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Conchas (Mexican Sweet Bread)
February 12, 2011

We made these for our Girl Scout Thinking Day today. They were a huge hit and are so delicious!! for those having a problem with the density of the dough...I actually did them overnight. I made the dough and rolled with the topping the night before. While making the dough let the yeast bloom in the warm water first for 10minutes or until foamy. Then proceed with recipe. Proof to double in a warm place (very important). Roll and top with topping and place rolls on a baking sheet. Then in the morning set the oven at 200 degrees with a bowl of water at the bottom. Turned off the oven, add the rolls and let the breads proof to double. Remove from the oven and preheat to 375 degrees. Bake as directed. They weren't dense at all and were light and yummy.

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