Prep time 170 minutes
Cook time 25 minutes
Yield: Serves or Makes 20 rolls
In a large cup, mix together the lukewarm water and 1 teaspoon of sugar. Add in the active dry yeast and gently mix it to combine. Set this mixture aside for 5-10 minutes to activate and fluff up.
In a small pot over low heat, add the vegan butter and the almond milk. Heat until the butter is melted but the mixture is not boiling. Remove from heat and cool for 10 minutes, or until lukewarm.
Transfer the mixture to a large mixing bowl (or the bowl of your standing mixer). Add in the remaining 3/4 cup sugar and mix until well combined. Add in the yeast mixture and salt and mix again. Begin to add the flour, 1/2 cup at a time, until the dough is moist but not sticky. We used a total of 6 cups of flour, but you may need a little more or a little less depending on the stickiness of your mixture.
Grab another large bowl and lightly coat it with oil. Set it aside.
On a lightly floured work surface or with a standing mixer, knead the dough until it is smooth and elastic.
Transfer the dough to the oiled bowl, toss it to be sure it is moist, and cover it with a clean towel. Allow the dough to rise in a warm area for 1 hour, or until doubled in size.
Grease your baking dish(es). We used a 9x12 glass baking dish and a cake pan to fit all the rolls.
Once the dough is risen, punch it down and transfer to a clean floured work surface. Divide into 20 even pieces and shape into balls.
Add the breadcrumbs to a wide bowl or plate and gently coat each pandesal roll in the breadcrumbs. If the rolls are too dry to coat, spray them with cooking oil or water. Transfer the rolls into the greased dish, about 1/2 inch apart. Cover the pan(s) with a clean cloth and place them in a warm place to rise for 1 hour, or until doubled in size.
Preheat the oven to 375ºF. Bake for 20-25 minutes or until golden brown. Cool for 10 minutes before serving.