Grease two to three dozens of ensaymada molds (depending on sizes) with vegetable oil shortening or butter. Muffin pans may also be used in the absence of ensaymada molds.
Dissolve the yeast in milk, and add in the rest of the ingredients, stirring the mixture until it is blended thoroughly
Knead the dough for 15 to 20 minutes or until smooth and elastic. Transfer the dough to a bowl greased with vegetable oil shortening or butter. Cover with a damp towel or plastic wrap, then allow to rise for 1 hour or until the dough has doubled in size.
Once the dough has doubled in size, transfer it again to a flat surface. Gently push or punch down the dough to deflate.
Divide the dough into 50- to 80-grams pieces, and form into small balls. Set aside and let them rest for 20 minutes.
With a rolling pin, roll each portion into an oval. Brush with softened butter, and sprinkle with grated cheese.
Roll each into a rope, and shape like a snail; then place in the greased molds, making sure to tuck the ends.
Let the shaped dough rise again (covered with damp towel or plastic wrap) for 1 to 2 hours or until they double in size.
Preheat the oven to 350°F. Bake in the preheated oven for 15 to 20 minutes or until golden in color. Let the breads cool a bit; then brush the top with buttercream, and sprinkle with grated quezo de bola.
