Huachibolas Cream Cheese Rolls Recipes

Steps:

• Dissolve yeast in warm water.
• Add 1/4 cup flour to make sponge.
• Put 2-3/4 cups flour and sugar in a bowl; mix.
• Add eggs.
• Add yeast.
• Add butter gradually mixing; dough WILL be sticky.
• Beat 10 minutes.
• Put in greased bowl; cover; let rise 1 hour; punch down.
• Put in refrigerator overnight.
• Bring to room temperature.
• For filling, beat cream cheese and powdered sugar together.
• Roll out dough to 1/2 inch thick; cut into 4 inch squares; you should have 18.
• Spoon 1 tablespoon cream cheese mixture in center.
• Bring all edges towards center; flip over and carefully tighten rounds; twist them.
• Cover and let rise until double.
• Preheat oven to 375 degrees Fahrenheit.
• Brush with egg; sprinkle with big crystal sugar.
• Bake until tops are golden, 25 to 35 minutes.

Steps:

• Combine flour, yeast, 1 tablespoon thyme, 1 tablespoon rosemary, sugar and 1 teaspoon salt. Add water and 2 tablespoons oil; beat 1 minute (dough will be very sticky). , Divide dough among 18 greased muffin cups. Let rise in a warm place until doubled, about 30 minutes., Preheat oven to 375°. In a small saucepan over medium-low heat, stir together remaining herbs, salt and olive oil just until herbs are fragrant and oil is hot, about 1-1/2 minutes. Remove from heat; cool., Gently spoon cooled herb mixture over each roll. Bake until golden brown, 20-25 minutes.