WHO wouldn’t want to sink their teeth in some yummy Hawaiian Pandesal rolls, oozing with Oaxaca cheese and dusted with crunchy, buttery Ritz crackers crumbs? Well, now you can! You can make your own butch of yumm with this easy step by step recipe.
You will love it,too!
Ingredients
For the bread dough
COATING
Tools
One lined baking sheet
Steps
Prepare the coating
To prepare the coating for the Hawaiian Pandesal:
1- set up a deep dish with the crumbled Ritz crackers
2- soak a paper towel with the water
set aside
Making the dough for these Hawaiian Pandesal is easy:
Activate the yeast with half the sugar and half the lukewarm milk. After it starts to foam on top add the remaining ingredients except for the salt and butter.
Once all the ingredients are in the bowl of a stand up mixer, with the dough hook mix on medium for a few minutes, adding the soft butter a bit at a time. Let go for about 5 more minutes before adding the salt, then mix until the dough is shiny and pulls out from the sides of the mixer.
If the dough is too dry, just add water a tablespoon at a time until desired consistency.
Let the Hawaiian Pandesal dough rest until doubled in volume.
After the dough has doubled, divide it into 12 equal portions and roll them lightly. Repeat with all the remaining dough.
Following the pictures below shape the Hawaiian Pandesal: Flatten the outer rim of each dough ball and insert a piece of cheese. Close pinching the edges.
Push the bread buns into the soaked paper towel, then into the breadcrumbs. Set them on the lined baking sheet and repeat.
Cover with clear wrap and rest until they have doubled in volume about 40 minutes.
Meanwhile pre heat oven to 350F
Bake in the pre heated oven for about 30 minutes or until golden.
Mangia at once!
Hawaiian Pandesal is best devoured while piping hot out of the oven, or re heat wrapped in moisten paper towel for about 15 seconds in the microwave.
Varied doses for servings