Milkbread for pandesal or rolls

Hey, everyone! I've gotten requests for this, a favorite milkbread recipe, or pandesal (rolled in breadcrumbs), also great for buns and morning rolls or as twists with fruit or caramel.

Pandesal dough :

1-1/2 tablespoon of active dry yeast in 1/8 cup lukewarm water (not hot)

1-1/4 cup milk (warm)

1 egg

5 tablespoons of softened butter

4 cups (to 4-1/2) all purpose flour

1/2 cup sugar

1 teaspoon sea salt

+1 cup breadcrumbs for rolling dough

+ or fruit or preserves for stuffing

Line a pan with parchment paper. Mix dissolved yeast, milk, flour and sugar in a bowl. Add egg, softened butter and salt and knead until softened (about 10 minutes). Allow to rise about 1 to 1-1/2 hours. Punch air bubbles out of dough and divide dough to make 6-8 parts. Roll into balls and fold each ball into itself 3-4 times. Roll the ball in breadcrumbs and place in pan, leaving space between the rolls to grow. Allow to rise about 30 minutes to an hour Preheat oven to 180° C / 350° F. Cook about 15-18 minutes or until lightly browned.

For fruit or caramel breakfast rolls, line a muffin tin with parchment paper. Instead of rolling into balls, flatten dough into 3" x 7" rectangles. Spread a layer of caramel or fruit preserves or fresh fruit like blueberies or red berries on this rectangle. Roll into a long cigarette shape. Cut in half lengthwise and braid the two pieces together, then fold or twist into a ball. Place in a muffin tin and allow to rise in a warm place about an hour. Preheat oven to 180° C / 350° F. Cook about 15-18 minutes or until lightly browned. Once cool, powder with confectioners sugar.