Conchas (Coiled Sweet Rolls)
Add eggs and 1/2 cup flour. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make stiff dough.
Turn out onto lightly floured board and knead until smooth and elastic, 5 to 10 minutes.
Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled. Punch dough down. Divide in halves.
On lightly floured board, roll half of dough to 15- x 12-inch rectangle. Spread with 2 tablespoons softened butter. Fold in half. Roll out again to 15- x 12-inch rectangle. Spread with 2 tablespoons more butter. Fold in half and roll out to 18- x 6-inch rectangle. Cut dough lengthwise into 6 (1-inch) strips. Fold each strip in half lengthwise so that it is 1/2-inch wide.
Gently roll to round and lengthen each strip to rope 1/4 to 1/2 inch in diameter. Hold one end of each rope firmly and wind dough loosely around to form coil. Tuck end underneath.
Place on greased baking sheets about 2 inches apart. Repeat with remaining dough. Cover and let rise in warm place until doubled.
Heat honey until thin. Gently brush rolls with half of honey and sprinkle with almonds.
Bake at 400 F 15 minutes or until browned.
Remove from baking sheets and cool on wire racks.
Drizzle while hot
From: The Los Angeles Times.