• Combine milk and butter in a small saucepan over low heat. Warm until butter is melted—about 3 to 4 minutes. Remove pan from heat to cool.
• In the bowl of a stand mixer, dissolve yeast in water that has been warmed (no hotter than 110°F, or it’ll kill your yeast). Set aside until the yeast softens and begins to form a creamy foam—about 10 to 15 minutes.
• Measure out 480 grams of all purpose flour. Measure out an additional 60 grams of all purpose flour and set aside for kneading. Combine the 480 grams all purpose flour with yeast mixture, sugar, salt, and milk mixture (ensuring milk mixture is no hotter than 110°F) in the bowl of a stand mixer fitted with a dough hook. Mix on low until no dry spots remain. 
• Stir the remaining 60 grams all purpose flour, 2 tablespoons at time, mixing well after each addition. Continue adding flour until a firm dough forms that pulls away from the sides of the bowl. (Note: You may not need to add all of the 60 grams of flour). Knead on medium until elastic and soft but still tacky—about 7-10 minutes.
• Transfer dough to a clean bowl and coat with oil. Cover with a silicone cover or plastic wrap, and let rise in a warm spot until doubled in size—about 1 to 1 ½ hours. Meanwhile, line a baking sheet with a silicone baking mat or parchment paper.
• Transfer dough to a work surface and shape into a rectangle about 1-inch thick. Cut into 12 equally-sized pieces. Feel free to use a food scale for accuracy.

Shaping the Pandesal

• Take one of the dough pieces, keeping the rest covered to prevent them from drying out.  Form into a ball, pinching the seams on the underside, to create a smooth, round top. Place the dough ball seam-side down on your work surface. Hold your hand in a “C” shape and cup the dough ball. Keeping the undersides of your pinky and thumb pressed against the work surface, move the dough ball in a slow circular motion. Then roll the top of the ball in breadcrumbs. Repeat with the remaining 11 dough pieces. 
• Transfer dough balls to the prepared baking sheet in 3 rows of 4, spaced 2 inches apart. Cover and let rise in a warm place until nearly doubled—about 20 to 30 minutes. Preheat oven to 375° F (190° C). Bake in the preheated oven until golden brown—about 20 minutes.