Mexican Egg Bread

Recipe Ingredients

		Make a dough of the following:
8 cups	500g / 17oz	Flour
1 1/4 cups	247g / 8.7oz	Sugar - (Asucar de flor)
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Baking powder
4 3/8 oz	124g	Butter
5		Egg yolks
3		Egg whites (medium)
		Enough milk to make dough

Recipe Instructions

[Preheat oven to 425F.]

Mix ingredients well. Form dough into rounds [2 inches in diameter] and slash the tops with a knife. Brush tops with [melted] butter.

Bake in the oven until golden, [15-20 minutes].

Notes:

This is a translation of a recipe written in Spanish. The original recipe called for Asucar de flor. This is probably powdered sugar. There was no oven temperature or baking times given but since these are baking powder rolls, the times given here are off the Bisquick box for shortbread. The original units were metric. There was no size given for the rounds in the original recipe.

Source:
Mexican Recipes the Roswell Way

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