempted to add too much flour. Instead grease your hand with some butter.
  7. Shape the dough into a ball and return it to a greased bowl.
  8. Cover with a damp tea towel or cling film and let it rise till its double in size. Mine took  about 1 hour.
  9. Dust the worktop lightly with flour. Take the dough out of the bowl onto the worktop.
  10. Deflate it gently and divide it into 2.
  11. Roll each dough part into a log about 6″ long. Roll both the logs in breadcrumbs.
  12. Slice the logs diagonally, about 1″ thick. 
  13. Roll each piece again in breadcrumb and place it on a lined baking tray.
  14. At this point you can place the pandesal close to each other to make pull apart rolls or place them about an inch apart to make individual rolls.
  15. Let the rolls rise till they are double in size, about 45-50 minutes.
  16. Preheat the oven to 180°C.
  17. Bake the pandesal for 15 minutes or till the tops are golden brown.
  18. Remove the rolls from the oven. Let them cool down a bit on a wire rack.
  19. Serve warm pandesal with coffee, butter, jam, peanut butter or cheese. 
Tips:
  • Place the shaped rolls apart for individual rolls or close together to make a pull apart bread.
  • As you don’t want chewy buns its best to use plain flour and not bread flour.
  • Don’t be tempted to add more flour as the rolls may turn out dense.

A-Z breakfast Dishes:


A – Apple Aebleskiver – Denmark
B – Baghrir – Morocco
C – Changua – Colombia
D – Dutch Baby Pancakes – Germany/USA
E – English Breakfast – England

F – French Toast – Canada
G – Griddle/Girdle Scones – Scotland
H – Hafragrautur –  Iceland
I – Idiyappam – India
J – Johnnycakes – Caribbean Islands
K – Khabees – Bahrain
L – Lahooh – Somalia
M – Masoub – Saudi Arabia
N – Nasi Goreng – Indonesia
O – Oladushki – Russia

Check out what other Mega Blogging Marathoners have made for Day 16:

   


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18 Comments

  • Kalyani

    May 1, 2018 at 4:14 pm

    thats a new name for me. It does look a bit like burger buns but more crusty on the top I guess ! good pick

     
    1. mayurisjikoni

      May 2, 2018 at 11:21 am

      They are like burger buns but a bit different and also in the way they are shaped.

       
  • vaishalisabnani

    May 4, 2018 at 1:53 pm

    What a wonderful bake ! The breakfast is interesting and the buns look very crusty on top , but must be soft inside . Good one !

     
    1. mayurisjikoni

      May 5, 2018 at 11:45 pm

      Thanks Vaishali they were a bit like the pav we make

       
  • Batter Up With Sujata

    May 4, 2018 at 9:35 pm

    Something new to me. Just like burger buns. Looks awesome. Love your all the baking stuff.

     
    1. mayurisjikoni

      May 5, 2018 at 11:42 pm

      Thanks Sujata, you too come up with unique baked goodies.

       
  • Srivalli Jetti

    May 7, 2018 at 1:31 pm

    Those buns look awesome Mayuri, will bookmark for later…hope your idli sambar was a hit..:)

     
  • Pavani

    May 10, 2018 at 3:58 am

    What lovely looking buns these are Mayuri. Perfectly made – they look soft and fluffy. Rolling in bread crumbs gives them a nice crust.

     
  • manjulabharathkumar2016

    May 10, 2018 at 10:23 pm

    Omg these buns look fabulous mayuri, you are sure a multi tasker .. I can never do too many things at time ..Idli sambhar for 20 people sounds like a lot of effort and you made such an fabulous bread in between which is awesome.. What a contrary to the name of this bread.. fantastic recipe for sure !!

     
    1. mayurisjikoni

      May 11, 2018 at 12:18 am

      Thanks Manjula. The party went well with all the idlis over in no time.I think creating new dishes makes a blogger driven so we tend to find the time.

       
  • Priya Srinivasan

    May 20, 2018 at 4:44 pm

    These are in my baking list for a long time now! With those crusty top there look perfect! Dunking in milky coffee sounds yumm!

     
    1. mayurisjikoni

      May 21, 2018 at 1:54 am

      Thanks Priya, do bake them. They were soft and delicious.

       
  • Sandhya Ramakrishnan

    June 7, 2018 at 3:03 am

    I absolutley love the texture of these buns. Looks so delicious and a great breakfast on the go. I usually run around in the mornings and this will be a great one for me just carry and go.

     
    1. mayurisjikoni

      June 7, 2018 at 4:52 am

      Thanks Sandhya. It would be a great to carry away bread.

       
  • Padmajha PJ

    June 19, 2018 at 8:29 pm

    The bread looks so nice especially with that crumb coating on top. Nice pick for the alphabet Mayuri.

     
    1. mayurisjikoni

      June 19, 2018 at 10:20 pm

      Thank you Padmajha.

       
  • Simply Tadka

    June 19, 2018 at 10:38 pm

    Buns are perfectly baked.. Looks so crusty on the top.

     
    1. mayurisjikoni

      June 19, 2018 at 11:23 pm

      Thank you.

       

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