Recipes from Mexico :: Mexican Tortillas and Breads
The name for these rolls means "dirty faces," referring to the dark smudge of brown sugar glaze.
1/2 c. packed dark brown sugar
1/3 c. lard
2 tsp. salt
1 3/4 (one and three-fourth) c. hot water
1 pkg. active dry yeast
Dash of granulated or dark brown sugar
1/4 c. warm water (105 degrees fahrenheit to 115 degrees fahrenheit)
2 c. whole wheat flour
3 3/4 to 4 c. flour
1 egg, slightly beaten
Brown Sugar Glaze
Place brown sugar, lard and salt in large bowl. Stir in 1 3/4 (one and three-fourth) c. hot water until brown sugar is dissolved. Dissolve yeast and granulated or dark brown sugar in 1/4 c. warm water; stir into brown sugar mixture. Beat in whole wheat flour and enough flour to make dough stiff enough to knead. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 mins. 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-in. 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-in. diameter circles. Cover; let rise until double, about 1/2 an hour.
Preheat oven to 375 degrees fahrenheit. 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 mins. Immediately remove rolls; cool on wire racks. Makes 10 rolls.
Brown Sugar Glaze
1/2 c. packed dark brown sugar
2 to 3 tsp. water
Mix brown sugar and water until of spreading consistency.
