Brown Sugar Rolls (Chorreadas)

The name for these rolls means "dirty faces," referring to the dark smudge of brown sugar glaze.

1/2 cup packed dark brown sugar
1/3 cup lard
2 teaspoons salt
1 3/4 cups hot water
1 package active dry yeast
Dash of granulated or dark brown sugar
1/4 cup warm water (105 degrees F to 115 degrees F)
2 cups whole wheat flour
3 3/4 to 4 cups all-purpose flour
1 egg, slightly beaten
Brown Sugar Glaze

Place brown sugar, lard and salt in large bowl. Stir in 1 3/4 cups hot water until brown sugar is dissolved. Dissolve yeast and granulated or dark brown sugar in 1/4 cup warm water; stir into brown sugar mixture. Beat in whole wheat flour and enough all-purpose flour to make dough stiff enough to knead. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 2 hours. Dough is ready if indentation remains when touched.

Line 2 cookie sheets with aluminum foil; grease. Punch down dough. Turn onto lightly floured surface; knead until smooth. Shape into 10-inch long roll; cut into 10 slices. Shape each slice into smooth ball. Place on foil-covered cookie sheets; flatten into 3 1/2 to 4-inch diameter circles. Cover; let rise until double, about 30 minutes.

Preheat oven to 375 degrees F. Brush rolls with egg. Spread Brown Sugar Glaze on centers of rolls. Make diagonal or crisscross cuts in tops of rolls with tip of sharp knife. Bake until rolls are brown and sound hollow when tapped, 20 to 25 minutes. Immediately remove rolls; cool on wire racks. Makes 10 rolls.

Brown Sugar Glaze
1/2 cup packed dark brown sugar
2 to 3 teaspoons water

Mix brown sugar and water until of spreading consistency.