Pandesal

Prepare the yeast: In a small bowl, dissolve the active dry yeast in 1/4 cup of warm milk. Let it sit for about 5-10 minutes until it becomes frothy.

Mix Wet Ingredients: In a large mixing bowl, combine the remaining warm milk, sugar, softened butter, and the egg. Mix until well combined.

Combine Dry Ingredients: In another bowl, mix the flour and salt. Gradually add this mixture into the wet ingredients, one cup at a time, stirring until the dough comes together.

Knead the Dough: Once the dough starts forming, transfer it to a floured surface and knead for about 8-10 minutes until smooth and elastic. Form the dough into a ball, place it in a greased bowl, cover with a cloth or plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.

Shape the Rolls: Punch down the dough and divide it into 20-24 equal pieces. Shape each piece into a ball, roll in bread crumbs, and place on a baking sheet lined with parchment paper. Cover the shaped rolls and let them rise for another 30-45 minutes.

Preheat the oven to 350°F (175°C). Bake the pandesal for 15-20 minutes or until they are golden brown. Let the pandesal cool slightly before serving. These rolls are best enjoyed fresh and warm, either plain or with butter, jam, or cheese.