Can I use all-purpose flour instead of bread flour?

Yes, but the texture will be slightly less chewy and the rolls will be a bit more tender. Bread flour has higher protein content which gives pandesal its characteristic slight chew. If all-purpose is all you have, it works fine.

Can I use ube jam from a jar?

Yes. Brands like Jufran, Clara Ole, and Goldilocks ube halaya are all widely available in Asian grocery stores. Quality and sweetness varies between brands, so taste your halaya before using it and adjust the sugar in the dough if needed.

Can I skip the breadcrumb coating?

You can, but the coating is part of what makes pandesal pandesal. The fine breadcrumbs give the outside a slightly crisp layer and the mild toasty flavor that distinguishes it from a plain dinner roll. If you do not have fine breadcrumbs, pulse regular breadcrumbs briefly in a food processor.

Why did my cheese leak out during baking?

The seam was not sealed tightly enough. Make sure you gather all the dough edges completely and pinch them firmly before rolling the ball smooth. Also keep the cheese cold before filling, which makes it easier to handle and less likely to start melting before the dough sets around it.

Can I make these ahead and bake them the next morning?

Yes. After shaping and coating the rolls, place them on the baking sheet, cover tightly with plastic wrap, and refrigerate overnight. The next morning, let them sit at room temperature for 30 to 45 minutes before baking. This cold fermentation actually develops more flavor in the dough.

My dough is not purple enough. What happened?

Ube halaya alone often produces a muted gray-purple or brownish dough, especially if the halaya itself is not deeply colored. Adding ube extract (start with 1/2 tsp and add more if needed) brings out the vivid color before and during baking. The baked rolls will always be slightly less intense than the raw dough, which is normal.

Can I make a larger or smaller batch?

This recipe scales easily. For 6 rolls, halve everything. For 24 rolls, double it. Keep the yeast amount proportional and note that larger batches will need slightly longer kneading time.

Ube Bread Recipe (How to Make Soft Ube Pandesal with Cheese Inside)

Ingredients

Scale

Dough

300g (2 1/2 cups) bread flour
50g (1/4 cup) sugar
5g (1 tsp) salt
6g (2 tsp) instant yeast
120ml (1/2 cup) warm whole milk
1 large egg
120g (1/2 cup) ube halaya
1/2 tsp ube extract
40g (3 tbsp) softened unsalted butter

Filling

100g quick-melt cheese or sharp cheddar, cut into 12 pieces

Coating

60g (1/2 cup) fine breadcrumbs
1 egg yolk + 1 tbsp milk, for egg wash

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Instructions

Dissolve yeast and 1 tbsp sugar in warm milk (38°C / 100°F). Let sit 5 to 10 minutes until foamy.
Mix flour, remaining sugar, and salt. Add yeast mixture, egg, ube halaya, and ube extract. Knead 5 minutes.
Add butter one tablespoon at a time, kneading until fully incorporated. Continue kneading 8 to 10 minutes until smooth and elastic.
Place in an oiled bowl, cover, and let rise until doubled, about 1 to 1.5 hours.
Divide dough into 12 pieces (about 50g each). Flatten each into a disc, place one piece of cold cheese in the center, wrap dough around it, and pinch firmly to seal.
Roll each ball in breadcrumbs and place on a lined baking sheet. Cover and proof 45 to 60 minutes until puffy.
Brush with egg wash. Bake at 180°C (355°F) for 14 to 18 minutes until golden.
Rest 5 minutes before serving.

Notes

Keep cheese cold before filling so it is easier to handle
Seal seams tightly to prevent leaking
Best eaten warm; reheat leftovers in the oven at 160°C (320°F) for 5 minutes

Author: Natasha Krajnc
Prep Time: 30 min, Rise: 2 hrs
Cook Time: 16 min
Category: Breakfast, Side Dish
Method: Baking
Cuisine: Filipino