Crunchy vanilla crust gives these sweet, brioche-like rolls their namesake seashell appearance. They are popular in Mexico for a light breakfast, served warm with a cup of coffee. This recipe, from Elena Reygadas at Panadería Rosetta in Mexico City, is lighter and more flavorful than other versions.

Elena Reygadas
August 2018

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Recipe Summary

total:
15 mins
Yield:
Makes 1 batch
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in bowl of a heavy-duty electric stand mixer. Beat on low speed until a smooth dough forms, about 2 minutes. Wrap dough in plastic wrap, and let stand at room temperature until ready to use.

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