Pandesal (Filipino Bread Rolls)

Ingredients

• ½ cup warm water
• ½ cup warm plant milk (see notes for other variations)
• 2 ¼ tsp active dry yeast (1 package)
• 1 tbsp sugar (for yeast activation)
• 3 tbsp neutral flavored oil
• 3 ⅓ cups all purpose flour
• ⅓-3/8 cup white sugar
• ½ cup fine breadcrumbs (for coating)

Optional Ingredients

• as needed Oil for coating dough ball

Instructions

1. 11.Combine yeast, water, plant milk, and 1 tbsp sugar. Leave for 10-15 minutes until bubbly and fragrant. Make sure the liquid is comfortably warm—if it's too hot, it could kill the yeast and if it's too cold, it would not activate the yeast.
2. 22.Add flour, remaining sugar, and oil. Knead for 10-20 minutes until the dough passes the 'window pane test' (it should be very stretchy). Tip: Use oil on your hands and the table instead of flour if the dough is sticking.
3. 33.**If using a mixer**: Use a dough hook and knead on low (speed 2 or below) for 10-15 minutes until the dough is stretchy and can be formed into a very smooth ball. NOTE: Do not knead faster than mixer option 2 as it can mess with the gluten hence affecting the texture of the final product.
4. 44.Place the dough in an oiled bowl, cover with a cloth, and let rise for 1 hour. TIP: If it's cold where you are, use your oven's bread proof option or just leave the oven light on to help with the rising action.
5. 55.Divide the dough into 16 pieces (about 45- ¼ cup each). Shape each into perfectly smooth little balls—make sure there are no cracks so they can rise properly. TIP: Imagine making a balloon trapping the air on the smooth, stretchy, round top as the dough rises.
6. 66.Roll each ball in the breadcrumbs until evenly coated. NOTE: If you don't have breadcrumbs, you can use PANKO and run it in the blender to make it finer, almost powdery in texture.
7. 77.Place on a baking sheet, cover, and let rise for one more hour.
8. 88.Bake at 375 °f for 20-25 minutes until very lightly golden brown on the tops. ENJOY!!!!