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
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. Select "Dough" cycle; Add all ingredients, EXCEPT for breadcrumbs, in the order your machine requires. 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). 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. 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. Bake for 15 minutes, or until tops are golden brown.