In a bowl, mix warm milk, sugar, and yeast. Stir lightly and let sit for 5–10 minutes until foamy. Add melted butter and egg to the yeast mixture. Whisk gently until smooth.

In a large bowl, combine flour and salt.
Gradually pour in the wet mixture. Mix with a spatula or stand mixer until a soft, slightly sticky dough forms. (If using hands, grease your palms lightly with oil.) Knead for 10–12 minutes (or 7–8 minutes in mixer) until smooth and elastic. Dough should be soft but not overly sticky.

Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise in a warm spot for 1 hour, or until doubled in size. Punch down the dough. Divide into 24 small balls. Roll each into oval or round shape. Coat each piece with bread crumbs.

Place on a parchment-lined baking tray, spaced apart. Cover and let rise again for 30–45 minutes until puffy. Preheat oven to 350°F (175°C). Bake for 15–18 minutes or until light golden brown. Cool slightly, then enjoy warm with butter, cheese, or your favorite spread.