Mexican Sweet Rolls
recipe very slightly adapted (left out cinnamon in dough itself) from Amanda at Amanda's Cooking
1 pkg. active dry yeast
1/2 c. warm water (115-120 F)
1/2 c. warm evaporated milk (115-120 F)
1/3 c. sugar
1/3 c. butter, melted
1 tsp. salt
4 c. (520 grams) all-purpose flour
1/2 c. butter, softened
2/3 c. sugar
1 c. AP flour
2 tsp. ground cinnamon
1 tsp. vanilla
In a large bowl stir together yeast and warm water, let stand for ten minutes. Stir in evaporated milk, sugar, butter, egg, and salt. Stir in 2 c. flour. Gradually stir in remaining 2 c. flour to make the dough.
Turn dough out onto lightly floured surface. Knead 3-5 minutes, until smooth and elastic. Shape into a ball and transfer to a greased bowl, turn the dough to coat. Cover and let rise until doubled, about 60-75 minutes.
Punch down the dough then cover and let stand ten minutes.
Divide dough into 12 pieces. Roll each piece into a ball and place 3 inches apart on a parchment lined baking sheet. press balls down slightly. Divide topping into 12 balls, pat each ball flat. Place one round of topping onto each dough ball. Use a sharp paring knife to cut grooves in the topping to resemble a scallop shell.
This is also being submitted to BYOB this month, created by Sandy of At the Baker's Bench and currently hosted by Cathy of Bread Experience.