You may now cook both a BLT sandwich and pasta if you can’t decide which to make first. Bacon, lettuce, and tomatoes are a winning combo that has been around for a while. Give this BLT spaghetti a try.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 40 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 16 |
Ingredients
- 1 cup milk
- 6 tablespoons butter
- 1 (.25 ounce) package active dry yeast
- ⅓ cup white sugar
- 1 teaspoon salt
- 2 large eggs
- 5 cups all-purpose flour
- cooking spray
- ½ cup white sugar
- ⅔ cup all-purpose flour
- 4 tablespoons butter, softened
- 2 egg yolks
Instructions
- Heat milk in a small saucepan until it bubbles, then remove from heat. Add butter, stir until melted, and pour into a large bowl to cool.
- Dissolve yeast in the milk mixture. Mix in 1/3 cup sugar and salt. Add in eggs and 2 cups flour. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Divide the dough into 16 equal pieces and form into rounds. With a rolling pin, roll the rounds into oval buns. Place them onto two lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- While the bread rises, make the topping: In a small bowl, stir together 1/2 cup sugar, 2/3 cup flour, and butter until a crumb mixture forms. Stir in egg yolks until well blended. Crumble the topping over the rolls so the entire surface is covered.
- Bake in preheated oven for 15 to 20 minutes, or until sugar topping is lightly browned.
Nutrition Facts
| Calories | 290 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 214 mg |
| Sugars | 11 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
It was every bit as delicious as described in Hungry Hearts, that’s what made me try it. I didn’t make any modifications but I’m planning on using egg replacement next time.
Loved it! It’s very similar to what I remember from Guatemala. I did flatten out the topping a little more than the photo which might have kept it from being quite as crumbly as other people’s comments. Will definitely make again! Provecho 🙂
Followed jesstalavera advise and used 4 cups flour. Made the crumble topping into a paste as well, I used Brown sugar and cinnamon instead of just sugar. Also let the dough rise in the oiled bowl for more like 2 hours, by accident. These were really soft and tasty, the only change I will make for next time is to spread the Brown sugar paste on the flattened dough prior to rolling it into its final shape.
Very delicious! My 6 year old grand daughter and I made these together. We used just under 4 cups of flour. We made 16, they were the perfect size. Keep a very close eye on the baking time. If you overcook them at all they are dry. The first pan looked barely browned, but were dry. The second pan I was afraid was undertone, they were brown on the bottom but not on the top. They were perfect! 15 min was the perfect baking time for me. We added a little vanilla to the topping to make a paste, and piped a design. My grand daughter made smiley faces.I used a piping bag with a large round tip, but you could use a baggie with the corner snipped off. The topping does melt and spread, so keep that in mind. We tinted the topping with food color, like the ones in the Mexican bakeries. In the Mexican bakeries they are all colors! Including chocolate. My granddaughter was inspired by the new Disney Princess, Elena of Avelor to make these, we had a lot of fun.
I followed JESSTALAVERA’s suggestion to cut flour to 4 cups and knead less. I also mixed the topping and rolled it up in wax paper. I sliced the log of topping into 16 slices, rolled each slice flat and then crisscrossed the slices with a knife. Turned out beautifully and are definitely a hit with our family.
Made it for a party, and it was a huge hit!
Made a half batch. Added some cinnamon to the topping and looked at this video to help out forming the topping correctly: http://youtu.be/FdTJU_QkBis It’s not as sweet as the conchas from the Mexican store, it’s more like regular bread roll with sugar on top. Silk tasty though! Mine didn’t rise well, not sure if it’s our climate or what.
I admit I had to use a half cup of bread flour, but these did not come out as expected. They ewere tasty, but came out more like a cross between dinner rolls and biscuits than the pan dulce we are used to. I will try it again though. I will say this-make sure to let the milk and butter cool before adding the yeast! Anything more than slightly lukewarm will cause the bread not to rise.
Great recipe will do again
I love this recipe. I went to college in New Mexico and missed these SO MUCH! A quick tip is if you are trying to watch your weight. Instead of making 16 buns cut it again to make 32 little rolls. Then you get all the yummy in smaller doses.
Yum!!! I made these for my daughter to take to school for a brunch party, and they turned out so well it was hard to let them go! Not too dense, not too airy, but just right! I was grateful for my bread maker machine dough cycle making this a bit easier. I used 4 1/2 c. flour like some other reviewers recommended, and chose to whisk the dough by hand instead of using my electric mixer. For the topping, I added a couple tablespoons of cocoa powder. It turned out like a paste with the yolks added. Rather than using the rolling pin, I pinched off and hand-rolled the dough into little balls, about golf ball size, and placed them on parchment paper on the baking pan. They waited on the pan under cover for 40 minutes like the instructions said but they did not rise much. Really loved how these turned out. Will definitely make again!
I found this recipe when helping my son with a project. They were a huge hit at home and school. I’ve started making them for the family. The changes I made was to add a tsp of vanilla to the topping to make it pasty, and to make 32 smaller buns rather then 16 large buns. These were still the size of a regular bagel so that was fine by me. As a tip make the topping first, spoon it onto plastic wrap, roll it into a log and chill while making the dough. Then slice into small rounds with a hot, wet knife and place them onto the buns before baking. Saves a lot of time this way…
These are wonderful. Followed advice of others and used only 4c of flour. Used the dough cycle on the bread machine to minimize effort. Wow, are they Good!
I made these for the first time last year and they were awesome!! I’ve tried 5 times since yesterday and have been unable to get the dough to rise. Finally “proofed” the yeast separately– hope that was the trick. It’s covered and I’m hoping it dies the first rising. If not, I won’t give up– I just may wait a while to try it again. They’re definitely worth it!
My husband is a full blooded Mexican and he just loves these. I only gave it four stars because of the topping. There was simply no way to “crunble” it over the bread. I ended up patting it into ovals and placing a “disc” on each bun. Next time I will omit the egg and see if that works better.
This was my 1st time making this and it turned out yummy! Last time i baked bread i used the conchas recipe(on allrecipe.com) and my bread turned out hard and small. Instead of making 16 little dough balls, i made 8. They turned out the same size as the ones that you would get at a mexican bakery would make them.(Mexican portions). I also notice that people say that their bread turned out hard..its because they bake small little dough balls for 20mins.over cooking=hard bread.. You should double the size and still cook them for 20mins. If your bread isnt rising well then crank up the oven to 400 for one min. turn it off, put the dough in the warm oven &let it rise(40mins) while you are making the sugar topping. I followed the recipe exactly(used 4c.flour and 1c.flour while i was kneading it for 10mins) and i added 1/3c. brown sugar to make the bread a bit more moist They turn out amazing and the aroma will sure make your neighbors mouth water!
the bread was yummy but my topping did not turn out like the picture mine was clumpy
Fantastic dough, easy to work with and very smoothly textured. Scalding the milk first certainly helps keep the dough from being sticky, however, it also could make it easy to kill the yeast if it does not cool properly. I too used my bread machine which made this so much easier. I also substituted higher gluten flour for the all-purpose flour, as I would in any roll/bread application. The topping is different, but delicious on these delicately flavored rolls.
After cooling (and savoring that first one off the pan!) I slip each roll into a separate sandwich bag and then freeze. When you want one, just pop a bag into the microwave and hit defrost. You’ll have a warm, soft treat with your coffee…..
I didn’t like em that much…
I really hate giving bad reviews especially if it may have been because of something I did wrong, but I followed this recipe exactly. These came out way too dense, not fluffy like the Pan dulce my mother in law makes. I dont think I will attempt this recipe again.