For the rosemary garlic oil

1. In a small pan over low heat, melt the butter. 
2. Add the garlic and rosemary. 
3. Saute the garlic and rosemary until the garlic has browned lightly. 
4. Remove from heat. Leaving some small amount, transfer the rest to a bowl. Set aside.

For the corned beef:

1. Using the same pan as the rosemary garlic oil, add the sliced onions and saute until slightly translucent.
2. Add the garlic and saute until the onions are translucent.
3. Add the corned beef. With a spatula, lightly press on the corned beef to break it apart. 
4. Cook until oil from the corned beef is a starting to dry out. 
5. Season with sugar, salt, and pepper. 
6. Remove from heat and set aside to cool.

For the pandesal:

1. Combine milk and eggs in a bowl.
2. Mix in flour, sugar, milk powder, salt, and yeast. After kneading for a few minutes, just enough for the dough to come together, add the butter in batches.
3. Knead until dough is soft and elastic (until windowpane stage). Form into a ball and transfer to an oiled bowl and cover with plastic wrap. Let it rest for 1-2 hours or until the dough has doubled in size.
4. Transfer the dough onto a well floured surface. Punch down the dough to slightly deflate.
5. Forming the pandesal: There are 2 ways to shape the pandesal:

   Method 1:Roll the dough to form a rectangle. Starting from the long side nearest you, roll into a log and pinch ends to seal. Cut into 16 pieces, slicing diagonally. Flatten each piece and add about 1 tbsp of corned beef. Seal the edges and roll each piece in bread crumbs. 

   Method 2:

   Divide the dough into 16 equal pieces. Shape each piece into a ball.  Flatten each piece and add about 1 tbsp of corned beef. Seal the edges and roll each piece in bread crumbs. 

6. Cover the pandesal and rest for 30 minutes. 
7. Meanwhile, preheat the oven to 350F/180C.
8. Bake the pandesal for 15 minutes or until golden brown.
9. Brush the rosemary garlic oil on top of the pandesal and serve while warm.