| • | Heat milk in a small saucepan, until it starts bubbling. Remove from heat.
|
| • | Add butter and stir till it melts completely.
|
| • | Pour into a large bowl to cool.
|
| • | Dissolve yeast in the milk mixture.
|
| • | Mix in 1/3 cup sugar, salt, eggs and 2 cups flour. Whisk.
|
| • | Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
|
| • | When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple.
|
| • | Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
|
| • | Cover with a damp cloth and let it rise in a warm place, until doubled in volume.
|
| • | Divide the dough into 16 equal pieces and make round balls.
|
| • | With a rolling pin, roll the balls into oval buns.
|
| • | Place them on two lightly greased baking sheets.
|
| • | Cover the rolls with a damp cloth and let them rise until doubled in volume, about 40 minutes.
|
| • | Meanwhile, preheat oven to 350 degrees F (175 degrees C).
|
| • | While the bread rises, make the topping.
|
| • | In a small bowl, stir together 1/2 cup sugar, 2/3 cup flour and butter, until a crumb mixture forms.
|
| • | Stir in the egg yolks until well blended.
|
| • | Crumble the topping over the rolls, in a way that the entire surface is covered.
|
| • | Bake in the preheated oven for 15 to 20 minutes, or until sugar topping is lightly browned.
|
| • | Mexican Pan Dulce is ready. |
