-BREAD-
3 1/2 c Flour
2 pk Active dry yeast
1 ts Salt
1/2 c Sugar
1/2 c Powdered milk
2 tb Shortening
1 lg Egg
1 1/4 c Warm tap water
TOPPING
1/2 c Butter
1/2 c Sugar
1 Egg yolk
1 ts Ground cinnamon OR
Vanilla extract
2/3 c Flour
Stir together one cup of the flour, the yeast, salt, sugar and powdered
milk. Add shortening, egg and the hot water. Using an electric mixer – beat
on medium speed for about two minutes. Add another cup of flour and beat at
high speed for two more minutes. Stir in remaining flour by hand, mixing
well.
Turn the dough onto a lightly floured board. Dough will be soft and sticky.
Do NOT knead but gently turn dough several times with a spatula to lightly
coat the dough with flour. Cover loosely with plastic wrap and all to rest
20 minutes.
Meanwhile, grease two baking sheets and make the topping.
Topping – Cream butter and the sugar. Add egg yolk and cinnamon (or
vanilla) and blend well. Add flour and mix again. Mixture will have
crumbly texture.
Back to the bread.
With floured hands, divide dough into 12 pieces and shape into round flat
buns. Place on the greased baking sheets.
Sprinkle equal amounts of topping over each bun and press lightly into the
dough.
Loosely cover rolls in plastic wrap and refrigerate 4 ~ 24 hours. When
ready to bake, remove the number of rolls you want to bake from the
refrigerator, uncover and let them stand while preheating oven to 400
degrees.
Bake rolls for approx. 15 minutes.
Note – since these have a cool rise, they will hold for up to 24 hours and
fresh buns can be baked as needed.
In Mexican bakeries you will find a variety of shapes made from this dough.
Note: with two packages of yeast – my guess would be this should turn out
to be fluffy and sweet. Picture in cookbook has diamond slashes on top of
the sweet rolls.
Yields
12 Rolls