A Filipino classic, made vegan! These soft, fluffy and perfectly sweet bread rolls are great for anytime of day. They can be enjoyed on their own or they can also be served with sweet or savory fillings.
- 1/2 cup lukewarm water
- 2 1/4 teaspoons (1 packet) active dry yeast
- 3/4 cup* + 1 teaspoon granulated sugar, divided
- 6 tablespoons vegan butter, melted (we used Earth Balance)
- 2 cups unsweetened almond milk
- 1 teaspoon salt
- 5 1/2 to 6 cups all-purpose flour
- Oil, for the pan
- 1/2 cup plain and fine breadcrumbs (be sure they are vegan)
- In a large cup, mix together the lukewarm water and 1 teaspoon of sugar. Add in the active dry yeast and gently mix it to combine. Set this mixture aside for 5-10 minutes to activate. You will know it is ready when it is fluffy!
- In the meantime, in a small pot over low heat, add the vegan butter and the almond milk. Heat until the butter has melted but the mixture is not boiling. Remove the mixture from heat and cool for 10 minutes, or until lukewarm.
- Transfer the mixture to a large mixing bowl (or the bowl of your standing mixer). Add in the remaining 3/4 cup of sugar and mix until well combined. Add in the yeast mixture and the salt and mix again. Next, begin to add the flour, 1/2 cup at a time, until the dough is moist but not sticky. Be sure to mix each 1/2 cup through before adding in the next. We used a total of 6 cups of flour, but you may need a little more or a little less depending on the liquid of your mixture.
- Grab another large bowl and lightly coat it with oil. Set it aside.
- On a lightly floured work surface or with a standing mixer, knead the dough until it is smooth, about 10 minutes.
- Transfer the dough to the oiled bowl, toss it around a bit to be sure it is moist, and cover it with a clean towel. Allow the dough to rise in a warm area for 1 hour, or until doubled in size. We rose ours in the oven with the oven light on (no heat!).
- In the meantime, get your baking dish ready. You can either line a baking sheet with parchment paper or a silicone mat, or you can grease a few small glass or metal baking dishes. I used a large glass 9×12-inch dish as well as an oiled 8-inch cake pan.
- Flour a clean work surface. Once the dough has risen, punch it down and transfer it to the work surface. Divide the dough into 20 even pieces. If you would like this to be precise, you can use a scale. Shape each dough into balls (see video for how we did ours).
- Add the breadcrumbs to a wide bowl or plate and gently coat each pandesal roll in the breadcrumbs. If the rolls are too dry to coat, you can spray them with cooking oil spray or with water to moisten them up. Transfer the rolls into the greased dish, fairly close together (about 1/2″ apart), to help them fluff up as they bake. We fit 15 rolls in our glass dish and 5 in our cake pan.
- Cover the pan(s) with a clean cloth and place them in a warm place to rise for 1 hour, or until doubled in size. We rose ours in the oven with the oven light on (no heat!).
- Preheat the oven to 375°F. If you are rising the dough in the oven, be sure to remove them before preheating! Bake the rolls for 20 to 25 minutes, or until golden brown. Cool for 10 minutes before serving. Enjoy!
- If you would like sweeter pandesal, increase the sugar to 1 cup.
- Coconut sugar can be used in place of the granulated sugar, but keep in mind that it will create a darker dough/result.
- If you would like to make the dough ahead of time, you totally can! Here are two options:1. When you reach step 6, instead of allowing the dough to rise, cover the bowl with plastic wrap or a resealable wrap and then place it into the fridge overnight. Remove the dough from the fridge and allow it to come to room temperature and continue rising (about 1-1.5 hours or so). Once it has come to room temperature, continue with the recipe.2. The second option is to place the dough into the fridge after step 9. Place the rolls onto your pan of choice, cover the pan and place it into the fridge overnight. Remove the dough from the fridge and allow it to come to room temperature and continue rising (about 1-1.5 hours or so), and then continue with the recipe.
- Prep Time: 2 hours 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Side
- Method: Oven
- Cuisine: Vegan, Filpino
Keywords: pandesal, filipino, rolls, bread, appetizer, side, breakfast, easy