In a medium sized bowl, stir 2 cups warm water, 2 teaspoons active dry yeast and 1 teaspoon sugar until dissolved. Set aside and let stand until bubbly (about 10 minutes).
Phase 2:
In a large bowl, stir ⅔ cup sugar and ¼ cup oil until fully combined.
Add 2 teaspoons salt, your yeast mixture and 1 cup flour. Stir until incorporated.
Proceed to add the rest of your flour ½ cup at a time combining well after each addition.
Once the dough starts pulling and sticking together in a ball, transfer it into a lightly floured surface and knead until smooth and elastic (8-10 minutes). When in doubt, knead some more.
Phase 3:
Oil a large bowl with 1 tablespoon oil. Place your dough in the bowl and turn to ensure the whole dough is coated. Cover with a damp cloth or plastic wrap and allow to rise in a dry warm place (about 90F) until it doubles in size (about 2 hours).
Once the dough is ready, turn the dough into a lightly floured surface and knead slightly. Weigh the dough and divide into 36 pieces.
Shape each piece into an oval, like an egg, and place onto a lightly greased 9x13 inch baking pan (you would need two pans - 18 pieces per sheet). Make sure to keep about a quarter inch space around each piece to allow them to rise further.
Cover each baking sheet with a damp cloth and allow to rise a second time (about an hour).
Phase 4:
Preheat your oven to 375F. Sprinkle bread crumbs on top of the pandesal and bake until golden brown (15-20 minutes). Since you're using 2 baking sheets, you may want to rotate/switch the pans midway through.
Video
Notes
This pandesal recipe requires 6 cups of flour. However, if you think you've added enough and your dough is getting too dry, you can stop. No need to add all 6 cups.
This pandesal dough is meant to be on the stickier side though; so only go over the 6 cups of flour if your dough is very, very sticky and wet.
For best results, weigh ingredients using a kitchen scale.
When kneading the dough, you want a lightly floured surface. You can add a little more flour to make kneading more manageable but don't add too much. Try kneading with damp hands instead.
See the post for the complete step-by-step photos and a lot more tips for making perfect pandesal every time.