Mexican Sweet Buns

Heat the milk in a small saucepan over medium heat until it reaches a boil, then take it off the stove. Add butter and stir until it has melted completely. Pour the mixture into a large bowl to allow it to cool down.

Combine the yeast with the milk mixture, stirring until the yeast is fully dissolved. Add 1/3 cup of sugar and a pinch of salt to the mixture, followed by 2 eggs and 2 cups of flour. Gradually add in the remaining 1/2 cup of flour, stirring well after each addition to ensure everything is fully incorporated. When the dough starts to come together and form a cohesive mass, transfer it onto a lightly dusted surface and begin kneading until the dough is smooth and pliable, taking around 8 minutes to achieve this.

Lightly grease a large bowl with oil and place the dough inside. Turn the dough to coat it evenly with oil, then cover it with a damp cloth and let it rise in a warm environment until it has doubled in size, approximately 1 hour.

Divide the dough into 16 equal portions and shape each one into a round. Using a rolling pin, roll the rounds into oval buns. Place the buns onto two lightly greased baking sheets and cover them with a damp cloth to allow them to rise once more, taking around 40 minutes for this process.

While the bread is rising, preheat your oven to 350 degrees F (175 degrees C).

In the meantime, prepare the topping: In a small bowl, mix together 1/2 cup of sugar, 2/3 cup of flour, and melted butter until you get a crumbly mixture. Stir in egg yolks until everything is well combined. Sprinkle the topping evenly over the buns, covering the entire surface.

Bake the rolls in the preheated oven for 15 to 20 minutes, or until the sugar topping is lightly browned.