First rising or proofing:
Pour milk into a bowl. Measure the lukewarm water. Sprinkle the yeast over the water. Allow to dissolve. Stir in the lukewarm milk, sugar and flour. Mix with a wooden spoon until smooth. Cover with a moist kitchen towel and set in a warm place. Allow dough to double in volume.
Mix the beaten eggs, sugar and flour. Beat well. Add the second mixture to the first mixture. Knead well (I actually just use a wooden spoon to mix it) and shape into a ball. Cover and keep in a warm place to allow the dough to double its bulk.
Cream butter and add ½ c sugar, beaten eggs and flour and 1 c of grated queso de bola. Mix and place mixture on a greased board. (I assume I'm mixing the previous mix with the last batch) Add flour if dough is soft. Knead for about 15 minutes until the dough is satiny and smooth. (Not really, its really soft, so I end up just mixing it in the bowl too). Shape into a smooth ball and place in a bowl. Brush with melted butter. Cover and allow dough to rise. Divide the dough into 20 balls. Roll out each ball until thin, keeping the final shape a rectangle. Brush with butter and roll like a jellyroll. Press each and so that it seals the dough. (Ok, its really soft, so I end up putting the whole stuff into a baking pan and just dividing the dough into two. Spread one layer of dough, one layer of creamed butter and sugar, then one layer of dough ... but this is what we're supposed to do next...) Using an ensaymada mold or a muffin pan that is well greased, coil the sweet roll around the pan so that the rolled dough looks like a mound.
Allow the dough to rise until it is almost double in size. Bake in an oven at 350°F for about ten to fifteen minutes, or until golden brown. (Better watch it after the first ten minutes, it can turn brown real quick). Remove from baking molds and allow to cool for 5 minutes. Top with creamed butter, sugar and grated queso de bola.