Low Sodium Pandesal
Soft, fluffy, and irresistibly golden, this Low Sodium Pandesal is a heart-healthy twist on the beloved Filipino bread roll. Made with a blend of all-purpose and whole wheat flours, a touch of sugar for subtle sweetness, and a minimal amount of salt, this recipe is perfect for anyone aiming to reduce their sodium intake without sacrificing flavor. Each pillowy roll is coated in breadcrumbs for that signature texture and baked to perfection in just 20 minutes. With simple ingredients and straightforward techniques, this healthier version of pandesal is ideal for breakfast, snacks, or pairing with your favorite spreads and fillings. Embrace the comforting aroma of freshly baked bread and enjoy these low-sodium delights warm from the oven!
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Recipe Information
Ingredients
- 480 grams All-purpose flour
- 120 grams Whole wheat flour
- 7 grams Instant yeast
- 50 grams Granulated sugar
- 2 grams Salt
- 300 milliliters Warm water
- 60 grams Unsalted butter, melted
- 50 grams Breadcrumbs
- 1 large Egg
- 120 milliliters Milk
Instructions
In a large mixing bowl, combine all-purpose flour, whole wheat flour, instant yeast, granulated sugar, and salt. Mix well until all dry ingredients are well incorporated.
In a separate bowl or a measuring jug, whisk together the warm water, melted unsalted butter, and milk. Ensure the butter is melted and the mixture is lukewarm.
Create a well in the center of the dry ingredients. Gradually pour in the wet ingredients while mixing with a wooden spoon or your hands until the dough begins to come together.
Move the dough to a floured surface and knead for about 8-10 minutes until it achieves a smooth and elastic consistency.
Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm environment for 60 minutes or until it doubles in size.
After the first rise, punch down the dough to release air. Turn the dough out onto a floured surface and divide it into 24 equal pieces.
Shape each piece into a smooth ball. Roll each ball in breadcrumbs until fully coated.
Arrange the coated dough balls on a baking tray lined with parchment paper, ensuring they are spaced apart to accommodate spreading.
Cover the dough again with a damp cloth and let it rest for another 20-30 minutes for the second rise.
Preheat your oven to 180°C (350°F) while the dough is rising.
Once the dough has risen, bake in the preheated oven for 18-20 minutes or until golden brown.
Remove from the oven and let cool slightly on a wire rack. Serve warm and enjoy!
Nutrition Facts
Calories |
3156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 1768 mg | 77% | |
| Total Carbohydrate | 552.1 g | 201% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 61.4 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 327 mg | 25% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 1356 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
