Pandesal is a Filipino cuisine staple boasting a golden crust, pillowy interior, and sweet taste. It's usually made from flour, sugar, salt, instant yeast, milk, eggs, and butter.

Milk and sugar help yield the pandesal's rich color and tenderness. The bread is also dipped in breadcrumbs, which gives it the signature golden crust.

Usually enjoyed in the morning as breakfast or before a huge breakfast called almusal, pandesal can be dunked into black coffee, warm milk, or even hot chocolate.

Before colonization, the Filipino diet was mainly based on rice. It's believed that pandesal was born after Spanish and Portuguese explorers introduced wheat to the country.

Initially made from whole wheat, pandesal's production and distribution were only affordable after American wheat, commercial yeast, canned dairy, and baking pans were introduced.

Pandesal has since evolved into many iterations. It's now enjoyed with coconut jam, peanut butter, butter, or condensed milk, and it pairs well with both sweet and savory dishes.

It is also typically substituted for sandwich buns or stuffed with meat like spam or corned beef silog. Many bakeries in the Philippines have added their own spin on the staple.

Pandesal rolls can be flavored with ube and cheese, matcha, chocolate, and Nutella. It's also being used for pizza, eggs benedict, frittata, or French toast.