Brown Sugar Rolls (Chorreadas)
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 tsps 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 deg F to 115 deg 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 & salt in large bowl
Stir in 1 3/4 cups hot water until brown sugar is dissolved
Dissolve yeast & granulated or dark brown sugar in 1/4 cup warm water; stir into brown sugar mixture
Beat in whole wheat flour & enough all-purpose flour to make dough stiff enough to knead
Turn dough onto lightly floured surface; knead until smooth & elastic, about 10 min
Place in greased bowl; turn greased side up
Cover; let rise in warm place until double, about 2 hrs
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-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 min
Preheat oven to 375 deg 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 & sound hollow when tapped, 20 to 25 min
Immediately remove rolls; cool on wire racks
Makes 10 rolls
Brown Sugar Glaze
1/2 cup packed dark brown sugar
2 to 3 tsps water
Mix brown sugar & water until of spreading consistency
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