In a measuring cup or small bowl, stir warm water, active dry yeast and sugar until combined. Set aside and let stand until bubbly (about 10 minutes).

Using a kitchen aide with large bowl and a sigh hook attachment stir sugar and oil until combined. Add salt, yeast mixture and 1 cup flour. Stir until well blended.

Add the rest of the flour ½ cup at a time, combining well after each addition. Once the dough starts pulling and sticking together in a ball, transfer to a lightly floured surface and knead until smooth and elastic (8-10 minutes). Transfer to an oiled bowl.

Cover the bowl 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).

When ready, turn the dough into a lightly floured surface, knead slightly and divide into 32 pieces. Shape each piece into an oval – like an egg – and place onto a lightly greased 9x13 inch baking pan (you'll need 2 baking pans). Optional: if filling – flatten each piece of dough slightly, a tbsp of ube jam in the middle. Fold the dough over the filling completely, pinch to seal (like a dumpling), then shape. Cover baking pans and allow to rise a second time (about 1 hour).

Preheat oven to 375F. Sprinkle bread crumbs on top of the ube pandesal and bake for 15-20 minutes or until they spring back when gently pressed. Remove from oven. Enjoy!