Step 1

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. In another bowl, combine 4 cups of flour and salt.

Step 2

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 or spoon. Briefly mix everything together until a shaggy dough forms.

Step 3

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) to help in the kneading process. Continue to knead until the dough gathers in the center and is cleaning the sides and bottom of the bowl. This should take about 20 minutes or so and you should only have used up to 1/2 cup of flour. Gather the dough into a ball. Place it inside a bowl, cover with a kitchen towel and let stand in room temperature to rise for an hour, or until the size is doubled. Meanwhile, line a large baking sheet with parchment paper.

Step 4

Gently deflate the dough. Divide it into 25-28 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. Allow little spaces in between portions. Cover the rolls with a kitchen towel and let rise for 40 minutes. Preheat oven to 350 F. Bake the pandesal for 23-25 minutes or until the top is lightly golden. Serve warm. Store leftovers in a tightly closed container at room temperature.