Mexican Brown Sugar Rolls (Chorreadas)
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Ingredients
| 1/2 cup | packed dark brown sugar | | 1/3 cup | lard | | 2 tsp. | salt | | 1-3/4 cup | hot water | | 1 pkg. | active dry yeast | | 1 tsp. | granulated or | | dark brown sugar | | 1/4 cup | warm water (105 to 115°F) | | 2 cups | whole wheat flour | | 3-3/4 to 4 cup | all-purpose flour | | 1 | egg, slightly beaten |
Brown Sugar Glaze
| 1/2 cup | packed dark brown sugar | | 2 to 3 tsp. | water |
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Instructions
Place brown sugar, lard and salt in large bowl. Stir in 1 3/4 cups hot water until brown sugar is dissolved. Cool to lukewarm.
Dissolve yeast and granulated sugar in 1/4 cup warm water; stir into brown sugar mixture. Beat in whole wheat flour and enough all-purpose flour to make dough stiff enough to knead. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. 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 foil.
Punch down dough. Turn onto lightly floured surface; knead until smooth. Shape into roll, 10 inches long; cut into 10 slices. Shape each slice into smooth ball. Place on foil-covered cookie sheets; flatten into circles, 3 1/2 to 4 inches in diameter. cover; let rise until double, about 30 minutes.
Heat oven to 375 degrees F.
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 minutes. Immediately remove rolls; cool on wire racks. 10 rolls.
BROWN SUGAR GLAZE: Mix brown sugar and water until of spreading consistency.
Author's Comments
(choh-rray-ah-dahs)
The Mexican name for these rolls means "dirty faces," referring to the dark smudge of Brown Sugar Glaze.
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