Filipino Sourdough Pandesal

INGREDIENTS

• 1 1/2 teaspoons active dry yeast
• 1/3 cup plus 2 tablespoons granulated sugar, divided
• 1 cup whole milk
• 4 tablespoons unsalted butter
• 2 1/2 cups all-purpose flour
• 1 1/2 cups bread flour
• 2 teaspoons kosher salt
• 1/2 cup sourdough discard, stirred
• 2 large eggs
• Cooking spray or vegetable oil
• 1/3 cup fine, dry breadcrumbs

INSTRUCTIONS

1. Place 1 1/2 teaspoons active dry yeast and 2 tablespoons of the granulated sugar in the bowl of a stand mixer fitted with the hook attachment. Warm 1 cup whole milk in a small saucepan over medium heat until warm to the touch (105 to110ºF), about 3 minutes. (Alternatively, warm the milk in the microwave.) Pour the milk into the yeast mixture and gently whisk to combine. Let sit until foamy, 5 to10 minutes. Meanwhile, melt 4 tablespoons unsalted butter and set aside to cool to room temperature.
2. Place 2 1/2 cups all-purpose flour, 1 1/2 cups bread flour, and 2 teaspoons kosher salt in a large bowl and whisk to combine.
3. Add the melted butter, remaining 1/3 cup granulated sugar, 1/2 cup sourdough discard, and 2 large eggs to the yeast mixture and whisk to combine. Turn the mixer on to low speed and gradually add the flour mixture. Once all the flour is added, increase the mixer speed to medium and mix until the dough forms a smooth, supple ball, about 5 minutes.
4. Coat a large bowl with cooking spray or vegetable oil. Transfer the dough to the bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled in size, 45 minutes to 1 hour. Meanwhile, line a baking sheet with parchment paper. Place 1/3 cup fine breadcrumbs in a small bowl.
5. Punch down the dough, then scrape it onto a work surface. Form into dinner or traditional rolls.

1. Option 1: Dinner Rolls
   Cut the dough into 4 pieces, then cut each piece into 6 pieces. You should have 24 pieces of dough. Working with one piece at a time, roll it on the surface into a tight, smooth ball: Start by pressing the roll down with the palm of your hand while rolling, then cup your hands while continuing to roll.
2. Dip the top of the roll into the breadcrumbs, then place on the baking sheet crumb-side up. Repeat with the remaining rolls, spacing them evenly apart, 6 across and 4 down on the baking sheet.

1. Option 2: Traditional Rolls
   Pat and stretch the dough into an 8×12-inch rectangle with a long side closest to you. Cut the dough lengthwise into 4 (2-inch wide) strips. Gently roll each strip into a 12-inch long rope. Cut each rope crosswise into 6 pieces.
2. Working with one piece at a time (do not shape), toss to coat completely in the breadcrumbs, then place on the baking sheet. Repeat with the remaining rolls, spacing them evenly apart, 6 across and 4 down on the baking sheet.

1. Rise and bake the rolls: Sprinkle some extra breadcrumbs on the rolls, if desired. Loosely cover with plastic wrap or a towel. Let the rolls rise until you can poke the surface and it springs back, 40 minutes to 1 hour. Arrange a rack in the middle of the oven and heat the oven to 350ºF about 15 minutes before the rolls are ready.
2. Uncover the rolls. Bake until the tops are golden brown, about 25 minutes. Let cool 5 to 10 minutes. Serve warm with coffee, great with ham and cheese!

RECIPE NOTES

Storage: Store in an airtight container at room temperature up to 3 days.