-
1
Place yeast, water, evaporated milk, sugar, melted butter, egg yolks, and salt in bowl of an electric stand mixer fitted with a dough hook attachment. Turn mixer to low.
-
2
Once ingredients are mostly combined, begin slowly adding flour. When flour has been incorporated into wet mixture, turn mixer to medium. Allow mixer to knead dough until smooth and elastic, 8-10 minutes.
-
3
Collect dough from mixer and shape it into a ball. Dough will be very sticky. Transfer ball to a lightly oiled mixing bowl, cover bowl with plastic wrap, and set it in a warm place. Allow dough to rise until doubled in volume, 2 1/2-3 hours.
-
4
When dough has risen, remove it from bowl and turn it onto a well-floured work surface. Cut dough into 16 equal portions.
-
5
Using clean hands, roll each dough portion into a 7-inch long log, then use a rolling pin to roll log into a very thin 7x4-inch rectangle. Gently spread rectangle with 3/4 teaspoon of softened butter and roll rectangle lengthwise so it is once again a log (like a cinnamon roll). Shape log into a tight coil and place it in cavity of a 24-cavity miniature tart pan or muffin pan. Repeat with remaining portions of dough. Cover rolls with plastic wrap and allow to rest for 45-60 minutes.
-
6
Preheat oven to 350u00b0 F.
-
7
Remove plastic wrap from rolls. Transfer pan to middle rack of preheated oven.
-
8
Bake rolls, rotating pan once halfway through cooking time, until they are golden brown and sound hollow when tapped, 20-25 minutes.
-
9
Check to see that rolls are done. Remove from oven or add time as needed. Allow rolls to cool completely while preparing topping.
-
10
Use a hand mixer to beat butter on medium speed until smooth. Add powdered sugar and salt, and continue beating until sugar is fully incorporated, 1 minute more.
-
11
Spread topping onto fully cooled ensaymada. Top each with a tablespoon of shredded cheese. Serve.
