Prepare Wet Mixture: In a mixing bowl, combine warm milk, melted unsalted butter, large egg, vanilla extract, and ube extract. Stir in rapid-rise yeast until fully dissolved. Let sit for about 5 minutes until yeast froths.

Combine Dry Ingredients: In a large bowl, whisk together bread flour, granulated sugar, and kosher salt. Gradually pour in the wet mixture from Step 1, stirring with a spatula. Knead gently until a cohesive dough forms, about 2-3 minutes.

Rest Dough: Cover the bowl tightly with plastic wrap and allow the dough to rest for 20 minutes, helping to relax the gluten.

Knead Dough: Transfer the dough to a floured surface and knead for about 7 minutes until smooth and elastic. Shape into a ball.

First Rise: Place the dough in a greased bowl and cover with plastic wrap. Refrigerate for about 2 hours or until doubled in size.

Shape Portions: Punch down the dough, divide into 20 equal pieces, and roll into smooth balls.

Coat with Breadcrumbs: Roll each ball in fine breadcrumbs and place on a prepared tray.

Second Rise: Cover the dough balls with a kitchen towel and let rest for an additional 30 minutes at room temperature.

Bake: Preheat the oven to 350°F (175°C) and bake the Ube Pandesal for 18-20 minutes until golden brown. Allow to cool before serving.