In a mixing bowl place bread flour, sugar, instant yeast and salt. Stir with a wire whisk to incorporate all ingredients.
Add warm milk/water, egg and vegetable oil then mix with a spatula until rough dough forms. Fix mixing bowl in the mixer with dough hook attachment and beat at low-medium setting for 12 minutes or until dough is smooth, elastic and doesn't break when pulled.
Grease clean counter top or flat surface with a bit of oil and place dough on top to avoid dough sticking. Knead for a couple of seconds then shape it into a ball.
Transfer in another bowl and coat with thin layer of oil so it will not dry out while rising. Cover with plastice wrap. Let it rise for 1 hour or until double in size.
When dough doubled in size you know you achieved a good rise. Lightly press on the dough to release the air/gas inside. Dump the dough on a clean work surface and roll into a log shape. Cut and using a kitchen scale, weigh 45 grams of dough.
Place breadcrumbs in a small plate and dredge cut dough onto the bread crumbs. Arrange in a baking sheets and cover with a kitchen towel to rest for 30 minutes or when it doubles in size.
While waiting for the final rise, pre-heat the oven at (375°F or 180°C°). When the dough have rested for 30 minutes, place them in the oven and bake for 25 minutes at (375°F or 180°C°) . NOTE: baking time may vary according to oven used
Remove from oven and serve while hot or you can serve them for breakfast the next morning. Just reheat in the microwave or oven and serve warm. Bon Appetit!