Pandesal Recipe - Great British Chefs

Step 1

Begin by making the herb butter. Thoroughly blend the softened butter with the chives, parsley (if using), garlic, lemon zest, salt, and black pepper

Step 2

Transfer the butter mixture onto a piece of parchment paper or plastic wrap. Form it into a log by rolling and then twist the ends to seal. Refrigerate until the butter is firm, which should take about 2 hours

Step 3

To make the pandesal, begin by combining the flour, yeast, sugar and salt in a bowl

Step 4

Add the warm milk, eggs and melted butter; mix until a dough forms

Step 5

Knead on a floured surface until smooth, about 10 minutes

Step 6

Let it rise in a greased bowl, covered, until doubled in size, roughly 1 hour

Step 7

Form into balls, roll in breadcrumbs, let rise again for 30 minutes, then bake at 175°C for 20–25 minutes

Step 8

Serve the pandesal warm with a quenelle of herb butter