These rolls are often served for breakfast in the Philippines. It's usually part of a breakfast that would also include kesong puti (white cheese) and something more substantial such as champorado (chocolate rice porridge), sinangag (garlic fried rice) or a meat or fish dish such as tapa, carne norte, tocini, or longganisa pork sausage.
It's also commonly served at merienda (mid-afternoon snack time) instead of a sweet pastry, and would be enjoyed with coffee and maybe some simple sides such as sliced fruit or cheese.
In a large bowl, combine water and yeast. Allow to sit for 10 minutes until 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 an electric mixer, beat to combine. Gradually add the remaining 2-1/4 cup flour in ½ cup increments and continue to combine all ingredients.
On a lightly-floured surface, turn over dough and knead, lightly adding 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 1-1/2 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. (If you don't want them to be pull-apart but instead rise and bake separately, set them about 2 inches apart on baking sheet.) Cover with a cloth and allow to rise for about 1 to 1-1/2 hours or until double in size.
Near the end of the rising time, start preheating oven to 350°F.
Bake in a 350°F oven for about 15 to 20 minutes or until golden brown. Serve hot.