Heat your milk in the microwave or stovetop to between 105-115 degrees Fahrenheit. If you don’t have a thermometer at hand, use your fingers to test the temperature. Warm milk is just right; hot will cause your yeast to die.
Add bread flour, sugar, and salt to a large mixing bowl and whisk to combine these ingredients thoroughly.
Add the melted butter, milk, and yeast mixture into the bowl, and using the dough hook on your stand mixer, mix the dough till it begins to pull away from the hook. Remove your dough and place it on a lightly floured surface. Knead your dough until it adopts a nice ball shape.
Grease a large bowl with butter or vegetable oil and transfer dough into this lightly greased bowl. Cover your dough with a damp cloth or plastic wrap, and place it in a warm place so that the dough can rise comfortably. The dough should double in size in one hour before it’s ready to use. Though if it hasn’t doubled, let it sit for another hour.
Now it’s time to prepare your filling. Melt the butter in a saucepan or pot over low heat. Add brown sugar and stir until combined. Let this mixture simmer gently until all the sugar has dissolved. Now add your milk and flour, simmering for another minute, waiting for your sauce to thicken. Stir in breadcrumbs and set the filling aside to cool down. This will get thicker while cooling.
Line a baking tray with parchment paper and preheat the oven to 325 degrees Fahrenheit
Punch your dough and divide the dough into two balls. Roll each ball into a long log shape then cut the log into eight individual pieces. You should be left with 16 pieces of dough. Roll each piece of dough into a ball and place them on your baking tray. Cover with a damp towel, and allow them to rest for 15 minutes.
Using a lightly floured rolling pin, roll each dough ball into a 3×5 inch rectangle. Spread a teaspoon of filling over the dough, leaving the borders clear. Starting from the shortest edge of the rectangle, roll the dough up tightly, tugging the dough gently with your fingers. Seal the bottom seam so that the filling doesn’t leak out.
Place your breadcrumbs in a shallow dish. Brush each roll with butter and roll them into the breadcrumbs.
Transfer your Señorita bread rolls to the prepared baking sheet, placing them seam side down. Bake for 20 to 25 minutes until your rolls have achieved a golden brown color.
You can store your Senorita bread on the kitchen counter for up to 3 days; just make sure they remain covered to avoid them drying out.
Alternatively, you can place the Spanish bread rolls into an airtight container and refrigerate them for a week.
Refrigerating the rolls can give them a tougher texture, but this is easily fixable. Simply pop them into the microwave for 10 to 12 seconds, and they’re good enough to eat!