Southwestern Recipes
Brown Sugar Rolls (Chorreadas)
The name for these rolls means "dirty faces," referring to the dark smudge of brown sugar glaze.
Yield: 10 rolls
Ingredients
Rolls
- 1/2 cup packed dark brown sugar
- 1/3 cup lard
- 2 teaspoons salt
- 1 3/4 cups hot water
- 1 package active dry yeast
- Dash of granulated or dark brown sugar
- 1/4 cup warm water (105 to 115 degrees F)
- 2 cups whole wheat flour
- 3 3/4 to 4 cups all-purpose flour
- 1 egg, slightly beaten
Brown Sugar Glaze
- 1/2 cup packed dark brown sugar
- 2 to 3 teaspoons water
Instructions
Rolls
- Place brown sugar, lard and salt in large bowl.
- Stir in 1 3/4 cups hot water until brown sugar is dissolved.
- Dissolve yeast and granulated or dark brown sugar in 1/4 cup warm water; stir into brown sugar mixture.
- Beat in whole wheat flour and enough all-purpose flour to make dough stiff enough to knead.
- Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes.
- Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 2 hours. Dough is ready if indentation remains when touched.
- Line 2 cookie sheets with aluminum foil; grease.
- Punch down dough. Turn onto lightly floured surface; knead until smooth. Shape into 10 inch long roll; cut into 10 slices. Shape each slice into smooth ball. Place on foil-covered cookie sheets; flatten into 3 1/2 to 4-inch diameter circles. Cover; let rise until double, about 30 minutes.
- Heat oven to 375 degrees F. Brush rolls with egg.
- Spread Brown Sugar Glaze on centers of rolls.
- Make diagonal or crisscross cuts in tops of rolls with tip of sharp knife.
- Bake until rolls are brown and sound hollow when tapped, 20 to 25 minutes.
- Immediately remove rolls; cool on wire racks.
Brown Sugar Glaze
- Mix brown sugar and water until of spreading consistency.