Vegan Pandesal (Filipino Bread Rolls) (2024)

Ingredients

• 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
• 1 1/2 cups warm unsweetened plant-based milk
• 1 teaspoon salt
• 5 to 6 cups of all-purpose flour
• Oil, for the pan
• 1/2 cup plain and fine breadcrumbs

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1. In a small bowl, mix the lukewarm water and 1 teaspoon of sugar until dissolved. 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!
2. Stir together the melted butter, warm milk, remaining sugar, and salt in a medium mixing bowl. Stir in the yeast mixture.
3. Slowly add the flour until a smooth dough forms.
4. On a lightly floured work surface or with a standing mixer, knead the dough until it is smooth and elastic, about 8-10 minutes.
5. Grab another large bowl and lightly coat it with oil. Transfer the dough to the oiled bowl, toss it around, and cover it with a clean and damp kitchen towel or plastic wrap. Let the dough rise in a warm area for 1 hour or until doubled in size. We raise ours in the oven with the oven light on (no heat!).
6. In the meantime, get your baking dish ready. You can use either a lined baking sheet with parchment paper or a silicone mat or grease a few small glass or metal baking dishes (enough for 20 pieces).
7. Punch it down once the dough has risen and portion the dough into 20 even pieces. If you want this to be extra precise, you can use a kitchen scale. Next, shape each dough into balls (see video for how we did ours).
8. 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 cover, you can spray them with cooking oil or water to moisten them up. Transfer the rolls into the prepared dish, reasonably close together (about 1/2″ apart), to help them fluff up as they bake.
9. Cover the pan(s) with a clean cloth or plastic wrap and place them in a warm place to rise for 1 hour or until doubled in size. We raise ours in the oven with the oven light on (no heat!).
10. Preheat the oven to 375°F. If you are raising the dough in the oven, remove them before preheating! Bake the rolls for 23 to 26 minutes, or until golden. Cool for 10 minutes before serving, and enjoy.

• If you would like sweeter pandesal, increase the sugar to 1 cup.
• Coconut sugar can be used in place of granulated sugar, but keep in mind that it will create a darker dough/result.
• If you want to make the dough ahead of time, you totally can! Here are two options:1. When you reach step 6, cover the bowl with plastic wrap or a resealable wrap instead of allowing the dough to rise, and then place it into the fridge overnight. Next, remove the dough from the refrigerator, let it come to room temperature, and continue rising (about 1-1.5 hours). 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 it, and place it into the refrigerator overnight. Remove the dough from the fridge and allow it to come to room temperature, continue rising (about 1-1.5 hours or so), and continue with the recipe.
• We made this recipe by hand, but it can also be made in the bowl of a stand mixer with a dough hook.
• We have not tested this recipe using bread flour or whole wheat flour.
• Not all bread crumbs are vegan, so double-check the ingredients!