Step 1

Separate the egg yolks from the whites. Combine egg yolks and the 2 whole eggs in a bowl. Whisk lightly using a fork.

Step 2

In a medium-size bowl, combine lukewarm water, 1 teaspoon of sugar, and yeast. Stir until completely dissolved. Let it stand for 5 to 10mins until it froths.

Step 3

Meanwhile, in the bowl of your stand mixer, combine flour, sugar, and salt. Mix thoroughly.

Step 4

Add milk, yeast mixture, eggs, to the dry ingredients. Stir with a spatula until just combined. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, about 5 minutes. Make sure to stop the mixer to scrape down the sides of the bowl.

Step 5

Add half of the cubes of butter one at a time while running the mixer at low speed. Beat for 2 minutes. Stop the mixer to scrape down the sides of the bowl.

Step 6

Add the second half of the cubes of butter one at a time. Beat until fully incorporated at low speed. Stop the mixer to scrape down the sides of the bowl.

Step 7

Increase the speed to medium (speed 4 in my mixer) and beat for 4 minutes. Add additional flour as necessary, start with 2 tbsp and go from there. The dough is slightly sticky, soft yet stretchy, and pulling away from the edge of the bowl. Be careful not to add too much flour.

Step 8

Transfer to a bowl sprinkled with a little bit of flour on the sides and bottom. Cover the bowl with a plastic wrap and seal the edges. Let it rise for 2 to 3 hours at room temperature until double in size. To make ahead, do a cold rise by placing the dough in the refrigerator. The dough will slowly double in size the next day. See notes 4 and 5 for more information.

Step 9

Remove the plastic wrap and punch the dough down. Transfer onto a lightly floured surface. Knead for 1 to 2 minute by hand. Divide the dough and form into the desired size of rolls (see video). For an evenly sized dough, use a kitchen scale. Mine was about 50g or 2 ounces each. Adjust based on your preference.

Step 10

Transfer the rolls to a greased baking pan lined with parchment paper. Cover with a towel and let it rise until double in size. This could take 1 hour or more depending on the room temperature. See notes 4 and 5 for tips.

Step 11

Preheat oven at 180c/350f, 15 minutes before the dough rolls finish rising. Bake the Ensaymada bread rolls for 18 to 20 minutes until the top turns light brown.

Step 12

Let the bread cool completely before removing from the pan. To take it out of a pan, place a wire rack or plate over the top of the bread and flip. Peel off the parchment paper from the bottom then transfer to a serving plate.

Step 13

Mix butter and sugar. Spread over the Ensaymada bread rolls.

Step 14

Sprinkle grated cheese on top. Serve with coffee, hot chocolate or tea. Enjoy!