CONCHAS (COILED SWEET ROLLS)

3 1/2 cup flour (more if necessary), divided use
1/4 cup sugar
1 tsp salt
1 package dry yeast
1 butter or margarine, softened
2/3 cup very warm water
2 eggs, room temperature
1/2 cup honey
3/4 cup chopped almonds

Mix 3/4 cup flour, sugar, salt and undissolved yeast in large bowl. Add softened butter. Gradually add water and beat 2 minutes on medium speed of electric mixer, scraping bowl occasionally.

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 15x12-inch rectangle. Spread with 2 tablespoons softened butter. Fold in half. Roll out again to 15x12-inch rectangle. Spread with 2 tablespoons more butter. Fold in half and roll out to 18x6-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.

Preheat oven to 400 degrees F.

Heat honey until thin. Gently brush rolls with half of honey and sprinkle with almonds.

Bake at 400 degrees F for 15 minutes or until browned.

Remove from baking sheets and cool on wire racks. Drizzle while hot
with remaining honey.

Servings: 12
Source: The Los Angeles Times