Directions:

Combine milk and eggs in a bowl.

Mix in flour, sugar, milk powder, salt, and yeast. After kneading for a few minutes, just enough for the dough to come together, add the butter in batches.

Knead until dough is soft and elastic (until windowpane stage). Form into a ball and transfer to an oiled bowl and cover with plastic wrap. Let it rest for 1-2 hours or until the dough has doubled in size.

Transfer the dough onto a well floured surface. Punch down the dough to slightly deflate.

Forming the pandesal: There are 2 ways to shape the pandesal:
Method 1:Roll the dough to form a rectangle. Starting from the long side nearest you, roll into a log and pinch 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.

Method 2:
Divide the dough into 24 equal pieces. Shape each piece into a ball and roll it in bread crumbs. Place each ball onto a baking sheet.

Cover the pandesal and rest for 1 hour or until the pandesal doubles in size.

Preheat the oven to 350F/180C. Bake the pandesal for 10 minutes or until golden brown.