In a small bowl, combine warm milk, 1 tbsp of the sugar, and yeast. Stir gently and let sit for 5–10 minutes, until foamy. In a large mixing bowl, combine flour, remaining sugar, and salt. Add the foamy yeast mixture, melted butter, and egg. Mix until a sticky dough forms.

Turn the dough onto a floured surface. Knead for 8–10 minutes, until soft, smooth, and elastic. (You can also use a stand mixer with a dough hook.) Place dough in a lightly greased bowl. Cover with a clean towel or plastic wrap. Let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Punch down the dough to release air. Divide dough into 20–24 equal portions (about golf ball size). Shape each piece into a smooth ball. Roll each ball lightly in breadcrumbs and place on a parchment-lined baking tray, spaced about 1 inch apart. Cover shaped rolls with a towel. Let rise again for 30–40 minutes, until puffy.

Preheat oven to 350°F (175°C). Bake rolls for 15–18 minutes, or until lightly golden on top. Let pandesal cool slightly on a wire rack. Serve warm with butter, cheese, jam, or your favorite fillings like corned beef, eggs, or peanut butter.

✅ Tips for Perfect Pandesal: Use bread flour instead of all-purpose for chewier texture (optional).Store leftovers in an airtight container and reheat in the oven for 5 minutes to revive fluffiness. Freeze shaped dough balls for later use — thaw, rise, and bake as needed.