1. In a stand mixer bowl, combine water and yeast. Allow to sit for 10 minutes or until the mixture becomes bubbly. Stir well.
2. In a small bowl, combine milk, butter, eggs, sugar, and salt. Stir together until incorporated.
3. Add milk mixture and 2 cups flour to yeast mixture. Using a dough hook, beat to combine.
4. Gradually add the remaining 2 ¼ cups flour in ½ cup increments and continue to combine all ingredients.
5. On a lightly floured surface, turn over dough and knead, sparingly adding the remaining ¼ cup flour as necessary, for about 10 minutes or until smooth, supple and elastic.
6. In a lightly oiled large bowl, place dough. Cover with film and allow to rise for about 1 to 1 ½ hours or until double in size.
7. On a lightly floured surface, transfer dough and divide into 24 pieces. Shape each piece into a ball and roll on breadcrumbs to coat.
8. Arrange balls about 1-inch apart on a lightly greased baking sheet. Cover with a cloth and allow to rise for about 1 to 1 ½ hours or until double in size.
9. Meanwhile, preheat oven to 350 F.
10. Bake in the preheated oven for about 15 to 20 minutes or until golden brown. Serve hot.