This is a traditional Mexican recipe, and these are sold at almost every bakery
in the Southwest.
1 package yeast
3/4 cup warm water
3/4 cup sugar
3 tablespoons butter, melted
2 eggs, beaten
1/2 teaspoon salt
3 1/2 cups all-purpose flour
1 cup sugar
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup butter or margarine
1 egg yolk
In a large mixing bowl, dissolve yeast in warm water; let stand 5 minutes.
Add all dough ingredients except flour, beat until thoroughly mixed (medium speed
on electric mixer).
Slowly add 3 1/2 cups flour, beat until smooth.
Put dough in greased bowl, turning over to grease all sides. Cover, let rise
in a warm place, about 1 1/2 hours or until doubled.
Punch dough down, put on lightly floured surface, knead until smooth and elastic
(about 3 minutes).
Make dough into 18 balls, set 2 inches apart on greased baking sheets. Flatten
each ball slightly.
Combine all topping ingredients except butter and yolk in medium bowl; cut in
butter until mixture resembles coarse meal.
Add yolk, mix well.
Make 18 balls; roll each to about 3-inch circle on lightly floured surface. Place
a circle on each roll, covering surface. With a knife, slash through topping and
halfway through roll in swirl pattern like a seashell.
Cover, let rise in a warm place, 30 minutes or until doubled.
Bake at 400 degrees F for 10 minutes or until lightly browned.
Yield: 18 rolls
At high altitudes, the rising period is shortened so dough may double in
bulk somewhat quicker than recipe says. Also, flours tend to absorb more liquid
in high, dry climates so if this batch turns out less than satisfactory, try a little
less flour next time for proper consistency in the dough.