Pandesal

Directions

1. 1
   Preheat oven 350°F.
2. 2
   Knead all ingredients 10 minutes, adding more flour as needed to achieve a tacky dough (I add around 1/4 cup more).
3. 3
   Place in floured table, shape into a smooth ball. Bulk ferment for 1 hour (45 minutes for me).
4. 4
   Divide into 3, make into a fat log, rest 30 minutes (I rested 15 minutes).
5. 5
   Roll into breadcrumbs, rest 35 minutes (mine rested 5 minutes).
6. 6
   Cut about 2 inches, reroll in crumbs. Proof 25 minutes.
7. 7
   Bake 15-20 minutes.