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Milkbread for pandesal or rolls


Hey, everyone! I've gotten requests for this, a favorite milkbread recipe, or pandesal (rolled in breadcrumbs), also great for buns and morning rolls or as twists with fruit or caramel.

Pandesal dough :
1-1/2 tablespoon of active dry yeast in 1/8 cup lukewarm water (not hot)
1-1/4 cup milk (warm)
1 egg
5 tablespoons of softened butter
4 cups (to 4-1/2) all purpose flour
1/2 cup sugar
1 teaspoon sea salt
+1 cup breadcrumbs for rolling dough
+ or fruit or preserves for stuffing

Line a pan with parchment paper. Mix dissolved yeast, milk, flour and sugar in a bowl.  Add egg, softened butter and salt and knead until softened (about 10 minutes).  Allow to rise about 1 to 1-1/2 hours.  Punch air bubbles out of dough and divide dough to make 6-8 parts.  Roll into balls and fold each ball into itself 3-4 times.  Roll the ball in breadcrumbs and place in pan, leaving space between the rolls to grow.  Allow to rise about 30 minutes to an hour  Preheat oven to 180° C / 350° F.  Cook about 15-18 minutes or until lightly browned.  

For fruit or caramel breakfast rolls, line a muffin tin with parchment paper. Instead of rolling into balls, flatten dough into 3" x 7" rectangles.  Spread a layer of caramel or fruit preserves or fresh fruit like blueberies or red berries on this rectangle.  Roll into a long cigarette shape.  Cut in half lengthwise and braid the two pieces together, then fold or twist into a ball.  Place in a muffin tin and allow to rise in a warm place about an hour.  Preheat oven to 180° C / 350° F.  Cook about 15-18 minutes or until lightly browned.  Once cool, powder with confectioners sugar.  

Enjoy, everyone!



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