Pan De Sal - Filipino Bread Rolls

• 1 cup skim milk (110-115 deg. F)
• 5 tablespoons unsalted butter (do not use "spreads")
• 1 egg, lightly beaten
• 1 teaspoon salt
• 1/2 cup sugar
• 4 cups bread flour (4 cups weigh 18 oz)
• 3 teaspoons bread machine yeast
• 1/2 cup breadcrumbs

1. Microwave milk on High for 30 seconds; Warm uncracked egg to room temperature by placing in hot water for 60 seconds, then beat lightly; Melt or soften butter to room temperature.
2. Select "Dough" cycle; Add all ingredients, EXCEPT for breadcrumbs, in the order your machine requires.
3. First Rise: When the machine is done kneading, the dough will be sticky (gooey dough means moist pan de sal); Place dough in a bowl greased with Pam spray and spray top of dough with more Pam; Cover and let rise in a warm place for 45 minutes, or until doubled in volume (To test: gently poke dough with two fingers; if it leaves an impression without springing back, it is doubled).
4. Second Rise: Gently deflate dough with your fist, then use a plastic spatula to divide dough into 24 ovals and roll them in the breadcrumbs.
5. Line up ovals in a 9x13" ungreased cake pan with the rolls touching; that way, the pan de sal use each other for height support and not spread out like ciabatta; Let rise a second time for 30 minutes; Meanwhile, preheat oven to 375 deg. F.
6. Bake for 15 minutes, or until tops are golden brown.

milk, unsalted butter, egg, salt, sugar, bread flour, bread machine yeast, breadcrumbs

Taken from www.food.com/recipe/pan-de-sal-filipino-bread-rolls-122174 (may not work)