In a small bowl, pour 1¼ cups of warm milk. Add 1 pouch of rapid-rise yeast and 2 tablespoons of sugar. Stir gently until the sugar and yeast dissolve completely. Let it sit for 5 to 10 minutes, or until the mixture becomes foamy—this means the yeast is active and ready.

In a large mixing bowl, combine the following:

2 cups all-purpose flour

2 cups bread flour

The remaining sugar

1 teaspoon salt

1 teaspoon baking powder

Mix everything together until well incorporated.

Pour the yeast mixture into the bowl of dry ingredients. Then add:

1 raw egg

5 tablespoons melted butter

1 tablespoon cooking oil

Using a spatula or wooden spoon, stir until the mixture comes together into a sticky dough.

Transfer the dough onto a lightly floured surface. Knead by hand for 10 minutes until soft and elastic. You can also use a stand mixer fitted with a dough hook for ease.

Shape the kneaded dough into a smooth ball. Place it in a lightly greased bowl and cover with a clean, damp cloth. Let it rest in a warm place for about 1 hour, or until it doubles in size.

Once the dough has risen, punch it down to release excess air. Divide the dough into 4 equal parts. Roll each portion into a log, then slice diagonally into 1 to 1.5 inch pieces.

Roll each piece in breadcrumbs, making sure it’s fully coated.

Arrange the coated dough pieces on a parchment-lined baking tray, leaving space between each one to allow for rising. Let them rest again for 10 to 15 minutes.

While the dough is rising, preheat your oven to 375°F (190°C).

Once ready, bake the pandesal for 15 minutes, or until the tops turn golden brown and the rolls are cooked through.

Remove the pandesal from the oven and let them cool slightly. Serve warm with butter, cheese, jam, or enjoy it plain with a cup of hot coffee or tsokolate.