Pandesal

Method

1. 1

   Wake the yeast

   Whisk the warm milk, yeast and 1 tsp of the sugar in a large bowl and leave for 5 to 10 minutes, until foamy.

2. 2

   Mix the dough

   Whisk in the remaining sugar, egg and cooled melted butter. Stir in the salt and flour until a rough dough forms, about 3 minutes.

3. 3

   Knead

   Knead by hand on a lightly floured surface, or with a dough hook on low speed, for 8 to 10 minutes. The dough is ready when smooth, elastic and slightly tacky.

4. 4

   First rise

   Place the dough in a lightly greased bowl, cover and leave in a warm place for 60 to 75 minutes, until doubled in size.

5. 5

   Shape and coat

   Gently press out the air, divide the dough into 12 pieces and shape into balls. Roll each ball in the breadcrumbs, then arrange on a lined baking tray with space between them.

6. 6

   Second rise

   Cover loosely and leave for 30 to 40 minutes, until puffy and nearly doubled.

7. 7

   Bake

   Heat the oven to 180°C conventional or 160°C fan. Bake for 15 to 18 minutes, until the rolls are lightly golden and sound hollow when tapped underneath. Cool on a rack for at least 10 minutes before serving.

Tips

• The milk should feel warm rather than hot, as heat can kill the yeast.
• Keep the salt mixed with the flour rather than sprinkling it directly onto the yeast, as concentrated salt can slow the rise.
• Add flour a teaspoon at a time only if the dough is too sticky to handle.
• Avoid overproofing: the rolls should spring back slowly when pressed lightly, not collapse.

Storing

Keep cooled rolls in an airtight container at room temperature and warm briefly in the oven before serving.