High Altitude Pandesal Recipe

First, I like to acknowledge that this is a modified version of the original recipe found at PinoyCityUSA.com

This is a pandesal recipe modified for high altitude baking (5000ft).
This recipe is best to start in the evening to give the dough enough time for slow rise for final baking in the morning. Allocate 2.5 hours for preparing the dough in the evening and about 1 hour for baking in the morning. I don't have a breadmaker so I wouldn't know if this recipe will work with a breadmaker.
Makes 2 dozen rolls.

3 cups unbleached bread flour (all purpose flour works as well)
1/4 cup white sugar
2 tablespoons cooking oil
2 egg yolks

1 teaspoon dry yeast (do not use rapid rise yeast!)
3/4 teaspoon fine salt
1 tablespoon white sugar
1 cup warm water (90-100F)

1 cup plain bread crumbs
1 large (1 gallon) ziploc bag or equivalent

Gently mix 1 tablespoon sugar, 3/4 teaspoon salt, and 1 teaspoon dry yeast in 1 cup warm water.
Set aside for 5-10 minutes.

In a bowl, mix remaining sugar, oil, and egg yolks.
Add softened yeast mixture and flour. Mix well
Knead until smooth.
Form into a ball and brush surface of dough with oil. (Pam spray works well.)
Cover with damp cloth or plastic wrap and let rise for about 2 hours or until it doubles in bulk.
Punch down then roll out on a floured board. Cut into 4 equal pieces.
Roll each piece into 1 inch diameter log. Place in ziploc bag and store in refrigerator overnight
This allows the dough to rise very slowly which is essential in high altitude baking.

In the morning, heat the oven to about 100F. That's right.. 100F. Turn oven off! We just want a nice warm place for our dough to rise.
Take the dough out from ziploc bag and roll out to about 1.5 inch diameter. Cover with bread crumbs.
Cut each strip into 6 equal parts making 2 dozen pieces in total.
Place on baking pan(s) cut side up. Sprinkle more bread crumbs.
Place the dough in the warm oven and let rise for another 30 minutes or until it doubles in bulk.
Take the dough out of the oven. Preheat oven to 350F. Reduce heat to 300F when you put in pandesal.
Bake 15 minutes or until slightly golden.