1 ½cupdairy-free milk(I use unsweetened soy milk) (360 ml)
½cuplukewarm water(120 ml)
1tbspoil(to grease large bowl)
In a small bowl make a proofing mixture. Mix ½ cup of lukewarm water with 1 tsp of sugar then add 1 packet of active dry yeast. Mix together and set aside for 10 minutes to activate yeast until it becomes foamy.
In a small pot under low heat, melt your vegan butter, you will need about 6 tbsp of melted vegan butter, transfer in a separate bowl and pour in 1 1/2 cups dairy-free milk. I use soy milk (unsweetened) but you can also use almond milk or any dairy-free milk. Although I have not tried other dairy-free milk. Let it cool for about 10 minutes or until warm.
In a separate large bowl transfer melted vegan butter mixture and add activated yeast. Mix together. Then add remaining ¾ cups of sugar and salt until combined.
Add flour slowly 1 cup or ½ cup at a time and ensure you mix well with the liquid before adding another cup of flour. You can manually mix or use an electric mixer until you are able to form a smooth dough. You may add more flour or less depending on your mixture. I use about 6 cups of flour.
Once you form a smooth dough, sprinkle flour on your working table and knead the dough for about 10 minutes.
Grease another large bowl with a little oil or 1 tbsp of oil and transfer the dough. Roll around the dough to ensure it is moist. Cover with a clean cloth or kitchen towel or plastic wrap.
Allow the dough to rise for an hour in a warm area or until it has doubled in size. I just leave mine at the dining table. If your dough did not rise, cover it again and wait for another 1 hour.
Once your dough has risen remove from the bowl and transfer to your working table. Make sure to sprinkle first with flour and punch the dough to remove any trapped air. Do not poke your dough.
Prepare your baking pan, you can grease it or use parchment paper. Cut the dough according to your size preference equally. Or use a scale for accuracy. Then roll it into circles.
Prepare your breadcrumbs in a small bowl and roll each piece of pandesal before transferring into your baking pan. If the breadcrumbs don’t stick to your dough try to spray it with water or a little oil.
Place rolled doughs in the baking pan and ensure you leave space in between about ½ inches apart. Cover with a cloth and let it rise again for another hour.
While waiting, preheat the oven to 190C or 375F.
Bake for about 20 to 25 minutes or until it is golden brown. Let it cool first for a few minutes before serving. The smell of pandesal is so good right after removing it from the oven.
If your dough becomes dry add more milk about ¼ cup first or up to ½ cup but if your dough is too sticky try to add just a little more flour.
The dough will still be sticky after kneading but after it rises it should be ok.
Bread flour can also be used in pandesal, it has more protein and gluten content also it absorbs more liquid therefore you might need to adjust your recipe.
You can also mix both all-purpose flour and bread flour, about 50/50.
These vegan pandesal bread rolls have the right sweetness but you can add more sugar if you like it to be extra sweet.
If your yeast mixture did not activate or become foamy you need to replace the yeast mixture and try again. Maybe the water is too hot.
For finer breadcrumbs, you can use a food processor or blender to make it finer.
The temperature will play a role for your dough to rise pick a warm location in your house.
Calories 271 per serving, total fat 2.9g | saturated fat 0.9g | cholesterol 3mg | Sodium 217mg | Total Carbohydrate 54.8g | total sugars 13.2g | Protein 6.3g | Calcium 16mg | Iron 3mg | Potassium 86mg.
Did you make these vegan pandesal bread rolls? Snap a photo and tag #therunningbaker24 and @therunningbaker24 on Instagram