In the bowl of your stand mixer, add warm milk, yeast and 1 tablespoon sugar. Let sit 10 minutes until yeast begins to foam.

In another bowl, combine flour and salt.

Once the yeast is foamy, mix in eggs, sugar and oil.

Attach dough hook to your stand mixer and turn on medium speed.

Add half of the flour mixture and continue to knead. Add remaining flour and continue to knead until a smooth ball forms around dough hook.

Place ball of dough in a lightly greased bowl and cover with plastic wrap or damp towel. Let rise for an hour or until dough doubles in size.

Punch dough down and divide into about 24-30 equal sized balls.

Dip the top of each ball of dough into the crushed panko mixture.

Place on parchment lined baking sheet, cover and let rise another 30 minutes.

Preheat oven to 350 degrees. Bake for about 18-22 minutes until tops are golden. Remove from oven, let cool. Enjoy!