Knead the dough until smooth and elastic or if the dough detaches from the sides of the bowl and forms a ball or if it is not sticking to your finger anymore. The time of kneading varies from dough to dough – it may take 7 to 10 minutes or more. In my case, when the dough is not ready after 7 or 10 minutes of kneading, I add 1-2 tbsp of flour and let the mixer continue its job. Sometimes, the dough is so stubborn it doesn’t pull away from the edges of the bowl, though it is ready coz it is not sticking to my finger anymore. When this happens, I don’t wait for the dough to form a ball or detach from the sides of the bowl because I am afraid of over kneading; I just check if the dough is not sticking to my fingers when I touch it and then I rub my palm with little oil and pull out the dough from the bowl.
This recipe makes 10-12 Pandesal and these are good until the next day.
If planning to keep more than 1 day, keep in an air-tight container. You may reheat them in a preheated oven for about 5 minutes or in a microwave or even an oven toaster.
Not all measuring cups/spoons are created equal. Please take the time to check my notes regarding the measurements I use.