• In a large bowl, combine yeast, warm water, and 1 teaspoon of the sugar. Stir well, and let stand for about 15-20 minutes until foamy and thick.
• Add the eggs, milk, the remaining sugar, melted butter, and salt. Stir everything together with a wooden spoon.
• Gradually add 3 ¼ cups of all-purpose flour, stirring well as you add, until the dough gathers into a shaggy mass. If the dough is still too wet, add some of the remaining flour and stir until the dough gathers in the center of the bowl.
• Turn the dough over on a floured surface. Knead the dough until it is smooth and elastic. Shape the dough into a ball and place it in a bowl. Allow it to rise for 1 and ½ to 2 hours or until doubled in size.

Make the Yema filling:

• In a saucepan over medium, combine potato and enough water to cover. Bring to a boil and cook until very tender.  
• Drain the potatoes and mash with the 4 teaspoons of milk until smooth. Set aside.
• In a medium saucepan over medium heat, add condensed milk, 4 tablespoons of the mashed potato, and the remaining egg from the dough ingredients. 
• Stir the mixture constantly until thick and spreadable, about 15 minutes.
• Remove from heat and allow to cool.

Assemble the Yema Bread Rolls

• Gently punch the dough down. Divide it into 12 portions and shape each portion into a smooth ball.
• Roll out each dough into an oval, then spoon and spread about half a tablespoon of the yema filling in the center.
• From the shorter edge, roll twice, then fold and press the edges. Continue rolling and pinching the edges to completely seal. Do the same with the rest of the dough
• Arrange the rolls, seam side down, on a baking sheet lined with parchment paper. Cover and allow to rise for about 40 minutes to 1 hour. Brush the tops with beaten egg.
• Bake in a preheated 350°F oven for about 15 minutes or until lightly golden. Remove from the oven and allow to cool slightly before serving.