Vegan Pandesal
At our apartment, we go through bags of storebought pandesal like no other — so it’s very helpful to be able to bake our own! These will keep for a few days, but they’re best enjoyed right away (with any filling you desire!)
It is highly recommended to use a scale to measure the dry ingredients for this recipe!
Ingredients
720 g all purpose flour
75 g sugar
5 g salt
1 - 3 pack of instant dry yeast (3/4 oz or 21 g total)
1/4 c water, for blooming yeast (warm —check temperature recommended by yeast brand)
1 teaspoon sugar, for blooming yeast
3/4 c water (warm —check temperature recommended by yeast brand)
1 c oat milk (warm —check temperature recommended by yeast brand)
1/4 c vegetable oil
Extra flour, for kneading
Breadcrumbs
Instructions
First, pour yeast into 1/4 c of water. Sprinkle 1 teaspoon sugar on top of the yeast, then dissolve with a spoon. Wait 10 minutes for yeast to become bubbly. Tip: Make sure your water is in the temperature range recommended by your yeast brand. Mine recommended 120-130°F.
While the yeast blooms, measure the flour, sugar and salt and add to a large bowl or stand mixer. Combine together by hand or using a stand mixer on low.
To the bowl/stand mixer of your dry ingredients, add the water and milk (also warm), vegetable oil, and bloomed yeast. Mix the ingredients, then set stand mixer to 5 minutes on a medium setting, or hand knead until your dough is well combined and still slightly sticky, 10-15 minutes.
Place the dough on a floured mat and knead for an additional 5 minutes.
Place your dough into an oiled large bowl or container and proof for 1 - 1.5 hours, or until doubled in size. Tip: I place the dough in my (turned off) oven along with a saucepan of hot water. I change out the water with new hot water every so often.
After the dough has proofed, portion it into 16 pieces (or more if you prefer). Roll each piece into a round ball, and dip into a bowl of bread crumbs.
Place each pandesal on a lined baking sheet. Proof the entire tray for about 1 hour, or until they have almost doubled in size. If you don’t want to proof in your oven, you can proof on your counter top and cover the dough with plastic wrap.
Preheat the oven to 400°F. Bake pandesal for 13-16 minutes, depending on your oven. You’re looking for them to just turn golden.
Let cool - or be like me and consume immediately (be careful!).
