Mexican Breakfast Roll Recipes

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CONCHAS (MEXICAN SWEET BREAD)



Conchas (Mexican Sweet Bread) image

I got this recipe from my friends mom who owns a Mexican Bakery. When they made these one day for my family they loved them - even my brother who is sooo picky. Now they ask for them all the time. Although they are a little time consuming it is well worth it at the end!

Provided by MelissaAmador

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 2h20m

Yield 12

Number Of Ingredients 14

2 ½ teaspoons yeast
½ cup warm water
½ cup evaporated milk
⅜ cup white sugar
1 teaspoon salt
⅓ cup butter or margarine, melted
1 egg
4 cups all-purpose flour
½ teaspoon ground cinnamon
⅔ cup white sugar
½ cup butter or margarine
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

Steps:

  • In a large bowl, stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the flour. Gradually mix in the remaining flour, and 1/2 teaspoon cinnamon. Turn the dough out onto a floured counter to knead as soon as it pulls together enough.
  • Knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled, about 1 hour.
  • Make the topping while the dough rises. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into the other half.
  • When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Bake for 20 minutes, or until lightly golden brown.

Nutrition Facts : Calories 394.5 calories, Carbohydrate 58.9 g, Cholesterol 52.4 mg, Fat 14.5 g, Fiber 1.8 g, Protein 7.1 g, SaturatedFat 8.8 g, Sodium 303.1 mg, Sugar 18.6 g

MEXICAN BOLILLOS, CRUSTY OVAL ROLLS



Mexican Bolillos, Crusty Oval Rolls image

Bolillos next to the Tortilla is a staple to Mexico. Nearly every villiage has a Bakery and every bakery makes Bolillos, Fabulous for breakfast with a little butter and fresh fruit. Bolillos go stale quickly and are at their best right from the oven . Great for any meal where you want a crisp roll

Provided by Bergy

Categories     Yeast Breads

Time 2h30m

Yield 10 rolls

Number Of Ingredients 8

1 (7 1/4 g) package active dry yeast or 2 1/4 teaspoons active dry yeast
1 1/3 cups warm water
1 tablespoon honey
1 tablespoon lard or 1 tablespoon shortening, melted and cooled
1 1/2 teaspoons salt
3 1/4-4 cups flour
1/4 cup cold water
1 teaspoon cornstarch

Steps:

  • Sprinkle yeast over the warm water in a large mixing bowl; stir and let stand 5 minutes.
  • When the yeast is working a bit stir the honey, lard and salt into the yeast mixture.
  • Add 2 1/2 cups flour.
  • Mix at low speed and then beat at medium speed until the dough is very elastic, about 5 minutes.
  • Gradually stir in as much of the remaining flour as needed to make a soft dough.
  • Knead on floured surface until dough is smooth in texture and very elastic, 15-20 minutes (use a dough hook on your mixer and knead for about 10-15 minutes).
  • Place dough in a greased bowl, turn the dough so all surfaces have a sheen of oil.
  • Cover and let rise in a warm place until it has doubled in size, about 1 hour (I turn on the light in the oven and place the dough in there to rise, do NOT heat the oven!).
  • Punch the dough down and knead briefly on a floured surface.
  • Divide dough into 10 pieces and roll into balls.
  • Work with the palms of your hands and start at the center of each ball to roll out into ovals.
  • Each piece should be about 5 1/2" long and 2" in the middle, tapering to each end.
  • Place rolls on a greased baking sheet, cover and let rise until almost doubled, about 25 minutes.
  • Meanwhile heat oven to 375F degrees.
  • Mix cornstarch and cold water, heat stirring constantly to boiling, boil until thickened and clear about 2 minutes.
  • Brush each roll with the cornstarch mixture.
  • Slash each roll down the middle stopping about 1/2" from each end and cutting about 1/2" deep.
  • Bake until the rolls are brown and sound hollow when tapped, about 30-35 minutes. Remove from baking sheets and cool on racks.
  • Serve warm & fresh from the oven.

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MEXICAN BREAKFAST ROLLS - THE DAILY MEAL
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