Dissolve yeast in warm milk. Add 2 teaspoons of sugar. Stir to combine. Let stand for 5-10 minutes until yeast has activated and mixture is foamy.
In a large bowl, whisk together all-purpose flour, bread flour, and salt. Set aside.
Pour yeast mixture into the bowl of a stand mixer fitted with a hook attachment. Add remaining sugar, butter, and lightly whisked eggs.
With the mixer running on low speed, add the flour mixture in three additions. Once all the flour has been added, increase speed to medium. Continue to knead until dough comes together to form a smooth ball.
Remove from mixing bowl and transfer to a lightly oiled bowl. Cover with plastic wrap and let dough rise at room temperature for 1 hour, until dough has doubled in volume*. Punch dough down and divide into 24 equal parts.
Roll dough into balls and dip the top of the bread roll into breadcrumbs. Place rolls breadcrumb side up on a parchment lined 18x13-inch baking sheet. Cover dough with plastic wrap to prevent from drying out. Allow bread rolls to rise for 20-30 minutes, until bread rolls have puffed up.
Preheat oven to 350 degrees F. Remove plastic wrap and bake for 20-25 minutes until fragrant and golden brown. Eat bread rolls warm or at room temperature. All images and text ©The Little Epicurean.