Pan Dulce Conchas

This is a traditional Mexican recipe.

Dough:
1 package yeast
3/4 cup warm water
3/4 cup sugar
3 tablespoons butter, melted
2 eggs, beaten
1/2 teaspoon salt
3 1/2 cups all-purpose flour

Topping:
1 cup sugar
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup butter or margarine
1 egg yolk

In a large mixing bowl, dissolve yeast in warm water; let stand 5 minutes. Add all dough ingredients except flour, beat until thoroughly mixed (medium speed on electric mixer). Slowly add 3 1/2 cups flour, beat until smooth. Put dough in greased bowl, turning over to grease all sides. Cover, let rise in a warm place, about 1 1/2 hours or until doubled.

Punch dough down, put on lightly floured surface, knead until smooth and elastic (about 3 minutes). Make dough into 18 balls, set 2 inches apart on greased baking sheets. Flatten each ball slightly.

Combine all topping ingredients except butter and yolk in medium bowl; cut in butter until mixture resembles coarse meal. Add yolk, mix well. Make 18 balls; roll each to about 3-inch circle on lightly floured surface. Place a circle on each roll, covering surface. With a knife, slash through topping and halfway through roll in swirl pattern like a seashell. Cover, let rise in a warm place, 30 minutes or until doubled. Bake at 400 degrees F for 10 minutes or until lightly browned.

Makes 18 rolls.

NOTE: At high altitudes, the rising period is shortened so dough may double in bulk somewhat quicker than recipe says. Also, flours tend to absorb more liquid in high, dry climates so if this batch turns out less than satisfactory, try a little less flour next time for proper consistency in the dough.