Pandesal

Gather the ingredients.

In a large bowl, combine the bread flour, 1 cup of sugar, and kosher salt.

Warm the milk to 115 degrees F.

In another medium bowl, combine the remaining 1 tablespoon of sugar, 1 cup of the warmed milk, and the yeast. Let sit until foamy, about 10 minutes.

Add the remaining 1 1/2 cups of milk, the melted butter, and the egg. Whisk to combine.

Stir the wet ingredients into the dry ingredients.

On a lightly floured surface, knead the dough until smooth, about 3 minutes.

Transfer to a lightly greased bowl and drape with plastic wrap.

Set in a warm place until doubled in size, about 1 hour.

Once the dough has risen, divide into four equal pieces. Pat each piece into a 4-inch by 9-inch rectangle, about 1/2-inch thick.

Roll the dough tightly from the long end. Cut the dough into five equal-sized rolls. Repeat with the remaining pieces of dough.

Place the bread crumbs on a plate and dip the cut sides of the rolls in the bread crumbs. Place the rolls, bread crumb side up, on parchment lined baking sheets, about 2-inches apart. Repeat the process of rolling, slicing, and dipping with the three remaining pieces of dough.

Cover loosely with plastic wrap and set in a warm place until doubled in size, about 1 hour.

Heat the oven to 350 degrees F. Bake the rolls until golden brown, 15 to 20 minutes.

Pandesal is best enjoyed hot and fresh from the oven. Leftover rolls can be stored in an airtight container for up to 3 days.