| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
Mexican |
12 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Flour |
| 1/2 |
c |
Powdered milk |
| 2 |
pk |
Active dry yeast |
| 2 |
tb |
Shortening |
| 1 |
ts |
Salt |
| 1 |
|
Egg |
| 1/2 |
c |
Sugar |
| 1 1/4 |
c |
Warm tap water |
|
|
TOPPING—– |
| 1/2 |
c |
Butter |
| 1 |
ts |
Ground cinnamon or vanilla |
| 1/2 |
c |
Sugar |
| 2/3 |
c |
Flour |
| 1 |
|
Egg yolk |
INSTRUCTIONS
Stir together 1 C of the flour, the yeast, salt, sugar and powdered milk.
Add shortening, egg and hot water. Beat at medium speed for 2 minutes. Add
another cup of flour and beat at high speed for 2 minutes. Stir in
remaining flour and mix well.
Turn onto lightly floured board. Dough will be soft and sticky. Do not
knead but gently turn dough several times with a spatula to lightly coat
with flour. Cover loosely with plastic wrap and allow to rest 20 minutes.
Meanwhile grease 2 baking sheets and make topping.
TOPPING: Cream butter and sugar. Add egg yolk and cinnamon and blend. Add
flour and mix well. Mixture will be crumbly.
WIth floured hands, divide dough into 12 pieces and shape into round flat
buns. Place on greased baking sheets. Sprikle equal amounts of topping
over each bun and press lightly into dough.
Loosely cover rolls with plastic wrap and refrigerate 4-24 hours. Remove
from refrigerator, uncovver and let stand while preheating oven to 400 F.
Bake 15 minutes.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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