Mexican Sweet Rolls
recipe very slightly adapted (left out cinnamon in dough itself) from Amanda at Amanda's Cooking
1 pkg. active dry yeast
1/2 c. warm water (115-120 F)
1/2 c. warm evaporated milk (115-120 F)
1/3 c. sugar
1/3 c. butter, melted
1 tsp. salt
4 c. all purpose flour
1/2 c. butter, softened
2/3 c. sugar
1 c. AP flour
2 tsp. ground cinnamon
1 tsp. vanilla
In a large bowl stir together yeast and warm water, let stand for ten minutes. Stir in evaporated milk, sugar, butter, egg, and salt. Stir in 2 c. flour. Gradually stir in remaining 2 c. flour to make the dough.
Turn dough out onto lightly floured surface. Knead 3-5 minutes, until smooth and elastic. Shape into a ball and transfer to a greased bowl, turn the dough to coat. Cover and let rise until doubled, about 60-75 minutes.
Meanwhile, for the topping, in medium bowl, beat softened butter with mixer on medium for 30 seconds. Add sugar, beat until well mixed. Stir in flour, cinnamon, and vanilla.
Punch down the dough then cover and let stand ten minutes.
Divide dough into 12 pieces. Roll each piece into a ball and place 3 inches apart on a parchment lined baking sheet. press balls down slightly. Divide topping into 12 balls, pat each ball flat. Place one round of topping onto each dough ball. Use a sharp paring knife to cut grooves in the topping to resemble a scallop shell.
Cover rolls and let rise until doubled, about 45 minutes.
Meanwhile, preheat oven to 375 F. Bake rolls 18-20 minutes, or until light golden brown. Remove from baking sheet and cool on wire racks.
Aren't they absolutely amazing!? I refuse to wait to eat one until they're cool. I love them all soft and warm and inviting. I have it on good authority that these are better than the ones at the Mexican bakery. Don't get me wrong, I still love those when they're freshly baked, too...but you know, there's just something about homemade.
I have to show you the inside...I'm ready for another batch!
These Conchas have been YEASTSPOTTED!
This is also being submitted to BYOB this month, created by Sandy of At the Baker's Bench and currently hosted by Cathy of Bread Experience.