A canna-pandesal rolls recipe
If you’re getting sick of your average store brought bread, or you’ve just grown bored with your usual recipe, and want something that takes you outside of your usual comfort zone, then pandesal bread might be exactly what you need. Much like English muffins, pandesal is perfect for breakfast or brunch sandwiches, but it’s also got a nice twist of salty and sweet, which makes these rolls perfect for dipping in hot coffee or tea as a treat.
What are pandesal rolls?
Pandesal rolls are a traditional Filipino bread that is incredibly popular in the Philippines. Once, these fluffy buns were known to be sold by street vendors only in the early hours of the morning, many of whom often made their rounds on bicycles with the help of loud horns to get everyone's attention. These days, they’re a staple in almost every bakery,
How to make pandesal buns with weed
Pandesal or Pan de Sal translates to salted bread, but don’t let the name fool you because it’s actually quite sweet. So much, in fact, that some view it more as a dessert or guilty pleasure. If you’re up for the challenge of trying something new, then this simple combination won’t disappoint. One of the best parts about this pandesal recipe it’s fast and easy because it only requires 30 minutes' worth of resting time. Plus, it's got just the right amount of cannabutter.
Preparation time: 10 minutes
Cooking time: 15 minutes
Resting time: 60 minutes
Servings: 12 pandesal rolls
- 1 large egg
- 1 cup milk (room temperature)
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup breadcrumbs (unseasoned)
- 3 tablespoons cannabutter (melted)
- 1 ½ teaspoons dry yeast
- 1 teaspoon salt
- Large mixing bowl
- Wooden spoon
- Saran wrap
Combine the flour, salt, and sugar in a large mixing bowl.
Add the egg, melted cannabutter, and milk to the dry ingredients, and then stir everything together until the mixture is well blended.
Add the packet of yeast and then carefully fold it into the mix until the dough turns thick and sticky.
Gently flour a clean surface and dump the bread dough out on top of it so that you can knead it by hand until it looks smooth and shiny.
Roll the dough into a giant ball and then put it back into the bowl before covering the dish with Saran wrap.
Leave the bowl in a warm spot to rise for approximately 30 minutes.
Flour your work surface again and retrieve the dough, dumping its contents out once more to be shaped by hand.
Roll the dough into 12 evenly sized balls, and then roll each of them in a bed of breadcrumbs before placing them onto a baking sheet.
Cover the rolls with a clean towel and then leave them to rise for another 30 minutes.
When the pandesal rolls are almost finished rising, it’s time to preheat the oven to 370°F.
Bake the bread on a middle rack for 15 minutes or until it forms a delicious brown crust.
Pandesal bread should be cooled completely before it’s stored away in an appropriate airtight container, and it should rest at room temperature if you want to keep it fresh. This way, a fresh batch of pandesal rolls will last up to 5 days, and that’s pretty impressive when you consider the lack of preservatives. In this case, salt works to do that, so your delicious dough balls will stay amazing for several days on end, no problem.