Makes about 24 or more
4 cups all-purpose flour
1 1/4 teaspoon salt
4 teaspoons active dry yeast
4 tablespoons sugar, divided
1 cup warm water (110 to 115 degrees F), divided
1/2 cup warm milk
2 tablespoons butter or olive oil
Mix the water, 2 tablespoons sugar, and yeast. Cover with a kitchen towel or plastic food wrap and keep in a warm place to activate yeast for 10 minutes.
In a big bowl mix flour and salt. Make a well in the center. Add the yeast mixture, milk, and butter in the center of the well. Mix until they clump together. Transfer to a clean floured working surface and knead for about 10 or more minutes or until smooth and elastic. You can also knead this in an electric mixer for 8 minutes. Put on a greased bowl, cover with a kitchen towel or plastic food wrap, then keep in a warm place to rise and double in size for one hour.
Transfer to a clean lightly floured working surface. Divide into 4 parts. Work on each piece by shaping into a log sealing each opening as you roll the dough to about 12" long by 2 1/2" thick. Dredge each log of dough with breadcrumbs on a tray then cut each log into small dough about 2" thick. Arrange on a baking tray with a silicone baking sheet or parchment paper keeping a distance of about 1" from each other. Cover with a tea towel and let rise in a warm place for about 30 to 45 minutes.
Bake at a preheated 375 Degrees F oven for about 15 minutes or until golden brown.
*Edited by author 01/21/2011