Step 1

In a medium sized bowl, stir 2 cups warm water, 2 teaspoons active dry yeast and 1 teaspoon sugar until dissolved. Set aside and let stand until bubbly (about 10 minutes).

Step 2

In a large bowl, stir ⅔ cup sugar and ¼ cup oil until fully combined.

Step 3

Add 2 teaspoons salt, your yeast mixture and 1 cup flour. Stir until incorporated.

Step 4

Proceed to add the rest of your flour ½ cup at a time combining well after each addition.

Step 5

Once the dough starts pulling and sticking together in a ball, transfer it into a lightly floured surface and knead until smooth and elastic (8-10 minutes). When in doubt, knead some more.

Step 6

Oil a large bowl with 1 tablespoon oil. Place your dough in the bowl and turn to ensure the whole dough is coated. Cover with a damp cloth or plastic wrap and allow to rise in a dry warm place (about 90F) until it doubles in size (about 2 hours).

Step 7

Once the dough is ready, turn the dough into a lightly floured surface and knead slightly. Weigh the dough and divide into 32 pieces.

Step 8

Shape each piece into an oval, like an egg, and place onto a lightly greased 9x13 inch baking pan (you would need two pans - 16 pieces per sheet). Make sure to keep about a quarter inch space around each piece to allow them to rise further.

Step 9

Cover each baking sheet with a damp cloth and allow to rise a second time (about an hour).

Step 10

Preheat your oven to 375F. Sprinkle bread crumbs on top of the pandesal and bake until golden brown (15-20 minutes). Since you're using 2 baking sheets, you may want to rotate/switch the pans midway through.