Soft Pandesal Bread Rolls in Breadcrumbs

What you need

• 7 g (1 packet) active dry yeast
• 60 ml (1/4 cup) warm water, about 40 °C
• 240 ml (1 cup) whole milk, lukewarm
• 100 g (1/2 cup) granulated sugar, plus a pinch for the yeast
• 45 g (3 tbsp) unsalted butter, melted and cooled
• 2 large eggs, beaten
• 1 tsp fine salt
• 560 g (4 1/2 cups) all-purpose flour, plus more for dusting
• 50 g (1/2 cup) fine dry breadcrumbs
• 1 tsp vegetable oil, for the bowl

Method

Restated from the original video

1. 1

   Stir the yeast and a pinch of the sugar into the water in a large bowl. Leave until foamy, 5-10 min.

2. 2

   Whisk the milk, butter, eggs, the rest of the sugar and the salt together in a second bowl.

3. 3

   Pour the milk mixture into the yeast and beat in about half the flour until smooth.

4. 4

   Work in the remaining flour a handful at a time until a soft dough forms.

5. 5

   Turn the dough onto a floured counter and knead until smooth, springy and no longer tacky, about 10 min.

6. 6

   Rub the oil around a clean bowl, add the dough and cover. Leave in a warm spot until doubled, about 1 hour.

7. 7

   Knock the dough back and roll it into two long logs about 4 cm (1 1/2 in) thick.

8. 8

   Cut each log into 12 equal pieces and shape each into a smooth ball.

9. 9

   Roll each ball in the breadcrumbs and set them a little apart on a baking sheet lined with parchment.

10. 10

    Cover loosely and leave until puffy and nearly doubled, 45-60 min.

11. 11

    Preheat the oven to 180 °C (350 °F) while the rolls finish rising.

12. 12

    Bake until golden on top and hollow-sounding underneath, 15-20 min.

13. 13

    Cool on a rack for 10 min and eat warm.

Imported from salu-salo.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.