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Overnight Pandesal Recipe (Extra Soft Breakfast Bread)

Wake up to freshly baked homemade pandesal with this easy Overnight Pandesal Recipe. Prepare the dough the night before, allow it to slowly proof overnight, and bake in the morning for soft, fluffy, and delicious Filipino bread rolls perfect for breakfast.
Author Onyok Kokok

Ingredients

For the Dough

  • 1 1/4 cup bread flour 200 g
  • 1 1/4 cup all-purpose flour 200 g
  • 1/2 cup white sugar
  • 1/2 teaspoon iodized salt
  • 3/4 cup + 3 tablespoons water
  • 4 tablespoons butter 80 g or vegetable shortening

Yeast Mixture

  • 1/8 teaspoon instant yeast
  • 1 tablespoon warm water
  • 1 teaspoon white sugar

Additional Ingredients

  • 3 to 5 tablespoons bread flour or all-purpose flour for kneading
  • Bread crumbs for coating

IF YOU WANT TO BAKE MORE, HERE IS THE 1 KILOGRAM FLOUR VERSION

Flours

  • 3 1/8 cups bread flour 500 g
  • 3 1/8 cups all-purpose flour 500 g

Dough

  • 1 1/4 cups white sugar 250 g
  • 1 1/4 teaspoons iodized salt
  • 2 1/3 cups water 562 ml
  • 200 g butter or vegetable shortening

Yeast Mixture

  • 1/3 teaspoon yeast almost 1/2 teaspoon
  • 2 1/2 tablespoons warm water
  • 2 1/2 teaspoons white sugar

Additional

  • 1/2 to 3/4 cup extra flour for kneading
  • Bread crumbs for coating

Instructions

  • In a small bowl, combine the warm water, sugar, and yeast. Stir well and let it sit for a few minutes until bubbly.
  • In a large mixing bowl, combine the bread flour, all-purpose flour, sugar, and iodized salt. Mix until evenly distributed.
  • Pour in the water and activated yeast mixture. Mix until the ingredients come together.
  • Add the butter or vegetable shortening and continue mixing until incorporated into the dough.
  • Knead the dough by hand until it becomes smooth and elastic. If necessary, add a small amount of extra flour, but avoid adding too much as this can make the pandesal hard.
  • Lightly coat the dough with cooking oil to help retain moisture during proofing.
  • Divide the dough into 16 equal portions. Roll each piece into a smooth ball.
  • Coat each dough ball evenly with bread crumbs.
  • Arrange the dough balls in a baking pan, leaving enough space between each piece for expansion. Cover the pan and let the dough proof overnight or for 10 to 12 hours.
  • Preheat the oven to 170°C (338°F). Bake the pandesal for 16 to 20 minutes or until lightly golden brown.
  • Remove from the oven and allow the pandesal to cool slightly before serving. Enjoy while warm.