In a bowl, mix warm milk, yeast, and 1 tbsp sugar. Cover and let sit for 5 - 10 minutes until bubbly and foamy.

In a separate bowl, mix flour, salt, 3 tbsp sugar and set aside.

Once the yeast is activated, whisk in egg yolks and melted butter. Then pour the mixture into the bowl of dry ingredients.

Mix until you get a shaggy dough and make a ball. If your dough is too wet, add more flour until you can make a ball. Then pour the flour mix onto a flat surface and knead for 10 minutes or if you are using dough hooks, 5 minutes. The dough is ready when you can roll it into a smooth ball.

Place in a bowl and cover to let it rise for 1 hour or until doubled in size. This may take more or less time depending on your local environment.

While the dough is rising, make your filling by mixing brown sugar and softened butter first. Then add breadcrumbs, all-purpose flour, and condensed milk. Mix together until you get a thick paste. Set aside.

Set your oven to 150°C (300°F). Once the dough has risen, remove from the bowl and cut into 16 equal pieces. Form each piece into a ball and set aside and cover.

Make one roll at a time by first flattening one piece with the palm of your hand. Then pull at two edges to make two corners and tug down on a third edge to create an elongated triangular shape.

Spread some filling onto the center of the dough then roll it starting from the side with two edges. Close the roll by pinching the seams. Gently roll the dough with your hand to make it longer if needed.

Cover the filled rolls and allow them to proof for thirty minutes. Once they are puffy, bake them in the oven for 15 to 18 minutes. The bread is done when it is slightly brown and still soft on top.