• In a small bowl, combine milk and eggs, beating gently. Set aside.
• In a separate bowl, mix the flour, milk powder, sugar, yeast, and salt until combined.
• Slowly add the milk and egg mixture to the dry ingredients. Knead for a few minutes until the dough clumps.
• Add butter in batches while kneading constantly. Knead until the windowpane stage or when the dough is smooth and elastic.
• Form into a ball and transfer to an oiled bowl. Cover with plastic wrap and let it rest for 1-2 hours or until doubled in size.
• Transfer the dough onto a floured surface. Punch down to slightly deflate the dough.

Forming the pandesal

• Option 1: Roll the dough into a rectangle. Starting with the long nearest you, roll into a log and pinch the ends to seal. Cut into 24 pieces, slicing diagonally. Roll each piece in bread crumbs and place onto a baking sheet with the cut side up.
• Option 2: Divide the dough equally into 24 pieces. Shape each piece into a ball and roll each in bread crumbs before placing onto a baking sheet .
• Cover the pandesal and let it rest for 30 minutes or until the pandesal doubles in size.

Baking

• Meanwhile, preheat the oven to 180C/350F.
• Bake the pandesal for 12 minutes or until they’re golden brown.