Baliwag Pandesal

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I've had these bite size sweet rich soft yellowish pandesal back in the Philippines. A few Filipino bloggers claim these are the Baliwag-style rolls. The recipe they follow is the same as the pan de leche, with the addition of milk of course.  

Reading through one of the recipe suggestions, I thought it's very similar to the recipe I've had for over 25 years. I probably got it from National Bookstore. It was sold in envelopes; outside is a sheet of yellowish paper with a photo of the rolls stapled onto it, which attracted me to buy it in the first place, and inside is the recipe typewritten on a half sheet of thin bond paper. The ingredients and method remind me of ensaymada, brioche, and a bit of croissants because of the roll-spread butter-roll again a few times procedure.

I followed the recipe just once before and it was a total FAIL because I was a baking newbie at the time. The recipe sat inside a baking cookbook for years and years but somehow I never thought of throwing it away and I'm glad I didn't. I adapted the recipe to my preference and rewritten it for clarity. Preparation is more involved than regular pandesal but the hard work is all worth it; the rolls are soft, fluffy, delicious, and definitely superior to store-bought.

Special (Baliwag) Pandesal
2½ cups bread flour
1½ teaspoons instant yeast
3 tablespoons sugar, add 1 more tablespoon if preferred
½ cup warm water
½ cup warm milk, divided
1½ teaspoons fine sea salt
4 egg yolks
5 tablespoons soft butter
very fine bread crumbs

• Whisk together 1 cup flour, yeast, and sugar in the bowl of a standing mixer. Add water and ¼ cup milk and stir with a rubber spatula until well combined. Leave for 5 minutes. Attach dough hook, add salt, egg yolks, the rest of the flour, and 2 tablespoons butter. Add the rest of the milk 1 tablespoon at a time if the dough appears too dry. Knead on medium-low speed for 5 minutes until smooth and elastic; dough should be soft and supple. Or knead by hand on the kitchen counter for 8 minutes.
• On a lightly floured board or kitchen counter, roll the dough out into a 12 inch x 8 inch rectangle, spread the remaining butter on top of2/3 of the rectangle , fold unbuttered side onto the top of second third then fold the buttered third portion on top, like an envelope. Repeat roll and fold two more times or until dough is no longer sticky.
• Transfer dough into a lightly oiled container, cover tightly with plastic wrap, and let ferment at room temperature on the kitchen counter for 1 hour. Knead dough lightly to remove air bubbles. Divide dough into 3 parts and shape into 1 inch-thick logs. Roll each log on bread crumbs. Cover with plastic wrap and let rise for 1 hour. Cut logs into 15 grams or ½ ounce portions (these are really tiny) or any size you prefer, and roll on bread crumbs. Arrange on baking sheets lined with parchment paper 1½ inches apart, cover loosely with plastic wrap and let rise until doubled, about 45 minutes to 1 hour. Bake in a preheated 350°F oven for 15 to 20 minutes or until golden in color. Serve while hot.

size comparison: half-ounce Baliwag pandesal and 2-ounce regular pandesal