Sausage and cheese rolls, pandesal style

It’s probably too early to start dishing out recipes for leftovers from the Holiday feast but early is better than late. Meat rolls are a great way to make good use of leftover ham, roasts, turkey (or almost any kind of meat for that matter) and cheese because the leftovers don’t look like leftovers. Sausage and cheese rolls

These rolls were made with long-forgotten Chinese sausages in the freezer. I had been cleaning out the freezer for weeks, cooking what ought to be cooked, to make way for the Holiday stuff. I could have cooked the Chinese sausages with eggs and scallions or with kangkong (swamp spinach) and sweet soy sauce but I was in the mood for baking so I made rolls — in the same afternoon that I made the Swedish coffee bread. Speedy was a very happy man when he came home that day.

I love meat rolls with shiny tops but I love meat rolls rolled in bread crumbs, pandesal style, just as much.


  • 1/2 c. of full cream milk
    1/4 c. of water
    1/2 tsp. of instant dry yeast
    1/8 c. of melted butter, cooled
    6 tbsps. of sugar
    1/2 tsp. of salt
    1 c. of all-purpose flour (plus more for dusting)
    1/2 c. of bread flour
    1 tsp. of vegetable oil
    2 to 3 tbsps. of fine bread crumbs Sausage and cheese rolls

    For the filling:

    125 g. of cheese, cut into small cubes
    150 g of cooked sausages (or ham), sliced or chopped


  1. Make the bread. Whisk together the flours and salt.

    Scald the milk. Pour into a mixing bowl. Stir in the water. Leave until lukewarm. Sprinkle the yeast over the mixture. Leave for 10 minutes.

    Add the sugar and melted butter to the yeast mixture. Stir. Add half of the flour mixture. Mix. The dough will be wet, sticky and lumpy. Add the rest of the flour mixture. Mix just until the dough comes together.

    Dump the dough into a lightly floured surface. Knead for 10 minutes, dusting with flour sparingly, until no longer sticky. Form into a ball.

    Brush the inside of a bowl with vegetable oil. Put the dough in the bowl, turning it around to coat the surface with oil. Cover the bowl and leave the dough to rise for about two hours.

    Punch down the dough and transfer to a lightly floured surface. Form into a log. With a rolling pin, flatten the log to make a long rectangle. Cut into eight portions. Sausage and cheese rolls

    Take one portion of dough, flatten into a disc with your hands (you will need to pull it out with your fingers) then fill with sausages and cheese. Gather the edges together, twist to seal then roll in bread crumbs. Arrange on a baking dish, sealed sides underneath, at least two inches apart. Leave to rise for 30 to 45 minutes. Sausage and cheese rolls

    Bake for 25 to 30 minutes in a preheated 350F oven or until the tops are lightly browned. Sausage and cheese rolls

    The rolls can be served straight out of the oven as they’re really best while hot — just be careful when you bite because the hot filling might burn your mouth. Sausage and cheese rolls

Quick Notes

If you prefer rolls with shiny tops, omit the bread crumbs. After the dough has risen for a second time, brush the tops with a mixture of beaten egg and milk (or just a beaten egg — see the meat rolls recipe for an illustration). Bake as above.

Cooking time (duration): about 4 and 1/2 hours, including rising time for the dough

Number of servings (yield): 8 rolls

Meal type: snack


  1. 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. =)

  2. 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.

  3. 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.