Malunggay Pandesal (Moringa Oleifera Bread Rolls) is a healthy breakfast roll you can bake everyday. It’s easy to make and with some added nutrition from the healthy fiber of Malunggay leaves.
Prep Time: 3-4 hrs
Cook Time: 20 minutes
Servings: 35 pcs
Activating the yeast:
2 ¼ tsp Instant Yeast, 7g
350 ml Lukewarm Water (1.5 cups)
1 tsp Sugar
Making the dough:
500 grams Bread Flour (Strong White Flour)
1/2 cup Sugar
1 tbsp Salt
3/4 cups Shortening (90g)
1/2 cup Dried Malunggay Leaves, grounded
1 tbsp Oil, for greasing the bowl
1 cup Breadcrumbs for coating
1.) Activating Yeast: Use a small bowl and dissolve the yeast in warm water and add sugar. Let it sit for 10 minutes.
2.) In another large bowl, combine the flour, sugar, warm water, salt, dried malunggay leaves, and shortening until well combined. Mix the yeast mixture and stir it again. If the mixture is too wet add more flour.
3.) Kneading of dough process: your dough can be kneaded by a mixer with a dough hook or by hand (manually). To check the dough if it is ready, tear a piece off and stretch it into a square. The dough is becomes when it is elastic and can be stretched into a translucent sheet of dough. If it tears easily, then you still need to continue kneading.
4.) Rising of dough: Prepare to grease a large bowl with oil. Place the dough in the bowl and cover with a cling film. Let the dough rise and double up the size.
5.) Once thd dough has risen, punch it down in the center to release air and knead it again to redistribute the yeast.
6.) Roll each piece of dough into a rectangular tray and then roll the sheet into a log, about 20 inches long and 2 inches in diameter. Let the dough rest for an hour.
7.) Using a greased sharp knife (or dough cutter if available), slice the log into 1 inch thick pieces then roll each piece in breadcrumbs. Transfer on a baking tray with the cut side up, about 2 inches apart and let it stand again for an hour. Preheat the oven at 180°C.
8.) Bake the rolls for 20 minutes or until the rolls becomes lightly brown.
9.) Place the rolls on the cooling rack for 10-20 minutes. Serve and enjoy!
Cooking Notes: use dried malunggay leaves or use the powder form, its better than the fresh so it doesn’t get the strong smell of malunggay leaves and the nutrition content is just the same too.