Pan Dulce

Yield: 12 rolls

3 to 3-1/2 cups all-purpose flour
1 / 3 cup sugar
1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann's RapidRise Yeast
1 teaspoon salt
1 / 2 cup water
1 / 4 cup milk
1 / 4 cup butter or margarine
1 egg, large

Cocoa Topping:
1/2 cup butter or margarine
3/4 cup powdered sugar
3/4 cup all-purpose flour
2 tablespoons cocoa powder
1 teaspoon ground cinnamon
1 teaspoon vanilla extract.

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 until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 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 375 F for 20 minutes or until done.