Whole Wheat Pandesal

I regularly bakePandesalsince the day I learned how to bake bread properly but this is the first time I added not just whole wheat flour but also a small portion of sourdough. I can honestly say I love the rolls for the nutty flavor and the hint of sweetness from the whole wheat flour. I was also surprised the rolls are not dense and heavy; they have soft fluffy crumb and really crispy crust. 

Crusty Whole Wheat Pan de Sal (Pandesal)
1 teaspoon instant yeast

1 cup bread flour

1 tablespoon sugar

1½ cups warm water

1 tablespoon light olive oil
1 tablespoon sea salt
1 cup sourdough
2½ to 2¾ cups whole wheat flour
very fine bread crumbs

• In a stand mixer bowl, whisk together bread flour, sugar, and yeast. Add 1 cup water and with the dough hook attachment, mix until well combined. Let stand for 10 minutes. Add the remaining water, oil, salt, sourdough, and 2 cups whole wheat flour; mix on low speed for 2 minutes. Add the rest of the whole wheat flour 2 tablespoons at a time, adjusting with warm water or flour as necessary. Knead on medium-low speed for 5 to 8 minutes until dough is smooth and elastic. Transfer dough into a lightly greased container, cover with plastic wrap and let rise until doubled in bulk, about 2½ hours. 
• Lightly knead risen dough to remove bubbles, divide into 24 to 30 pieces and shape into ovals. Roll in bread crumbs, place 2 inches apart on cookie sheet/s. Cover with plastic wrap and let rise for 1 hour or until rolls have doubled in size. 
• Bake in a pre-heated 425°F oven for 10 minutes; lower oven temperature to 375°F and continue baking for another 15 minutes or until golden brown. Serve while piping hot. Reheat leftover rolls in a 350° F oven for 10 minutes. 

I'm not done yet with my obsession with pandesal. I will be posting soon the Baliwag-style pandesal which are very small but enriched with butter and eggs and are much sweeter than regular pandesal.