Crunchy Pandesal

2 tsp yeast
2 tbsp sugar
1cup cold milk
1 cup water
5-6 cups flour
1tsp salt
4 tbsp sugar
3tbsp melted butter
3 tbsp cornmeal

1. heat the water then add 1 tbsp sugar stir until dissolved. do not wait for it to boil when small bubbles starts to form on the sides of the pan, turn the heat off.
2. transfer into a bowl and add 1 cup COLD milk, the combination will be the right temperature to proof the yeast
3. add the yeast to the mixture stir for 2-3 strokes and leave to proof, in about 2 mins there should be yeast particles starting to float to the surface and it will eventually become foamy. this will take around 10 mins, if in 5 mins nothing happens to the mixture it means the yeast is not active or the water too cold or too hot. too hot will kill the yeast and too cold will prevent it from expanding.
4. mix the 5 cups of  flour , salt, sugar together, make a hole in the center and pour in the yeast mixture, start kneading when a ball forms add the melted butter and add the remaining cup of flour gradually until the ball is smooth and elastic. place the dough in a lightly greased bowl , cover with clean wet kitchen towel or cling wrap, let it rise for 30 mins until double in size.
5. divide the dough into 16 pcs use 1 tbsp of flour to dust your hands and mold each small dough into desire shape, coat with cornmeal then place in a tray with parchment paper leave 1-2 cm apart from each other, place it in the oven that was pre-heated at 150F for 2 mins then turn it off, the warm temp of the oven will help the dough to rise, let it rise for 1 hour , turn the oven on to 350F bake for 15 mins then broil for another 5-10 mins until bread are brown on the top