INGREDIENTS

INSTRUCTIONS

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.  Source: Mexican Cooking Typed but not tested.

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