Pandesal

Pandesal! I love love love this stuff. 1. it’s carbs 2. they are just so addictive. But, hey! I’m getting ahead of myself. Most people I know have no idea what pandesal is. Pandesal is a slightly sweet bread roll native to Filipino cuisine.

Pandesal is usually eaten for breakfast with butter, cheese, or even some corned beef hash. I will eat it with just about anything. It is the perfect little roll for a snack or a meal of slider sandwiches. I finally got the recipe exactly how I wanted it, and it’s time to share it with the world!

With LOVE from Texas,
The Pint-Sized Mayo

Pandesal

Yields about 1.5 – 2 dozen

Ingredients:

• 1/4 cup warm water (110-115°F)
• 1 packet (2.25 teaspoons) active dry yeast
• 1/4 cup + 1 teaspoon white granulated sugar
• 2 cups bread flour
• 2 cups all purpose flour
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 2 large eggs
• 1 (12 ounces) can evaporated milk, divided
• 1/2 cup cornmeal

Directions:

Line a couple baking sheets with parchment paper, and set side for later.

Measure the warm water into a 2-cup liquid measuring cup. (The easiest way I have found to make sure the water is at the correct temperature is to dab a little on my wrist or lips to make sure it is warm and not too hot to kill the yeast. – I do this when I don’t want to find my thermometer in my kitchen.) Dissolve the yeast in the water. Next add the sugar, thoroughly mix, and let the mixture stand for  about 10 minutes.  (The mixture will be bubbly and creamy and will double in volume.)

While you are waiting for the yeast mixture to double in size, place the flours, and salt, melted butter, eggs, and 1 cup of evaporated milk in a stand mixer with the dough hook attachment. (Place the rest of the evaporated milk in a small bowl for later.) Mix until it all comes together. Once the liquid mixture is ready, turn the mixer to a medium-low speed and slowly pour the liquid into the bowl to incorporate. Once combined, the dough will form a ball.

Turn out the dough onto a lightly floured work surface. Knead by hand for a few strokes to form a smooth, round ball. Put the dough into a deep oiled bowl and cover with a clean dish towel. Let rise until doubled in size, about 2 hours. Place the cornmeal in a small bowl as well and set aside for later.

After the dough has risen, punch the dough to deflate it and transfer to a clean, lightly floured flat work surface. (This is the point where you can put the dough into the freezer if you are not going to bake all of it.) Preheat oven to 170°F. Roll the dough into a rectangular sheet and then roll the sheet into a log, about 2 inches in diameter.

Using a dough cutter or knife, cut the log into 1-inch thick pieces.

Dip each piece in the remaining evaporated milk bowl, and then dip in the dry cornmeal bowl. Place the rolls on a parchment covered baking sheet cornmeal-side up.

Place the sheets in the preheated 170°F oven, and allow the rolls to double in size, about 20 minutes. Remove sheets from the oven, and preheat oven to 350°F.

Once the oven is ready, bake rolls for 8 minutes, or until golden brown on the top. Repeat until all the dough is finished.

Enjoy!!

“Take not from the mouth of labor the bread it as earned.” – Thomas Jefferson

Pizza Dough

Pizzzzzza Dough! I LOVE pizza. Always have and always will. The combinations for a delish pizza are endless, and I enjoy how certain flavor marriages can still surprise me. With that being said, a simple, easy, and yummy pizza dough is clutch. Here is the pizza dough that I make!

With LOVE from Texas,
The Pint-Sized Mayo

Pizza Dough

Yields enough dough for 2 pizzas

Ingredients:

• 1/4 cup warm water (110-115°F)
• 2.25 teaspoons (one packet) of active dry yeast
• 1 teaspoon granulated white sugar
• 1.25 cups water, room temperature
• 2 tablespoons olive oil
• 4 cups bread flour
• 1.5 teaspoons salt

Directions:

Measure the warm water into a 2-cup liquid measuring cup. (The easiest way I have found to make sure the water is at the correct temperature is to dab a little on my wrist or lips to make sure it is warm and not too hot to kill the yeast. – I do this when I don’t want to find my thermometer in my kitchen.) Dissolve the yeast in the water. Next add the sugar, thoroughly mix, and let the mixture stand for  about 10 minutes.  (The mixture will be bubbly and creamy and will double in volume.) Add the room temperature water and oil and stir to combine.

Option 1: Place the flour and salt in a stand mixer with the dough hook attachment. Mix the flour and salt together. Once the liquid mixture is ready, turn the mixer to a medium-low speed and slowly pour the liquid into the bowl to incorporate. Once combined, the dough will form a ball.

Option 2: Process the flour and salt in a large food processor, pulsing to combine. Continue pulsing while pouring the liquid ingredients through the top feed tube. Process until the dough is smooth and elastic, about 30 seconds longer.

Turn out the dough onto a lightly floured work surface. Knead by hand for a few strokes to form a smooth, round ball. Put the dough into a deep oiled bowl and cover with a clean dish towel. Let rise until doubled in size, about 2 hours.

After the dough has risen, punch the dough to deflate it and transfer to a clean, lightly floured flat work surface. Divide the dough into two equal portions. If you are freezing one portion of dough, tightly wrap it in plastic wrap and place in a freezer bag.  If using the dough immediately, let it rest for at least 10 – 30 minutes at room temperature.

Enjoy!!

“Ideas are like pizza dough, made to be tossed around.” – Anna Quindlen