Sausage and cheese rolls, pandesal style

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

14 Responses

  1. haidee says:

    ms cons, what’s the temperature of the oven for baking this? thank you.

  2. haidee says:

    thanks ms cons, i’ll be baking this tomorrow along with your version of swedish coffee bread. the whole family loves bread specially if its homemade. =)

  3. Ebba says:

    Ijust came from the store and bought flour and (hopefully the right bread flour), yeast, and etc. to “tr”to bake my very first pandesal. Its just my hubby and I for Christmas Day and he bought a cooked ham together with canned beans for the bean casserrole. Oww..also canned yam – since he insist on cooking I said yes, but he forgot the bread.. so I get the chance to try your recipe. Wish me luck, I am not a baker.. I even messes up my brownie, or even tortilla. Anything with kneading flour…its scary for me.

    • Connie says:

      I messed up too in the past. But practice makes perfect and pandesal is a pretty straightforward bread recipe. :)

      • Ebba says:

        Its Christmas morning and I just finished!putting in the oiled bowl my dough. 1 1/2 hrs. to go and I cant wai to see how it rises. So far so good, I had to refer at your photos many times to see if I was doing right. With the baking and all.. I should be able to taste my work at exactly noontime.

  4. Ebba says:

    1:30 pm, just took out the pandesal..its a little hard (the bottom) also they’re little..I knew they will be of this consistency since after 2 hrs. of the dought resting…it did not rise big..only about 3/4 percent than its original size. Anyway, I proceeded with the rest of the procedure. I think it might be the yeast..or the vegetable shortening (I did not have veggie oil, only corn oil). It taste great though…I will try again later this afternoon.