Pan Dulce(Sweet Rolls) Recipe

  Mexican Bread

This recipe does not have the chocolate down the center like you describe, but perhaps you can add that yourself.

3 1/2 to 4 cups all-purpose flour
1 pkg. active dry yeast
1 cup milk
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
2 eggs
2/3 cup all-purpose flour
1/2 cup sugar
1/4 cup butter or margarine
2 beaten egg yolks
1/4 teaspoon vanilla

In large mixer bowl combine 2 cups of the flour and the yeast. In saucepan heat milk, the 1/4 cup sugar, shortening, and salt till warm(115-120 degrees), stiring constantly. Add to dry mixture in bowl; add whole eggs. Beat a low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand stir in enough remaining flour (1 1/2 to 2 cups) to make moderately stiff dough.

Knead dough on lightly floured surface 8 to 10 minutes or till smooth. Place in greased bowl; turn once to grease surface. Cover; let rise 1 to 1 1/4 hours or till double. Punch down. Divide into 16 equal pieces; shape each into a smooth ball. Roll or pat each into 3-inch circle. Place 2 inches apart on greased baking sheet.

Combine the 2/3 cup flour and the 1/2 cup cugar. Cut in butter with pastry blender to make fine, even crumbs. With a fork stir in egg yolks and vanilla. Mix with hands till well blended. Divide mixture into 16 portions. With rolling pin roll each into a 3-inch circle on a lightly floured surface. With spatula transfer each to a circle of dough on baking sheet. Slash top into squares, circles, or shell forms. Cover and let rise about 30 minutes or till double. Bake in 375 degree F. oven for 15 to 18 minutes. Makes 16.

Pan Dulce(Sweet Rolls)

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