Pandesal

Step 1: Mix 1 ⅛ lb strong white bread flour, ¼ oz instant dried yeast, 2 ⅛ oz sugar and 1 ½ tsp salt in a large bowl. Add 1 cup milk and 1 egg and stir into a shaggy dough.

Step 2: Knead on the worktop for 5 minutes, then work in 1 ¾ oz butter a piece at a time. Keep kneading for 8–10 minutes more, until the dough is smooth, soft and springs back when poked.

Step 3: Put it in a bowl greased with 1 tsp vegetable oil, cover and leave somewhere warm for 60–75 minutes, until doubled in size.

Step 4: Divide the dough in two. Roll each half into a log about 40 cm long and 4 cm thick. Roll the logs in 2 ⅛ oz fine dry breadcrumbs until coated.

Step 5: Cut each log on a slight diagonal into 10 pieces with a dough scraper. Lay them cut side up, 3 cm apart, on two lined baking trays and press lightly to flatten. Sprinkle a few more crumbs on top.

Step 6: Cover loosely and let rise for 30–40 minutes, until puffy and nearly doubled. Heat the oven to 375°F (fan 350°F). Overproofing is the common mistake: the rolls spread, collapse in the oven and turn dense.

Step 7: Bake for 15–18 minutes, until lightly golden on top and pale gold underneath; they should sound hollow when tapped. Don't let them get dark or the crust goes hard.

Step 8: Cool for 10 minutes on a rack and eat warm, split open with butter or cheese.