In a big bowl or the bowl of an electric mixer (if using), combine warm water, 1 Tbsp brown sugar and yeast. Stir to combine and wait for the yeast to proof, about 5 minutes. You’ll see bubbles forming.
Add the shortening, brown sugar, salt and HALF of the flour (2 cups). Using a paddle attachment, mix for less than a minute just to combine everything. If doing manually, use a wooden spoon to mix everything up. Mixture will look like a pancake batter.
Switch to the dough hook at speed no.2 (if using a mixer) and add the remaining 2 cups of flour. Knead for 5-10 minutes, adding the extra flour a tbsp at a time until no longer sticky. Without using a mixer, gradually add the rest of the flour kneading until dough is smooth and no longer sticky.
Dust the kitchen counter with a little flour and tip the dough over. Knead a little bit and form into a smooth ball. Placed in a greased bowl and rest the dough for an hour or until double in size.
Punch the dough and pour onto a clean kitchen counter. Divide in half and form one into a small rectangle (abt 5x7”). Roll into a log the size of an empty paper towel roll (tucking at every turn). Repeat with the other one.
Roll the logs in breadcrumbs, cover with a kitchen towel and let rest again for 15 minutes.
Cut at an angle about 1.5”, sprinkle breadcrumbs on both cut sides and place on a cookie sheet at least an inch apart. Cover with plastic wrap or kitchen towel and let it rest again for 20 minutes.
Preheat oven to 300F and bake pandesal for 20-25 minutes depending on the size and your color preference. Mine took 20 minutes.
Best served hot with butter, cheese, peanut butter or by itself.