Cast Iron Pandesal Pull-Apart Bread

INGREDIENTS

• 1 cup whole milk
• 6 cups bread flour, divided, plus more as needed
• 1/2 cup plus 1/2 teaspoon granulated sugar, divided
• 1/2 cup water
• 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
• 4 tablespoons (1/2 stick) melted unsalted butter
• 1/4 cup canola oil, plus more as needed
• 2 large eggs
• 2 teaspoons kosher salt
• 1/2 cup fine, dry breadcrumbs

INSTRUCTIONS

1. Make the sponge: Microwave 1 cup whole milk in a medium microwave-safe bowl until room temperature (about 75ºF), about 20 seconds. Add 1 cup of the bread flour and 1/2 cup of the granulated sugar and stir to combine.
2. Microwave 1/2 cup warm water in a small microwave-safe bowl or glass measuring cup until warm to the touch (90 to 110ºF), about 20 seconds. Sprinkle with 1 packet active dry yeast and the remaining 1/2 teaspoon granulated sugar and whisk to combine. Let sit in a warm place until bubbly, about 10 minutes.
3. Microwave 4 tablespoons unsalted butter in a medium microwave-safe bowl until melted, about 30 seconds. Add 1/4 cup canola oil and 2 large eggs and whisk until combined.
4. Place the remaining 5 cups bread flour and 2 teaspoons kosher salt in the bowl of a stand mixer and whisk to combine. Add the butter mixture, yeast mixture, and milk mixture. Beat with the dough hook attachment on the lowest speed until a shaggy dough forms, about 1 1/2 minutes. Increase the speed to medium and beat until the dough is smooth, shiny, and not sticking to the bowl (if the dough is sticky, mix in more flour a tablespoon at a time as needed), 10 to 12 minutes.
5. Coat a large bowl lightly with canola oil. Add the dough and turn to coat. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in bulk, about 1 hour. Meanwhile, coat a 12-inch cast-iron skillet with canola oil. Place 1/2 cup fine, dry breadcrumbs in a shallow bowl.
6. Gently punch the dough down and place on a work surface. Flatten and shape it into a 15×18-inch rectangle. Starting at a bottom corner, roll the dough up toward the opposite top corner into a log about 24 inches long. Cut crosswise into 16 pieces (about 4 ounces each).
7. Working with one piece at a time, shape into a smooth ball and immediately roll in the breadcrumbs: Pull the sides up to meet at the top and pinch together. Flip and place on the work surface. Roll the dough in tight circles against the work surface (like the “wax on, wax off” motion from Karate Kid!) while pressing slightly down. Within a few circles, you will start to feel the dough tighten under your palm. Continue rolling it in a circular motion, but slowly lift your fingers to form a cage around the dough with your fingertips brushing the work surface. Keep light contact between the dough and your palm and roll until round and taut.
8. Place rounded-side down in the breadcrumbs, then flip and place in the skillet breadcrumb side up. Gently press the breadcrumbs into the roll if needed. Repeat shaping and breading the remaining dough pieces, spacing them evenly apart in the skillet.
9. Cover with a kitchen towel and let rise in a warm place until the rolls are touching each other, 20 to 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350ºF.
10. Uncover the rolls and bake until golden-brown and sounds crisp and hollow when the top is tapped, about 30 minutes. Let cool for 2 to 3 minutes, then serve with jam, cheese and/or coffee.

RECIPE NOTES

Storage: ​​The cooled rolls can be stored in an airtight container at room temperature for up to 3 days.