Activate Yeast: Sprinkle yeast and 1 teaspoon sugar over warm water and warm milk. Whisk together and let sit for 5 minutes to activate.

Set aside 16 grams (2 Tbsp) of all-purpose flour.

Mix Dry. In the bowl of a stand mixer, add in other flour (390 g), remaining sugar (45 g), milk powder, and salt. Add in activated yeast mixture. Attach dough hook to stand mixer. Mix on low speed for about 1 minute.

Mix Wet. Add in whisked egg and continue to mix on low speed for another 2 minutes until dough starts to form. Add in softened butter. Increase to medium speed and knead for about 2 minutes.

Add in remaining 16 grams all-purpose flour. Continue to knead on medium speed until dough is smooth, elastics, and pulls away from the sides of the mixing bowl.

First Rise. Transfer dough to a greased bowl. Cover and let rise at room temperature for about an hour, until dough as doubled in size.

Portion. Punch down risen dough. Weight dough and divide into 12 equal portions (about 65 g each). Let portioned dough rest 5 minutes.

Shape. Work with once piece of dough at a time. Flatten dough. Place one portion of cheese in center of dough. Pull up sides of dough to cover cheese. pinch seams together to encase cheese. Turn dough cover (seam side down) on clear work surface and roll into an oblong (oval shape).

Coat. Turn dough over and dip the smooth top side into breadcrumbs. Place breadcrumbs side up (seam side down) onto parchment lined 9x13-inch baking sheet. Read with remaining dough.

Final Proof. Cover assembled dough. Let proof at room temperature for about one hour to puff up and nearly double in size.

Bake. Preheat oven to 350℉. Remove dough covering. Bake for 20-23 minutes, rotating pan midway through baking, until tops of bread are lightly brown. Cool in pan for 5 minutes before pulling apart and eating.