In the bowl of an electric mixer (I used a 6qt Kitchenaid), combine warm water, yeast and 1 tablespoon sugar. Mix well and let stand for 5 minutes to proof the yeast. You’ll see small bubbles forming on top.
Slowly add milk, eggs, oil, sugar, 3 cups flour*, and salt. Mix using the paddle attachment (speed no. 2) for a few seconds or until the ingredients are well combined.
Switch to the dough hook and add 2 cups of flour (reserve 1 cup). Mix until the flour is well incorporated. Add 1 tablespoon at a time of the reserved flour until the dough no longer sticks to the sides of the bowl. You don’t need to add all the extra flour. Knead for 5 minutes or until smooth and elastic then form the dough into a ball. Dough will be soft but not sticky.
Place dough in a greased bowl, cover with plastic wrap and let rise for an hour or until double in size.
For the filling: Combine all the filling ingredients in a bowl and mix very well to combine. Set aside.
Punch the dough to deflate and place on the counter. Divide into 24-30 equal pieces, depending on the size you prefer. Flatten each dough (using a small rolling pin) into a small rectangle**. Spread a generous tablespoon of filling evenly over the dough, leaving about half an inch space around the perimeter. Roll up like a jelly roll and pinch the seam (if needed) to seal. Roll in breadcrumbs and place seam side down on a cookie sheet lined with baking paper. Repeat with the rest of the dough.
Cover with a clean kitchen towel or plastic wrap and let it rise for 25-30. Dough will double or almost double in size.
Bake in a preheated 325F for 20 minutes or until light golden.