In a large mixing bowl of a stand mixer, combine the flour, sugar, and salt, and attach the hook. Add the breadcrumbs into a bowl and set aside.

In a separate small bowl, dissolve the yeast in the warm milk and let it sit for 10 minutes until it becomes frothy.

Add the mashed ube, butter, and bloomed yeast mixture to the flour mixture and mix until a dough forms.

Mix the dough on slow speed for 3 minutes, then increase the speed and mix for 5 minutes or until the dough is developed and pulls away from the sides of the mixing bowl. The ube dough should be smooth and elastic.

Transfer the dough to a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, until it doubles in size.

Punch down the ube pandesal dough and portion it out into 15 equal pieces, about 70 grams each.

Round each piece of divided dough into a ball shape. Cover them with plastic or cloth for 15 minutes.

Flatten each piece of dough then place one piece of cheese cube in the center, pinch the dough to seal the seam, shape it round, then roll it into the breadcrumbs. Place the rolls with the seam part down onto the lined baking pan, and separate each roll about 2 inches apart.

Cover the ube cheese rolls with plastic wrap and let them rest in a warm place for 45-60 minutes or until they have doubled in size.

Preheat the oven to 350°F (175°C).

Once the rolls are proofed, bake them in the preheated oven for 16-18 minutes or until light golden in color.

Remove the ube cheese pandesal from the oven, and transfer the rolls to a cooling rack.

Serve warm and Enjoy!