Pandesal literally means “salt bread”, but don’t let literal translations fool you: they aren’t even remotely salty. This yeast bread is often soft, slightly sweet, rolled in corn-flake crumbs and great for breakfast.
I featured some store-bought pandesal in an earlier post and naturally was waxing nostalgic about my mom’s version. While we were visiting my parents in May, mom and I actually made some: mom mixed and proofed the dough, while we both formed and baked the rolls.
Below, some pandesal ready for the oven…
A closeup of one before going into the oven.
When baking, these rolls become a really pretty golden brown.
Once we get this off the pan, it’ll be ready to eat!
Again, no recipies on this one (at least until mom’s comfortable with me sharing her recipes online…). At least one has a glimpse of different versions of pandesal…