Easy Mexican Sweet Rolls

If you would rather use fresh-made dough for the sweet rolls, look at the dough recipe for Pineapple Sopapillas (see recipe in this chapter).

INGREDIENTS | SERVES 10

2 large eggs

2⁄3 cup flour

1⁄2 cup white granulated sugar

1⁄4 cup softened butter

1 (10-ounce) can refrigerator flaky biscuits

1⁄2 teaspoon shortening

1 tablespoon whole milk

  1. Preheat oven to 375°F.
  2. Separate the egg yolks from the egg whites.
  3. Combine the flour and sugar in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Add the egg yolks and mix until well blended. Set aside 1⁄4 cup of this mixture.
  4. Separate the canned biscuits into 10 pieces. Press or roll each to a 3⁄5" oval. Crumble 1–2 tablespoons of the sugar and flour mixture over each oval to 1⁄4" from the edge.
  5. Roll each biscuit, starting at the shorter side, wrapping the dough around the filling and rolling to the opposite side. Place the seam side down on a baking sheet lightly greased with shortening.
  6. Beat the egg whites with the milk. Brush over the rolls with a pastry brush. Sprinkle evenly with the reserved 1⁄4 cup of sugar and flour mixture. Press lightly into the rolls.
  7. Bake for 13–17 minutes or until medium brown.

Separating Eggs

If you don’t have an egg separator in your kitchen, break the egg neatly in half and transfer the yolk back and forth, catching the egg white in a small bowl underneath. In some recipes even the smallest amount of yolk in an egg white can cause the recipe to fail, so don’t break that yolk!