About this recipe:My Filipino mother typically makes pandesal with eggs, evaporated milk, dried active yeast and plain flour. This my vegan version of her recipe that tastes just like the original! I typically use fast action yeast and wholemeal flour, but gluten-free flour and strong bread flour work perfectly as well.
Turn the oven on to lowest heat setting. (This is for rising the dough in the oven, but any warm, draft-free space will do.)
Mix all dry ingredients into a large bowl (except the breadcrumbs), including yeast. Add oil and warm water, stir until combined and dough comes apart easily from the edges of the bowl.
Knead and beat for 8 to 10 minutes on a floured surface until dough is smooth and resilient.
Roll into a ball, place in greased bowl, cover with cling film or a tea towel (to prevent drafts). If rising in the oven, turn the oven off and let dough rise in the oven for 1 hour. Otherwise, place in a warm place, until doubled in size.
Remove from the oven or other warm place and punch dough down, knead by folding the dough in half roughly 8 times. Cut into equal pieces, about 16. Easiest way is to cut the dough is by cutting the dough in half, then those halves into half and so on and so forth until you come to 16 pieces (or more if you like to make baby pandesal).
Roll the pieces into balls then roll balls in breadcrumbs. Place on a baking tray lined with baking parchment. Cover with damp cloth or cling film and let rise for 20 minutes in warm oven.
Remove the risen buns from oven and preheat oven to 200 C / 180 C fan / Gas 6.
Bake in the preheated oven for 15 minutes until risen and golden brown. Pandesal should be crispy on the outside, soft on the inside when done. Enjoy with cheese, butter and sugar, ube or cocojam.