Vegan Pandesal
Soft, mildly sweet, and beautifully golden, this Vegan Pandesal is a plant-based twist on the beloved Filipino bread roll that everyone will adore. Made with pantry staples like all-purpose flour, coconut oil, and vegan sugar, these bread rolls boast a tender crumb and a signature breadcrumb coating for a delightful texture. This recipe is perfect for any skill level, with easy-to-follow steps like activating yeast, kneading, and shaping into balls. Whether you're serving them as part of a hearty breakfast, an afternoon snack, or a dinner side, these fluffy rolls are sure to impress. With no dairy or eggs, they’re a guilt-free treat for vegan bread lovers and anyone looking to try a classic Filipino favorite!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1.25 cups Warm water
- 0.5 cups Vegan sugar
- 1 packets Active dry yeast
- 1 teaspoon Salt
- 0.25 cups Coconut oil (melted)
- 0.5 cups Bread crumbs
Instructions
In a small bowl, combine warm water (not exceeding 110°F) and a tablespoon of the sugar. Stir until dissolved, then sprinkle the yeast over the water. Let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, whisk together 3 3/4 cups flour, remaining sugar, and salt.
Make a well in the center of the dry ingredients and pour in the activated yeast mixture and melted coconut oil.
Using a wooden spoon or your hands, mix until the dough starts to come together.
Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it becomes soft and elastic. Add a bit of the reserved flour as needed if the dough is too sticky, but keep it as moist as possible.
Place the kneaded dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Punch the dough down to deflate and transfer it back to the floured surface.
Divide the dough into 16 equal pieces and shape each piece into a smooth ball.
Roll each ball in breadcrumbs until fully coated.
Place the coated dough balls onto a baking sheet lined with parchment paper, leaving some space in between.
Cover the baking sheet with a cloth and let the dough balls rise for another 30-45 minutes.
Preheat your oven to 350°F (175°C).
Bake the pandesal in the preheated oven for 18-20 minutes, or until they are lightly golden brown.
Remove from the oven and let them cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2770 mg | 120% | |
| Total Carbohydrate | 526.2 g | 191% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 123.6 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 766 mg | 16% | |
*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.
