Why does this recipe call for so much yeast? Kindred’s milk bread is delicious. (Here's an alternate link in case that link doesn’t work for you.)

I’m curious though: the recipe calls for two tablespoons of yeast (for 5 cups of flour), more than I’ve ever put into a dough before. Why does it call for so much yeast?

Does an enriched dough always require more yeast? Or is it that this recipe kills most of the yeast by stirring it into hot liquid? Or is it probably just a typo, and 2 teaspoons would be fine?
Having that much yeast is doing two things for this recipe:


It will give it a nicely yeasty flavor
It will shorten the rise time.


Yeast requires water to be active. This recipe, as is often the case with enriched doughs, has very little water in it. There is water in the cream and the eggs but not much and the yeast will be competing for it with the sugar.
Because of this rich doughs often take a long time to rise. 

This recipe was used by a restaurant that probably needs faster rises. The cost of the yeast is cheaper than the cost of the extra time to rise. The extra yeasty flavor is a bonus.