In a stand mixer, combine all-purpose flour, yeast, salt (make sure the salt doesn’t make direct contact with the yeast), and sugar. Mix all the dry ingredients together.
Add the eggs and milk. Add just enough milk to pick up all the flour at the bottom of the bowl, then add a splash more (I like my pandesal dough to be a bit wet and sticky!)
Add the butter, then put your stand mixer on medium speed. Knead for about 5-7 minutes, or until it passes the windowpane test. Make sure you don’t over-knead your dough!
Once it’s kneaded, scrape the sides of the bowl to combine the dough into one ball. Cover the dough with plastic wrap, and let the dough rise for about an hour or until it has doubled in size.
To start making the filling, take a medium bowl and mix together the butter, milk, and brown sugar. Then, add the flour and bread crumbs. Set aside.
Once you poke the dough and it doesn’t spring back, tip the dough out on a lightly floured surface and press out all the air bubbles.
Divide the dough into 24 even pieces, and shape them into discs. Spread some filling on the discs but be sure to leave some dough exposed on the edges so you can seal them. Roll each disc up and pinch the dough to seal.
Place the dough on a parchment paper-lined baking sheet, allowing a little room in between the rolls to puff up.
Let the shaped rolls rise for another hour, or until you poke the dough and it only springs back halfway.
Place your baking pan in a preheated 350ºF oven in the middle rack, and bake for about 20-25 minutes or until you get golden-brown tops.
Remove the pan from the oven and allow to cool down for about 5 minutes before eating!
