How do I store leftover pandesal?

Store in an airtight container at room temperature for up to 2 days, or reheat in the oven for a few minutes to restore softness.

Corned Beef Pandesal — Pillowy Filipino Breakfast Buns

Name: Corned Beef Pandesal — Pillowy Filipino Breakfast Buns
Prep time: 25 min
Cook time: 20 min
Total time: 90 min
Yield: 9
Ingredients: all-purpose flour; instant dry yeast; fine salt; white sugar; lukewarm milk; unsalted butter, softened; egg, beaten (use half); bread crumbs (for coating); corned beef; potato, peeled and diced small; garlic, minced; oil; salt and pepper

Soft, fluffy pandesal buns filled with savoury corned beef and potato — the perfect Filipino breakfast or merienda treat straight from the oven.

Corned Beef Pandesal — Pillowy Filipino Breakfast Buns 🥯🇵🇭

There’s nothing quite like the aroma of freshly baked pandesal in the morning — soft, fluffy, and slightly sweet. Now imagine biting into one that’s stuffed with savoury corned beef and potato filling. This recipe combines the warmth of a Filipino bakery classic with the comfort of a homemade breakfast bun.

Whether you enjoy it with a hot cup of coffee, or as an afternoon merienda, this Corned Beef Pandesal is the perfect blend of hearty and satisfying. 🧈☕

🥔 The Heart of the Filling

The filling is simple yet irresistible — corned beef sautéed with garlic and diced potato until soft and flavourful. The key is to let it cool completely before wrapping it in dough, so your buns stay light and fluffy, not soggy.

For a twist, try swapping the corned beef for ham and cheese or tuna and mayo — the soft bread pairs beautifully with all kinds of savoury fillings!

🍞 The Soft Pandesal Dough

What makes this recipe special is its pillowy dough, enriched with milk, butter, and egg for that signature soft crumb. Rolled in breadcrumbs before baking, these buns get their signature golden, slightly crisp exterior while staying tender inside.

The dough comes together quickly and requires just one rise — making it beginner-friendly yet bakery-worthy.

🕒 Baking Tips for Success

✨ Proof patiently: Allow the dough to double in size before shaping. This gives that cloud-like texture.
✨ Cool the filling: A cool filling ensures the dough seals properly and bakes evenly.
✨ Butter finish: Brush melted butter on freshly baked buns for a glossy, soft finish.

❤️ Why You’ll Love This Recipe

Combines two Filipino favourites — pandesal and corned beef breakfast
Soft, tender dough that melts in your mouth
Perfect for meal prep — reheat and enjoy anytime
Great for sharing during breakfast or family gatherings

🌟 Serving Ideas

Serve warm straight from the oven with hot coffee or tsokolate, or enjoy it as a grab-and-go snack. For an indulgent touch, add a slice of cheese inside before baking — it’ll melt beautifully into the corned beef filling.

💡 Quick FAQ

Q: Can I make the dough ahead of time?
A: Yes! Refrigerate overnight, then bring to room temperature before shaping and baking.

Q: Can I use canned corned beef?
A: Definitely! Just make sure to cook it with the potato until slightly dry.

Q: How should I store leftover pandesal?
A: Keep in an airtight container at room temperature for up to 2 days. Reheat in the oven for a few minutes to refresh.

🧑‍🍳 Final Thoughts

This Corned Beef Pandesal brings the nostalgia of Filipino mornings right to your kitchen — warm, fluffy, and filled with love. ❤️

Make a batch this weekend and share it with family or friends — you’ll see why this combination of soft bread and savoury filling is an all-time favourite across Filipino homes. 🇵🇭✨