Ensaimadas (spanish Sweet Honey Rolls)

Mix milk, yeast, and 1 tbs sugar with 1/2 cup flour and let mixture rise until double, about 20 minutes. Blend 7 tbs sugar, 2 1/2 cups flour and salt in food processor. Add yeast mixture, 1/4 cup water, oil, egg and yolk and blend smooth. If too firm add a bit of water, one tablespoon at a time If too sticky add flour one tablespoon at a time. Texture should be smooth, elastic and pliable. Divide dough into 3 pieces and each piece into 6 balls (18 total). Roll each ball into a thin rope and brush with melted butter. Roll up tightly spiral style and tuck under end. Place on greased cookie sheets, 2 inches apart and let rise until double. Brush with honey and bake 375 till golden, about 12 minutes. Dust with powdered sugar. Other ensamaida recipes are filled with cheese and the dough pieces are rolled into a rectangle, spread with cheese and rolled up jelly roll style and coiled and placed in small brioche or tins to rise and bake. and sprinkled with sugar. Basically a sweet dough roll filled with cheese.