Mix together the yeast, 1 and 1/2 teaspoon sugar, milk, and water. Cover this for 10 minutes. This yeast mixture should have bubbles after ten minutes.

To the yeast mixture, add the softened butter or margarine, salt, and eggs. Mix very well with a wooden spoon so yeast is evenly distributed.

Slowly add the bread flour, around half a cup at a time. Either add and knead this manually or use a Kitchen Aid mixer with a dough hook. If the bread dough is not firm enough, add around 1/2 cup more of bread flour . Keep kneading till dough looks smooth, for about 10  minutes.

Place dough in a greased bowl. Cover with plastic wrap. Proof the dough for one hour in a warm corner of the kitchen.

After an hour, place on a floured surface. Using a rolling pin, roll out the dough. Then shape the dough into a long, thick stick, about two inches in diameter.

Slice the dough evenly into 20 pieces. Roll each piece in a bowl of bread crumbs. Arrange on a large 11 x 17-inches baking tray lined with parchment paper.

Cover the buns loosely with a clean, dry kitchen towel. Let the pan de sal proof, for one more hour in a warm corner. Make sure the bread buns are at least one inch apart to give room for rising.

Once the bread has risen, bake in a preheated oven of 350 F degrees for 18 to 20 minutes. Bread is done when buns are light brown on the outside. Serve warm.

 Ingredient Notes: For best results in bread-baking, it is important to use new yeast and newly-purchased flour of good quality. Check expiration dates of the products before baking.