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Mexican sweet rolls
1 package of dry yeast
1/2 cup of warm water
1/2 cup granulated sugar
1 tbsp sugar
3 1/2 cups flour
2 tbsp vegetable shortening
2 beat eggs
for the roll topping:
2/3 cup flour
1/2 cup granulated sugar
1/4 cup of vegetable shortening
1/4 tsp of salt
1 tsp cinnamon
1 egg yolk
Servings: 12
Preparation Time: 4 Hrs. 0 Min.
Cooking Time: 15 Min.
INSTRUCTIONS FOR MEXICAN SWEET ROLLS
in a bowl stir together water yeast, 1 tablespoon of sugar and salt, until all ingredients are dissolved and the mixture begins to bubble. Add 1 ¾ cup of flour and beat well. Cover and let stand in a warm place for about an hour. Mixture should double in size.
In another bowl beat the shortening and ½ cup of sugar until fluffy. Add the eggs. Add the dough mixture and the remaining flour to the mixture. Cover the mixture and allow it to rise again.
In another bowl make the topping. Beat the sugar shortening, salt and cinnamon, making sure it is blended well. Add the egg yolk and flour. Stir together. Set aside.
Grease the bottom of a cookie sheet pan. Take the dough mixture again and separate the dough into approximately 12 flat disks of about 4 inches in diameter. Place the disks on the greased pan. Spread the topping on each of the buns. Cover and set aside for an hour, allowing the buns to rise again.
