Recipes and Cooking Conchas 2.9 (7) 1 Review Conchas, sweet yeast rolls commonly sold at Mexican markets, are a fun baking project since each bread recipe can be customized with its own decorative pattern on top. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 2, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Rise Time: 1 hrs 45 mins Bake Time: 18 mins Stand Time: 20 mins Total Time: 2 hrs 53 mins Yield: 12 rolls Jump to Nutrition Facts Ingredients 1 package active dry yeast ½ cup warm water (115 to 120°F) ½ cup warm evaporated milk (115 to 120°F) ⅓ cup sugar ⅓ cup butter, melted 1 egg 1 teaspoon salt 4 cup all-purpose flour ½ teaspoon ground cinnamon ½ cup butter, softened ⅔ cup sugar 1 cup all-purpose flour 2 teaspoon ground cinnamon 1 teaspoon vanilla Directions In a large bowl stir together yeast and the warm water. Let stand for 10 minutes. Stir in evaporated milk, the 1/3 cup sugar, the melted butter, egg, and salt. Stir in 2 cups of the flour. Gradually stir in another 2 cups flour and the 1/2 teaspoon cinnamon to make a dough. Turn out dough onto a lightly floured surface. Knead for 3 to 5 minutes or until smooth and elastic. Shape into a ball. Transfer dough to a large greased bowl; turn dough to coat. Cover and let rise in a warm place until double in size (1 to 1-1/4 hours). Meanwhile, for topping, in a medium bowl beat the softened butter with an electric mixer on medium speed for 30 seconds. Add the 2/3 cup sugar, beating until well mixed. Stir in the 1 cup flour, the 2 teaspoons cinnamon, and the vanilla. Punch down dough. Cover and let stand for 10 minutes. Divide dough into 12 portions. Shape each portion into a smooth ball. Place balls about 3 inches apart on parchment paper-lined baking sheets. Press balls down slightly. Divide topping into 12 balls; pat each ball flat. Place one round of topping on each dough ball. Using a sharp paring knife, cut grooves in topping to resemble the grooves on a scallop shell. Cover rolls and let rise in a warm place until nearly double in size (about 45 minutes). Meanwhile, preheat oven to 375°F. Bake rolls for 18 to 20 minutes or until light golden brown. Remove from baking sheets. Cool on wire racks. Serve warm or cool. Rate it Print Nutrition Facts (per serving) 392 Calories 15g Fat 58g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 392 % Daily Value * Total Fat 15g 19% Saturated Fat 9g 45% Cholesterol 55mg 18% Sodium 303mg 13% Total Carbohydrate 58g 21% Protein 7g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.