1 package or cake Fleischmann’s Yeast, active dry or compressed
1/4 cup warm water
4 1/2 cups sifted flour
1 tablespoon cream of tartar baking powder
1/2 teaspoon salt
3/4 cup sugar
3/4 cup (1 1/2 sticks) butter
6 egg yolks
1/2 cup evaporated milk
butter, melted (for brushing)
2 cups (8 ounces) grated sharp Cheddar cheese
Sugar

Sprinkle or crumble yeast into warm water in warm bowl; stir until dissolved. Sift flour, baking powder and salt together twice. Stir 1/4 cup sugar and about 1/2 cup flour mixture into dissolved yeast. Cover; let rise in warm place, free from draft, until doubled in bulk (about 20 minutes).

Cream butter. Add remaining 1/2 cup of sugar. Beat until well blended. Add egg yolks, one at a time, beating well after each addition. Add remaining flour mixture alternately with the evaporated milk. Stir in yeast mixture. Beat until smooth. Turn out onto lightly floured board and knead lightly until well mixed (about 2-3 minutes).

Divide dough into 12 pieces. Roll out each piece to an 8-inch circle. Brush with melted butter and sprinkle each with about 3 tablespoons grated cheese. Roll each as for a jelly roll, then coil into a round bun. Place in ungreased ensaimada molds or on ungreased baking sheets. Cover; let rise in warm place, free from draft, until doubled in bulk (about one hour).

Bake in hot oven (400°F.) about 15-20 minutes, or until light golden brown. Remove from oven and brush with melted butter. Sprinkle with remaining 3/4 cup grated cheese and sugar. Serve warm.

Makes 1 dozen large rolls.

Submitted by: Belle