Pan Dulce Recipe

Ingredients :
3 cups all purpose flour, 1/3 cup sugar, 1/2 cup water, 1/4 cup milk, 1/4 cup butter or margarine, 1 egg, 1/4 ounce Fleischmann’s RapidRise Yeast, 1 teaspoon salt,
Cocoa Topping:
1/2 cup butter or margarine, 2 tablespoons cocoa powder, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 3/4 cup powdered sugar, 3/4 cup all-purpose flour

Preparation :
Cocoa Topping:
In medium bowl, cut 1/2 cup butter or margarine into 3/4 cup powdered sugar and 3/4 cup all-purpose flour with pastry blender until crumbly. Stir in 2 tablespoons cocoa powder, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract. Shape into a log. Cover; refrigerate until ready to use.
Dough:
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter to 125F. Slowly add to flour mixture. Beat 2 to 3 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour, beat 2-3 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 12 equal pieces; shape into smooth balls. Place balls on greased baking sheet. Flatten each ball slightly.
Divide Cocoa Topping into 12 equal portions; flatten each portion to 2-1/2 inch round. Place 1 round on each dough ball. With sharp knife, make cuts 1/4-inch deep, on rolls to resemble seashells. Cover, let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 370 F for 20-25 minutes or until done.