In a bowl, combine: 1 cup warm milk, 1 tablespoon sugar, 2 1/4 tsp active dry yeast. Let it sit for 5–10 minutes until foamy (this means the yeast is alive and active). In a large bowl (or mixer), mix: 3 1/2 cups flour, remaining sugar, & 1/2 tsp salt.

Add activated yeast mixture, 1 beaten egg, & 1/4 cup melted butter. Mix until a dough forms. If sticky, add the remaining 1/2 cup flour gradually. Knead for 8–10 minutes (by hand or with a dough hook) until smooth and elastic.

Place dough in a greased bowl, cover with a towel or plastic wrap. Let it rise in a warm place for 1–1.5 hours, or until doubled in size. Punch down the dough and divide into 16 equal pieces. Flatten each piece into a circle, place a cube of cheese in the center, and pinch to seal. Roll each ball lightly in breadcrumbs.

Place them on a parchment-lined baking tray, seam side down. Cover loosely and let rise again for 30–45 minutes. Preheat oven to 350°F (175°C). Bake for 15–18 minutes or until golden brown on top. 🧈 Serving Tips: Best enjoyed warm while the cheese is gooey! Store leftovers in an airtight container for 2–3 days and reheat before eating.