Grandma Boronkay’s Bobolki with milk sauce

Heat two cups whole milk and ½ cup unsalted butter over low heat in a saucepan just enough to melt
the butter. Remove from heat and set aside. In a large mixing bowl, combine dry ingredients–7 ½ cups
all-purpose flour, ½ cup sugar, 2 teaspoons salt, and 2 packets active dry yeast (4 ½ teaspoons). Add
milk and butter mixture to the dry ingredients. Add 2 whole large eggs and mix well. Knead until dough
is no longer sticky. Cover the bowl and let the dough rest for 10 minutes. Punch it down and let it rise
until doubled in size. Preheat oven to 400 F. Pull off dough into walnut-sized pieces. Roll into balls and
place the balls on sheet pans lined with parchment paper. Bake for 12-15 minutes. Remove pans from
the oven and put baked balls into a colander. Pour a small amount of hot water over the balls then put
them in a large bowl. Heat 4 cups whole milk to just before boiling. Pour over dough balls, drizzle with
honey and sprinkle with poppy seeds and ground walnuts as desired. Serve immediately.