Pour warm milk, melted butter, egg, vanilla, ube extract/flavoring, and yeast into a large mixing bowl. Before continuing, thoroughly combine the wet ingredients.

Then stir in the white sugar, salt, and bread flour (if using) or all-purpose white flour.

Mix all of the ingredients together until a dough forms.

Cover the bowl with plastic wrap and set aside for 20 minutes. This allows everything to relax, making kneading easier.

Place the dough on a kneading board and knead it (cutting board or other clean surface). To help with the stickiness, lightly grease your hands and the kneading board with oil. The dough should then be kneaded for about 7 minutes.

When finished, tuck the dough ends underneath to form a smooth ball. Grease the bowl lightly with oil before adding the dough. Refrigerate the bowl after wrapping it in plastic wrap. Allow the dough to rise for two hours, or until it has doubled in size.

Place the dough on a flat surface and divide it into 20 portions after 2 hours (each portion should weigh approximately 45g or1.6z).

Roll each pandesal portion into an even round ball for ube pandesal without cheese.

Roll each portion in fine textured breadcrumbs (dust them off) before placing them on a baking tray lined with parchment paper.

Allow the pandesal dough balls to rest for 30 minutes more (to allow dough to rise).

Bake ube pandesal for 18 to 20 minutes at 350°F in a preheated oven.

Remove from the oven and set aside for a few minutes to cool before serving, as the filling will be very hot.