Filipino Pan de Sal with Creamy Kesong Puti

In a large bowl, combine the warm water, yeast, and 1 tablespoon of the sugar. Let it sit for 5 minutes until foamy.

Add the remaining sugar, flour, salt, and melted butter to the yeast mixture. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for 1 hour, or until doubled in size.

Punch down the dough and divide it into 12 equal pieces. Roll each piece into a log, then roll in bread crumbs to coat evenly.

Arrange the coated dough logs on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.

Preheat your oven to 375°F (190°C). Bake the pan de sal for 12-15 minutes, or until golden brown and cooked through.

Remove from the oven and serve immediately with slices or crumbles of creamy kesong puti.