Place the flour and yeast in a large mixing bowl mix and make a well in the middle. Set aside.
4 cups all-purpose flour, 1 pack rapid rise yeast
In a separate bowl, mix water, oil, sugar, salt, and milk until the sugar dissolves.
1/2 cup sugar, 1 tspn salt, 1/2 cup water, 1/4 cup canola oil or 50 grams of melted butter, 1 cup evaporated milk
Pour the mixture into the middle of the flour and mix twice then add the egg. Continue mixing until you get a soft, fluffy dough. This will be a gooey dough but it is how it should be.
1 pc egg
When the dough is ready, coat your hands with a bit of flour to avoid the mixture sticking to your hands. Make a big dough ball out of the mixture. Transfer the dough to a greased bowl. Let the dough sit in a warm place for an hour covered with a moist linen to let it rise for at least an hour.
1/2 cup all-purpose flour extra, 1 tbspn cooking oil to grease the dough bowl
After an hour, transfer the dough ball to a gently floured surface. DO NOT KNEAD JUST YET. Form it into a rectangle for about 4 ” in width and 20 ” in length. Fold it as a log.
Cut the dough into 20 or more (depending on the size you want) pieces in a slanting form, shape them, and roll them in breadcrumbs. Place the rolls on a baking pan with baking paper with 1-inch space between them. Sprinkle the dough with more crumbs and let it rest in a warm place for another hour.
Preheat oven to 165°C. When ready, bake the Pandesal for 22 to 25 minutes or when it is lightly brown on top.
Enjoy! You can store leftover pandesal into the freezer for up to a month