Warm the milk until it is between 100-105°F. Pour it into the bowl of a stand mixer and sprinkle the yeast over the top. Add 2 teaspoons of the sugar, stir gently, and let it stand for 5-10 minutes until foamy and fragrant.

In a large bowl, whisk together the all-purpose flour, bread flour, and salt. Set this mixture aside.

Add the remaining sugar, butter, and lightly whisked eggs to the yeast mixture in the stand mixer.

Attach the dough hook to the mixer. With the mixer on low speed, gradually add the flour mixture in three parts, allowing each addition to incorporate before adding the next. Once all the flour is added, increase the speed to medium and knead for 5-7 minutes until the dough becomes a smooth, elastic ball that pulls away from the sides of the bowl.

Transfer the dough to a lightly oiled bowl, turning it once to coat. Cover the bowl tightly with plastic wrap and let it rise at room temperature for about 1 hour, until it has doubled in size.

Punch down the dough and turn it out onto a clean surface. Divide it into 24 equal portions (each about 35-40g). Roll each portion into a smooth ball.

Pour breadcrumbs into a shallow bowl. Dip the top of each dough ball into the breadcrumbs, coating them generously. Place each ball, breadcrumb-side up, on a parchment-lined 18×13-inch baking sheet, spacing them about 1½ inches apart. Cover loosely with plastic wrap.

Let the rolls proof at room temperature for 20-30 minutes, until they are puffy and nearly doubled in size.

Preheat the oven to 350°F. Remove the plastic wrap and bake the rolls for 20-25 minutes, until golden brown and fragrant. Transfer them to a wire rack and enjoy them warm or at room temperature.