Filipino Soft Milk-and-Egg Pandesal Rolls (20 Pieces)

Mix 500g flour, 2 tsp instant yeast, 1/4 cup sugar and 1 tsp salt evenly in a large bowl.

Add about 300ml lukewarm milk, 60ml oil and one egg; mix with a spatula until a rough dough forms.

Knead by hand for 12–15 minutes or using a dough hook for about 12 minutes until smooth and elastic. Avoid adding excessive flour.

Shape a ball, place in a lightly oiled bowl, cover and leave in a warm place for about 60 minutes or until doubled.

Gently press down risen dough, divide into 20 even portions and shape balls. Spread one cup of breadcrumbs on a shallow plate.

Coat each ball evenly in breadcrumbs and arrange with room to expand on a parchment-lined baking tray.

Cover with a damp cloth and let rise about 30 minutes or until nearly doubled; meanwhile preheat the oven to 180°C.

Bake at 180°C for 20–25 minutes until golden and baked through. Check early for oven variation and rotate the tray if necessary.

Cool on a wire rack briefly and serve. Do not eat raw dough; store fully cooled rolls airtight, preferably consume within two days or freeze.