Roti Sisir Pandan

5 from 1 vote

Roti Sisir Pandan is a soft, buttery pull-apart bread with the sweet aroma of pandan. Shaped like a comb (sisir), this nostalgic Indonesian treat is perfect for sharing—comforting, fluffy, and impossible to resist.

Prep Time1 25

Cook Time20

Total Time1 45

Course: Bread and Buns, Breakfast

Cuisine: Indonesian

Diet: Halal

Servings: slices

Calories: 107kcal

Author: Claudia

Equipment

2 baking pan 22x12x5 cm

Ingredients

350 gr bread flour
15 gr milk powder
50 gr sugar
5 gr instant yeast
2 egg yolks
80 gr coconut milk
100 ml water cold
40 gr pandan extract
½ tsp pandan essence optional
45 gr butter
5 gr salt

Instructions

In a mixing bowl, sift in the bread flour and milk powder. Add the sugar, yeast, egg yolks, coconut milk, and pandan extract. Attach the paddle and start mixing. Once the dry ingredients are fully incorporated, add the butter and salt. Continue mixing until the dough becomes smooth and elastic. Total mixing time should be around 20 minutes.
Transfer the dough into a greased glass bowl and let it ferment for 30 minutes. After resting, the dough should double in size. Move it to your work surface and divide it evenly into 20 pieces.
Take one piece of dough and lightly dust your work surface. Roll the dough out lengthwise. Flip it so the smoother side is facing down, then fold the dough in half lengthwise. Place the folded dough in the baking pan with the seam side facing down.
Line up the shaped dough as neatly as possible in the pan. Let it ferment again for 20 minutes. Bake in a preheated oven at 338°F (170°C) for 20 minutes or until the top is golden brown. Remove from the oven and immediately brush with melted butter. Take the bread out of the pan and cool on a wire rack. Enjoy your freshly baked Roti Sisir Pandan!

Video

Notes

Use high-quality pandan extract – The flavor of this bread depends heavily on good pandan. For the most aromatic and natural result, try making your own! I have a simple homemade pandan extract recipe you can follow—it makes all the difference.

Don’t rush the kneading – Give the dough 15–20 minutes of mixing until it’s smooth, stretchy, and elastic. A properly kneaded dough gives you that signature fluffy texture.

Add butter and salt later – Mix them in only after the dough starts coming together. This technique helps build a stronger gluten structure for a better rise and soft crumb.

Weigh for uniform pieces – Dividing the dough evenly (around 20 pieces) helps the bread bake evenly and look extra tidy in the pan—just like a perfect sisir.

Shape with intention – Roll and fold each piece neatly, and place them seam-side down. This gives the bread its comb-like appearance when baked.

Watch the second proof – Overproofing can lead to a flat loaf or uneven baking. Stick to 20 minutes, or proof just until puffy.

Butter it while hot – Brushing melted butter right after baking makes the top glossy and keeps it tender. Don’t skip this—it’s the buttery hug that finishes the loaf!

Store it well – Keep leftovers in an airtight container for up to 2 days at room temp, or freeze for longer storage.

Nutrition