Dissolve the yeast in ¼ cup warm water in a big bowl. Let stand for 10 minutes, and then stir well.
In a bowl, combine milk, butter, eggs, sugar and salt.
Add milk mixture and 2 cups flour into the yeast mixture. Beat with a wooden spoon or electric mixer until smooth. Gradually stir in remaining flour, adding more if necessary.
Transfer dough to a lightly floured surface. Knead dough, adding flour as necessary, until dough is smooth, elastic and no longer sticky (around 10 minutes).
Place dough in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour or until double in size.
Transfer dough to a lightly floured board. Divide dough into 24 pieces. Shape each piece into a ball, roll in breadcrumbs and place in a baking pan lined with parchment paper.
Cover with a cloth and let rise for at least one hour or until almost double in size.
Bake in 225 F oven for 20 minutes and then increase the oven temperature to 325 F while keeping the bread in the oven. Bake for another 10-15 minutes or until golden brown.