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