In a stand mixer bowl, combine water and yeast. Allow it to sit for 10 minutes or until the mixture becomes bubbly. Stir well.

In a small bowl, combine milk, butter, eggs, sugar, and salt. Stir together until incorporated.

Add the milk mixture and 2 cups of flour to the yeast mixture. Using a dough hook, beat to combine.

Gradually add the remaining 2 ¼ cups flour in ½ cup increments and continue to combine all ingredients.

On a lightly floured surface, turn over the dough and knead, sparingly adding the remaining ¼ cup flour as necessary, for about 10 minutes or until smooth, supple, and elastic.

In a lightly oiled large bowl, place the dough. Cover it with film and allow it to rise for about 1 to 1 ½ hours or until double in size.

On a lightly floured surface, transfer the dough and divide it into 24 pieces. Shape each piece into a ball and roll it in breadcrumbs to coat.

Arrange the balls about 1-inch apart on a lightly greased baking sheet. Cover with a cloth and allow them to rise for about 1 to 1 ½ hours or until double in size.

Meanwhile, preheat the oven to 350 F.

Bake in the preheated oven for about 15 to 20 minutes or until golden brown. Serve hot and enjoy.