- This topic has 1 reply, 1 voice, and was last updated December 8, 2003 at 5:20 am by .
- December 8, 2003 at 5:20 am #250479Guest
wayne made these today! i am very impressed w/ him.. he is a very basic beginner
(not that i’m an expert at all..
but i’m really trying!)….& he is my hero!
these were delicious & i’m glad we still have some left lol…… i can’t wait
to sneak one tomorrow :d
the process to make these are kinda tiring to me… but they’re pretty good
eats!oh, & we didn’t use the wheat flour in there…
brown sugar rolls (chorreadas)
the name for these rolls means “dirty faces,” referring to the dark smudge of
brown sugar glaze.1/2 cup packed dark brown sugar
1/3 cup lard
2 teaspoons salt
1 3/4 cups hot water
1 package active dry yeast
Dash of granulated or dark brown sugar
1/4 cup warm water (105 degrees F to 115 degrees F)
2 cups whole wheat flour
3 3/4 to 4 cups all-purpose flour
1 egg, slightly beaten
Brown Sugar Glaze
Place brown sugar, lard and salt in large bowl. Stir in 1 3/4 cups hot water
until brown sugar is dissolved. Dissolve yeast and granulated or dark brown
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
Line 2 cookie sheets with aluminum foil; grease. Punch down dough. Turn onto
lightly floured surface; knead until smooth.
Shape into 10-inch 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-inch diameter circles.Cover; let rise until
double, about 30 minutes.
Preheat 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.Makes 10 rolls.
Brown Sugar Glaze
1/2 cup packed dark brown sugar
2 to 3 teaspoons water
Mix brown sugar and water until of spreading consistency.
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