Prepare the dough then cut and shape into buns after the first rising (both links contain step-by-step photos).
In a bowl, stir together the chopped corned beef, scallions and dehydrated onion.
Take a piece of dough and flatten between your palms. Alternatively, use a rolling pin.
Place a heaping tablespoonful of the corned beef mixture at the center of the flattened dough.
Gather the edges of the dough to seal the filling. Roll in bread crumbs.
Lay the filled dough on a baking tray with the seams tucked underneath. Make sure that they are at least two inches apart.
Leave the filled dough to rise a second time for 30 to 45 minutes or until doubled.
About 10 to 15 minutes before the second rising time is up, preheat the oven to 375F.
Bake the corned beef pan de sal for 25 to 30 minutes or until golden brown on top.
Serve the corned beef pan de sal while hot.