These Mexican sweet buns are great to make during the winter time, especially for Christmas! People love the sugar topping that browns when they bake.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter, stir until melted and pour into a large bowl to cool.

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  • Dissolve yeast in the milk mixture. Mix in 1/3 cup sugar, salt, eggs and 2 cups flour. Stir in the 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 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, butter until a crumb mixture forms. Stir in the 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

289 calories; 9.1 g total fat; 69 mg cholesterol; 214 mg sodium. 45.2 g carbohydrates; 6.4 g protein; Full Nutrition

Reviews (60)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/29/2005
I live in Mexico and this bread is very authentic. I've made it 2 times, the first time I used all the flour and they turned out more like biscuits. The 2nd time I used 4 cups and didn't knead it as long, they turned out perfect. This bread needs the topping to be real pan. But forget crumbly, make it pasty and spread it on. Perfect! Read More
(94)

Most helpful critical review

Rating: 3 stars
11/27/2009
the bread was yummy but my topping did not turn out like the picture mine was clumpy Read More
(3)
70 Ratings
  • 5 star values: 45
  • 4 star values: 19
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/29/2005
I live in Mexico and this bread is very authentic. I've made it 2 times, the first time I used all the flour and they turned out more like biscuits. The 2nd time I used 4 cups and didn't knead it as long, they turned out perfect. This bread needs the topping to be real pan. But forget crumbly, make it pasty and spread it on. Perfect! Read More
(94)
Rating: 5 stars
01/29/2005
I live in Mexico and this bread is very authentic. I've made it 2 times, the first time I used all the flour and they turned out more like biscuits. The 2nd time I used 4 cups and didn't knead it as long, they turned out perfect. This bread needs the topping to be real pan. But forget crumbly, make it pasty and spread it on. Perfect! Read More
(94)
Rating: 5 stars
06/04/2003
Great recipe! Will definitley make again; whole family loved them. They're best right out of the oven. I gave the recipe to my friends and they loved them. I put all ingredients in bread maker on dough setting much easier that way. Read More
(53)
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Rating: 5 stars
01/31/2011
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... Read More
(43)
Rating: 5 stars
06/08/2003
IT WAS A VERY GOOD RECIPE JUST LIKE MY GRANDMOTHER USED TO MAKE WHEN I WAS A KID. I DIDN'T NEED ALL 5 C. OF FLOUR. WILL DEFINETLY MAKE AGAIN. THANKS!! Read More
(36)
Rating: 5 stars
01/25/2004
This was the first time I've ever made a yeast bread of any sort. I was very pleased with the results. If I can make these, anyone can. I will make these again. Read More
(28)
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Rating: 5 stars
06/04/2003
Exxccellentt!! These are very delicious and soft. I too used less than 5 c. flour and put all ingredients in the bread maker. That made it very simple the kids enjoyed helping me. The aroma of this bread was flowing throughout the house it made our mouths water. YUMMYY! Thanks! Read More
(23)
Rating: 5 stars
01/25/2004
This is a very good bread. It has a good texture and is simple to make. I find that if you over mix the topping just enough you can spread it easily on the dough, then score it like they do in those mexican bakeries. So far I've made this bread 3x for my family, it's also good w/o the topping as either a dinner roll or with some cinnamon-sugar mix on top of it. Read More
(23)
Rating: 5 stars
06/09/2010
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! Read More
(22)
Rating: 5 stars
01/25/2004
This recipe is a little labor intensive just as any other home made bread but very good. Thanks to the tips from the other cooks. This recipe is definitely a keeper and better than the other one that is posted. Thanks. Read More
(20)
Rating: 3 stars
11/27/2009
the bread was yummy but my topping did not turn out like the picture mine was clumpy Read More
(3)