Making the Bread Dough

1. In a mixing bowl, combine the warm milk and active dry yeast. Let the mixture stand for about 5 minutes until foamy.
2. Add the eggs, sugar, canola oil, and salt. Stir everything together using a wooden spoon.
3. Gradually add 4 cups of flour, one cup at a time, mixing until a shaggy dough forms.
4. Add the remaining flour gradually until the dough gathers in the center of the bowl.
5. Transfer the dough to a lightly floured surface and knead for 6–10 minutes until smooth and elastic. Add a little extra flour if the dough is too sticky.
6. Shape the dough into a ball and place it in a lightly greased bowl.
7. Cover and let it rise for approximately 1½ hours or until doubled in size.
8. Gently punch down the dough and divide it into 18–20 equal portions.
9. Flatten each portion into an oval shape using your hands or a rolling pin.
10. Spread approximately one tablespoon of the prepared filling over each piece of dough.
11. Roll each piece into a log, sealing the edges gently.
12. Arrange the rolls on a greased or parchment-lined baking sheet.
13. Brush each roll with evaporated milk and coat it with breadcrumbs.
14. Cover loosely with plastic wrap and let the rolls rise for another hour.
15. Preheat the oven to 350°F (175°C).
16. Bake for 15–20 minutes or until the rolls are lightly golden and cooked through.
17. Allow the bread to cool slightly before serving.

Making the Spanish Bread Filling

1. Melt the butter in a small saucepan over medium heat until bubbly.
2. Add the flour and breadcrumbs, stirring vigorously with a whisk for a few seconds.
3. Pour in the evaporated milk and continue stirring until the mixture loosens slightly.
4. Cook for another 30 seconds while stirring continuously.
5. Turn off the heat and add the brown sugar.
6. Mix until the sugar is fully incorporated and the filling becomes a thick, chunky paste.
7. Set aside and allow the filling to cool completely before spreading it over the dough.