My Pandesal

If I were in the Philippines, it would be very impractical to bake my own Pandesal because it is sold in every corner. Pandesal sa Pugon was just very near our house and regardless of what we had for breakfast back home, there would always be Pandesal. Even Creamy (my dog) has his share of Pandesal every morning (but he's on a diet now, so no Pandesal for him in the meantime).
I had been craving for Pandesal for ages and I had been looking for a recipe so that I could make it on my own. I found several recipes, but since all of these recipes uses evaporated milk, I would always just ditch it because I cannot find any evaporated milk sold here in Israel. I decided to try replacing the evaporated milk with regular whole milk and see what will happen. There's no harm in trying. So last night, I made sure that I had all the ingredients at hand so that I would make Pandesal first thing in the morning for breakfast. But lo and behold, I woke up at 1pm! Technically, it would still be my breakfast since it's my first meal so I still decided to bake the bread. After much ado, I went to my kitchen and started preparing the dough. It's just a combination of very small amounts of milk, sugar, butter, yeast and flour plus other leaveners. After combining the ingredients, I left it on the stand mixer on kneading mode for 15mins. After kneading, I left it for another 15mins again so that the dough would double up in size. Once the dough was double its size, I used an ice cream scoop to make the individual Pandesal. My small recipe yielded 15 pieces. After baking it for 10mins, I have my freshly baked, golden brown Pandesal! I opened a Spam, made some fluffy scrambled eggs and opened a can of Reno to go with the bread. I know it's too much but I just had to taste all of it all at once! :) Manny and I never got to finish everything though, it was very heavy and filling. The Pandesal tasted like a real one (but it's real anyway! :D), and it was crunchy on the outside but soft inside.