Corned Beef Pandesal
Pandesal with corned beef filling is the perfect midday snack! Soft, fluffy, and meaty, this Filipino-style bread roll is sure to be a family favorite!
- Prep time
- 4 hr
- Cook time
- 30 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon canola oil
- 2 cloves garlic, peeled and minced
- 1 small onion, peeled and chopped
- 1 can (12 ounces) corned beef
- 1/4 cup warm water
- 1 package (1/4 ounce) package active dry yeast
- 1 cup lukewarm milk
- 2 ounces butter, room temperature
- 2 eggs, beaten
- 1/2 cup sugar
- 1 1/2 teaspoons salt
- 4 1/4 cups flour
- 1/2 cup fine breadcrumbs
Instructions
- 1
Make the Corned Beef Filling:
- 2
In a wide pan over medium heat, heat oil. Add the onions and garlic and cook until softened.
- 3
Add the corned beef and cook, breaking apart to pieces, for about 5 to 7 minutes or until heated through. Season with salt and pepper.
- 4
Remove from pan and allow to completely cool.
- 5
Make the Bread:
- 6
In a bowl of your stand mixer, combine water, and yeast. Let mixture sit for 10 minutes until it becomes bubbly. Stir well.
- 7
In a small bowl, combine milk, butter, eggs, sugar, and salt. Stir together until incorporated.
- 8
Add the milk mixture and 2 cups of the flour to the yeast mixture. With the dough hook attachment, mix everything together on medium speed until incorporated.
- 9
Gradually add the remaining 2-1/4 cup flour in ½ cup increments and continue to combine all ingredients.
- 10
On a lightly floured surface, turn over the dough and knead, lightly adding flour as necessary, for about 10 minutes or until smooth, supple and elastic.
- 11
In a lightly oiled large bowl, place the dough. Cover with plastic film and allow to rise for about 1 to 1 1/2 hours or until double in size.
- 12
Transfer dough to a lightly-floured surface. Divide into 24 pieces and flatten each portion with the palm of your hands to about 1/4 inch thick.
- 13
Spoon about a tablespoon of the corned beef in the center of the dough. Fold the edges of the dough over the filling and pinch the ends while twisting it slightly to seal.
- 14
Roll each ball of dough in breadcrumbs and arrange them 1-inch apart on a lightly-greased baking sheet with the seams side down.
- 15
Cover with a cloth and allow to rise for about 1 to 1 1/2 hours or until double in size.
- 16
Bake in a 350 F oven for about 15 to 20 minutes or until golden brown. Serve hot.