Custard-filled Rolls

In a small bowl, combine the 7 grams of active dry yeast with 180 grams of lukewarm whole milk and a pinch of the granulated sugar from the dough ingredients. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.

In a large mixing bowl, combine the 500 grams of all-purpose flour, the remaining 80 grams of granulated sugar, 5 grams of fine sea salt, and 3 grams of Mexican cinnamon powder. Mix well.

Add the activated yeast mixture, 100 grams of large eggs, and 70 grams of softened unsalted butter to the dry ingredients. Mix until a shaggy dough forms.