To start, mix the ube powder and 3 boiling tablespoons of water together. Let sit for a minute to rehydrate. Set aside.

In a bowl or large spouted cup, whisk together the warm milk, warm water, egg and Ube flavoring.

In a large bowl combine the bread flour, sugar, salt and instant yeast.

Make a well in the center of the flour mixture and pour the ube paste and wet ingredients into the well. Carefully mix together with a spoon until a rough dough is formed.

Add the very soft butter to the dough and mix into the dough to make a more complete dough for 3-5 minutes.

Dump out into a well-greased surface and knead for and 5-8 minutes. The dough should be light and slightly sticky but not wet. After enough kneading the dough should also be pretty smooth and spring back when poked.

Place dough into a well-greased, large, bowl and cover with a wet hand towel. Proof the dough in a warm area for 40-60 minutes or until the dough has doubled in size.

When the dough has proofed to double its size, give it a few light punches to help remove extra air. Do not go full UFC on your dough just a couple light pats. Remove dough from bowl and portion into 24 even sized balls. These will weigh around 60-75 grams each.

Stuff each dough ball with a cube of cheese , making sure to seal all the edges. Roll into bread crumbs and place onto a baking sheet about 2 inches apart from each other. About 12 will fit on a standard sized baking sheet. Repeat until all of the pandesals are made.

Cover loosley with plastic wrap and proof the pandesals for another 30 ish minutes. They should rise ¼ to ½ more in size.

Preheat the oven to 350F and bake for 15-18 minutes. They should be lightly golden on the bottom. Let cool a bit before enjoying.