Authentic Pandesal (Filipino Bread Rolls)

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1. 1Step 1: Warm the milk to 100-105°F and pour it into the bowl of a stand mixer. Sprinkle the yeast over the milk and add 2 teaspoons of the sugar. Stir and let stand for 5-10 minutes until foamy and fragrant.
2. 2Step 2: In a large bowl, whisk together the flour and salt. Set aside.
3. 3Step 3: Add the remaining sugar, butter, oil, and lightly whisked eggs to the yeast mixture in the stand mixer.
4. 4Step 4: Fit the mixer with the dough hook attachment. With the mixer on low speed, add the flour mixture in three additions, allowing each to incorporate before adding the next. Once all flour is added, increase to medium speed. Knead for 5-7 minutes until the dough forms a smooth, elastic ball that pulls away from the bowl sides.
5. 5Step 5: Transfer the dough to a lightly oiled bowl, turning once to coat. Cover tightly with plastic wrap. Let rise at room temperature for about 1 hour, until doubled in volume.
6. 6Step 6: Punch down the dough and turn it out onto a clean surface. Divide into 24 equal portions (weigh for precision; each piece should be 35-40g). Roll each portion into a smooth oval ball.
7. 7Step 7: Pour breadcrumbs into a shallow bowl. Dip the top of each dough ball into the breadcrumbs, coating generously. Place breadcrumb-side up on a parchment-lined 18x13-inch baking sheet, spacing 1.5 inches apart. Cover loosely with plastic wrap.
8. 8Step 8: Let the rolls proof at room temperature for 20-30 minutes, until puffy and nearly doubled in size.
9. 9Step 9: Preheat the oven to 350°F. Remove the plastic wrap and bake for 20-25 minutes, until golden brown and fragrant. Transfer to a wire rack. Serve warm or at room temperature.