Make the Dough:

1. In a mixing bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy.

2. Add eggs, sugar, oil, and salt. Stir to combine.

3. Gradually add 4 cups of flour, 1 cup at a time. Mix until a shaggy dough forms.

4. Sprinkle in the remaining 1/2 cup flour gradually until dough pulls together.

5. Turn dough onto a floured surface and knead for 6–10 minutes until smooth and elastic, using extra flour as needed.

6. Shape into a ball, place in a bowl, cover, and let rise for 1 1/2 hours or until doubled in size.

Make the Filling:

1. In a saucepan, melt butter. Stir in flour, breadcrumbs, and brown sugar.

2. Pour in evaporated milk and cook until slightly thickened. Set aside to cool.

Assemble the Bread:

1. Punch down the dough and divide into 18–20 portions.

2. Flatten each into an oval, spread 1 tablespoon of filling, and roll into a log.

3. Arrange rolls on a greased or parchment-lined baking tray.

4. Brush each roll with evaporated milk and dip in breadcrumbs.

5. Cover loosely with plastic wrap and let rise for 1 hour.

Bake:

• Preheat oven to 350°F (175°C).

• Bake rolls for 15–20 minutes until lightly golden. Cool slightly before serving.