A substantial beef stew made in the style of Mexico, carne guisada. It tastes terrific as a burrito filler and goes well with cornbread or tortillas.
| Prep Time: | 20 mins |
| Cook Time: | 12 mins |
| Additional Time: | 1 hr 45 mins |
| Total Time: | 2 hrs 17 mins |
| Servings: | 12 |
| Yield: | 12 rolls |
Ingredients
- ⅔ cup whole milk
- 3 tablespoons brown sugar
- 3 tablespoons white sugar
- 1 (.25 ounce) package active dry yeast
- 6 ½ tablespoons unsalted butter, melted, divided
- 1 eggs
- 2 cups all-purpose flour
- 2 tablespoons honey, or more to taste
- 1 teaspoon salt, or as needed
Instructions
- Mix milk, brown sugar, and white sugar together in a microwave-safe bowl. Microwave until warm, 40 to 50 seconds. Stir in yeast.
- Whisk 6 tablespoons butter and eggs in a separate bowl. Whisk into the milk mixture until just combined, 30 to 60 seconds. Stir in flour, 1/2 cup at a time, mixing well after each addition until dough is smooth and still wet.
- Place dough in a greased bowl. Loosely cover and let rise in a warm, dry place until doubled in volume, about 1 hour.
- Transfer dough to a floured work surface. Drizzle with honey and salt. Fold in half and repeat the honey-salt drizzle. Repeat folding and drizzling, 5 to 6 times.
- Roll dough into a rectangle about 1/2-inch in thickness. Cut into 12 equal pieces using a pizza cutter. Place rolls on lightly greased 9×13-inch baking pans or on lightly greased baking sheets. Cover rolls with a light cloth and let rise again until doubled in volume, 45 minutes to 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until tops begin to brown, 11 to 14 minutes. Brush the remaining 1/2 tablespoon butter and some honey over the rolls right after removing from the oven.
- The trick to fluffiness is to fold the dough in on itself instead of punching the dough after the first rise.
- If preparing in a bread machine, place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start, then proceed to step 7 after the first rising.
- The rolls will be softest immediately after baking, so enjoy immediately, or keep warm for better softness.
- Dough may be refrigerated or frozen after the second rising, to be baked later.
Nutrition Facts
| Calories | 182 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 208 mg |
| Sugars | 10 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is a bit odd. It took a full extra cup of flour even to make a manageable “wet” dough. Laminating it with salt and honey made a bit of a sticky mess. The finished product was good, but took significantly longer to cook than called for.