Recipe: Hot Pandesal (Filipino Buns) (bread machine), Pan De Sal (Salt Bread), Pandesal (Philippine Crusty Roll)

Pan de Sal recipe with detailed technique:
http://www.tribo.org/filipinofood/recipes/pandesal.html

HOT PANDESAL (FILIPINO BUNS)
Place in breadmaker the following ingredients:
1 cup water
1/2 cup oil
2 eggs
1 tsp. salt
1/2 cup sugar
4 1/4 cups bread machine flour
1 tbsp. breadmaker yeast (put this last)
Breadmaker Procedure:
Set breadmaker cycle to Knead, & First Rise. Take dough out when cycle is over. Cut the dough in half. Cut each half into 3 lenghtwise & cut each row to approximately 2 inch. Roll each piece in fine breadcrumbs. Turn the side of cut piece arond so the sides will be on the top. Place on Cookie sheet baking tray. Makes about 30-36 rolls depending on your cutting size preference too. Place cookie sheet in room temperature oven to rise overnight or until it almost doubles in size.
Bake in the morning or after more than 2 1/2 hours at 375 degrees Fahrenheit for 8-12 minutes.
Quick Method:
While cutting & rolling buns in bread crumbs, heat the oven at 200F degrees for about 8 minutes & turn oven off . Place cooke sheet in warmed oven for approximate 1- 1/2 hours or untill rolls have doubled in size.
Bake at 375 F degrees for 8-12 minutes on the top rack

PAN DE SAL(Salt Bread)
1 lb plain flour
1 sachet yeast
2 oz butter
2 tbsp sugar
1 1/2 tsp salt
7 fl oz lukewarm water
Breadcrumbs
Preheat oven to gas mark 6. Put all of the dry ingredients in the food processor. Mix in medium speed for to minutes. Mix water gradually. Pulse for further 2 minutes. Transfer mixture to a bowl and leave to rise and doubled in size (approx. 2 hours). Knead. Divide the dough to make 15-20 pieces or divide according to desired size. Roll the dough on the breadcrumbs. Place in a baking tray and leave to rise again for about 30 minutes. Place in the middle shelf of the oven and cook until brown.

PANDESAL (Philippine Crusty Roll)
1 1/2 tbsp active dry yeast
3/4 c lukewarm water
2 tsp Sugar
Dissolve sugar in water, then sprinkle yeast. Set aside for 5 minutes or until bubbly.
3 c unsifted all purpose flour
1/4 c sugar
1 1/4 tsp salt
Combine and sift together.
1/3 c butter
4 eggyolks
1/2 c milk
Cream butter, then add yolks, milk, yeast mixture. Then add this mixture to the dry ingredients. Mix very well and knead for 20 minutes or until smooth and elastic. Set aside to rise until double in bulk.
Roll dough diagonally and set aside to rise again in a board dusted with breadcrumbs.
Cut into 1-1/2 inch width. Place cut side up in a cookie sheet dusted with breadcrumbs. Let rise for another 30 minutes to 1 hour.
Bake at 300F for 15 minutes or until golden brown.