Soft bread rolls slathered in creamy and milky yema icing.
In a large mixing bowl, sprinkle yeast over warm milk. Stir and let sit for five minutes.
Add the sugar, butter, salt and eggs to the bowl. Stir well with a wooden spoon until incorporated. Add the flour one cup at a time and stir after each addition. Keep stirring the mixture until it gathers into a soft, sticky dough in the center of the bowl.
Turn the dough over on a floured board. Knead the dough for 7-10 minutes, or until the dough is smooth, elastic and a bit tacky. Dust your hand and the board with flour as needed to prevent too much sticking while you knead.
Gather the dough into a ball and place in a greased bowl. Cover with a towel and let rise for an hour. Gently deflate the dough and roll into a rectangle that is 16 x 12 inches in size. Spread the filling across the dough surface.
Roll the long side of the dough, tucking it tightly as you go until you have one long log. Pinch the edges and cut the dough into 12 portions that are about an inch and a half in thickness. Lay the rolled portions on a 9 x 13 greased baking sheet. (It can get a bit messy here due to the filling. Just reinforce the shape of the rolls as you place them on the pan) Let rise for 30 minutes.
Preheat oven to 350 F. Bake the rolls for 20-25 minutes or until light brown. Let the rolls cool slightly. Pour or spread the yema icing on top.
Stir together the softened butter and condensed milk until the mixture is smooth.
In a medium saucepan over medium heat, stir together condensed milk, milk, egg yolks, and salt. Cook the mixture while stirring constantly until it is smooth. Once the mixture becomes thick but still pourable, turn off heat and stir in the vanilla.
Dough recipe adapted from Jo Cooks