Step 1

To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

Step 2

, In the bowl of a stand mixer, combine the fed sourdough starter and water. Stir until the starter has fully dissolved.

Step 3

, Add the flour, salt, sugar, and oil and knead, using the dough hook, to form a smooth dough. If kneading by hand, use a series of quick folds on a greased work surface. Whichever method you use, if the dough remains super-sticky allow it to rest for 1 hour, covered; then continue to knead until smooth.

Step 4

, Place the dough in a lightly greased bowl, cover it, and allow it to rise in a warm place (ideally 78°F) until doubled in size. Depending on how warm your environment and how active your starter, this may take from 4 to 8 hours.

Step 5

, To assemble the pandesal: Line a baking sheet with parchment paper. (A quarter sheet pan works well here.) Place the breadcrumbs in a small bowl and set aside.

Step 6

, Once the dough has doubled in size, turn it out onto a clean, lightly floured work surface. Gently deflate the dough and pat it into an 8” x 10” rectangle.

Step 7

, Fold the two long edges toward the center, as if rolling up two logs of cinnamon roll dough. Repeatedly fold the dough over in about 1” intervals until both of the edges meet, then seal the seam with your fingertips.

Step 8

, Gently roll the dough into an 18” log.  Using a bench knife or sharp chef’s knife, divide the log into 12 pieces, each about 1 1/2” wide (about 54g).

Step 9

, Coat each piece of dough in some of the breadcrumbs.

Step 10

, Place the rolls cut-side up on the prepared pan. Cover the pan and allow the dough to rise at room temperature until it looks slightly puffy, about 1 to 2 hours.

Step 11

, Transfer the pan to the refrigerator and allow the rolls to proof overnight. This overnight refrigeration not only helps develop flavor but allows you to bake the rolls first thing in the morning and enjoy them for breakfast.

Step 12

, To bake the pandesal: Remove the rolls from the refrigerator and let them rest at room temperature, covered, while the oven preheats to 375°F.

Step 13

, Bake the pandesal for 25 to 30 minutes, until golden brown. Remove them from the oven and allow them to cool slightly before serving.

Step 14

, Storage information: Store any leftovers in an airtight container at room temperature for up to two days; freeze for longer storage.