In a stand mixer bowl, combine water and yeast. Allow to sit for 10 minutes or until the mixture becomes bubbly. Stir well.
In a small bowl, combine milk, butter, eggs, sugar, and salt. Stir together until incorporated.
Add milk mixture and 2 cups flour to yeast mixture. Using a dough hook, beat to combine.
Gradually add the remaining 2 ¼ cups flour in ½ cup increments and continue to combine all ingredients.
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.
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.
On a lightly floured surface, transfer dough and divide into 24 pieces. Shape each piece into a ball and roll on breadcrumbs to coat.
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.
Meanwhile, preheat oven to 350 F.
Bake in the preheated oven for about 15 to 20 minutes or until golden brown. Serve hot.