Warm the milk or water until just lukewarm and mix it with sugar and yeast until foamy to activate the dough properly.
Combine flour and salt in a bowl, add the yeast mixture, egg, and softened butter, then mix until a shaggy dough forms.
Knead the dough on a floured surface or in a mixer until it becomes smooth, elastic, and slightly tacky.
Place the dough in a greased bowl, cover with a towel, and let it rise in a warm spot for about an hour until doubled in size.
Punch down the dough gently, divide it into equal pieces, and shape into smooth round rolls.
Roll each dough ball in fine breadcrumbs to create the iconic pandesal coating.
Arrange the rolls on a baking tray, cover, and let them rise again until puffy and light.
Bake at 350°F (175°C) for 15 minutes or until the rolls turn soft, golden, and lightly crisp on the outside.
Serve warm with butter, cheese, jam, or alongside cozy meals like Carrot and Parsnip Soup for an irresistible comfort combo.
