Ingredients:

  • 240ml whole milk, warmed to 110°F
  • 100g granulated sugar, divided
  • 7g active dry yeast
  • 500g bread flour or all-purpose flour
  • 1 tsp fine sea salt
  • 1 large egg, room temperature
  • 55g unsalted butter, melted and cooled
  • 50g fine plain breadcrumbs

Instructions:

  1. In a small bowl, combine warm milk, 50g sugar, and yeast. Let sit for 5–10 minutes until foamy. In a separate large bowl, whisk together flour, remaining 50g sugar, and salt.
  2. Add the yeast mixture, egg, and melted butter to the dry ingredients. Stir until a shaggy dough forms.
  3. Knead the dough (7-10 minutes by stand mixer or 12-15 minutes by hand) until smooth, elastic, and passes the windowpane test.
  4. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm area for 1 to 1.5 hours until doubled in size.
  5. Punch down dough and divide into 20 equal pieces (approx 45g-50g each). Shape into smooth balls.
  6. Roll each dough ball in breadcrumbs until evenly coated. Place on a parchment-lined baking sheet with 2 inches of space between rolls.
  7. Cover and proof for 30–45 minutes until puffy. Preheat oven to 350°F (175°C).
  8. Bake for 12–15 minutes until tops are lightly golden brown.