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Pan Dulce
Yield: 12 rolls
 3 to 3-1/2 cups
all-purpose flour
1 / 3 cup sugar
1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann's RapidRise Yeast
1 teaspoon salt
1 / 2 cup water
1 / 4 cup milk
1 / 4 cup butter or margarine
1 egg, large
Cocoa Topping:
1/2 cup butter or margarine
3/4 cup powdered sugar
3/4 cup all-purpose flour
2 tablespoons cocoa powder
1 teaspoon ground cinnamon
1 teaspoon vanilla extract.
Cocoa Topping:
In medium bowl, cut 1/2 cup butter or margarine into 3/4 cup powdered sugar and
3/4 cup all-purpose flour with pastry
blender until crumbly. Stir in 2 tablespoons cocoa powder, 1 teaspoon ground
cinnamon, and 1 teaspoon vanilla extract. Shape into a log. Cover; refrigerate
until ready to use.
Dough:
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat
water, milk, and butter until very warm (120 to 130 F). Gradually add to flour
mixture. Beat 2 minutes at medium speed of electric
mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes
at high speed. Stir in enough remaining flour to make a soft dough. Knead on
lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover;
let rest 10 minutes.
Divide dough into 12 equal pieces; shape into smooth balls. Place balls on
greased baking sheet. Flatten each ball slightly.
Divide Cocoa Topping into 12 equal portions; flatten each portion to
2-1/2-inch round. Place 1 round on each dough ball. With sharp knife,
make cuts 1/4-inch deep, on rolls to resemble seashells. Cover; let rise in
warm, draft-free place until doubled in size, about 1 hour.
Bake at 375 F for 20 minutes or until done.
Nutrition Information Per Serving: Serving size : 1 roll (91 g)
Calories : 320, Total fat : 13 g, Saturated fat : 8 g, Cholesterol : 50 mg,
Sodium : 320 mg, Carbohydrates : 46 g, Dietary fiber : 2 g, Sugars : 13 g,
Protein : 6 g
Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.
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