Pandesal

Ingredients

Measure and prepare everything before you begin cooking.

• 500 g bread flour, plus extra for dusting
• 75 g white sugar
• 7 g instant yeast
• 1 tsp fine salt
• 250 ml warm milk, about 38°C
• 1 large egg, room temperature
• 60 g unsalted butter, softened
• ½ cup fine dry breadcrumbs
• 1–2 tbsp neutral cooking oil, as needed
• Freshly ground black pepper, to taste

Instructions

1. 1

   Combine flour, sugar, yeast and salt, keeping salt and yeast apart at first. Whisk the warm milk and egg, then pour them into the dry ingredients.

2. 2

   Mix to a shaggy dough. Knead for 8–10 minutes, working in the softened butter gradually, until smooth, elastic and only slightly tacky.

3. 3

   Place in a lightly oiled bowl, cover and rise for 60–75 minutes until doubled. A fingertip indentation should slowly spring back.

4. 4

   Press out the gas, divide into 12 equal pieces and shape into tight balls. Roll each in breadcrumbs and arrange on a lined tray.

5. 5

   Cover loosely and proof for 30–40 minutes until puffy. Heat the oven to 180°C conventional or 170°C fan.

6. 6

   Bake for 15–18 minutes until evenly golden and slightly hollow-sounding underneath. Cool for 10 minutes before serving warm.