This potato pandesal recipe is such a keeper. It will remain soft and yummy for more than week, well that is if you do not finish this in a day or two!
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Ingredients:
- 2 cups AP flour
- 1 cup bread flour
- 1/2 cup sugar
- 1 cup warm milk
- 2 t instant yeast
- 1 t salt
- 1/2 vegetable oil
- 1/2 cup boiled and mashed potatoes (you can use instant potatoes, just rehydrate to make 1/2cup
- Bread crumbs for coating
Materials used:
- Stand mixer. I highly recommend kneading dough in mixer.
- Measuring cups and spoons
- Sheet pan. A personal favorite. I can do just one batch in the oven and its durable. I’ve had them for years.
Directions:
- Combine all dry ingredients.
- Add in warm milk, oil and mashed potatoes
- In a mixer with the hook attachment, mix for about 7-8 minutes.
- Transferr into a bowl brushed with oil, cover with cloth and let the dough rise until it doubled in size. I let it sit inside the oven.
- Punch dough to release air.
- Cut dough into small balls. I made 20 with this.
- Roll dough into bread crumbs and arrange into a sheet pan
- Cover with a cloth and let it rise for the second time for about an hour or until it doubled in size.
- When dough is ready preheat oven to 350 degrees. Bake for 15 minutes.
- Serve warm.
*** Store in an airtight container room temperature for about a week and longer in the fridge.
**Reheat in oven for about 5 minutes or few seconds in the microwave.
