- 500 grams water
- 2 teaspoons dried active yeast
- 1 teaspoon caster sugar, (to activate the yeast)
- 75 grams caster sugar
- 55 grams sunflower oil, (any neutral oil e.g. vegetable oil)
- 900 grams strong bakers flour
- 1.5 teaspoon sea salt flakes
- 5 heaped tablespoons bread crumbs, (store bought or homemade for coating the rolls)
30minPreparation 10minBaking/Cooking 20min
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
To make the pandesal dough, prepare the yeast mixture first then add the ingredients (except the bread crumbs) as per below.
Pour water in mixing bowl, add the yeast by sprinkling around the bowl, then the 1 teaspoon sugar. Place lid with MC. 3 minutes/37*C/Speed 1.
Add the rest of the ingredients in this order: caster sugar, oil, flour then salt. The salt is added last to avoid killing the yeast. Place lid, no MC. 3 minutes/dough
Lightly oil a mixing bowl and transfer the dough in this bowl. Cover with cling wrap and tea towel, and place in a warm spot to prove, for 1 hour or until the dough has doubled in size.
Prepare 2 trays lined with parchment/baking paper and place the bread crumbs in a separate bowl.
Cut the dough into quarters. Roll each quarter into a log, cut into 5-6 cm pieces, coat in bread crumbs and place on the prepare tray. Do the same for the remaining pieces of dough. Cover the tray with tea towel, place in a warm spot and prove for another half to one hour.
Preheat the oven to 170*C
Place the trays of pandesal/bread rolls in the preheated oven and bake until golden - approximately 20 to 30 minutes, depending on oven specifications (e.g. fan forced, electric, etc).
Serve with homemade butter or jam!
For the second proving, let the bread rolls rise for an hour or more for softer, fluffier rolls.
The bread rolls are still good the next day, best warmed or toasted before eating.
*This recipe is adapted from allrecipes.com
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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