Pandesal

PANDESAL
Makes 12

3 cups plain flour(all purpose flour)
¾ cup warm milk
2 tsp dry active yeast 
1¼ tsp salt
¼ cup sugar
3 tbsp butter, at room temperature
1 egg, lightly beaten
½ cup bread crumbs

extra flour for dusting
extra butter for greasing

1. If you’re not using instant active dry yeast then you need to let it ferment for a while. Take some warm milk, add about 1 tsp sugar from the measured sugar. Mix well. Sprinkle the yeast over it. Cover and let it sit for 10 minutes till the mixture is frothy.
2. Mix salt and sugar into the flour.
3. Add the yeast mixture, the remaining milk, egg and butter.
4. Mix the dough with a spatula or wooden spoon. Let it rest for 10-15 minutes.
5. Sprinkle little flour on the worktop.
6. Tip the dough onto the worktop and knead till you get a smooth and silky dough. The dough may be sticky but don’t be tempted to add too much flour. Instead grease your hand with some butter.
7. Shape the dough into a ball and return it to a greased bowl.
8. Cover with a damp tea towel or cling film and let it rise till its double in size. Mine took  about 1 hour.
9. Dust the worktop lightly with flour. Take the dough out of the bowl onto the worktop.
10. Deflate it gently and divide it into 2.
11. Roll each dough part into a log about 6″ long. Roll both the logs in breadcrumbs.
12. Slice the logs diagonally, about 1″ thick. 
13. Roll each piece again in breadcrumb and place it on a lined baking tray.
14. At this point you can place the pandesal close to each other to make pull apart rolls or place them about an inch apart to make individual rolls.
15. Let the rolls rise till they are double in size, about 45-50 minutes.
16. Preheat the oven to 180°C.
17. Bake the pandesal for 15 minutes or till the tops are golden brown.
18. Remove the rolls from the oven. Let them cool down a bit on a wire rack.
19. Serve warm pandesal with coffee, butter, jam, peanut butter or cheese. 

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