In the bowl of a stand mixer fitted with a dough hook, combine the yeast and 2 tablespoons of sugar. Warm the milk gently in a small saucepan over medium heat until it reaches about 105°F to 110°F — warm but not hot to the touch, roughly 3 minutes. (You can also use the microwave for convenience.) Pour the warm milk into the yeast mixture and whisk lightly to combine. Let the mixture rest until it turns foamy and active, about 5 to 10 minutes. Meanwhile, melt the butter and set it aside to cool slightly to room temperature.

In a separate large bowl, whisk together the all-purpose flour, bread flour, and salt until evenly distributed. Once the yeast mixture is ready, whisk in the melted butter, remaining 1/3 cup of sugar, sourdough discard, and eggs until smooth. With the mixer on low speed, gradually add the flour mixture to the wet ingredients. When all the flour has been added, increase the speed to medium and knead until the dough becomes soft, elastic, and slightly tacky but not sticky — this should take about 5 minutes.

Lightly grease a large bowl with cooking spray or a thin layer of oil. Transfer the dough to the bowl, turning it once to coat. Cover tightly with plastic wrap or a kitchen towel and set aside in a warm, draft-free place. Allow the dough to rise until doubled in volume, 45 minutes to 1 hour. While waiting, line a baking sheet with parchment paper and place the breadcrumbs in a small bowl.

Once risen, punch down the dough to release excess air. Turn it out onto a lightly floured surface and choose your shaping method.

For Dinner Rolls: Divide the dough into 4 equal portions, then cut each into 6 smaller pieces to make 24 total. Working with one piece at a time, roll it into a tight, smooth ball by pressing down gently with your palm and cupping your hands while rolling in circular motions. Dip the top of each ball into the breadcrumbs and arrange crumb-side up on the prepared baking sheet, spacing them evenly in 6 rows of 4.

For Traditional Rolls: Pat the dough into an 8x12-inch rectangle, keeping the long side closest to you. Cut the dough lengthwise into 4 strips, then roll each into a 12-inch rope. Slice each rope into 6 pieces. Roll each piece lightly in breadcrumbs to coat fully, then arrange on the baking sheet, spacing evenly in 6 rows of 4.

Once shaped, lightly sprinkle extra breadcrumbs over the tops if desired. Cover the tray loosely with plastic wrap or a towel and let the rolls rise again until puffy and springy to the touch, 40 minutes to 1 hour.

Preheat the oven to 350°F during the final proofing. When ready, uncover the rolls and bake for 25 minutes, or until the tops are golden brown and the kitchen smells wonderfully toasty. Allow to cool slightly for 5 to 10 minutes before serving.

These soft, fluffy rolls are best enjoyed warm — perfect with a cup of coffee, or sliced open and filled with ham, cheese, or your favorite spread for a traditional Filipino breakfast treat.