In a large bowl mash the active yeast and add the lukewarm milk and half of the sugar. Stir until its finely dissolve.
In another bowl combine all the dry ingredients from the flour, sugar, salt and baking powder. Mix it well.
Add the egg, butter, and oil in the dry mixture then follow the yeast sugar milk mixture and blend together until it makes a fine dough.
Knead the dough, mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl with a cloth and let the dough rise for at least 1 hour.
Roll the dough into a rectangular sheet and then roll the sheet into a log, about 20 inches long and 2 inches in diameter. Cover generously with breadcrumbs and let it rest for about 30 minutes.
Using a dough cutter or a flat knife, cut the log into 1-inch thick pieces. Place the pieces with the cut side up on a baking tray and sprinkle with breadcrumbs. Make sure there is enough space between pieces. Let the dough rise for about 15 minutes, the last time before baking the bread.
Preheat the oven to 180 degrees Bake the bread for 20 minutes or until the pandesal becomes lightly toasted.
Pan de sal is best enjoyed straight from the oven. Nothing beats hot freshly baked bread brushed with butter. You can always warm them in the microwave for 30 seconds serve and enjoy!