Pan Suave (cuban Sweet Rolls)

What is the rule then? It is: be natural; forget yourself; be so absorbed in what you are doing and in the realization of the presence of God, and in the glory and the greatness of the Truth that you are preaching, and the occasion that brings you together, that you are so taken up by all this that you forget yourself completely. That is the right condition; that is the only place of safety; that is the only way in which you can honour God. Self is the greatest enemy of the preacher, more so than in the case of any other man in society. And the only way to deal with self is to be so taken up with, and so enraptured by, the glory of what you are doing, that you forget yourself altogether.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains	Cuban		1	Servings

INGREDIENTS

2		Envelopes active dry yeast
		2 1/4 teaspoons each or-
2		Cakes compressed yeast, 0.6
		ounces each
3/4	c	Sugar
1	c	Warm water
1/3	c	Vegetable oil
2		Eggs, beaten
2	t	Salt, plus salt for the egg
		glaze
4	c	Bread or all-purpose flour
		or more as needed up to
2	T	Sesame seeds
1	T	Melted unsalted butter
		optional

INSTRUCTIONS

5
Dissolve the yeast and 1 tablespoon sugar in 3 tablespoons water in a
large mixing bowl. When the mixture is foamy (5 to 10 minutes), stir
in the remaining water and sugar, the oil, and all but 1 tablespoon  of
the beaten eggs. Beat the remaining 1 tablespoon egg with a pinch  of
salt to make an egg glaze. Set aside in the refrigerator. Stir the  2
teaspoons salt and the flour, 1 cup at a time, into the liquid
ingredients, to obtain a dough that is stiff enough to pull away from
the sides of the bowl, but soft enough to knead. The dough can also  be
mixed and kneaded in a mixer fitted with a dough hook or in a food
processor fitted with the dough blade. Turn the dough onto a lightly
floured work surface and knead until smooth, 6 to 8 minutes, adding
flour as necessary, to obtain a soft dough that is pliable but not
sticky. It will be a little moister than regular bread dough.  Transfer
the dough to a lightly oiled bowl, cover, and let rise in a  warm,
draft-free spot until doubled in bulk, 1 to 1 1/2 hours. Punch  down
the dough. Form the rolls: Divide the dough into 12 equal  pieces. Roll
each on the work surface with the palm of your hand to  form a tube 5
inches long with tapered ends. Transfer the rolls to  lightly greased
baking sheets, leaving 3    inches between each.  Cover the rolls with
a dampened cotton dish towel and let rise in a  warm, draft-free spot
until doubled in bulk, about 1 hour. (The rolls  can be allowed to rise
at a lower temperature - even in the  refrigerator - but the rising
time will be 3 to 4 hours.) Preheat the  oven to 350 F. Brush the rolls
with the reserved egg glaze and  sprinkle with sesame seeds. Bake the
rolls until golden brown and  hollow sounding when lightly tapped, 20
to 30 minutes. Remove the  rolls from the oven and let cool for 5
minutes. Brush the tops with  melted butter, if using. Serve warm or
cool to room temperature on a  wire rack.  Recipe is from Miami Spice
by Steven Raichlen.  Posted to EAT-L Digest 01 Feb 97 by Felicia
Pickering  <MNHAN063@SIVM.SI.EDU> on Feb 2, 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1571 Calories From Fat: 904 Total Fat: 102.6g Cholesterol: 402.5mg Sodium: 154.2mg Potassium: 231mg Carbohydrates: 154.9g Fiber: 2.1g Sugar: 150.1g Protein: 15.9g