Recipe

3/4 cups (1 3/4 dl) milk

1/2 cup (1 1/4 dl) water

1 tbsp dry yeast

3/4 tsp salt

1/2 cup (1 1/4) dl sugar

50 g butter

1 egg

1 tbsp oil

3 1/2-4 cups (8 1/4-9 1/2 dl) wheal flour (I use the kind high in protein for a better rise)

Procedure

– Mix yeast, sugar and salt in a bowl.

– Pour milk and water in a saucepan and heat to 37 C and pour into the bowl.

– Mix until the sugar, salt and yeast is dissolved and let rest for a few minutes.

– Melt the butter and add to the bowl with the egg and oil. Mix.

– Add 3 cups of flour and mix. You should have a sticky dough.

– Add another half cup and mix. Add flour little by little until the dough is no stickier than you can knead it in your hands. (If you hold it still in your hand it should stick, but as you work with it it shouldn’t.)

– Cut the dough into 24 equal pieces (46-48 g each)

– Roll each piece to make give them a smooth surface.

– Put the Pandesal on a tray with a baking sheet.

– Cover and leave to rise for 1 hour.

– Bake for 10-15 minutes at 190 C in the middle of the oven

Tip: Don’t add more flour than absolutely necessary, as this helps the Pandesal to stay moist. Extra flour will only make them dry. Pandesal goes great with coffee.