Ensaymadas

• 1 1/4-ounce envelope active dry yeast (about 2 1/4 tsp.)
• 6 1/2 teaspoons plus 1/2 cup sugar
• 1/2 cup lukewarm milk (105u0b0F-110u0b0F)
• 6 large egg yolks
• 3 cups all-purpose flour, divided
• 1 1/2 teaspoon kosher salt
• 8 tablespoons unsalted butter, room temperature; plus 4 tablespoons melted, slightly cooled, divided
• Nonstick vegetable oil spray
• 1/2 cup grated Parmesan, plus more
• Two 6-cup jumbo muffin pans; a 1/2-inch-diameter wooden dowel

1. Combine yeast, 1/2 tsp. sugar, and 3 Tbsp. lukewarm water in the bowl of a stand mixer. Cover bowl and let mixture sit until foamy and active, about 10 minutes.
2. Whisk milk, 3 egg yolks, 3/4 cup flour, and 1/4 cup sugar into yeast mixture until smooth. Cover and let sit until very bubbly, 1-1 1/2 hours.
3. Add salt, remaining 3 egg yolks, 1/2 cup sugar, and remaining 2 1/4 cup flour to mixture. Fit mixer with dough hook and mix dough on medium-low speed until smooth and elastic, 6-8 minutes (it will be sticky). Add 8 Tbsp. room-temperature butter 1 Tbsp. at a time, mixing until completely incorporated after each addition (about 1 minute each time). Dough should be very easy to stretch. Cover bowl and let dough rise in a warm draft-free place until doubled in size, about 2 hours.
4. Preheat oven to 325u0b0F. Coat muffin cups with nonstick spray and line with 4" squares of parchment paper. Punch down dough; divide into 12 pieces. Working with 1 piece and covering the rest, roll out to a 14x3" rectangle. Brush lightly with melted butter and sprinkle with a little cheese (about 2 tsp.). Working at an angle so dough wraps down the length of dowel, roll dough toward you around dowel. Slide dough off dowel (it will scrunch up a bit). Stretch out to 8-10" long and coil around itself to make a snail-shell shape; place in a muffin cup. Repeat with remaining pieces of dough. Cover with plastic wrap and let rise until puffy and dough springs back when gently pressed, 25-35 minutes.
5. Bake ensaimadas until golden brown and puffed, 20-25 minutes. Brush with remaining melted butter; sprinkle with more Parmesan and remaining 6 tsp. sugar.
6. Dough can be made (do not let rise) 12 hours ahead. Cover and chill. Let dough come to room temperature, then let rise until doubled before proceeding, 1-2 hours.

active dry yeast, sugar, milk, egg yolks, allpurpose flour, kosher salt, unsalted butter, vegetable oil spray

Taken from www.epicurious.com/recipes/food/views/ensaymadas-philippine-filipino-sweet-cheese-yeast-rolls (may not work)