Pandesal or pan de sal, is a common bread roll in the Philippines. It is made of flour, eggs, yeast, sugar and salt. Pandesal is the most popular bread in the Philippines a golden, crumb-coated exterior, slightly sweet taste, and soft, fluffy texture bread. It’s often consumed for breakfast with coffee or hot chocolate and people prefer it warm .
3 teaspoons active dry yeast
In the bowl of a stand mixer, stir together the warm milk, yeast and about a tablespoon of the sugar. Let this mixture stand until it is foamy or the yeast has fermented.
Once the yeast mixture is foamy, add in the eggs, sugar and oil to the bowl of stand mixer. Gradually add the flour mixture, about a cup at a time while stirring with a wooden spatula. Briefly mix everything together until a shaggy dough forms.
Attach the dough hook to the stand mixer and run the mixer on medium speed to start kneading the dough. After ten minutes of mixing, gradually sprinkle little amounts of flour to the dough ( about a tablespoon at a time up to 1/2 cup) to help in the kneading process.
Gently deflate the dough. Divide it into 30 equal sized portions. Smooth and shape each portion into an imperfect ball, about 2 and 1/2 to 3 inches in size. Roll each portion of dough in the bread crumbs and place in the baking sheet.