In a big bowl, mix together flour, sugar, salt. "Note - You can also use bread flour if you want it on the chewy side or 50/50 APF and bread flour for soft but slightly chewy bite."

Pour in milk, beaten egg and melted butter. Mix several times until well blended. Make sure that the milk is only mildly warm and not hot.

Add the instant dry yeast and fold until a sticky dough forms. "Note-You may also use Active Dry Yeast. It needs to be proof and might take longer to rise. Take 1/2 cup of the lukewarm milk from the recipe and 1 tsp sugar. Add the yeast to it and let it bloom for 5 minutes before adding to the flour."

Tip the dough on a floured surface and knead until it becomes smooth and elastic, about 5-10 minutes.

Form the dough into a ball and lightly coat with oil. Place it in a bowl and cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it doubled in size. Depending how warm it is, could take 30 minutes to an hour.

Punch down the dough and divide into 2 equal parts using a knife or dough slicer. Roll each into a log. Cut each log into 6 smaller pieces.

Shape each piece into a ball and roll it in breadcrumbs, completely covering all sides.

Arrange the pieces on a baking sheet leaving some gaps in between (at least an inch). Leave them to rise second time until double in size.

While waiting, preheat oven 370° F /185°C. Bake the Pandesal for 15 minutes or until the sides are a bit browned.

Remove from oven and serve while hot!