Preheat oven to 180 degrees Celsius.
In a saucepan, combine water, fresh milk, butter and firmly packed brown sugar. Heat over low setting until the butter melted. Remove from heat. Stir to dissolve the brown sugar. Continue stirring until mixture is warm.
Add yeast and mix. Set a side for 15 minutes.
Add the egg and mix until fully incorporated.
Combine dry components and mix.
Transfer the liquid component into your mixing bowl. Add the dry ingredient for 15 minutes using dough hook attachment of your mixer. Start from low and gradually shift to high speed.
Lightly dust your clean surface using your flour. Transfer the dough and knead for another 3 minutes. Get a small portion of your dough and for it into a mini square. Gently stretch it on all corners. When the dough does not tear apart the dough is properly knead. If not, knead again for another 3 minutes. Form the dough into ball shape.
Lightly grease your mixing bowl. Transfer the dough into the mixing bowl and lightly grease the dough. Cover with cling wrap or dry towel. Proof for 1 hour.
Lightly punch the dough to release air. Cut the dough into 50 gram portion.
Gently form the dough into a 4 inch flat circle. Place a hotdog ball and seal. Roll the dough to form a ball. Roll the dough ball into the bread crumbs and place on a baking tray. Do the same for the rest of the dough.
Bake for 15 minutes and serve.