A popular breakfast choice, pandesal are also eaten as a snack throughout the day and can be slathered with copious amounts of butter, stuffed with cheese or eggs, spread with jam or peanut butter, and used as the base for a simple yet tasty sandwich.

Wheat isn’t indigenous to the Philippines, so bread is a relatively recent addition to the cuisine. Wheat was introduced by the Portuguese during the 1500s, and with the arrival of Spanish colonizers and the opening of the country’s first panaderia, or bakery, in the mid-1600s, bread production flourished. Back then, bread had a sturdier crust and firmer structure, a result of being baked directly on the floors of wood-fired ovens. Over time, it incorporated cheaper, lower protein flour and commercial yeast, and was baked on baking sheets (brought over by Americans)—all of which contributed to the modern version of pandesal. 

Ingredients

• 555g (19 1/2 ounces; about 4 1/4 cups) all-purpose flour, such as Gold Medal 
• 115g (4 ounces; 1/2 cup) sugar 
• 8g (2 1/4 teaspoons) instant yeast, such as SAF
• 5g (1 1/2 teaspoons) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
• 225g (8 ounces; 1 cup) whole milk
• 60g (2 ounces; 1/4 cup) vegetable oil 
• 2 large eggs (100g)
• 1 large egg yolk (15g)
• 60g (2 ounces; 1/2 cup) plain breadcrumbs

Procedure

In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt. Mix on low speed until well combined. Add milk, oil, eggs and egg yolk, and mix until a shaggy dough forms, about 2 minutes. Increase speed to medium and continue to mix until dough is smooth and pulls away from the sides of the bowl (it will remain attached to bottom of bowl and be sticky), about 10 minutes.

Using a bowl scraper, transfer dough to a lightly oiled large bowl, cover loosely with plastic wrap, and let sit at warm room temperature (75°F/24°C) until roughly doubled in size, about 1 1/2 hours.

Line a rimmed baking sheet with parchment paper. Fill a wide shallow bowl with breadcrumbs. Turn dough onto a clean, floured surface, but do not deflate. Divide into 16 equal portions (2 1/3 ounces; 65g each). Working with one portion at a time, cup dough beneath your palm and work it in quick circular motions to form a smooth ball. Transfer portion to bowl with breadcrumbs, roll to evenly coat with breadcrumbs on all sides, and transfer to prepared baking sheet. Repeat with remaining portions of dough, spacing each about 1 inch apart on prepared baking sheet. Cover loosely with plastic wrap, and allow to rise at warm room temperature (75°F/24°C) until almost doubled in size, about 1 hour. (Alternatively, cover tightly with plastic wrap, and refrigerate overnight until puffy and soft, between 10 and 12 hours).

Thirty minutes before baking, adjust oven rack to middle position and preheat to 350°F (177°C). Bake pandesal until puffed and golden brown, about 20 minutes.

Transfer to a serving platter, and serve immediately.

This recipe is from seriouseats.com

https://www.seriouseats.com/pandesal-filipino-rolls-recipe-5189763